One-Pot Cheesy Pasta Bake (Printable)

Cheesy pasta melded with tomato sauce and fragrant herbs, baked to golden perfection in a single pot.

# What You’ll Need:

→ Pasta

01 - 12 ounces 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 ounces) 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

# Directions:

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.
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 to 12 minutes, stirring occasionally, until the pasta is just al dente.
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 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 -
  • One pot means you actually have time to sit down instead of scrubbing dishes until midnight.
  • The cheese gets this almost-crispy top while staying creamy underneath, which is the textural sweet spot most people chase their whole lives.
  • It tastes like comfort food but comes together faster than ordering delivery.
02 -
  • Don't cook the pasta all the way through before it goes in the oven—it will turn mushy if you do, and mushy pasta bake is nobody's favorite.
  • An oven-safe pot is non-negotiable here unless you want to transfer everything to a baking dish, which defeats the whole one-pot purpose.
  • The five-minute rest isn't just tradition—it actually lets the cheese set and the sauce thicken so you get neat servings instead of soupy ones.
03 -
  • Use a mixture of cheeses instead of just one type—the mozzarella, Parmesan, and cheddar combination creates complexity that makes people think you're a better cook than you are.
  • Don't skip the fresh herb garnish because it brightens everything up and proves you finished the dish intentionally rather than just pulling it from the oven.
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