Caprese Casserole


Tasty and healthy, this casserole combines rich mozzarella cheese, shell pasta, chickpeas, and tiny tomatoes for a hearty dinner casserole.

Caprese Casserole with sliced tomato garnish
Photo: Jason Donnelly
Prep Time:
35 mins
Bake Time:
35 mins
Total Time:
1 hrs 10 mins


  • 1 12-14 ounce pkg. dried whole grain medium shell pasta

  • 1 tablespoon olive oil

  • 6 tablespoon thinly sliced shallots (3 medium)

  • 4 cloves garlic, thinly sliced

  • 8 cup lightly packed fresh baby spinach or torn Swiss chard leaves

  • 2 cup cherry or grape tomatoes, halved

  • 1 15 ounce can reduced-sodium garbanzo beans (chickpeas) or Great Northern beans, rinsed and drained

  • ¾ cup thinly sliced fresh basil

  • ½ cup pitted Kalamata olives, thinly sliced

  • 2 cup bottled roasted red sweet peppers, drained

  • ½ teaspoon salt

  • 2 cup shredded mozzarella cheese (8 oz.)

  • ¾ cup balsamic vinegar


  1. Preheat oven to 375°F. Lightly grease a 3-qt. rectangular baking dish. Cook pasta according to package directions. Drain pasta, reserving 3/4 cup of the cooking water. Set pasta and the reserved water aside.

  2. In a large skillet heat oil over medium heat. Add shallots and garlic; cook 3 to 5 minutes or until tender, stirring occasionally. Add spinach; cook and stir about 1 minute more or just until spinach is wilted. Transfer spinach mixture to an extra-large bowl. Add pasta, 1 1/2 cups of the tomatoes, the beans, 1/2 cup of the basil, and the olives.

  3. In a blender or food processor combine roasted peppers, salt, and the reserved pasta cooking water. Cover and blend or process until smooth. Add to pasta mixture; stir to coat. Transfer mixture to the prepared baking dish.

  4. Bake, covered, 25 minutes. Sprinkle with cheese. Bake, uncovered, about 10 minutes more or until heated through and cheese is melted.

  5. Meanwhile, in a small saucepan bring vinegar to boiling over medium heat; reduce heat. Boil gently, uncovered, 5 to 10 minutes or until vinegar is reduced to 1/3 cup.

  6. Before serving, top pasta mixture with the remaining 1/2 cup tomatoes and the remaining 1/4 cup basil. Drizzle with the reduced vinegar.

Nutrition Facts (per serving)

355 Calories
9g Fat
52g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 355
% Daily Value *
Total Fat 9g 12%
Saturated Fat 3g 15%
Cholesterol 18mg 6%
Sodium 706mg 31%
Total Carbohydrate 52g 19%
Total Sugars 9g
Protein 17g
Vitamin C 53.9mg 270%
Calcium 321mg 25%
Iron 4.5mg 25%
Potassium 293mg 6%
Folate, total 121.2mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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