One-Pot Cheesy Pasta Bake (Printable)

A warm, cheesy pasta dish combining tender pasta and rich tomato sauce, all cooked in a single pot.

# What You'll Need:

→ Pasta

01 - 12 oz 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 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 Make It:

01 - Set oven temperature 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 to 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 and cook for 10 to 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 evenly distributed
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 until the cheese is golden and bubbling
10 - Allow to rest for 5 minutes. Garnish with chopped parsley or basil before serving

# Expert Suggestions:

01 -
  • Everything cooks in a single pot, so your sink stays mostly sane on busy nights.
  • The pasta absorbs all those savory tomato and cheese flavors as it cooks, so you skip the boring overcooked-pasta-drowned-in-sauce situation.
  • It's genuinely foolproof—I've made this with half-asleep eyes at 6 PM and it's never disappointed.
02 -
  • Don't skip the initial simmer on the stovetop—if you put uncooked pasta straight in the oven, it'll stay hard and never absorb the sauce properly.
  • The cheese on top needs to go on last and as a separate layer, because if you stir it all in, you'll end up with a cheesy soup instead of a bubbly, crispy-topped bake.
03 -
  • Use a Dutch oven or heavy-bottomed pot because thin pots scorch the bottom and create hot spots that cook the pasta unevenly.
  • Taste the pasta at the 10-minute mark—different brands cook at different speeds, so adjust your timing by a minute or two if needed.
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