One-Pot Cheesy Pasta Bake (Printable)

Comforting pasta with gooey cheese and rich tomato sauce baked in a single 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 - 1 can (28 oz) 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 It:

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. Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the crushed tomatoes, oregano, basil, red pepper flakes if using, salt, and black pepper. Stir to combine thoroughly.
04 - Add the uncooked pasta and vegetable broth. Stir well, ensuring the pasta is completely submerged in liquid.
05 - Bring the mixture to a simmer. Cover and cook for 10 to 12 minutes, stirring occasionally, until the pasta reaches al dente texture.
06 - Remove from heat. Stir in half of the mozzarella and cheddar cheeses until evenly distributed.
07 - Sprinkle the remaining mozzarella, cheddar, and all of the Parmesan cheese evenly over the surface.
08 - Transfer the pot to the oven and bake uncovered for 10 to 12 minutes, or until the cheese is golden and bubbling.
09 - Let rest for 5 minutes. Garnish with chopped parsley or basil before serving.

# Expert Tips:

01 -
  • Everything cooks in one pot, which means you're not standing at the sink for twenty minutes after dinner.
  • The cheese gets all melty and gorgeous without any fussy layering or pre-cooking steps.
  • It tastes like comfort in a bowl, the kind of dish that makes people ask for seconds before they've finished their first bite.
02 -
  • Don't skip the resting time after baking—those 5 minutes let the cheese set and the pasta firm up just enough that you can scoop it cleanly without it being all liquid.
  • The key to this dish is using broth instead of water because it flavors the pasta as it cooks, which is what gives you that restaurant-quality depth.
03 -
  • Buy good quality cheeses if you can because they'll melt more smoothly and taste noticeably better—it makes a real difference in the final dish.
  • If you don't have an oven-safe pot, you can finish the dish by covering it loosely with foil and baking it in a regular baking dish instead.
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