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Creamy caprese pasta

Creamy caprese pasta


Bring the family together with this Italian inspired dish

  • Feeds 6 Feeds 6
  • Ready in 45 minutes

Each serving contains

  • Energy
    1017kj 245kcal
  • Fat
    High 28%
  • Saturates
    High 56%
  • Sugar
    Med 6%
  • Salt
    Med 10%

% of adult’s reference intake | Carbohydrates per serving : 10g


  • 1tbsp vegetable oil, for greasing
  • 400g Barilla Fusilli
  • 170g Philadelphia Original Mediterranean Herbs
  • 100g Peppadew® Sweet Piquanté Peppers, halved
  • 100g cherry tomatoes, halved
  • 100g double cream
  • 40g grated parmesan
  • Handful of fresh basil leaves, chopped
  • 50g mozzarella, grated
  • Salad to serve (optional)


  1. Preheat the oven to 180 °C/160 °C fan/gas mark 4
  2. Lightly grease a baking dish with vegetable oil
  3. Bring a large pan of water to a boil over a high heat and cook the Barilla Fusilli according to package instructions, drain well
  4. Meanwhile, place the Philadelphia cream cheese in a saucepan over a medium heat, add the cream and stir to combine smoothly with the cream
  5. Add the cooked pasta, parmesan, tomatoes, Peppadew® Sweet Piquanté Peppers and half of the fresh basil
  6. Transfer everything into the prepared baking dish and top with the mozzarella
  7. Bake for 25 minutes or until bubbly
  8. Top with the remaining fresh basil and serve with salad (optional)

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