One-Pot Cheesy Pasta Bake (Printable)

A cozy, cheesy pasta baked together in one pot with rich tomato sauce and herbs for easy cleanup.

# What You 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 can (28 oz) 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 - Preheat 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. Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the crushed tomatoes, oregano, basil, red pepper flakes if using, salt, and black pepper. Stir to combine.
04 - Add the uncooked pasta and vegetable broth. Stir well, ensuring the pasta is submerged.
05 - Bring the mixture to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is just al dente.
06 - Remove from heat. Stir in half of the mozzarella and cheddar cheeses.
07 - Sprinkle the remaining mozzarella, cheddar, and all of the Parmesan cheese evenly over the top.
08 - Transfer the pot to the oven and bake uncovered for 10–12 minutes, or until the cheese is golden and bubbling.
09 - Let rest for 5 minutes. Garnish with chopped parsley or basil before serving.

# Expert Advice:

01 -
  • Everything happens in one pot, which means you spend more time eating and less time scrubbing pans afterward.
  • The pasta cooks directly in the sauce, absorbing all those tomato and herb flavors instead of sitting bland in salted water.
  • Three kinds of melted cheese create an impossibly creamy, golden layer that makes even the pickiest eaters ask for seconds.
02 -
  • Uncooked pasta in one-pot dishes can clump together, so stir frequently during the stovetop phase to keep pieces separate and ensure even cooking.
  • The cheese will seem to disappear into the sauce at first, but once it hits the oven heat, it suddenly transforms and creates that creamy, bubbling layer that makes this dish extraordinary.
03 -
  • If your kitchen runs cold or your oven cooks unevenly, check the baking step at 8 minutes instead of waiting the full 10 to 12, because burned cheese on top doesn't improve with extra time.
  • Save this dish to make on nights when you're tired—the ingredient list feels long until you realize it's really just onion, garlic, canned tomatoes, and cheese, all things most kitchens keep on hand.
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