Name: Creamy Tomato Pasta Bake
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)

Description

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

Preheat oven to 350°F.
Cook pasta in salted water until al dente according to package directions. Drain well.
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.
Add cream, tomatoes, and marinara sauce. Simmer for 2 minutes.
Place cooked pasta in a 9×13 baking dish. Pour sauce over pasta and toss to combine.
Sprinkle mozzarella evenly on top. Bake uncovered for 20–25 minutes or until hot and cheese is bubbly.
Let rest for 5 minutes before garnishing with fresh basil or parsley.

Notes

- 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.