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When the weather turns chilly, there’s nothing quite like a warm, cheesy pasta bake to wrap you in comfort. This Cheesy Tomato Pasta Bake is layered with gooey mozzarella and savory tomato sauce, making it the perfect dish for a cozy dinner. Easy to prepare and even easier to devour, this recipe will quickly become a weeknight favorite for the whole family.
Why You’ll Love This Recipe
This dish is all about comfort and flavor, bringing together simple ingredients to create a hearty meal. Plus, it’s a one-dish wonder that makes cleanup a breeze!
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- Simple Ingredients: Uses pantry staples for a satisfying meal.
- Cheesy Goodness: Melty mozzarella and parmesan create a rich topping.
- Family-Friendly: A dish that kids will love and adults will crave.
- Easy Prep: Just mix, layer, and bake—no fuss involved!
- Perfect for Leftovers: Tastes even better the next day.
Ingredients
- 8 ounces penne pasta
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Fresh basil leaves for garnish (optional)
How to Make Cheesy Tomato Pasta Bake
- Preheat your oven to 375°F (190°C).
- Cook the penne pasta according to the package directions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
- Add the crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and black pepper to the skillet. Simmer for about 10 minutes, allowing the flavors to meld.
- In a large mixing bowl, combine the cooked penne pasta with the tomato sauce. Stir until the pasta is well coated.
- Transfer half of the pasta mixture to a greased 9×13-inch baking dish. Sprinkle half of the mozzarella cheese over the top. Layer the remaining pasta mixture and top it with the rest of the mozzarella and all the parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired, then serve warm.
Tips for the Best Results
For a richer flavor, try adding a splash of red wine to the tomato sauce while it simmers. Make sure not to overcook the pasta; you want it firm, as it will continue to cook in the oven. For an extra cheesy crust, broil the dish for the last 2-3 minutes of baking to achieve that golden topping.
Easy Variations
- Vegetable Boost: Add chopped bell peppers, mushrooms, or spinach to the sauce for added nutrition.
- Protein Power: Stir in cooked ground beef, turkey, or sausage for a heartier meal.
- Different Cheeses: Swap mozzarella for cheddar or gouda for a unique twist.
- Gluten-Free: Use gluten-free pasta to make this dish suitable for those with dietary restrictions.
What to Serve With It
- Garlic bread for a classic pairing.
- A simple green salad with vinaigrette.
- Steamed vegetables for a healthy side.
- Red wine to complement the rich flavors.
Storage and Reheating
This Cheesy Tomato Pasta Bake can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also microwave individual portions for a quick meal.
Recipe Card
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Ingredients:
- 8 ounces penne pasta
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Fresh basil leaves for garnish (optional)
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Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the penne pasta according to the package directions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
- Add the crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and black pepper to the skillet. Simmer for about 10 minutes, allowing the flavors to meld.
- In a large mixing bowl, combine the cooked penne pasta with the tomato sauce. Stir until the pasta is well coated.
- Transfer half of the pasta mixture to a greased 9×13-inch baking dish. Sprinkle half of the mozzarella cheese over the top. Layer the remaining pasta mixture and top it with the rest of the mozzarella and all the parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired, then serve warm.
Notes: For a richer flavor, consider adding a splash of red wine to the sauce while it simmers.
