One-Pot Cheesy Pasta Bake (Printable)

Comforting pasta baked with a blend of cheeses and rich tomato sauce, prepared all in one pot.

# What You’ll Need:

→ 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

# Steps:

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

# Expert Advice:

01 -
  • One pot means one cleanup and that's honestly worth making this on a Tuesday alone.
  • The cheese melts right into warm pasta without any fussy timing or separate steps.
  • It tastes like comfort but comes together faster than ordering delivery.
02 -
  • Do not fully cook the pasta on the stovetop or it will turn to mush in the oven, slightly underdone is the target.
  • The cheese needs to be shredded from a block or freshly grated Parmesan, not the pre-grated stuff that has anti-caking agents and won't melt right.
03 -
  • Don't skip heating the pot on the stovetop first, that initial simmering is where the flavors meld and the pasta starts cooking evenly.
  • If your pot isn't oven-safe, transfer everything to a baking dish before the cheese goes on top, though having an oven-safe pot is genuinely one of those kitchen investments worth making.
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