One-Pot Cheesy Pasta Bake (Print Version)

Comforting pasta layered with melted cheeses and tomato sauce baked for a simple, hearty meal.

# 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 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 to 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 to 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 to 12 minutes, or until the cheese is golden and bubbling
10 - Let rest for 5 minutes. Garnish with chopped parsley or basil before serving

# Additional Tips::

01 -
  • One pot means one cleanup, which is secretly the real reason we love cooking.
  • The cheese melts directly into the sauce, creating pockets of creamy richness you won't forget.
  • It comes together in under an hour, perfect for those nights when hunger strikes suddenly.
  • Everyone at the table—kids, picky eaters, cheese lovers—seems genuinely happy.
02 -
  • Don't skip the resting time after baking—it lets the pasta finish absorbing liquid and the cheese set, so you can actually plate it without disaster.
  • If your pasta is looking dry during the stovetop simmer, add a splash more broth; it finishes cooking in the oven and will tighten up slightly.
  • The cheese layers matter—burying some inside and topping with more creates contrast between melted-throughout creaminess and crispy-edged golden bits.
03 -
  • Use an oven-safe Dutch oven or heavy-bottomed pot so heat distributes evenly and nothing scorches on the bottom; cheap thin pots create hot spots that burn the pasta.
  • Taste the sauce before adding the cheese—this is your moment to adjust salt, heat, or acidity, because once the cheese goes in, you can't really fix it.
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