One-Pot Cheesy Pasta Bake (Print Version)

Comforting cheesy pasta with tender noodles, rich tomato sauce, and a blend of melted cheeses.

# Ingredient List:

→ Pasta

01 - 12 oz short pasta (penne, fusilli, or rigatoni)

→ Sauce

02 - 1 tablespoon olive oil
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 can (28 oz) crushed tomatoes
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried basil
08 - ½ teaspoon red pepper flakes (optional)
09 - 1 teaspoon salt
10 - ½ teaspoon freshly ground black pepper
11 - 2 cups vegetable broth or water

→ Cheeses

12 - 1½ cups shredded mozzarella cheese
13 - ½ cup grated Parmesan cheese
14 - 1 cup shredded cheddar cheese

→ Garnish

15 - 2 tablespoons chopped fresh parsley or basil

# Steps:

01 - Heat oven to 400°F (200°C).
02 - In a large oven-safe pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and black pepper. Stir to combine.
05 - Add uncooked pasta and vegetable broth. Stir well, ensuring pasta is submerged.
06 - Bring mixture to a simmer. Cover and cook for 10 to 12 minutes, stirring occasionally, until pasta reaches al dente texture.
07 - Remove from heat. Stir in half of the mozzarella and cheddar cheeses.
08 - Sprinkle remaining mozzarella, cheddar, and all of the Parmesan cheese evenly over the top.
09 - Transfer pot to oven and bake uncovered for 10 to 12 minutes, or until cheese is golden and bubbling.
10 - Let rest for 5 minutes. Garnish with chopped parsley or basil before serving.

# Helpful Hints:

01 -
  • One pot means you can actually enjoy your meal instead of spending the evening elbow-deep in dishes.
  • The pasta cooks directly in the sauce, soaking up every bit of flavor instead of ending up bland and forgettable.
  • It looks like you fussed for hours when really you've got thirty minutes of mostly hands-off cooking time.
02 -
  • Don't skip the resting time—those 5 minutes let the pasta finish absorbing liquid and help everything set so it holds together when you serve it.
  • If your pot isn't oven-safe, transfer everything to a baking dish before the cheese goes on—I learned this the hard way when my pot handle started smoking in the oven.
03 -
  • Use a pot that's wider rather than deep—shallow pasta finishes more evenly in the oven, and the cheese browns better when it's more exposed to heat.
  • Don't skip tasting the pasta at the 10-minute mark; different brands cook at different rates, and you want it chewy, not mushy.
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