Rustic Tomato Basil Pasta Bake
Rustic Tomato Basil Pasta Bake
Ingredients
For the Pasta
- 12 ounces penne pasta, or ziti
- 1 tablespoon salt, for pasta water
For the Tomato Basil Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion, medium, finely diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 14.5 ounces diced tomatoes, canned, undrained
- 2 tablespoons tomato paste
- 1/2 cup fresh basil, chopped, plus more for garnish
- 1 teaspoon dried oregano
- 1/2 teaspoon granulated sugar, optional, to balance acidity
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Cheesy Topping
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
⏱️ 5 min•🌡️ 375
- 2
Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, about 8-10 minutes. Drain the pasta well and set aside.
⏱️ 12 min
- 3
While the pasta cooks, prepare the sauce. Heat 2 tablespoons of olive oil in a large saucepan or Dutch oven over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 4
Add the minced garlic and red pepper flakes (if using) to the saucepan and cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 5
Stir in the crushed tomatoes, diced tomatoes (with their liquid), tomato paste, dried oregano, granulated sugar (if using), salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 20 min
- 6
Remove the sauce from the heat and stir in the chopped fresh basil. Taste and adjust seasonings as needed.
⏱️ 2 min
- 7
Add the cooked and drained pasta to the sauce, tossing gently until all the pasta is evenly coated.
⏱️ 2 min
- 8
Pour the pasta mixture into the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top, followed by the grated Parmesan cheese.
⏱️ 3 min
- 9
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
- 10
Remove from the oven and let it rest for 5-10 minutes before serving. Garnish with extra fresh basil, if desired.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Rustic Tomato Basil Pasta Bake
Ingredients
For the Pasta
- 12 ounces penne pasta, or ziti
- 1 tablespoon salt, for pasta water
For the Tomato Basil Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion, medium, finely diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 14.5 ounces diced tomatoes, canned, undrained
- 2 tablespoons tomato paste
- 1/2 cup fresh basil, chopped, plus more for garnish
- 1 teaspoon dried oregano
- 1/2 teaspoon granulated sugar, optional, to balance acidity
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Cheesy Topping
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
⏱️ 5 min•🌡️ 375 - 2
Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, about 8-10 minutes. Drain the pasta well and set aside.
⏱️ 12 min - 3
While the pasta cooks, prepare the sauce. Heat 2 tablespoons of olive oil in a large saucepan or Dutch oven over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 4
Add the minced garlic and red pepper flakes (if using) to the saucepan and cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Stir in the crushed tomatoes, diced tomatoes (with their liquid), tomato paste, dried oregano, granulated sugar (if using), salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 20 min - 6
Remove the sauce from the heat and stir in the chopped fresh basil. Taste and adjust seasonings as needed.
⏱️ 2 min - 7
Add the cooked and drained pasta to the sauce, tossing gently until all the pasta is evenly coated.
⏱️ 2 min - 8
Pour the pasta mixture into the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top, followed by the grated Parmesan cheese.
⏱️ 3 min - 9
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 - 10
Remove from the oven and let it rest for 5-10 minutes before serving. Garnish with extra fresh basil, if desired.
⏱️ 10 min