One-Pot Cheesy Pasta Bake (Printable)

A cozy, cheesy pasta baked in one pot with rich tomato sauce and tender pasta for easy comfort.

# What You 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 (28 oz) can 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:

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 reaches al dente texture.
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 Advice:

01 -
  • One pot means one pot to wash, which feels like a small victory on a weeknight when you're already tired.
  • The cheese gets melty and golden on top while the pasta stays creamy underneath, giving you two textures in every bite.
  • It's flexible enough to feed picky eaters or work as a canvas for whatever vegetables you have lingering in your fridge.
02 -
  • Don't skip the resting period—those 5 minutes let everything settle, and the cheese firms up just enough to hold the pasta together without becoming rubbery.
  • If your pasta still feels firm when the cooking time is up, give it another 2 minutes covered on the stovetop before moving to the oven rather than trying to fix it later.
  • Use freshly shredded cheese if you possibly can; the pre-shredded kind contains anti-caking agents that prevent smooth melting and create a slightly grainy texture.
03 -
  • The secret to creamy pasta is not cooking it all the way through on the stovetop—stop just short of tender, because the oven bake will finish the cooking gently while everything melds together.
  • Taste for salt after the pasta goes in but before you add cheese, because you'll be adding salty cheeses and it's easy to overshoot.
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