Cheesy One-Pot Pasta Bake (Printable)

A cheesy, oven-baked pasta dish with tender noodles and tomato sauce made all in one pot.

# Required Ingredients:

→ 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 (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

# Preparation Steps:

01 - Set oven temperature to 400°F (200°C).
02 - In a large oven-safe pot or Dutch oven, heat olive oil over medium heat. Add the onion and sauté for 3–4 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.
04 - Add the uncooked pasta and vegetable broth. Stir well, ensuring the pasta is submerged.
05 - Bring the mixture to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta reaches al dente texture.
06 - Remove from heat. Stir in half of the mozzarella and cheddar cheeses.
07 - Sprinkle the remaining mozzarella, cheddar, and all of the Parmesan cheese evenly over the top.
08 - Transfer the pot to the oven and bake uncovered for 10–12 minutes, or until the cheese is golden and bubbling.
09 - Let rest for 5 minutes. Garnish with chopped parsley or basil before serving.

# Expert Suggestions:

01 -
  • Everything cooks in one pot, which means you can spend less time scrubbing and more time with people who matter.
  • The cheese melts directly into the pasta, creating pockets of gooey richness that store-bought versions can never quite capture.
  • It's forgiving enough for a beginner but impressive enough to serve when friends drop by unexpectedly.
02 -
  • Don't skip the 5-minute rest after baking—it lets the pasta absorb the last bit of liquid and firms up the cheese just enough so you get clean scoops instead of soupy clumps.
  • If your pot isn't oven-safe, you can finish it under the broiler instead, but watch it like a hawk because the line between melted and burnt is about 2 minutes.
03 -
  • Use a pot with a heavy bottom so the pasta doesn't stick and burn while it's simmering—a Dutch oven is ideal because it conducts heat evenly.
  • Taste the mixture before it goes in the oven and adjust seasoning freely; once it's baked, it's harder to fix but not impossible if you stir in a pinch of salt or a squeeze of lemon juice afterward.
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