Sun-Dried Tomato and Basil Pasta Bake
Sun-Dried Tomato and Basil Pasta Bake
Ingredients
For the Pasta Bake
- 1 pound penne pasta
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 4 cloves garlic, minced
- 28 ounces crushed tomatoes, can
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/2 cup fresh basil, chopped, plus more for garnish
- 1/2 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional
- 1 cup ricotta cheese, whole milk
- 1 1/2 cups mozzarella cheese, shredded
For the Topping
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, usually 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 diced yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic to the skillet and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 4
Stir in the crushed tomatoes, chopped sun-dried tomatoes, 1/2 cup of fresh basil, vegetable broth, salt, black pepper, and red pepper flakes (if using). Bring the sauce to a gentle simmer, then reduce heat to low and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min
- 5
Remove the sauce from the heat. In a large bowl, combine the cooked and drained penne pasta, the tomato sauce, ricotta cheese, and 1 1/2 cups of shredded mozzarella cheese. Stir gently until everything is well combined.
⏱️ 5 min
- 6
Pour the pasta mixture into a 9x13 inch baking dish, spreading it evenly. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese and the grated Parmesan cheese over the top.
⏱️ 3 min
- 7
Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375
- 8
Remove from the oven and let it rest for 5 minutes before serving. Garnish with additional fresh basil leaves.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sun-Dried Tomato and Basil Pasta Bake
Ingredients
For the Pasta Bake
- 1 pound penne pasta
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 4 cloves garlic, minced
- 28 ounces crushed tomatoes, can
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/2 cup fresh basil, chopped, plus more for garnish
- 1/2 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional
- 1 cup ricotta cheese, whole milk
- 1 1/2 cups mozzarella cheese, shredded
For the Topping
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, usually 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 diced yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic to the skillet and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 4
Stir in the crushed tomatoes, chopped sun-dried tomatoes, 1/2 cup of fresh basil, vegetable broth, salt, black pepper, and red pepper flakes (if using). Bring the sauce to a gentle simmer, then reduce heat to low and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min - 5
Remove the sauce from the heat. In a large bowl, combine the cooked and drained penne pasta, the tomato sauce, ricotta cheese, and 1 1/2 cups of shredded mozzarella cheese. Stir gently until everything is well combined.
⏱️ 5 min - 6
Pour the pasta mixture into a 9x13 inch baking dish, spreading it evenly. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese and the grated Parmesan cheese over the top.
⏱️ 3 min - 7
Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375 - 8
Remove from the oven and let it rest for 5 minutes before serving. Garnish with additional fresh basil leaves.
⏱️ 5 min