I’m sharing a simple Pasta Bake Casserole that brings zesty marinara, fragrant spices and melting mozzarella together in a quick family-friendly dish you’ll want to try.

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I never expected a weeknight bake could feel like a small kitchen experiment gone gloriously right. I stir bright marinara sauce and tuck in gooey mozzarella that bubbles up and browns at the edges, and somehow it tastes like something youd find in a place that cares more about flavor than fuss.

There are happy accidents here, little textures and hints you want to dissect, and thats what keeps me coming back. If you like big melted pockets of cheese, this is one of those Cheesy Baked Pasta Recipes that feels like a secret win for dinner.

Ingredients

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Penne or rigatoni give carbs and some protein, filling and budget friendly.
Tomato sauce brings vitamin C, acidity, and a sweet tang when cooked.
Adds silky richness, lots of fat, calories and smooth mouthfeel, decadent.
Melts beautifully, gives protein and calcium, not super salty.
Strong nutty umami, a little goes a long way to boost flavor, its bold.
Start sweet and savory, they build depth and cozy homey aroma.
Heart healthy fat, helps sauté vegetables and carry flavor.
Fresh basil brightens the sauce, adds herbal freshness and contrast.
Crispy crust option, adds crunchy texture and buttery richness.

Ingredient Quantities

12 ounces dry pasta (penne or rigatoni)

24 ounces marinara sauce (about 3 cups)

1 tablespoon olive oil

1 small yellow onion, finely chopped

3 cloves garlic, minced

1 teaspoon Italian seasoning

1/4 teaspoon red pepper flakes, optional if you like it spicy

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1/2 cup heavy cream

4 ounces cream cheese, room temperature

2 cups shredded mozzarella (about 8 ounces)

1/2 cup grated Parmesan

1 teaspoon sugar, optional

2 tablespoons chopped fresh basil, plus extra for garnish

1/2 cup panko breadcrumbs, optional

1 tablespoon unsalted butter

How to Make this

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1. Preheat oven to 375 F. Bring a large pot of salted water to a boil, cook the pasta 2 minutes less than package directions so it’s slightly underdone, reserve about 1 cup pasta water, then drain.

2. Meanwhile heat the olive oil in a large skillet over medium heat, add the chopped onion and a pinch of salt and cook until soft and translucent, about 4 to 5 minutes, then add the minced garlic and cook 30 to 60 seconds more until fragrant.

3. Stir in the Italian seasoning, red pepper flakes if you like heat, the 1 teaspoon kosher salt and 1/2 teaspoon black pepper, let everything toast for about 30 seconds.

4. Pour in the marinara sauce and the optional teaspoon of sugar, bring to a gentle simmer and cook 3 to 5 minutes so the flavors deepen.

5. Lower the heat and whisk in the heavy cream and the room temperature cream cheese until the sauce is smooth and creamy, add the chopped basil and taste, thin with some reserved pasta water if it seems too thick.

6. In a large bowl or back in the pasta pot, toss the drained pasta with the sauce and fold in half the shredded mozzarella and half the grated Parmesan so it’s evenly coated.

7. Transfer the saucy pasta to a baking dish, spread it out and sprinkle the remaining mozzarella and Parmesan over the top.

8. If using panko, melt the butter and stir it into the panko, then sprinkle that breadcrumb mix evenly over the cheese for a crunchy top.

9. Bake 18 to 22 minutes until bubbling and the top is golden, or broil 1 to 2 minutes at the end to brown the crumbs and cheese but watch it closely so it doesn’t burn.

10. Let the bake rest 5 to 10 minutes (this helps it set), garnish with extra basil, taste for salt and pepper and serve.

Equipment Needed

1. Large pot with lid for boilin the pasta
2. Colander or fine mesh strainer to drain and reserve pasta water
3. Large skillet or sauté pan for cookin the sauce
4. Wooden spoon or heatproof spatula, whichever you got, for stirrin
5. Whisk to smooth the cream and cream cheese
6. Large bowl, or just use the empty pasta pot, to toss pasta with the sauce
7. 9×13 baking dish or similar ovenproof dish
8. Measuring cups and spoons
9. Box grater or microplane for Parmesan, plus a small bowl and spoon to mix panko with melted butter

FAQ

Q: Can I use a different pasta than penne or rigatoni? A: Yes, any short, ridged pasta works best cause it holds the sauce, like fusilli or farfalle. Whatever you pick, boil it 1 to 2 minutes less than package directions so it finishes cooking in the oven. Dont forget to salt the water well.

Q: How do I get the sauce super creamy and lump free? A: Make sure the 4 ounces of cream cheese is at room temp so it melts smooth. Warm the marinara then whisk in the cream cheese and 1/2 cup heavy cream off the heat until silky. If sauce tastes too bright, a teaspoon of sugar tames the acidity.

Q: How do I get a crunchy breadcrumb topping? A: Toss 1/2 cup panko with 1 tablespoon melted butter and a pinch of salt and parmesan, sprinkle on top before baking. For extra crisp, broil 1 to 2 minutes at the end but watch it close so it doesnt burn.

Q: Can I make this ahead or freeze it? A: Yes. Assemble but dont bake, cover and refrigerate up to 24 hours. Or bake, cool, then freeze up to 2 months. To reheat from frozen, thaw overnight and bake covered at 350 F until heated through, then uncover to crisp the top.

Q: Any easy swaps for dairy or lighter options? A: The dish is vegetarian already. For dairy free try plant based cream cheese and a full fat oat or coconut cream, and vegan mozzarella. To lighten it, use half-and-half instead of heavy cream and cut the mozzarella to 1 cup, but texture will be less gooey.

Q: My pasta bake turned out watery or too thick, what now? A: If too thin, simmer the sauce a few minutes to reduce or stir in a spoon of tomato paste. If too thick add a splash of reserved pasta water or a little extra cream to loosen it. Taste and adjust salt and pepper at the end.

Creamy Tomato Pasta Bake Recipe Substitutions and Variations

Pasta (penne or rigatoni): swap for gluten-free pasta, ziti or fusilli — cook to al dente, GF types sometimes need less time.
Heavy cream + cream cheese: use 1 cup mascarpone for similar richness, or 3/4 cup sour cream mixed with 1/4 cup milk for a lighter option, heat gently so it doesn’t split.
Mozzarella: replace with provolone, fontina or sharp cheddar for more flavor, use the same amount but expect a different melt and salt level.
Panko breadcrumbs + butter topping: use crushed buttery crackers or regular toasted breadcrumbs, or skip and sprinkle extra Parmesan with a drizzle of olive oil.

Pro Tips

1. Save some of the starchy pasta water and use it to loosen the sauce if it feels heavy, this helps the sauce cling to the pasta way better than just adding cream. If the sauce gets too thin, simmer a minute to concentrate it again.

2. Cut the cream cheese into small cubes and let it sit at room temp before stirring it in, that way it melts smooth and you avoid lumpy sauce. If you still get little bits, whisk on low heat or blitz briefly with an immersion blender.

3. Make the panko topping ahead by toasting it in a pan with the butter and a pinch of salt and maybe a little garlic powder and parsley, then spread it on top before baking. Toasted crumbs crisp more evenly and they wont burn in the oven as fast.

4. Let the bake rest for at least 5 minutes after it comes out so it firms up and is easier to serve. Leftovers reheat best with a splash of cream or milk and covered in the oven at low temp, this keeps the cheese from drying out.

Creamy Tomato Pasta Bake Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m sharing a simple Pasta Bake Casserole that brings zesty marinara, fragrant spices and melting mozzarella together in a quick family-friendly dish you’ll want to try.

Servings

servings

Calories

629

kcal

Equipment: 1. Large pot with lid for boilin the pasta
2. Colander or fine mesh strainer to drain and reserve pasta water
3. Large skillet or sauté pan for cookin the sauce
4. Wooden spoon or heatproof spatula, whichever you got, for stirrin
5. Whisk to smooth the cream and cream cheese
6. Large bowl, or just use the empty pasta pot, to toss pasta with the sauce
7. 9×13 baking dish or similar ovenproof dish
8. Measuring cups and spoons
9. Box grater or microplane for Parmesan, plus a small bowl and spoon to mix panko with melted butter

Ingredients

12 ounces dry pasta (penne or rigatoni)
24 ounces marinara sauce (about 3 cups)
1 tablespoon olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes, optional if you like it spicy
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 cup heavy cream
4 ounces cream cheese, room temperature
2 cups shredded mozzarella (about 8 ounces)
1/2 cup grated Parmesan
1 teaspoon sugar, optional
2 tablespoons chopped fresh basil, plus extra for garnish
1/2 cup panko breadcrumbs, optional
1 tablespoon unsalted butter

Directions

Preheat oven to 375 F. Bring a large pot of salted water to a boil, cook the pasta 2 minutes less than package directions so it's slightly underdone, reserve about 1 cup pasta water, then drain.
Meanwhile heat the olive oil in a large skillet over medium heat, add the chopped onion and a pinch of salt and cook until soft and translucent, about 4 to 5 minutes, then add the minced garlic and cook 30 to 60 seconds more until fragrant.
Stir in the Italian seasoning, red pepper flakes if you like heat, the 1 teaspoon kosher salt and 1/2 teaspoon black pepper, let everything toast for about 30 seconds.
Pour in the marinara sauce and the optional teaspoon of sugar, bring to a gentle simmer and cook 3 to 5 minutes so the flavors deepen.
Lower the heat and whisk in the heavy cream and the room temperature cream cheese until the sauce is smooth and creamy, add the chopped basil and taste, thin with some reserved pasta water if it seems too thick.
In a large bowl or back in the pasta pot, toss the drained pasta with the sauce and fold in half the shredded mozzarella and half the grated Parmesan so it's evenly coated.
Transfer the saucy pasta to a baking dish, spread it out and sprinkle the remaining mozzarella and Parmesan over the top.
If using panko, melt the butter and stir it into the panko, then sprinkle that breadcrumb mix evenly over the cheese for a crunchy top.
Bake 18 to 22 minutes until bubbling and the top is golden, or broil 1 to 2 minutes at the end to brown the crumbs and cheese but watch it closely so it doesn't burn.
Let the bake rest 5 to 10 minutes (this helps it set), garnish with extra basil, taste for salt and pepper and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.