Active Time
25 Mins
Total Time
50 Mins
Serves 6


Inspired by the classic Caprese combo of mozzarella, tomatoes, basil, this decadent baked macaroni and cheese recipe is sure to wow. Roasted tomatoes add a touch of sophistication, as well as a burst of bright flavor to cut the richness of this creamy pasta bake.  

How to Make It

Step 1

Preheat oven to 425°F. Toss tomato slices with 1 tablespoon of the oil, and place tomatoes in a single layer on a wire rack set in rimmed baking sheet lined with aluminum foil. Sprinkle evenly with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Bake in preheated oven 10 minutes, and set aside. Reduce oven temperature to 375°F.

Step 2

Cook pasta according to package directions, reserving 3/4 cup cooking water before draining; keep warm.

Step 3

Melt butter in a saucepan over medium. Whisk in flour, and cook, whisking constantly, 2 minutes. Graduallly whisk in milk, and bring mixture to a simmer. Cook, stirring occasionally, until thickened, about 5 minutes; sprinkle with nutmeg, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in provolone cheese until smooth, and stir in vinegar. Pour cheese sauce over pasta, and stir to combine. Thin mixture as needed with reserved cooking water.

Step 4

Pour half of pasta mixture into a lightly greased 3-quart baking dish. Top with half of the tomatoes, half of the sliced mozzarella, and chopped basil. Add remaining pasta mixture, and top evenly with remaining tomatoes and mozzarella.

Step 5

Stir together panko, Parmesan cheese, and remaining 1 tablespoon oil in a small bowl; sprinkle mixture over caprese pasta. Bake in 375°F oven until bubbly, about 25 minutes. Adjust oven to broil, and broil to brown the top, about 2 minutes. Garnish with basil leaves.

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