Creamy Pasta Bake with Cherry Tomatoes and Basil
A comforting and flavorful pasta bake featuring creamy sauce, fresh cherry tomatoes, and aromatic basil, perfect for family dinners or special occasions.
Ingredients
Pasta and Base Ingredients
- 16 ounce 1 (16 ounce) package penne pasta
- 1 tablespoon 1 tablespoon olive oil
- 1 unit 1 onion, finely chopped
- 3 cloves 3 cloves garlic, minced
- 18 ounce 3 (6 ounce) cans tomato sauce
- 2 tablespoons 2 tablespoons tomato paste
- 0.75 cup 0.75 cup heavy whipping cream
- 0.5 cup 0.5 cup grated Parmesan cheese
- 1 pinch 1 pinch white sugar Helps balance acidity.
- to taste Salt and freshly ground black pepper
Toppings and Fresh Ingredients
- 1 pound 1 pound cherry tomatoes, halved
- 1.25 cups 1.25 cups shredded mozzarella cheese
- 1 small bunch 1 small bunch fresh basil, finely chopped
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and grease a baking dish.
- Bring a large pot of salted water to a boil, then add the penne pasta. Cook for about 11 minutes or until al dente. Reserve 1 cup of the cooking water, then drain the pasta.
- In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 4-5 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes.
Cooking the Sauce
- Pour in the tomato sauce and add the tomato paste. Stir and let it simmer for about 5 minutes.
- Stir in the heavy cream and grated Parmesan cheese. Add the pinch of sugar and season with salt and pepper.
- If the sauce is too thick, mix in some reserved pasta water until desired consistency is reached.
- Add the cooked penne pasta to the skillet and fold gently until coated. Then, add the cherry tomatoes, mozzarella, and basil.
Baking
- Transfer the mixture to the greased baking dish and spread it evenly. Sprinkle any remaining mozzarella on top.
- Bake in the preheated oven for 20 minutes or until bubbling and golden brown.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For a creamy variation, substitute in different cheeses or add roasted vegetables. Store leftovers in airtight containers for 3-4 days or freeze for up to 2-3 months.