Garlic Butter Tomato and Pesto Baked Pasta

Course: Main Course

Cuisine: Italian, North American

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings

Calories: 817kcal

Author: Lord Byron's Kitchen

That title is a mouthful and that's exactly what you will have once you prepare this Garlic Butter Tomato and Pesto Baked Pasta in your home! Perfectly cooked pasta is flavoured with both seasoned tomatoes and basil pesto and baked with garlic butter and bocconcini until melted and gooey. This just might be my new favourite way to make pasta!

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Ingredients

Instructions

Begin by preheating your oven to 350 degrees F.
Next, add the olive oil to a large casserole dish. Use a pastry brush to brush the bottom and sides of the dish with the olive oil. Set that aside.
Next, add the cooked, drained, and cooled pasta to a large mixing bowl. Add the canned diced tomatoes, Italian seasoning, salt, and ground black pepper. Toss well to mix thoroughly and transfer to the prepared casserole dish.
Bake in the preheated oven for fifteen minutes.
Remove from the oven and use a teaspoon to make little dollops of basil pesto over the top of the pasta. Follow that by doing the same thing with the garlic butter – just place little portions of the butter randomly over the top. Finally, distribute the bocconcini balls over the pasta.
Return the casserole dish to the oven and bake for another fifteen minutes or until the cheese is melted and gooey.
If you want browned cheese, place the dish under the broiler for about two minutes, but watch very carefully so that it doesn’t burn!
Finally, remove the pasta from the oven and plate. Garnish with fresh basil and a sprinkling of parmesan cheese and red chili flakes, if so desired.

Nutrition