Creamy Tomato Basil Pasta Bake
Creamy Tomato Basil Pasta Bake
Ingredients
For the Pasta
- 1 pound penne pasta
- 1 tablespoon salt, for pasta water
For the Creamy Tomato Sauce
- 2 tablespoons olive oil
- 1 yellow onion, small, finely diced
- 4 cloves garlic, minced
- 28 ounces crushed tomatoes, can
- 2 tablespoons tomato paste
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon granulated sugar, to balance acidity
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Bake
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of generously 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 and set aside.
⏱️ 15 min•🌡️ 375
- 2
While the pasta cooks, prepare the sauce. 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
Stir in the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it. Add the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor.
⏱️ 3 min
- 4
Pour in the crushed tomatoes, vegetable broth, chopped fresh basil, dried oregano, red pepper flakes (if using), granulated sugar, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min
- 5
Remove the sauce from the heat and stir in the heavy cream until well combined and the sauce is creamy. Taste and adjust seasonings as needed.
⏱️ 2 min
- 6
Add the cooked and drained pasta to the creamy tomato sauce and toss gently until all the pasta is evenly coated.
⏱️ 2 min
- 7
Pour half of the pasta mixture into a 9x13 inch baking dish. Sprinkle with 1 cup of shredded mozzarella cheese. Top with the remaining pasta mixture, then sprinkle with the remaining 1 cup of mozzarella cheese and the grated Parmesan cheese.
⏱️ 3 min
- 8
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
- 9
Remove from the oven and let rest for 5-10 minutes before serving. Garnish with extra fresh basil, if desired.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Basil Pasta Bake
Ingredients
For the Pasta
- 1 pound penne pasta
- 1 tablespoon salt, for pasta water
For the Creamy Tomato Sauce
- 2 tablespoons olive oil
- 1 yellow onion, small, finely diced
- 4 cloves garlic, minced
- 28 ounces crushed tomatoes, can
- 2 tablespoons tomato paste
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon granulated sugar, to balance acidity
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Bake
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of generously 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 and set aside.
⏱️ 15 min•🌡️ 375 - 2
While the pasta cooks, prepare the sauce. 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
Stir in the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it. Add the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor.
⏱️ 3 min - 4
Pour in the crushed tomatoes, vegetable broth, chopped fresh basil, dried oregano, red pepper flakes (if using), granulated sugar, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min - 5
Remove the sauce from the heat and stir in the heavy cream until well combined and the sauce is creamy. Taste and adjust seasonings as needed.
⏱️ 2 min - 6
Add the cooked and drained pasta to the creamy tomato sauce and toss gently until all the pasta is evenly coated.
⏱️ 2 min - 7
Pour half of the pasta mixture into a 9x13 inch baking dish. Sprinkle with 1 cup of shredded mozzarella cheese. Top with the remaining pasta mixture, then sprinkle with the remaining 1 cup of mozzarella cheese and the grated Parmesan cheese.
⏱️ 3 min - 8
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 - 9
Remove from the oven and let rest for 5-10 minutes before serving. Garnish with extra fresh basil, if desired.
⏱️ 10 min