One-Pot Cheesy Pasta Bake (Printable)

Hearty baked pasta with melted cheeses and rich tomato sauce, cooked all together for simplicity.

# What You'll Need:

→ 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 - 28 oz can crushed tomatoes
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried basil
08 - ½ teaspoon red pepper flakes
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

# Directions:

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 3–4 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, 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 10–12 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 10–12 minutes, or until the cheese is golden and bubbling
10 - Let rest for 5 minutes. Garnish with chopped parsley or basil before serving

# Helpful Hints:

01 -
  • Everything happens in one pot, which means your sink stays cleaner and your evening stays calmer.
  • The pasta cooks directly in the sauce, soaking up all that tomato and cheese flavor instead of sitting plain in water.
  • It comes together in 40 minutes total, making it perfect for those nights when hunger doesn't wait.
02 -
  • Don't skip the resting time—it's the difference between a runny mess and something that holds together on the plate.
  • If your pasta looks too dry before the oven, add a splash more broth because it will keep cooking and tightening up in the oven heat.
03 -
  • Buy an oven-safe Dutch oven if you don't have one—it's an investment that pays back every time you make this, and dozens of other dishes besides.
  • Stir the pasta occasionally as it simmers so it cooks evenly and nothing catches on the bottom and burns.
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