Main Dish

Creamy Caprese Pasta


Creamy Caprese Pasta

Serves 2-3


1 cup dried rigatoni

1 (8 ounce) can tomato sauce

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon garlic powder

2 teaspoons sugar

Pinch of cayenne pepper or red chili flakes (optional)

1/4 cup heavy cream

Kosher salt and black pepper, to taste

1/2 cup cherry tomatoes, halved

5 basil leaves, chopped (about 3 tablespoons)

1/2 cup mini mozzarella balls (I use Belgioso)


  1. Preheat oven to 375 degrees. Bring a pot of water to a boil. Add a large pinch of salt, and add the pasta. Cook a few minutes short of al dente. Drain (do not rinse).
  2. To make the tomato cream sauce – pour the tomato sauce in a small skillet, and add dried basil, oregano, garlic powder, sugar, and a pinch of salt and pepper. Bring to a bubble over medium heat. Reduce to a simmer and add the cream. Add a pinch of cayenne, if desired.
  3. Toss the pasta noodles with the tomato cream sauce. Add in 2 tablespoons of the basil, all the cherry tomatoes, and most of the mini mozzarella balls. Pour into a greased baking dish (I used a 9×5′ loaf pan). Top with the rest of the mini mozzarella balls.
  4. Bake in the oven for 20-25 minutes, or until the tomatoes have softened and mozzarella has melted. Broil for 30-60 seconds to make the mozzarella golden and toasty. Top with the remaining fresh basil. Serve immediately.



Adapted from How Sweet Eats


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