Baked Pesto Mozzarella Pasta

Ingredients

• 170 g Pasta (penne or rigatoni)
• 120 g Pesto (store-bought or homemade)
• 120 g Mozzarella, shredded
• 100 g Cherry tomatoes, halved(optional)
• 1 tbsp Olive oil(optional)
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Bring a pot of salted water to a boil and cook the pasta until al dente, about 10 minutes; reserve 1/4 cup pasta water, then drain.

2. 2

   In a bowl, toss the hot pasta with pesto (and a splash of reserved pasta water if needed) until evenly coated. Stir in cherry tomatoes if using, then transfer to a small baking dish.

3. 3

   Top with shredded mozzarella. Drizzle with olive oil if using, then bake for 15 minutes until hot and bubbling.

4. 4

   Broil for 2–3 minutes until the top is lightly golden and the edges are crisp, then rest 2 minutes before serving.