Sigh.
It’s Monday.
I know.
You probably woke up on the wrong side of the bed — rushed, late, and already annoyed. Maybe your hair didn’t cooperate, you spilled coffee on a white shirt, or nothing in your closet fits the way it should. Perhaps you dropped your last allergy pill in the sink and nearly lost a hand fishing it out. Small disasters add up, and suddenly Monday feels relentless.
That only means one thing: someone should stop rinsing lime wedges and chicken down the sink.
Mondays are for grown-ups — the ones in suits, carrying briefcases, using shoehorns and rinsing with mouthwash. In my mind, Mondays belong to my dad.
But here’s the good news: Monday just got better. A little cheesiness and cream can turn a drab start to the week into something to look forward to. This dish does that — comforting, simple, and satisfying in a way that makes the weekday feel worth it.
I might even like Monday — at least for today.
About the pasta: tender noodles swim in a light tomato-cream sauce. Chunks of fresh mozzarella hide among bursts of grape tomatoes and ribbons of basil, melting into a gooey, bubbly topping that pairs perfectly with crusty garlic bread. It’s reminiscent of a classic caprese on toasted bread — but even better when mixed into a warm, creamy pasta.
Creamy Caprese Pasta
4 to 6
Ingredients
- 1 pound whole wheat pasta — noodles such as penne work best
- 1 cup favorite pasta or tomato sauce
- 1/3 cup heavy cream or half-and-half
- 1/3 cup freshly grated Parmesan + more for garnish
- 4 ounces fresh mozzarella — cut into cubes
- 1 pint grape tomatoes — some halved, some left whole
- 1 bunch fresh basil leaves
Instructions
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Preheat the oven to 350°F. Bring a pot of water to a boil and cook the pasta according to package directions.
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While the pasta cooks, warm the tomato sauce over low heat in a large saucepan. Stir in the heavy cream and grated Parmesan until smooth. Drain the pasta when done and add it to the sauce, stirring to coat. Remove from heat and fold in the mozzarella cubes and grape tomatoes. Chop 3–4 basil leaves and add them as well.
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Spray a baking dish with nonstick spray and transfer the pasta mixture into it. Arrange fresh mozzarella rounds on top. Bake for about 25 minutes, until the cheese is golden and bubbly. Garnish with additional basil and grated Parmesan. Serve with garlic bread. Optional: add cooked chicken, steak, or seafood for extra protein.
Did you make this recipe?
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Take that, Monday.