Nothing says summer to me more than a great caprese pasta bake recipe. As soon as I can get my hands on some perfect tomatoes, I find the best mozzarella (or better yet, burrata) I can — add some shredded basil and it’s summer on a plate.
Heat the oven to 375 F (190 C), then cook the pasta for about 1 minute less than the package directions call for.
In a large saucepan over medium heat, heat the tomato sauce with the cream, about ½ of the Parmesan, pesto and crushed red pepper. Generously salt and pepper, and cook until the cheese melts, stirring often.
When the pasta is cooked, drain it and return it to its pot. Stir in the chicken, tomatoes, and about ½ of the mozzarella and basil. Add the tomato sauce and stir well to combine.
Pour the mixture into a greased casserole dish and top with the remaining cheeses. Cook, uncovered, for about 20 - 25 minutes, until the cheese begins to brown.
Allow to rest for about 10 minutes before sprinkling with the remaining basil and serving.
Recipe Notes
Kick this dish up a notch by swapping 4 cups of pasta sauce for my Italian marinara sauce and save the rest for your next pasta dinner.