Creamy Caprese Pasta I

It’s Monday.

I know.


You probably don’t have a smile on your face. Maybe you woke up 35 minutes late and couldn’t wash your hair. Dumped hot coffee on your new white shirt? Couldn’t fit into your new white shirt? Or maybe you dropped your last allergy pill – the only thing that keeps you from scratching out your eyeballs in May – down the garbage disposal. Did you reach down there nearly sacrificing your hand, only to feel something slimy and scary in a desperate attempt to limit wheezing and snot and itchiness?


That only means one thing. Someone needs to stop disposing of lime wedges and chicken in the sink.

Creamy Caprese Pasta I

Mondays are for grown ups. Mondays are for people who wear suits and carry briefcases and use a shoe horn to put on their loafers and rinse with green Scope. In other words, Mondays are for my dad.

Creamy Caprese Pasta I

But I have some good news!

Monday just got a whole lot more tolerable. Monday just got cheesier and creamier. Monday just got so much better than online shoe shopping, self tanner searching, surviving on salad because you stuffed your face while weekending, and attempting to hold off on the snoring while you take a little desk snooze.

Creamy Caprese Pasta I

Shucks… I sort of like Monday now. But just today.

Creamy Caprese Pasta I

So – the pasta!

Am I gonna give it up or what? Chewy noodles swim in a light tomato cream sauce. Creamy chunks of fresh mozzarella hide in between pops of grape tomatoes and ribbons of basil, and melt into a gooey, bubbly binder that falls perfectly atop a slice of crusty, buttery garlic bread. It’s almost as perfect as a toasty French loaf topped with a homegrown tomato round, buffalo mozzarella circle, and a solitary silky basil leaf. But better.

Creamy Caprese Pasta I

Creamy Caprese Pasta

serves 4-6

1 pound whole wheat pasta (noodles such as penne work best)

1 cup of your favorite pasta/tomato sauce

1/3 cup heavy cream or half and half

1/3 cup freshly grated parmesan cheese + more for garnish

4 ounces fresh mozzarella, cut into cubes

1 pint of grape tomatoes (I cut some in half and left some whole)

1 bunch of fresh basil leaves

Preheat oven to 350 degrees F. Boil water and cook pasta according to directions.

While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Once warm, stir in heavy cream and grated parmesan. Once pasta is done cooking, drain and dump into the sauce, mixing to coat and turning off heat. Fold in mozzarella cubes and tomatoes, then chop 3-4 fresh basil leaves and add them in too. Once combined, spray a baking dish with non-stick spray and pour the entire pasta mixture into the dish. Top with fresh mozzarella rounds. Bake for 25 minutes, or until cheese is golden and bubbly.

Top with additional fresh basil and grated cheese. Serve with garlic bread. You can also add in chicken, steak or seafood for some protein.

Creamy Caprese Pasta I

Take that Monday.

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258 Responses to “Creamy Caprese Pasta.”

  1. #
    Afternoon Social — July 12, 2012 @ 6:44 pm

    I’m always looking for new pasta recipes and this one looks delicious. It might just be by next Monday night dinner after reading all of the raving comments about it!


  2. #
    Julie — July 14, 2012 @ 8:01 pm

    I just made this recipe and I LOVE IT! It might have been the sauce I used, but I would definitely add a little bit more sauce it was a little dry. Or more cheese cause that’s the best part! yum thank you for sharing!


  3. #
    Jen — August 1, 2012 @ 9:31 am

    Made a lighter version – swapping out the heavy cream for plain Greek yogurt.


    • linda — August 28th, 2012 @ 11:19 am

      How much greek yogurt did you add? I would like to try this option. Thanks for the great idea.


  4. #
    redfly — August 15, 2012 @ 9:54 pm

    wow, delicious :)


  5. #
    Mick — August 19, 2012 @ 12:04 pm

    Making this for the second time. I’m adding a bit more sauce and chopping up some chicken to throw in. Awesome recipe, thank you!


  6. #
    Jil — October 30, 2012 @ 10:21 pm

    I love this recipe. Making it for the first time tonight. The sauce tastes phenomenal and I can’t wait to eat this. I have garlic bread ready to go too.


  7. #
    Stephanie Williams — January 9, 2013 @ 11:30 pm

    Jessica you are my food idol. Love your blog. This recipe was amazing. I replaced cream with 2% plain Greek yogurt. Otherwise followed exactly. Turned out amazing.


  8. #
    Laura S. — February 11, 2013 @ 4:57 pm

    I make this at least four times a month and it is always a huge hit! So easy too !!


  9. #
    Carol Eatwell — April 11, 2013 @ 5:03 pm

    Only just come across your blog – makes easy, delightful reading. Lovely food and artistic photo’s.


  10. #
    alat seks — May 1, 2013 @ 1:12 am



  11. #
    Ana Osorio — July 23, 2013 @ 3:03 pm

    This has become my familys favorite dish, once my husband sees mozerella in the fridge he knows what’s for dinner!


  12. #
    Leah — August 12, 2013 @ 12:52 pm

    Done in no time and SO SO GOOD! A definite winner :D


  13. #
    Cindy@MijoRecipes — August 23, 2013 @ 12:34 pm

    This looks AMAZING!


  14. #
    Kel Coleman — April 26, 2014 @ 4:43 pm

    I make this recipe at least once a month but add sliced Sicilian olives and some crisped prosciutto to the mix. Mangia!!


  15. #
    Devon — September 3, 2014 @ 10:48 am

    Hi- this looks delicious! Can you please clarify what is meant by “fresh mozzarella rounds” for the top? Is that part of the 4 oz cubed mozzarella?


  16. #
    Avianti — December 2, 2014 @ 1:51 pm

    WOW! This looks so good! Comfort food/pasta!


  17. #
    julia — January 10, 2015 @ 7:54 pm

    One of my favorite regular recipes for our family, to deliver to friends, etc. Definitly add more sauce though! I usually use a jar of sauce and about a cup of 1/2 and 1/2. Yum! Thank you!


  18. #
    Shirley Ann — February 20, 2015 @ 12:51 pm

    How do I print just the recipe without all the other 13 pages?


  19. #
    Sheri — March 6, 2015 @ 5:43 am

    this feeds way more than 4-6 and if you place mozzeralla on top, you need more than 4 oz. My pasta loving family loved. it.


  20. #
    Krista — April 17, 2015 @ 1:15 pm

    This recipe was DELICIOUS. And really easy!


  21. #
    Heghineh — May 19, 2015 @ 7:04 pm

    wow, that’s just too much good stuff in one ,kids would love this, i’m making this ASAP



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