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stovetop caprese pasta salad in a bowl

Stovetop Caprese Pasta Bake

Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 400kcal
This STOVETOP CAPRESE PASTA BAKE is a one pot wonder! So simple, easy, and full of flavor. Our entire family loves this delicious pasta and it couldn't be easier! Loaded with tomatoes, fresh mozzarella, and basil. 
Print Recipe


  • 1 pound dry pasta small or medium sized works best
  • 1 teaspoon table salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried basil
  • 1 jar 23.50 ounces marinara sauce or any tomato-based pasta sauce
  • ¼ cup heavy cream
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon crushed red pepper flakes optional
  • ¼ cup Parmesan cheese divided
  • 4 ounces mozzarella pearls divided
  • 2 cups grape or cherry tomatoes halved, divided
  • ¼ cup chopped fresh basil divided


  • Heat oven to 350°F. Butter or spray a 3-quart baking dish with non-stick spray.
  • Fill a large pot with water and add 1-teaspoon table salt, ½ teaspoon black pepper and dried basil. Bring water to a boil and cook pasta to al dente, according to package directions. Drain.
  • While pasta cooks, combine marinara sauce, heavy cream, balsamic vinegar, 2 tablespoons Parmesan cheese, 2 ounces mozzarella pearls, 1-cup cherry tomatoes and 2 tablespoons fresh basil in a large bowl and mix well.
  • Pour the mixture into the prepared baking dish. Top with 2 ounces mozzarella pearls and 1 cup grape tomatoes.
  • Cook 30 minutes, or until hot throughout. Remove from the oven and sprinkle with remaining 2 tablespoons fresh basil.
  • Enjoy!



Calories: 400kcal | Carbohydrates: 59g | Protein: 16g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 588mg | Potassium: 298mg | Fiber: 2g | Sugar: 3g | Vitamin A: 600IU | Vitamin C: 11.5mg | Calcium: 178mg | Iron: 1.6mg