Roasted Tomato Pasta Bake
Indulge in the ultimate comfort food with this Roasted Tomato Pasta Bake, a dish that combines rich, roasted cherry tomatoes with creamy, cheesy goodness for a crowd-pleasing dinner. This easy-to-make recipe highlights the natural sweetness of oven-roasted tomatoes, infused with aromatic dried herbs, garlic, and a touch of cream for a luscious sauce that perfectly coats tender penne pasta. Topping it off is a meltingly delicious layer of mozzarella and parmesan cheese, baked to golden perfection. With minimal prep and a quick baking time, this pasta bake is perfect for weeknight dinners or hearty family meals. Serve it with a sprinkle of fresh basil and a side salad for an irresistible meal that’s guaranteed to impress. Keywords: roasted tomato pasta bake, creamy pasta bake, cheesy pasta recipe, roasted cherry tomatoes, easy dinner ideas.
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Recipe Information
Ingredients
- 500 g cherry tomatoes
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 3 garlic cloves, minced
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 300 g penne pasta
- 200 g mozzarella cheese, shredded
- 50 g parmesan cheese, grated
- 10 g fresh basil leaves, chopped
- 125 ml cream or heavy cream
- 0.5 tsp crushed red pepper flakes (optional)
Instructions
Preheat your oven to 200°C (400°F).
Place the cherry tomatoes on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with oregano, basil, salt, and black pepper. Toss to coat evenly.
Roast the tomatoes in the preheated oven for 20 minutes, until they are soft and slightly caramelized.
While the tomatoes roast, cook the penne pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
In a large oven-safe skillet or baking dish, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the roasted tomatoes (including their juices) to the skillet and stir. Use a fork or spatula to gently crush some of the tomatoes to release their flavor.
Pour in the cream and stir well to combine. Bring the mixture to a simmer and cook for 2 minutes.
Add the cooked pasta to the skillet and toss to coat it in the creamy tomato sauce.
Stir in half of the shredded mozzarella and half of the parmesan cheese. Mix until the cheese is melted and evenly distributed.
If using, sprinkle crushed red pepper flakes over the top for added spice.
Spread the remaining mozzarella and parmesan cheese evenly over the surface.
Bake the pasta in the oven at 200°C (400°F) for 10-12 minutes, until the cheese is melted and bubbly, and the top is golden brown.
Remove the dish from the oven and let it sit for 5 minutes to settle. Garnish with fresh basil before serving.
Serve warm and enjoy your Roasted Tomato Pasta Bake!
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 736 mg | 32% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.7 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 549 mg | 42% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 431 mg | 9% | |
*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.
