One-Pot Cheesy Pasta Bake (Printable Version)

Comforting baked pasta with melted cheeses and savory tomato sauce, made all in one pot.

# What You'll Need:

→ Pasta

01 - 12 ounces 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 ounces) 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

# How to Make It:

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

# Expert Tips:

01 -
  • Everything happens in one pot, which means less scrubbing and more time enjoying the meal with people you care about.
  • The pasta cooks right in the sauce, soaking up all those flavors instead of tasting like plain hot water.
  • Watching the cheese melt and bubble in the oven is weirdly satisfying and smells absolutely incredible.
02 -
  • Don't fully cook the pasta on the stovetop—it needs to be al dente because it finishes cooking in the oven and you don't want mush.
  • Stir occasionally while simmering so the bottom doesn't stick and scorch, which changes the flavor from comforting to burnt.
  • Let it rest after baking because that gives the cheese time to set and makes serving much easier and neater.
03 -
  • Use freshly grated cheese instead of pre-shredded if you can—it melts smoother and tastes noticeably better without all those anti-caking agents.
  • Taste the sauce before baking and adjust seasoning because the cheese adds saltiness, so you might need less salt than you'd expect.
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