Are you looking for a baked pasta dish that is elegant enough for a special occasion, but so ridiculously easy that you can throw it together on a busy weeknight? This incredible, shortcut Lasagna Caprese is your delicious answer! This brilliant recipe uses tender, cheese-filled agnolotti to create a stunning layered pasta bake that is absolutely bursting with the fresh, classic flavors of a Caprese salad.
This isn’t just another casserole recipe; it’s your new secret weapon for the fastest, most impressive, and most satisfying vegetarian meal imaginable. We’ll show you how to transform a handful of high-quality, store-bought ingredients into a stunning, bubbly, and golden-brown pasta bake that tastes like you spent hours on it. It’s the perfect, crowd-pleasing dish for any occasion.
Table of Contents
Table of Contents
Recipe Overview: The Easiest, Fanciest Pasta Bake
What makes this Lasagna Caprese so spectacularly delicious is its brilliant fusion of a classic lasagna structure with the fresh flavors of a Caprese salad, all made unbelievably easy with a few smart shortcuts. Instead of long, flat noodles, this “lasagna” uses pillows of pre-made, cheese-filled agnolotti. These are layered with fresh, sweet plum tomatoes, fragrant basil, and creamy mozzarella. The whole dish is brought together with a simple, 2-minute Parmesan cream sauce. It’s a make-ahead-friendly masterpiece that is guaranteed to become a new family favorite.
| Metric | Time / Level |
| Total Time | 45 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Essential Ingredients for This Shortcut Casserole
This iconic dish uses a handful of smart, convenient ingredients to create its signature fresh and creamy flavor.
- The Pasta Shortcut (Agnolotti): This is the key to how easy and foolproof this recipe is!
- Quattro Formaggi Agnolotti: Agnolotti are a type of stuffed pasta, similar to ravioli. Using a pre-made, refrigerated, four-cheese-filled variety is a fantastic shortcut that adds an instant, deep layer of cheesy, savory flavor to the dish with zero extra effort.
- The Fresh Caprese Ingredients:
- Plum Tomatoes: Also known as Roma tomatoes, these are the perfect choice for this dish. They have a lower water content and fewer seeds than other varieties, which means they won’t make your casserole watery as they bake.
- Fresh Basil: It is absolutely essential to use fresh, fragrant basil leaves. Their sweet, peppery flavor is a non-negotiable component of a classic Caprese.
- Part-Skim Mozzarella: Using a low-moisture, part-skim mozzarella is the secret to that beautiful, stringy, and classic “cheese pull” and a perfectly golden-brown, not greasy, topping.
- The Simple 2-Minute Cream Sauce: A simple but luscious sauce made from heavy cream, a delicate minced shallot, and salty, nutty Parmesan cheese.
Step-by-Step to the Easiest Pasta Bake Ever
This delicious, one-dish meal is incredibly simple to prepare.
Step 1: Cook the Agnolotti and Make the Cream Sauce
Step 1: First, preheat your oven to 350°F (175°C).
Step 2: Bring a large pot of heavily salted water to a boil. Add your two 9-ounce packages of prepared cheese agnolotti to the boiling water. Cook the pasta for slightly less time than the package directs, so that it is still very al dente. Drain the cooked pasta and set it aside.
Pro Tip: It is crucial to slightly under-cook your pasta! It will continue to cook and absorb the delicious sauce in the oven, and this step ensures that your final pasta is perfectly tender, not soft and mushy.
Step 3: While the pasta is cooking, make the quick cream sauce. In a large skillet, bring the 1 1/2 cups of heavy cream and the 1 minced shallot to a boil over medium-high heat, stirring it occasionally.
Step 4: Reduce the heat to medium-low and let the sauce simmer for about 2 minutes to allow it to thicken slightly. Stir in the 1/4 cup of grated Parmesan cheese and season the sauce with salt and pepper to your taste.
Step 2: Layer Your Caprese Bake
Step 1: In a 9×11-inch (or a standard 9×13-inch) baking dish, arrange half of your cooked agnolotti in a single layer.
Step 2: Top the pasta with all of the thinly sliced plum tomatoes, all of the fresh basil leaves, and three-quarters of the thinly sliced mozzarella cheese.
Step 3: Top with the remaining half of the agnolotti and the remaining mozzarella cheese.
Step 4: Carefully pour the prepared Parmesan cream mixture evenly over the top of the entire casserole.
Step 3: Bake to Bubbly, Golden Perfection
Bake the casserole, uncovered, for about 25 minutes, until the sauce is hot and bubbling and the cheesy topping is a beautiful golden brown.
Let the baked pasta stand for at least 5 to 10 minutes before serving. This crucial resting period allows the hot, molten sauce and cheese to set up slightly, which is the secret to getting beautiful, clean slices that aren’t a soupy mess.
Sprinkle the finished casserole with some extra grated Parmesan cheese before serving.
The Easiest Cheesy Lasagna Caprese (Pasta Bake!)
A simple and elegant vegetarian baked pasta dish, this ‘Lasagna Caprese’ uses prepared four-cheese agnolotti as a shortcut. The recipe features layers of cooked stuffed pasta, fresh, thinly sliced plum tomatoes, whole basil leaves, and mozzarella cheese. A quick and simple cream sauce, made with heavy cream, minced shallot, and Parmesan, is poured over the layers. The entire casserole is then baked until it’s golden brown and bubbly, capturing the classic flavors of a Caprese salad in a comforting pasta bake.
Ingredients
- Two 9-ounce packages quattro formaggi agnolotti
- 1 1/2 cups heavy cream
- 1 shallot, minced
- 1/4 cup grated Parmesan, plus more for serving
- Kosher salt and freshly ground black pepper
- 8 to 10 plum tomatoes, thinly sliced
- 1 cup fresh basil leaves
- 8 ounces part-skim mozzarella, thinly sliced
Instructions
- Preheat the oven to 350°F.
- Bring a large pot of salted water to a boil. Cook the agnolotti according to the package directions. Drain and set aside.
- While the pasta is cooking, bring the heavy cream and minced shallot to a boil in a large skillet over medium-high heat.
- Reduce the heat to medium-low and let the cream simmer for about 2 minutes to thicken slightly. Stir in the Parmesan cheese and season with salt and pepper.
- Assemble the Casserole: In a 9-by-11-inch baking dish, layer half of the cooked agnolotti.
- Top the pasta with the sliced tomatoes, fresh basil leaves, and three-quarters of the mozzarella slices.
- Top with the remaining agnolotti and the rest of the mozzarella.
- Pour the prepared cream mixture over the top of the entire casserole.
- Bake: Bake for 25 minutes, until the top is golden and the sauce is bubbly.
- Let the dish cool slightly, then sprinkle with more Parmesan cheese before serving.
Notes
- This recipe is a quick and easy take on lasagna, using pre-made stuffed agnolotti instead of traditional noodles and a lengthy sauce.
- Layering the fresh basil leaves whole provides bright pockets of flavor in the finished dish.
- Letting the casserole cool slightly before serving allows the sauce to set, making it easier to slice.
How to Serve Your Lasagna Caprese
This hearty casserole is a fantastic, all-in-one meal. To round it out, serve it with a couple of simple classics:
- A Simple Green Salad: A crisp green salad with a bright and zesty balsamic vinaigrette is the perfect, fresh counterpoint to the rich, cheesy casserole.
- Crusty Garlic Bread: A side of warm, crusty garlic bread is a must-have for sopping up every last drop of that incredible, creamy sauce.
Storage and Make-Ahead Tips
This Lasagna Caprese is the absolute perfect make-ahead meal for a busy week, a potluck, or for stocking your freezer.
- Make-Ahead: You can fully assemble the entire, unbaked casserole up to 24 hours in advance. Simply cover it tightly with foil and store it in the refrigerator. When you are ready to bake, you may need to add 10-15 minutes to the baking time.
- Storage: Store any leftovers, well-covered, in the refrigerator for up to 4 days.
- Freezing: This casserole freezes beautifully! You can freeze it either before or after baking. Let it cool completely, then wrap the pan very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before baking or reheating.
For more recipe follow my pinterest account
Creative Recipe Variations
- Add a Savory Protein: For a heartier, non-vegetarian casserole, you can stir about 2-3 cups of shredded rotisserie chicken or 1 pound of cooked, crumbled Italian sausage in with the agnolotti.
- Use a Different Stuffed Pasta: If you can’t find agnolotti, this recipe is also absolutely fantastic with an equal amount of your favorite cheese-filled tortellini or ravioli.
- Add a Balsamic Drizzle: For a true, authentic Caprese experience, you can drizzle the finished, hot-from-the-oven casserole with a high-quality, thick balsamic glaze just before serving.
Enjoy The Ultimate Easy & Elegant Casserole!
You’ve just discovered a truly magical recipe that delivers a stunning, restaurant-quality result with just a few minutes of work. This Lasagna Caprese is a perfect harmony of fresh, classic Italian flavors and rich, comforting textures. It’s a rewarding and deeply satisfying recipe that is sure to become a new, much-requested family favorite for years to come.
We hope you enjoy every last, perfect, cheesy, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is “agnolotti,” and what is a good substitute if I can’t find it?
Agnolotti is a type of stuffed pasta from the Piedmont region of Italy, very similar to a ravioli. The name means “little pillows.” If you cannot find a package of prepared agnolotti in the refrigerated pasta section of your grocery store, you can absolutely substitute it with an equal amount of your favorite cheese-filled ravioli or tortellini.
Q2: Can I make this casserole ahead of time for a party?
Yes, this is a perfect make-ahead meal! You can fully assemble the entire unbaked casserole, cover it tightly, and keep it in the refrigerator for up to 24 hours. When you are ready to bake, just remove the cover and pop it in the oven (you may need to add 10-15 minutes to the baking time, as it will be starting from cold).
Q3: Can I use fresh mozzarella instead of the part-skim, sliced kind?
It is highly recommended to use a low-moisture, part-skim mozzarella for this recipe. Fresh mozzarella, which is packed in water, has a very high moisture content. As it bakes, it can release a significant amount of water, which can make your final casserole a bit soupy.
Q4: Do I have to cook the agnolotti before I bake it in the casserole?
Yes, it is highly recommended to give your pasta a quick boil first. Because this casserole has a relatively short baking time, par-cooking the agnolotti is the secret that guarantees that the pasta will be perfectly tender and cooked through in the final dish.
Q5: Can I use a different kind of sauce?
Of course! While the simple Parmesan cream sauce is delicious, this casserole would also be fantastic with a layer of your favorite jarred marinara sauce or a classic, rich Alfredo sauce.