One-Pot Cheesy Pasta Bake (Printable Version)

Comforting pasta with melted cheeses and tomato sauce cooked entirely in one pot.

# What You’ll Need:

→ Pasta

01 - 12 oz short pasta such as penne, fusilli, or rigatoni

→ Sauce

02 - 1 tablespoon olive oil
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 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

# Step-by-Step Guide:

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.

# Additional Tips::

01 -
  • One pot means one cleanup, which is secretly the best ingredient in any recipe.
  • The pasta cooks right in the sauce so it absorbs all that tomato richness instead of tasting like boiled water.
  • Three cheeses melting together creates this gooey, golden top that's impossible to resist.
  • Ready in under 45 minutes without feeling rushed or compromised.
02 -
  • Don't skip the resting time after baking or your first bite will be molten lava and you'll miss tasting how good it actually is.
  • Make sure your pot is oven-safe all the way through, including the handle and lid, or you'll have a dangerous situation when it hits the oven.
  • Stir the pasta occasionally while it simmers so it cooks evenly and nothing glues itself to the bottom of the pot.
  • The pasta should still be slightly firm before it goes in the oven because it keeps cooking from the residual heat.
03 -
  • Buy your cheeses fresh from the deli counter if possible because they melt smoother and taste more complex than the pre-packaged blocks.
  • If your oven runs hot, start checking the cheese at 8 minutes so you catch it golden instead of brown.
  • Keep a small spoon handy while it's baking so you can sneak tastes of that melted cheese situation without feeling guilty.
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