Creamy Tomato Pasta Bake

Creamy Tomato Pasta Bake – The Perfect Comfort Food Casserole

If you’re looking for a simple, hearty, and family-friendly dinner, this Creamy Tomato Pasta Bake is the perfect solution. It’s a rich, cheesy, and comforting casserole that combines pasta, a creamy tomato sauce, and plenty of gooey mozzarella. Easy to prepare and baked to perfection, this dish is a weeknight favorite that also works beautifully for potlucks and gatherings.

Ingredients

• 1 pound penne or rigatoni
• 1 tablespoon olive oil
• ½ onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ⅔ cup heavy whipping cream
• 24 ounces marinara sauce or pasta sauce
• 14.5 ounces canned petite diced tomatoes, drained (1 can)
• 2 cups shredded mozzarella cheese
• 2 tablespoons fresh basil leaves, thinly sliced (or chopped parsley)

Instructions

1. Preheat oven to 350°F.
2. Cook pasta in salted water until al dente according to package directions. Drain well.
3. In a saucepan, heat olive oil over medium heat. Add onion and cook until soft. Stir in garlic and Italian seasoning; cook 1 minute until fragrant.
4. Add cream, tomatoes, and marinara sauce. Simmer for 2 minutes.
5. Place cooked pasta in a 9×13 baking dish. Pour sauce over pasta and toss to combine.
6. Sprinkle mozzarella evenly on top. Bake uncovered for 20–25 minutes or until hot and cheese is bubbly.
7. Let rest for 5 minutes before garnishing with fresh basil or parsley.

Serving and Storage Tips

• Serving: This pasta bake is perfect hot from the oven. Pair it with a crisp green salad, roasted vegetables, or garlic bread for a complete meal. A sprinkle of parmesan or extra fresh basil on top right before serving makes it even more flavorful.
• Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: Reheat individual portions in the microwave or place the whole dish back in the oven at 325°F until heated through. Add a little splash of cream or sauce to prevent drying.
• Freezing: You can freeze the assembled unbaked casserole for up to 2 months. Wrap tightly in foil and bake straight from frozen, adding 15–20 minutes to the cooking time. Cooked leftovers can also be frozen for up to 2 months.

Variations

Four-Cheese Pasta Bake: Combine mozzarella, cheddar, parmesan, and gouda for a cheesy, indulgent version with layers of flavor.

Caprese Pasta Bake: Add cherry tomatoes, fresh mozzarella balls, and drizzle with balsamic glaze before serving for a fresh Italian twist.

Buffalo Chicken Pasta Bake: Stir in shredded chicken, buffalo sauce, and top with mozzarella and blue cheese crumbles for a tangy, spicy version.

Mexican-Inspired Pasta Bake: Replace Italian seasoning with taco seasoning, add black beans, corn, and top with cheddar cheese for a Tex-Mex spin.

Creamy Spinach & Artichoke Pasta Bake: Fold in chopped artichoke hearts and spinach with the sauce, then top with parmesan for a dip-inspired pasta dish.

Roasted Veggie Pasta Bake: Roast zucchini, bell peppers, carrots, and eggplant before mixing into the pasta for a smoky, flavorful casserole.

BBQ Chicken Pasta Bake: Swap marinara for BBQ sauce mixed with cream, then toss in chicken and cheddar for a sweet, tangy twist.

Italian Meatball Pasta Bake: Add mini meatballs to the pasta before topping with sauce and cheese for a classic family favorite.

Breakfast Pasta Bake: Stir in scrambled eggs, breakfast sausage, and cheddar cheese for a hearty brunch-style pasta bake.

Mushroom & Truffle Pasta Bake: Sauté mushrooms with a splash of truffle oil and fold into the pasta for a gourmet flavor.

Ricotta Layered Pasta Bake: Add dollops of ricotta between layers of pasta and sauce before baking for extra creaminess.

Seafood Alfredo-Tomato Bake: Mix half marinara and half Alfredo sauce, then fold in shrimp and scallops for a creamy seafood variation.

Broccoli Cheddar Pasta Bake: Stir in steamed broccoli florets and swap half the mozzarella for cheddar cheese.

Pumpkin Cream Pasta Bake: Add ½ cup pumpkin puree to the sauce along with nutmeg and sage for a cozy fall-inspired dish.

FAQs

1. Can I use whole wheat pasta for this recipe? Yes, it works great and adds a nutty flavor.
2. Can I make this dish dairy-free? Yes, use plant-based cream and vegan mozzarella.
3. Do I need to drain the tomatoes? Yes, draining prevents excess liquid and keeps the sauce creamy.
4. How can I make the sauce thicker? Simmer a few extra minutes before combining with pasta.
5. Can I use jarred Alfredo sauce instead of cream? Yes, it will create a richer, creamier texture.
6. Can this be made in a slow cooker? Yes, assemble everything in the slow cooker and cook on low for 3–4 hours, adding cheese at the end.
7. Is it better to undercook the pasta before baking? Yes, cook just al dente so it doesn’t get mushy in the oven.
8. Can I use fresh herbs instead of dried Italian seasoning? Yes, fresh basil, oregano, or thyme add wonderful flavor.
9. How do I prevent the cheese from burning? Bake uncovered, but if the cheese browns too quickly, cover loosely with foil.
10. Can I double this recipe? Yes, bake in two 9×13 pans if feeding a crowd.

This Creamy Tomato Pasta Bake is the ultimate comfort food – simple, flavorful, and perfect for family dinners or entertaining. With its creamy sauce, cheesy topping, and endless customization options, it’s a recipe that belongs in every home cook’s collection.

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