Quick Tomato Basil Pasta Bake
Quick Tomato Basil Pasta Bake
Ingredients
For the Pasta Bake
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1/2 cup vegetable broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes, optional
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup fresh basil, chopped
- 2 cups mozzarella cheese, shredded, divided
- 1/2 cup Parmesan cheese, grated
For Garnish
- 1/4 cup fresh basil, chopped
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente, about 8-10 minutes. Drain well and set aside.
⏱️ 15 min•🌡️ 375
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min
- 3
Stir in the crushed tomatoes, tomato paste, vegetable broth, dried Italian seasoning, red pepper flakes (if using), salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 12 min
- 4
Remove the skillet from the heat. Stir in the 1/2 cup of fresh chopped basil and 1 1/2 cups of the shredded mozzarella cheese until just combined. Add the drained pasta to the sauce and toss gently to coat all the pasta evenly.
⏱️ 3 min
- 5
Transfer the pasta mixture to a 9x13 inch baking dish. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese and the 1/2 cup of grated Parmesan cheese evenly over the top.
⏱️ 2 min
- 6
Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let the pasta bake rest for 5 minutes before serving.
⏱️ 20 min•🌡️ 375
- 7
Garnish with the remaining 1/4 cup of fresh chopped basil before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Tomato Basil Pasta Bake
Ingredients
For the Pasta Bake
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1/2 cup vegetable broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes, optional
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup fresh basil, chopped
- 2 cups mozzarella cheese, shredded, divided
- 1/2 cup Parmesan cheese, grated
For Garnish
- 1/4 cup fresh basil, chopped
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente, about 8-10 minutes. Drain well and set aside.
⏱️ 15 min•🌡️ 375 - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min - 3
Stir in the crushed tomatoes, tomato paste, vegetable broth, dried Italian seasoning, red pepper flakes (if using), salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 12 min - 4
Remove the skillet from the heat. Stir in the 1/2 cup of fresh chopped basil and 1 1/2 cups of the shredded mozzarella cheese until just combined. Add the drained pasta to the sauce and toss gently to coat all the pasta evenly.
⏱️ 3 min - 5
Transfer the pasta mixture to a 9x13 inch baking dish. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese and the 1/2 cup of grated Parmesan cheese evenly over the top.
⏱️ 2 min - 6
Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let the pasta bake rest for 5 minutes before serving.
⏱️ 20 min•🌡️ 375 - 7
Garnish with the remaining 1/4 cup of fresh chopped basil before serving hot.
⏱️ 1 min