Oven Baked Creamy Tomato Pasta Bake
Why You’ll Love This Pasta Bake (Benefits)
This oven-baked creamy tomato pasta bake is everything you want in a comfort meal:
- Quick and easy weeknight dinner with simple pantry ingredients
- Rich, creamy garlic tomato sauce with Parmesan flavor
- Ultra cheesy texture with melted mozzarella and Parmesan
- Family-friendly comfort food that feeds a crowd
- Bakes into a golden, bubbly pasta casserole with minimal effort
- Perfect for meal prep—tastes even better the next day
Ingredients
- 12 oz short pasta (rigatoni, penne, or ziti)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 cups marinara sauce (or tomato basil sauce)
- 1/2 cup tomato paste
- 1 cup heavy cream
- 1/2 tsp kosher salt (plus more for pasta water)
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 cup grated Parmesan cheese (divided)
- 1 1/2 cups shredded mozzarella (divided)
- 1/4 cup fresh basil, chopped
- 2 tbsp pasta water (as needed)
- Butter or nonstick spray for baking dish
Instructions
- Preheat oven to 375°F (190°C). Grease a ceramic baking dish.
- Cook pasta in salted water until just under al dente. Drain.
- Heat olive oil in a pan over medium heat. Add garlic and sauté until fragrant.
- Stir in marinara sauce and tomato paste until smooth.
- Add heavy cream, salt, pepper, and red pepper flakes. Simmer 2–3 minutes.
- Mix in 3/4 cup Parmesan, 1 cup mozzarella, and basil until melted and creamy.
- Combine pasta with sauce in baking dish, coating evenly.
- Top with remaining cheeses.
- Bake for 18–22 minutes until bubbly and golden.
- Broil 1–2 minutes for extra golden top (optional).
- Rest 5 minutes before serving. Garnish with fresh basil.
Serving Ideas
This creamy baked pasta pairs perfectly with:
- Fresh green salad with lemon vinaigrette
- Garlic bread or crusty baguette
- Roasted vegetables like broccoli or green beans
- Sparkling water with lemon
Recipe Tips & Variations
- Add Italian sausage, chicken, or shrimp for protein
- Mix in spinach, mushrooms, or zucchini for extra veggies
- Use half-and-half instead of heavy cream for a lighter version
- Swap mozzarella for provolone or fontina for deeper flavor
- Add a pinch of smoked paprika for extra richness
