One Pot 30 Minute Creamy Tomato Basil Pasta Bake Recipe
This One Pot 30 Minute Creamy Tomato Basil Pasta Bake is a deliciously comforting and cheesy baked pasta dish that combines fettuccine with a rich blend of basil pesto, marinara, and sun-dried tomatoes. Topped with a mix of creamy goat cheese, fontina, and mozzarella, and finished with fresh cherry tomatoes and basil, it’s an easy, flavorful meal perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Pasta and Sauces
- 1 pound dry fettuccine or other long cut pasta
- 1 tablespoon salted butter
- 1 cup basil pesto, homemade or store-bought
- 1 jar (28 ounce) marinara sauce
- 1/3 cup red enchilada sauce
- 1/2 cup oil-packed sun-dried tomatoes, oil drained and chopped
Cheeses and Dairy
- 4 ounces goat cheese, crumbled (cream cheese or crème fraîche can be used instead)
- 1 cup cubed fontina cheese
- 1/2 cup canned full fat coconut milk, or heavy cream
- 6 ounces fresh mozzarella cheese, torn
Fresh Ingredients and Seasonings
- Kosher salt and pepper, to taste
- 2 cups fresh cherry tomatoes, halved
- 1/2 cup fresh basil leaves
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pasta dish later.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and return the pasta to the hot pot.
- Combine Ingredients: Into the pot with pasta, add the butter, basil pesto, marinara sauce, red enchilada sauce, chopped sun-dried tomatoes, crumbled goat cheese, cubed fontina, and coconut milk or heavy cream. Season with kosher salt and pepper. Gently toss everything together over low heat until a creamy sauce forms, about 3 to 5 minutes.
- Prepare for Baking: If your pot is not oven-safe, transfer the creamy pasta mixture to a 9×13 inch baking dish. Scatter torn fresh mozzarella over the top evenly.
- Bake the Pasta: Place the pasta in the preheated oven and bake for 10 to 15 minutes until heated through.
- Broil for Finish: Switch the oven to broil and broil the pasta bake for 1 to 2 minutes until the cheese on top is golden and bubbly. Watch carefully to prevent burning.
- Rest and Serve: Remove from oven and let it sit for 5 minutes to allow the flavors to meld. Serve topped with halved fresh cherry tomatoes and fresh basil leaves. Enjoy your creamy, baked tomato basil pasta!
Notes
- Use cream cheese or crème fraîche as a substitute if goat cheese is unavailable.
- If you prefer a dairy-free option, use full-fat coconut milk in place of heavy cream and omit or substitute cheeses accordingly.
- Ensure the pot used for mixing pasta and sauce is oven-safe to avoid transferring to a separate dish.
- Watch the broiler closely as cheese can burn quickly during the final step.
- You can swap fettuccine for any other long pasta such as linguine or spaghetti.
