Caprese Penne Bake

Difficulty Level: Easy

Total Time: 1 hour

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. penne

• 2 pints cherry tomatoes

• 4 garlic cloves, thinly sliced

• 1/4 cup extra virgin olive oil

• 1/3 cup Parmigiano Reggiano, finely grated

• 8 oz. fresh mozzarella

• Fresh basil for garnish, chopped

• Salt to taste

• Pasta water as needed

Directions:

1. Preheat the oven to 375°F. Bring a large pot of water to a boil.

2. Add the cherry tomatoes and garlic to an oven-safe dish. Drizzle with olive oil and add salt to taste. Roast for 20-30 minutes. Remove from oven and set aside 1/4 of the cherry tomatoes to use at the end.

3. Once the water comes a boil, add plenty of salt. Cook the pasta just before it becomes al dente. Reserve 1 cup of pasta water.

4. Strain the pasta and add to the pan with the roasted tomatoes and 1/4 cup of pasta water. Stir in the Parmigiano. Add more pasta water as needed.

5. Top with torn mozzarella and bake again for about 10 minutes until the mozzarella is melted.

6. Remove from oven and top with the roasted tomatoes and basil.