One-Pot Cheesy Pasta Bake (Printer-friendly)

A cozy one-pot cheesy pasta baked with tomato sauce and topped with melted mozzarella, cheddar, and Parmesan.

# 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

# How-To Steps:

01 - Heat oven to 400 degrees Fahrenheit.
02 - In a large oven-safe pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add crushed tomatoes, oregano, basil, red pepper flakes if using, salt, and black pepper. Stir to combine thoroughly.
05 - Add uncooked pasta and vegetable broth, stirring well to ensure pasta is submerged in liquid.
06 - Bring mixture to a simmer. Cover and cook for 10 to 12 minutes, stirring occasionally, until pasta reaches al dente texture.
07 - Remove from heat and stir in half of the mozzarella and cheddar cheeses until melted.
08 - Sprinkle remaining mozzarella, cheddar, and all Parmesan cheese evenly over the surface.
09 - Transfer pot to preheated oven and bake uncovered for 10 to 12 minutes until cheese is golden and bubbling.
10 - Allow dish to rest for 5 minutes. Garnish with chopped fresh parsley or basil before serving.

# Expert Hints:

01 -
  • Everything happens in one pot, which means less cleanup and more time actually enjoying your food with people you care about.
  • The cheese melts into every corner while it bakes, creating pockets of creamy richness that make even plain pasta feel indulgent.
  • It's flexible enough to accommodate whatever vegetables you have lounging in your crisper drawer without derailing the whole operation.
02 -
  • Don't skip the resting time after baking, or you'll end up with a pot of runny cheese soup that slides all over your plate instead of holding together.
  • Stir the pasta occasionally while it simmers on the stovetop so it cooks evenly and nothing scorches to the bottom of the pot.
03 -
  • Use an oven-safe Dutch oven or pot with a lid—having the lid means you can skip dirtying another pan, and the heavy bottom prevents scorching during the stovetop phase.
  • Don't be tempted to skip the final baking step even though the pasta is already cooked; those 10 minutes in the oven are what transforms everything into something special, melting the top cheeses and creating those slightly crispy edges that people remember.
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