One-Pot Cheesy Pasta Bake (Printable version)

Cheesy pasta baked in one pot combining tender noodles and rich tomato sauce for a cozy meal.

# Needed 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 (28 oz) can 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 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 3–4 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 (if using), 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 10–12 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 10–12 minutes, or until the cheese is golden and bubbling
10 - Let rest for 5 minutes. Garnish with chopped parsley or basil before serving

# Expert Suggestions:

01 -
  • One pot means one cleanup, which is worth its weight in gold when you're already exhausted.
  • The pasta soaks up tomato sauce and broth, so every bite tastes rich and intentional, not bland or dry.
  • Cheese melts directly into the dish, creating pockets of gooey goodness that feel indulgent but come together in under an hour.
02 -
  • Don't skip the resting period— those 5 minutes allow everything to set so you get clean, satisfying spoonfuls instead of a sliding mess.
  • Stir the pasta while it simmers so nothing sticks to the bottom; scraping burnt pasta off changes the entire dish's flavor.
  • If your oven runs hot, start checking at 9 minutes; you want melted cheese, not charred edges.
03 -
  • Use a Dutch oven with a heavy bottom; it distributes heat evenly so nothing scorches and everything cooks at the same pace.
  • Taste and adjust seasoning right before it goes into the oven; a pinch more salt or a crack of pepper can lift the entire dish.
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