One-Pot Cheesy Pasta Bake (Print version)

Cheesy pasta with tomato sauce baked in one pot for a comforting, easy dinner.

# 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 - 28 oz canned 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 - Set oven to 400°F.
02 - Heat olive oil in a large oven-safe pot over medium heat. Add chopped onion and cook for 3-4 minutes until softened, then stir in minced garlic and cook for 1 minute until fragrant.
03 - Add crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt, and black pepper to the pot. Stir to combine ingredients thoroughly.
04 - Stir in uncooked pasta and vegetable broth, ensuring pasta is completely submerged in liquid.
05 - Bring mixture to a simmer, cover the pot, and cook for 10-12 minutes, stirring occasionally, until pasta reaches al dente texture.
06 - Remove pot from heat. Stir in half of the mozzarella and cheddar cheeses until melted and combined.
07 - Sprinkle remaining mozzarella, cheddar, and all Parmesan cheese evenly across the surface.
08 - Transfer pot to preheated oven and bake uncovered for 10-12 minutes until cheese is golden and bubbling.
09 - Remove from oven and let rest for 5 minutes. Garnish with chopped fresh parsley or basil before serving.

# Expert Advice:

01 -
  • It genuinely lives up to its name—everything happens in one pot, which means you'll actually enjoy cleanup instead of resenting it.
  • The cheese gets all bubbly and golden without any fussy layering or dishes, so it feels restaurant-quality but tastes like home comfort.
02 -
  • Don't fully cook the pasta on the stovetop—it needs to finish in the oven, and if it's already soft when it goes in, you'll end up with mush.
  • The cheese on top won't brown if your oven temperature is off, so check with an oven thermometer if your cheese just turns pale instead of golden.
03 -
  • Use a Dutch oven or heavy-bottomed pot so the bottom doesn't scorch while the pasta cooks—the thicker the material, the more evenly everything heats.
  • Shred your cheese from a block instead of using pre-shredded if you can; it melts smoother and doesn't have the anti-caking agents that make the sauce feel slightly gritty.
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