Chunky Tomato Pasta Bake
Dive into the comforting, homestyle flavors of this Chunky Tomato Pasta Bake, a hearty and satisfying dish perfect for weeknight dinners or casual gatherings. With tender penne pasta tossed in a robust, herb-infused tomato sauce made from canned diced tomatoes, garlic, and a hint of sweetness from sugar, this recipe delivers bold, rich flavors in every bite. Layers of gooey mozzarella and nutty parmesan cheese create an irresistibly melty, golden topping that will have everyone coming back for seconds. Quick to prepare with only 20 minutes of prep time, this baked pasta casserole is ideal for feeding a hungry crowd, serving up to six portions. Garnished with fresh parsley for a pop of color and freshness, this family favorite is sure to become a staple in your recipe collection. Perfectly baked pasta, cheesy goodness, and classic Italian-inspired flavors—what's not to love?
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Recipe Information
Ingredients
- 400 grams penne pasta
- 2 tablespoons olive oil
- 1 large, diced onion
- 3 minced garlic cloves
- 800 grams (about 2 cans) canned diced tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon sugar
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
- 200 grams, shredded mozzarella cheese
- 50 grams, grated parmesan cheese
Instructions
Preheat your oven to 200°C (400°F). Grease a large baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Sauté the diced onion until softened and translucent, about 4-5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the canned diced tomatoes, tomato paste, dried oregano, dried basil, sugar, salt, and black pepper. Let the sauce simmer for 10-12 minutes, stirring occasionally, until it thickens slightly.
Remove the skillet from heat and stir in the chopped fresh parsley.
In a large mixing bowl, combine the cooked penne pasta with the tomato sauce. Mix until the pasta is evenly coated.
Transfer half of the pasta mixture to the greased baking dish. Sprinkle half of the shredded mozzarella and parmesan cheese over the pasta layer.
Add the remaining pasta mixture on top, followed by the rest of the mozzarella and parmesan cheese.
Bake the pasta in the preheated oven for 20 minutes, or until the cheese is melted and golden brown on top.
Remove the pasta bake from the oven and let it rest for 5 minutes before serving.
Garnish with additional chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
277827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19547.1 g | 25060% | |
| Saturated Fat | 4548.8 g | 22744% | |
| Polyunsaturated Fat | 5488.9 g | ||
| Cholesterol | 12974 mg | 4325% | |
| Sodium | 836113 mg | 36353% | |
| Total Carbohydrate | 21011.9 g | 7641% | |
| Dietary Fiber | 11540.2 g | 41215% | |
| Total Sugars | 18645.4 g | ||
| Protein | 5366.8 g | 10734% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 187558 mg | 14428% | |
| Iron | 3602.2 mg | 20012% | |
| Potassium | 1237038 mg | 26320% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
