Creamy Tomato Pasta Bake

How to make Creamy Tomato Pasta Bake


* 1 pound penne or rigatoni

* 1 tablespoon olive oil

* ½ onion diced

* 2 cloves garlic minced

* 1 teaspoon Italian seasoning

* ⅔ cup heavy cream

* 24 ounces marinara sauce or pasta sauce

* 14 ½ ounces petite diced tomatoes drained

* 2 cups mozzarella cheese shredded

* 2 tablespoons fresh basil or parsley


Preheat the oven to 350°F.

Cook pasta in salted water al dente according to the package directions and drain.

Meanwhile, heat oil in a medium saucepan. Add onion and cook until tender. Stir in garlic and Italian seasoning and cook 1 minute or until fragrant. Add cream, tomatoes and marinara sauce. Simmer 2 minutes.

Place pasta in a 9×13 pan. Add sauce and toss to combine.

Top with shredded cheese and bake 20-25 minutes or until hot and cheese is bubbly.

Remove from the oven, cool 5 minutes and top with fresh herbs.

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