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🍽️ Caprese Fusilli Bake

550 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with fan.
  2. 2. Fill a large pot with five liters of water and add plenty of salt.
  3. 3. Bring the water to a boil.
  4. 4. Add the fusilli to the boiling water.
  5. 5. Cook the pasta for nine minutes until al dente.
  6. 6. Drain the pasta in a colander.
  7. 7. Wash the tomatoes under running water.
  8. 8. Cut the tomatoes in half.
  9. 9. Remove the hard stem ends from the tomatoes.
  10. 10. Slice the tomato halves into thin slices.
  11. 11. Drain the mozzarella in a colander.
  12. 12. Cut the mozzarella in half.
  13. 13. Slice the mozzarella into thin slices.
  14. 14. Place the drained fusilli into a baking dish.
  15. 15. Mix the pasta with the tomato slices.
  16. 16. Season the mixture generously with salt.
  17. 17. Season the mixture with black pepper.
  18. 18. Distribute the mozzarella slices evenly over the pasta and tomato mixture.
  19. 19. Place the baking dish in the preheated oven.
  20. 20. Bake the dish for ten minutes.
  21. 21. Wash the basil under running water.
  22. 22. Shake the basil dry.
  23. 23. Pluck the coarse stems off the basil.
  24. 24. Roughly chop the Parmesan.
  25. 25. Peel the garlic.
  26. 26. Roughly chop the garlic.
  27. 27. Place the basil in a tall container.
  28. 28. Add the basil stems to the container.
  29. 29. Add the chopped Parmesan to the container.
  30. 30. Add the chopped garlic to the container.
  31. 31. Add the olive oil to the container.
  32. 32. Blend all ingredients into a sauce.
  33. 33. Season the sauce with salt.
  34. 34. Season the sauce with pepper.
  35. 35. Remove the baking dish from the oven.
  36. 36. Drizzle the dish with the pesto sauce.
  37. 37. Serve the dish immediately.

Nutrition per serving