This creamy tomato basil pasta bake is the weeknight comfort food move: a silky tomato cream sauce, plenty of melty cheese, and fresh basil baked until bubbly and golden. It’s simple enough for busy nights, but feels special enough to serve to friends.
Why You’ll Love This Pasta Bake
- Ultra creamy without being heavy—thanks to a balanced tomato-to-cream ratio.
- Big flavor, low effort: pantry staples plus fresh basil.
- Make-ahead friendly for meal prep, potlucks, or new-baby dinners.
- Customizable: add sausage, spinach, or swap in your favorite pasta shape.
Ingredients
- 12 oz pasta (penne, rigatoni, or ziti)
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt, plus more for pasta water
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 (28 oz) can crushed tomatoes
- 1 tbsp tomato paste
- 1/2 cup heavy cream
- 1/3 cup grated parmesan, plus more for topping
- 8 oz low-moisture mozzarella, shredded (about 2 cups), divided
- 1/2 cup chopped fresh basil, plus more to finish
- Optional: 1 cup ricotta for extra creaminess
How to Make Creamy Tomato Basil Pasta Bake
1) Cook the pasta. Heat oven to 375°F. Bring a large pot of salted water to a boil and cook pasta 1–2 minutes shy of al dente. Reserve 1/2 cup pasta water, then drain.
2) Build the sauce. In a large skillet or Dutch oven, warm olive oil over medium heat. Sauté onion 4–5 minutes until soft. Add garlic, Italian seasoning, salt, pepper, and red pepper flakes; cook 30 seconds. Stir in tomato paste for 30 seconds, then add crushed tomatoes. Simmer 8–10 minutes.
3) Make it creamy. Lower heat and stir in heavy cream and parmesan. If the sauce is thick, loosen with a splash of reserved pasta water. Taste and adjust salt.
4) Combine and assemble. Stir pasta into the sauce. Fold in chopped basil. If using ricotta, dollop and gently swirl it through. Add half the mozzarella and mix.
5) Bake. Transfer to a greased 9×13-inch baking dish. Top with remaining mozzarella and a little extra parmesan. Bake 18–22 minutes until bubbly. Broil 1–2 minutes for a golden top (watch closely).
6) Rest and serve. Let stand 5–10 minutes, then finish with more basil. Serve with a simple green salad or garlic bread.
Tips for the Best Results
- Undercook the pasta slightly so it doesn’t get mushy in the oven.
- Use low-moisture mozzarella for that classic stretchy melt without excess water.
- Simmer the tomatoes before adding cream to mellow acidity and concentrate flavor.
- Fresh basil goes in at the end so it stays bright and aromatic.
Easy Variations
- Add protein: browned Italian sausage, shredded rotisserie chicken, or meatballs.
- Add veggies: baby spinach (stir in to wilt), sautéed mushrooms, or roasted zucchini.
- Make it spicy: extra red pepper flakes or a spoonful of Calabrian chili paste.
- Extra cheesy: add provolone or fontina alongside the mozzarella.
Make-Ahead, Storage, and Reheating
- Make ahead: Assemble through topping with cheese, cover, and refrigerate up to 24 hours. Bake covered 15 minutes, then uncover and bake until bubbly.
- Fridge: Store leftovers airtight up to 4 days.
- Freezer: Freeze baked or unbaked (wrapped well) up to 2 months. Thaw overnight in the fridge for best texture.
- Reheat: Bake at 350°F covered until hot (15–25 minutes), or microwave portions with a splash of water or sauce to keep it creamy.
Recipe: Creamy Tomato Basil Pasta Bake
- Yield: 6 servings
- Time: 15 minutes prep, 25 minutes cook, 20 minutes bake
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Cook pasta in well-salted water 1–2 minutes shy of al dente. Reserve 1/2 cup pasta water; drain.
- Heat olive oil in a skillet over medium heat. Sauté onion until softened, 4–5 minutes.
- Add garlic, Italian seasoning, salt, pepper, and optional red pepper flakes; cook 30 seconds.
- Stir in tomato paste for 30 seconds. Add crushed tomatoes and simmer 8–10 minutes.
- Reduce heat; stir in heavy cream and parmesan. Loosen with reserved pasta water as needed.
- Combine pasta with sauce. Fold in basil (and ricotta if using). Stir in half the mozzarella.
- Transfer to baking dish. Top with remaining mozzarella and extra parmesan.
- Bake 18–22 minutes until bubbly; broil 1–2 minutes to brown, if desired.
- Rest 5–10 minutes. Top with more basil and serve.
Notes
- Salt matters: Properly salted pasta water boosts flavor throughout.
- Too tangy? Add an extra splash of cream or 1–2 tsp sugar to balance acidity (optional).
- Cheese tip: Shred your own mozzarella for the smoothest melt.
