Go Back Email Link
–+ servings
Baked pasta casserole with melted cheese on top, partially served with a spatula in a white dish; garlic bulbs and red pepper flakes are visible on the side.
Print Recipe
No ratings yet

Cheesy Tomato Pasta Bake

This cheesy tomato pasta bake is an easy family dinner made with tender pasta, a rich tomato sauce, and plenty of melted cheese. It comes together with simple pantry ingredients and bakes until hot, bubbly, and golden on top.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Dish, Side Dish
Cuisine: American
Servings: 6 Servings
Calories: 512kcal
Author: Wendy

Equipment

  • large pot
  • large skillet
  • colander
  • 9x13 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 9x13-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.
    A white skillet with chopped onions and garlic sits on a countertop surrounded by bowls of tomato sauce, cheese, herbs, diced tomatoes, and spices.
  • 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.
    A skillet with tomato sauce, diced tomatoes, chopped onions, and assorted spices is shown on a white surface next to small bowls of cheese and other ingredients.
  • 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.
    A white skillet filled with uncooked penne pasta, tomato sauce, and three types of shredded cheese, viewed from above on a white surface.
  • 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.
    Rectangular white dish filled with penne pasta mixed with tomato meat sauce. A small bowl of shredded cheese is placed beside the dish.
  • 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.
    Baked pasta casserole topped with melted cheese in a rectangular white dish, surrounded by raw pasta, tomatoes, and herbs on a light countertop.
  • Remove from the oven and let the pasta bake rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

Nutrition

Serving: 1Serving | Calories: 512kcal | Carbohydrates: 58g | Protein: 25g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 56mg | Sodium: 1382mg | Potassium: 786mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1352IU | Vitamin C: 20mg | Calcium: 467mg | Iron: 3mg