HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCaprese Pasta With Fresh Mozzarella
Caprese Pasta with Fresh Mozzarella

Caprese Pasta with Fresh Mozzarella

and Roasted Mediterranean Veggies

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We dare you to you resist this pasta that's equal parts cheese and veggies! Rigatoni is bulked up with roasted veggies, fresh mozzarella, and juicy tomatoes. Basil pesto adds a perfect finish!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

125 g

Fresh Mozzarella


170 g



200 g


56 g

Red Onion, chopped

113 g

Grape Tomatoes

370 mL

Crushed Tomatoes

¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

¼ cup

Parmesan Cheese, shredded


2 tbsp

Balsamic Glaze


1 tbsp

Mediterranean Spice Blend


Not included in your delivery

2 tbsp


2 tsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3222 kJ
Calories770 kcal
Fat35 g
Saturated Fat10 g
Carbohydrate91 g
Sugar20 g
Dietary Fiber6 g
Protein25 g
Cholesterol35 mg
Sodium1040 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Small Bowl
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F.Wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot (use same for 4ppl). Cover and bring to a boil over high heat. Cut the zucchini into 1/2-inch thick rounds. Cut mozzarella into 1/2-inch pieces. Stir together mozzarella and pesto in a small bowl. Season with salt and pepper.


Add rigatoni to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. When rigatoni is tender, reserve 1/4 cup pasta water (dbl for 4ppl), then drain and return to the same pot. Set aside.


Toss zucchini with grape tomatoes, half the Mediterranean spice blend and 1 tbsp oil (dbl for 4ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven until tender, 10-12 min.


Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4ppl), then onions and remaining Mediterranean spice blend. Cook, stirring occasionally, until onions soften, 3-4 min. Add crushed tomatoes and half the balsamic glaze. Cook, stirring occasionally, until sauce is slightly reduced, 7-8 min.


Stir sauce, reserved pasta water, roasted veggies and Parmesan into the large pot with rigatoni. Season with salt and pepper.


Divide pasta between plates. Top with marinated mozzarella. Drizzle with remaining balsamic glaze.