One-Pot Cheesy Pasta Bake (Printable Version)

A cozy baked dish combining tender pasta, melted cheeses, and a rich tomato sauce, all prepared in one pot.

# What You'll Need:

→ Pasta

01 - 12 oz short pasta (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
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.
03 - Stir in the garlic and cook for 1 minute until fragrant.
04 - Add the crushed tomatoes, oregano, basil, red pepper flakes, 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 is just al dente.
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.

# Expert Advice:

01 -
  • One pot means one cleanup, and honestly, that alone makes this dish worth making on nights when you're running on fumes.
  • The cheese melts right into the pasta as it cooks, creating pockets of gooey richness that make every bite feel intentional.
  • It comes together in under an hour and somehow tastes like you spent all afternoon in the kitchen.
02 -
  • Don't skip the resting time; those 5 minutes change everything between a dish that falls apart and one that holds together beautifully.
  • Stir the pasta occasionally during that stovetop simmer so it cooks evenly and nothing glues itself to the bottom of the pot.
  • Use an oven-safe pot with a metal handle, not plastic, or you'll regret it the moment you open the oven.
03 -
  • Don't be afraid to taste the pasta before it goes into the oven; you want it just shy of fully tender because it continues cooking in the oven's heat.
  • If your cheese isn't browning as much as you'd like after 12 minutes, turn on the broiler for the last minute or two, but watch it like a hawk.
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