One-Pot Cheesy Pasta Bake (Print version)

Cheesy baked pasta with tomato sauce, mozzarella, cheddar, and Parmesan, cooked 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
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 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, 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.

# Cooking tips:

01 -
  • One pot means you're not drowning in dishes while everyone's eating, which is basically a life hack.
  • The cheese melts into the pasta while it cooks, creating this creamy, savory magic that tastes like you fussed way more than you actually did.
  • It's flexible enough to throw in whatever vegetables are lingering in your fridge without breaking the whole thing.
02 -
  • Don't skip the resting time after it comes out of the oven—those 5 minutes let everything set so you actually get neat scoops instead of soup.
  • If your pasta seems too dry when you first pull it off the heat, add a splash more broth before the cheese goes in because it'll continue absorbing liquid as it bakes.
  • Taste the sauce before baking because canned tomatoes have different salt levels and you want to catch any adjustments now, not after.
03 -
  • Use an oven-safe Dutch oven if you have one because the heavy bottom prevents sticking and the heat distributes evenly.
  • Shred your own cheese instead of using pre-shredded if you can, because it melts smoother and tastes noticeably better.
  • Don't let the oven time fool you—those last 10 minutes make all the difference between creamy pasta and a golden, crispy-edged masterpiece.
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