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Friday, February 28, 2014

Caprese Casserole



I love easy recipes, especially casserole recipes because they allow me to do a lot of prep work early in the week for dinner and then I can enjoy the leftovers for lunch. I had almost all of the ingredients for this recipe at my house already (tomatoes were all I needed to buy) and that made this even better.

Recipe from Closet Cooking.

Ingredients: 
-12 ounces pasta, cooked (I used gemelli)
-2 cups marinara sauce or your favorite tomato sauce
-1/4 cup heavy cream
-1/2 cup parmesan grated
-1 tablespoon balsamic vinegar
-1/4 cup pesto
-2 cups cherry tomatoes
-4 ounces mozzarella, diced

In a large dish mix together the pasta, sauce, cream, balsamic vingear, pesto, tomatoes and cheese.
I added a little additional cheese on top.
Bake at 350 for 20 minutes. 


The flavors of this went really well together. You can taste the traditional caprese flavors in this -- the tomato, mozzarella and pesto. This made a lot of pasta though, I don't think the photos of the 8x8 pan do this justice. Four of us had this for dinner and then I had leftovers for four days after.

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