creamy-cherry-tomato-basil-pasta-bake

Creamy Cherry Tomato and Basil Pasta Bake

TOTAL
65min
PREP
20min
COOK
45min
Medium

A lighter take on classic comfort food, this creamy pasta bake features vibrant cherry tomatoes and fresh basil in a rich, tomato-infused sauce. Perfect for a comforting yet fresh weeknight dinner.

550 Calories
22g Protein
60g Carbs
25g Fats

*Nutrition per serving

Pasta
Bake
Tomato
Creamy

Ingredients

Servings: 6
500g (1 lb) Rigatoni pasta
60ml (1/4 cup) Olive oil
4 cloves (approx. 20g) Garlic, minced
2 medium (approx. 100g) Shallots, finely chopped
800g (28 oz) Crushed tomatoes
240ml (1 cup) Heavy cream
100g (1 cup) Parmesan cheese, grated
250g (8.8 oz) Cherry tomatoes, halved
30g (1 cup, packed) Fresh basil leaves, chopped
To taste Salt
To taste Black pepper, freshly ground
1/4 tsp (1g) Red pepper flakes (optional)
150g (1.5 cups) Mozzarella cheese, shredded

Steps

1

Preheat your oven to 200°C (400°F). Lightly grease a 9x13 inch (23x33 cm) baking dish with a little olive oil or cooking spray.

2

Cook the rigatoni pasta in a large pot of generously salted boiling water according to package directions, until al dente (it should still have a slight bite). Drain the pasta, reserving about 240ml (1 cup) of the starchy pasta water. Return the drained pasta to the pot.

💡

Cooking pasta al dente is crucial as it will continue to cook in the oven. Overcooked pasta will result in a mushy bake.

3

While the pasta is cooking, prepare the sauce. Heat 60ml (1/4 cup) of olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and finely chopped shallots. Sauté for 3-5 minutes until softened and fragrant, being careful not to burn the garlic.

💡

Low and slow sautéing for the aromatics ensures they become tender and sweet without becoming bitter.

4

Pour in the crushed tomatoes. Add salt, freshly ground black pepper, and optional red pepper flakes. Stir well to combine. Bring the sauce to a simmer, then reduce the heat to low and let it cook for 10-15 minutes, allowing the flavors to meld.

💡

Letting the sauce simmer gently helps to deepen its flavor and thicken it slightly.

5

Stir in the heavy cream and grated Parmesan cheese into the tomato sauce. Cook for another 2-3 minutes, stirring constantly, until the cheese is melted and the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper if needed.

💡

Adding the cream and cheese off direct high heat helps prevent the sauce from breaking or curdling.

6

Add the halved cherry tomatoes and chopped fresh basil to the sauce. Stir gently to incorporate. The residual heat will slightly soften the tomatoes and wilt the basil.

7

Pour the prepared sauce over the drained rigatoni pasta in the pot. Toss gently to coat all the pasta evenly. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.

💡

The starch in the pasta water helps to emulsify the sauce, making it silkier and helping it cling to the pasta.

8

Transfer the pasta and sauce mixture to the prepared baking dish, spreading it evenly. Sprinkle the shredded mozzarella cheese over the top of the pasta bake. You can also add a little extra grated Parmesan cheese.

9

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The edges of the bake should be slightly crisped.

💡

Keep an eye on the bake towards the end of the cooking time to prevent the cheese from burning.

10

Remove the pasta bake from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to serve.

💡

Resting is important for any baked dish; it allows the flavors to settle and the structure to firm up.

11

Garnish with fresh basil leaves before serving. Enjoy!

Related recipes