One-Pot Cheesy Pasta Bake (Printable)

Comforting pasta with melted cheeses and rich tomato sauce, prepared quickly in one pot.

# 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 - 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

# How to Prepare:

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 chopped onion and sauté for 3–4 minutes until softened.
03 - Stir in the minced 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 fully submerged.
06 - Bring the mixture to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta reaches al dente texture.
07 - Remove from heat. Stir in half of the mozzarella and cheddar cheeses until melted and combined.
08 - Sprinkle the remaining mozzarella, cheddar, and all of the Parmesan cheese evenly over the surface.
09 - Transfer the pot to the preheated 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.

# Expert Suggestions:

01 -
  • Everything happens in one pot, which means you can actually enjoy your meal instead of scrubbing dishes until midnight.
  • The pasta cooks directly in the sauce, soaking up all those tomato and garlic flavors so every bite tastes intentional.
  • It feels fancy enough to serve to people you want to impress, but simple enough that you won't stress while making it.
02 -
  • Don't let the pasta fully cook on the stovetop—it needs to finish in the oven where the cheese can melt around it; fully cooked pasta will turn mushy.
  • If your pot isn't oven-safe, transfer everything to a baking dish before adding the cheese topping, but the one-pot magic works best when you never switch vessels.
03 -
  • Taste the pasta at the ten-minute mark rather than waiting for the full time—ovens vary, and you're better off catching it slightly firm than rubbery.
  • If your cheese isn't melting evenly after baking, it might be because the oven temperature is off; an oven thermometer costs five dollars and changes everything about your baking accuracy.
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