Description
This Creamy Pasta Bake with Cherry Tomatoes and Basil is a delightful comfort dish perfect for family dinners. Featuring tender penne pasta in a rich tomato cream sauce, fresh cherry tomatoes, and fragrant basil, all topped with melted mozzarella and Parmesan cheese, it offers a perfect balance of creamy, tangy, and fresh flavors baked to bubbly perfection.
Ingredients
Scale
Pasta
- 1 (16-ounce) package penne pasta
Sauce
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 3 (6-ounce) cans tomato sauce
- 2 tablespoons tomato paste
- ¾ cup heavy whipping cream
- ½ cup grated Parmesan cheese
- 1 pinch white sugar
- Salt and freshly ground black pepper, to taste
Other Ingredients
- 1 pound cherry tomatoes, halved
- 1¼ cups shredded mozzarella cheese
- 1 small bunch fresh basil, finely chopped
Instructions
- Preheat Oven: Set your oven to 400°F (200°C). Grease a baking dish to prepare for baking the pasta later.
- Cook the Pasta: Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook until tender yet firm to the bite, approximately 11 minutes. Drain the pasta, reserving 1 cup of the pasta cooking water for later use.
- Prepare the Sauce: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Tomato Ingredients: Stir in the tomato sauce and tomato paste into the skillet. Let it cook, stirring occasionally, until the sauce slightly reduces, about 5 minutes.
- Make It Creamy: Pour in the heavy whipping cream and grated Parmesan cheese. Season the mixture with a pinch of white sugar, salt, and pepper to taste. Stir well to combine all the flavors smoothly.
- Combine Pasta and Sauce: Slowly stir some of the reserved pasta water into the sauce to achieve your desired consistency. Add the cooked penne pasta and toss gently until all pasta is well-coated with the sauce.
- Finish the Dish: Fold in the halved cherry tomatoes, ½ cup of shredded mozzarella cheese, and the finely chopped fresh basil. Adjust the sauce’s thickness with more pasta water if necessary to ensure it’s perfectly saucy.
- Bake: Transfer the creamy pasta mixture into the prepared baking dish. Sprinkle the remaining mozzarella cheese evenly over the top. Bake in the preheated oven until the dish is bubbly and the cheese is melted and golden, about 20 minutes.
- Serve: Remove from the oven and let it cool slightly before serving to allow the flavors to settle and the dish to set nicely.
Notes
- Reserve some pasta water before draining to easily adjust sauce consistency.
- Use fresh basil for best flavor; dried basil can be substituted but use less as it is more concentrated.
- Feel free to substitute penne with other tubular pasta like rigatoni or ziti.
- To reduce fat, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- Cherry tomatoes add sweetness and texture; grape tomatoes can be used as an alternative.
