One-Pot Cheesy Pasta Bake (Printable)

Cozy cheesy pasta with melted cheese and rich tomato sauce all cooked in one pot for ease and flavor.

# What You'll Need:

→ Pasta

01 - 12 ounces 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 ounces) 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

# Directions:

01 - Preheat oven to 400°F.
02 - In a large oven-safe pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add crushed tomatoes, oregano, basil, red pepper flakes if using, salt, and black pepper. Stir to combine thoroughly.
04 - Add uncooked pasta and vegetable broth to the sauce. Stir well, ensuring pasta is fully submerged in the liquid.
05 - Bring mixture to a simmer. Cover and cook for 10 to 12 minutes, stirring occasionally, until pasta reaches al dente texture.
06 - Remove from heat. Stir in half of the mozzarella and cheddar cheeses until evenly distributed.
07 - Sprinkle remaining mozzarella and cheddar cheese, along with all Parmesan cheese, evenly over the top of the pasta mixture.
08 - Transfer pot to preheated oven and bake uncovered for 10 to 12 minutes, or until cheese is golden and bubbling.
09 - Remove from oven and let rest for 5 minutes. Garnish with chopped fresh parsley or basil before serving.

# Expert Tips:

01 -
  • Everything cooks in one pot, which means you actually have time to sit down instead of playing dish Tetris.
  • The cheese gets melty and golden on top while the pasta stays tender, creating layers of flavor that taste way more impressive than the effort required.
  • It comes together in 40 minutes flat, making it perfect for weeknights when you're tired but your family still expects dinner.
02 -
  • Don't overcook the pasta in step 6—it should be just barely al dente because it'll keep cooking slightly in the oven and you want tender, not mushy.
  • Using an oven-safe pot with a metal handle is non-negotiable unless you enjoy the smell of melting plastic and the disappointment that follows.
  • The mixture looks loose before it goes in the oven, but the pasta absorbs liquid as it finishes cooking, so trust the process even if your first instinct is to panic.
03 -
  • Don't use pre-shredded cheese if you can avoid it because the anti-caking agents prevent proper melting—freshly grated or freshly shredded from the block makes a visible difference in how smooth and creamy everything becomes.
  • If your pot isn't oven-safe, transfer everything to a baking dish after the stovetop simmer, but you lose the rustic appeal and have extra cleanup, so really commit to the right equipment.
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