Cheesy Tomato Pasta Bake
Cheesy tomato pasta bake is the kind of hearty, bubbly dinner that disappears fast at the table. Tender pasta gets tossed in a rich, from-scratch tomato sauce, then loaded with three melted cheeses and baked until golden on top. It’s an easy weeknight dinner that feeds the whole family without a lot of fuss.
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Why This Cheesy Tomato Pasta Bake Works
Most baked pasta recipes are good, but this cheesy tomato pasta bake actually delivers on texture. The sauce gets simmered on the stove before it ever hits the oven, so the tomato flavor is deep and concentrated by the time it bakes.
I also use a triple cheese blend of mozzarella, cheddar, and Parmesan so every layer gets a different kind of melt. The mozzarella pulls, the cheddar adds sharpness, and the Parmesan on top crisps up into that golden, bubbly crust everyone wants. That combination is what sets this easy tomato pasta bake apart from a single-cheese version.
Looking for more easy pasta dinners? Try my Pesto Ricotta Pasta, this hearty Easy Smoked Sausage and Pasta, or this bold and flavorful Cajun Sausage Pasta next.
Ingredients
- Penne or rotini pasta — The ridges and tubes in short pasta hold onto the sauce, so every bite has flavor. Either shape works great here.
- Olive oil, onion, and garlic — These build the savory base of the tomato sauce. Do not skip sautéing them first; it makes a real difference in depth of flavor.
- Tomato sauce and diced tomatoes — Two cans of tomato sauce give the base a rich, thick consistency. Diced tomatoes add texture and extra tomato flavor throughout.
- Italian seasoning, dried basil, salt, pepper, and red pepper flakes — Classic Italian herb flavors that season the sauce well. Leave out the red pepper flakes if you prefer no heat.
- Shredded mozzarella cheese — This is the melty, stretchy cheese that makes the bake gooey. Part goes into the pasta mixture and part goes on top.
- Shredded cheddar cheese — Cheddar adds sharpness and a slightly different melt than mozzarella. It balances the richness of the sauce.
- Grated Parmesan cheese — Parmesan crisps up under the broiler and gives the top that golden, nutty finish. Pre-grated works, but freshly grated melts more evenly.
- Fresh parsley — Optional garnish that adds a pop of color and a little freshness right before serving.
Cheesy Tomato Pasta Bake
Equipment
- large pot
- large skillet
- colander
- 9×13 baking dish
Ingredients
- 12 ounces penne or rotini pasta
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 30 ounces tomato sauce
- 14.5 ounces diced tomatoes drained
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes optional
- 2 cups shredded mozzarella cheese divided
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley for garnish optional
Instructions
- Preheat the oven to 375 degrees F. Lightly grease a 9×13-inch baking dish and set aside.
- Cook the pasta in a large pot of salted boiling water according to package directions until just al dente. Drain well and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the tomato sauce, drained diced tomatoes, Italian seasoning, basil, salt, black pepper, and red pepper flakes if using. Stir to combine and let the sauce simmer for 10 minutes, stirring occasionally, until slightly thickened.
- Remove the skillet from the heat. Add the drained pasta, 1 cup of the shredded mozzarella, the cheddar cheese, and half of the Parmesan cheese to the sauce. Stir until everything is evenly coated and combined.
- Transfer the pasta mixture to the prepared baking dish and spread it out evenly. Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top.
- Bake uncovered for 25 to 30 minutes, or until the cheese is fully melted and the edges are bubbling. For a golden, slightly crispy top, switch the oven to broil for 2 to 3 minutes at the end, watching carefully to prevent burning.
- Remove from the oven and let the pasta bake rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Tips for Making Easy Tomato Pasta Bake
- Cook the pasta to al dente, not soft. The pasta finishes cooking in the oven, so pulling it early prevents it from going mushy by the time it is done baking.
- Simmer the sauce before baking. Ten minutes on the stove lets the tomato sauce thicken and concentrate the flavor before the pasta is ever added.
- Broil for the last 2 to 3 minutes. Watching the oven during the broil gives you that golden, bubbly cheese top that makes the whole dish look bakery-level impressive.
Common Mistakes to Avoid When Making Cheesy Tomato Pasta
- Using overcooked pasta. If the pasta is already fully cooked and soft before baking, it will be mushy by the time it comes out of the oven. Pull it early.
- Skipping the simmering step. Pouring canned tomato sauce straight into the dish without cooking it down first gives you a watery, thin result instead of a rich, thick sauce.
- Not layering cheese into the pasta mixture. Only putting cheese on top means the inside of the bake misses out on that creamy, cheesy pull. Mix some directly into the pasta before baking.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes. Any short pasta shape works well, including rotini, rigatoni, ziti, or farfalle. Just cook it to al dente since it will continue cooking in the oven.
Yes. Assemble the pasta bake in the dish, cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add about 10 extra minutes to the cook time since it will be going in cold.
Absolutely. Brown some ground beef, Italian sausage, or rotisserie chicken and stir it into the sauce before combining with the pasta. It turns this into a heartier meal with very little extra work.
How to Store and Reheat
Storage: Let the pasta bake cool completely, then transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.
Freezing: You can freeze this pasta bake either before or after baking. Wrap it tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.
Reheating: Reheat individual portions in the microwave in 60-second intervals until hot. To reheat the whole dish, cover with foil and warm in a 350°F oven for 20 to 25 minutes until heated through.
