Name: Creamy Tomato Pasta Bake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 pound penne or rigatoni; 1 tablespoon olive oil; ½ onion, diced; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; ⅔ cup heavy whipping cream; 24 ounces marinara sauce or pasta sauce; 14.5 ounces canned petite diced tomatoes, drained (1 can); 2 cups shredded mozzarella cheese; 2 tablespoons thinly sliced fresh basil leaves or chopped fresh parsley

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Introduction

This creamy tomato pasta bake is a comforting and flavorful dish perfect for busy weeknights. Combining tender pasta with a rich, cheesy tomato sauce, it’s easy to prepare and sure to satisfy the whole family.

This image shows baked pasta in a white rectangular casserole dish. The bottom layer is red tomato sauce mixed with penne pasta, visible around the edges and being scooped up with a wooden spoon on the right side. The top layer is melted, golden-brown cheese, spread thickly over the pasta, sprinkled with small bits of green herbs. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound penne or rigatoni
1 tablespoon olive oil
½ onion, diced
2 cloves garlic, minced
1 teaspoon Italian seasoning
⅔ cup heavy whipping cream
24 ounces marinara sauce or pasta sauce
14.5 ounces canned petite diced tomatoes, drained (1 can)
2 cups shredded mozzarella cheese
2 tablespoons thinly sliced fresh basil leaves or chopped fresh parsley

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: Cook pasta in salted boiling water until al dente according to package directions. Drain well.
Step 3: While the pasta cooks, heat olive oil in a medium saucepan over medium heat. Add diced onion and cook until tender, about 5 minutes.
Step 4: Stir in minced garlic and Italian seasoning; cook for 1 minute until fragrant.
Step 5: Add heavy cream, drained diced tomatoes, and marinara sauce to the pan. Simmer gently for 2 minutes, stirring occasionally.
Step 6: Combine the cooked pasta and sauce in a 9×13-inch baking dish, tossing to coat evenly.
Step 7: Sprinkle shredded mozzarella cheese evenly over the top.
Step 8: Bake for 20-25 minutes, or until the dish is hot and the cheese is bubbly and lightly golden.
Step 9: Remove from oven and let cool for 5 minutes. Garnish with fresh basil or parsley before serving.

Tips & Variations

Use gluten-free pasta if you need a gluten-free option without sacrificing taste.
For extra flavor, add cooked Italian sausage or sautéed mushrooms to the sauce.
Swap mozzarella for a blend of mozzarella and Parmesan for a richer cheese topping.
If you prefer a spicier dish, stir in some red pepper flakes with the Italian seasoning.

Storage

Store leftover pasta bake in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions or warm in a 350°F oven until heated through, about 15 minutes.

How to Serve

A white plate holds a serving of penne pasta covered in a rich orange-red tomato sauce, topped with melted white cheese with golden brown spots and sprinkled with green herb flakes. The pasta looks creamy and saucy, with the cheese layer sitting thickly over the top right half of the pasta, creating a textured, gooey appearance. In the background, there is a white bowl filled with more pasta and a round brown bread roll on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the pasta bake and refrigerate it before baking. Bake it fresh or add an extra 5-10 minutes to the baking time if baking straight from the fridge.

What can I use instead of heavy cream?

You can substitute half-and-half or whole milk mixed with a tablespoon of flour to thicken, but the sauce will be less rich and creamy.