Creamy Tomato Basil Pasta Bake Recipe

Introduction

There’s something magical about a baked pasta dish. It’s the combination of tender noodles, creamy sauce, and golden melted cheese that creates instant comfort. This Creamy Tomato Basil Pasta Bake is an elevated take on the classic baked pasta, balancing the richness of cheese with the fresh brightness of basil and the sweet acidity of tomatoes.

Inspired by Italian traditions but adapted for modern convenience, this recipe brings together pantry staples and a few fresh ingredients to make a dish that’s both approachable and unforgettable. It’s ideal for busy weeknights when you want something satisfying without spending hours in the kitchen.

With this recipe, you’ll get a creamy sauce that envelops every strand of fettuccine, melty cheeses that add indulgence, and a topping of fresh cherry tomatoes and basil that make each bite vibrant. It’s comfort food, made elegant.

Why You’ll Love This Recipe

• Quick and easy: Ready in about 30 minutes, perfect for weeknights.
• Cheese lovers’ dream: Goat cheese, fontina, and mozzarella make it irresistibly creamy.
• Vegetarian-friendly: No meat required, but hearty enough to satisfy everyone.
• Fresh and flavorful: Cherry tomatoes, sun-dried tomatoes, and basil brighten the dish.
• Flexible ingredients: Works with fettuccine, penne, or any pasta you have on hand.
• Make-ahead friendly: Assemble in advance and bake when ready.

Ingredients Breakdown

Pasta

• 1 lb fettuccine (or other long pasta) – Cooked al dente for the perfect texture.

Sauce

• 1 tbsp salted butter – Adds richness and helps bind the sauce.
• 1 cup basil pesto (homemade or store-bought) – Infuses fresh, herby flavor.
• 28 oz marinara sauce – The base tomato sauce for depth and richness.
• ⅓ cup red enchilada sauce – Adds a subtle smoky warmth to the flavor.
• ½ cup sun-dried tomatoes, drained and chopped – Provides chewy, tangy bursts.
• 4 oz goat cheese, crumbled (cream cheese works too) – Creamy, tangy element.
• 1 cup fontina cheese, cubed – Melts beautifully and adds gooey texture.
• ½ cup full-fat coconut milk or heavy cream – Creates the silky, creamy consistency.
• Salt and pepper, to taste – Essential seasonings to enhance flavors.

Topping & Garnish

• 6 oz fresh mozzarella, torn – Adds golden, melty topping.
• 2 cups cherry tomatoes, halved – Adds freshness and pops of color.
• ½ cup fresh basil leaves – Bright, aromatic finishing touch.

Tools & Equipment Needed

• Large pot for boiling pasta
• Strainer or colander
• Large sauté pan or skillet
• 9×13 inch baking dish (if pot is not oven-safe)
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Knife and cutting board

Step-by-Step Instructions

1. Preheat the Oven

Set your oven to 375°F (190°C). Preheating ensures even baking and a perfectly melted cheese topping.

2. Cook the Pasta

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente.

Drain the pasta and return it to the hot pot. Toss gently to prevent sticking while you prepare the sauce.

3. Make the Creamy Sauce

Add 1 tbsp butter, 1 cup basil pesto, 28 oz marinara sauce, ⅓ cup red enchilada sauce, ½ cup chopped sun-dried tomatoes, 4 oz crumbled goat cheese, 1 cup cubed fontina cheese, and ½ cup coconut milk or heavy cream directly into the pot with the pasta.

Season with salt and pepper to taste. Gently toss everything together for 3–5 minutes, until the cheese melts and the sauce becomes creamy, coating every strand of pasta.

4. Transfer to Baking Dish

If your pot is not oven-safe, transfer the pasta to a 9×13 inch baking dish. Spread it evenly to ensure uniform baking.

5. Top and Bake

Scatter 6 oz torn fresh mozzarella over the top of the pasta. Place the dish in the oven and bake for 10–15 minutes, until the cheese is melted and bubbling.

Turn on the broiler for 1–2 minutes at the end to achieve a beautiful golden-brown crust. Watch carefully to prevent burning.

6. Serve and Garnish

Remove the pasta bake from the oven and let it rest for 5 minutes. This allows the sauce to settle and makes it easier to serve.

Top with halved cherry tomatoes and fresh basil leaves just before serving. Serve hot and enjoy the creamy, cheesy, and flavorful layers of this comforting pasta dish.

Tips & Variations

Cheese Variations

• Swap goat cheese with cream cheese for a milder, creamier texture.
• Use mozzarella and fontina blend for maximum melty goodness.

Pasta Options

• Penne, rigatoni, or cavatappi can replace fettuccine.
• Whole wheat pasta adds fiber and a nutty flavor.

Add Vegetables

• Incorporate spinach, zucchini, or mushrooms to make it more nutrient-dense.
• Roasted vegetables add caramelized depth to the bake.

Make-It-Ahead

• Assemble the pasta and sauce in advance, cover, and refrigerate. Bake just before serving.

Flavor Profile & Pairings

The sauce is rich, creamy, and aromatic. Basil provides herby freshness, sun-dried tomatoes bring tangy sweetness, and mozzarella adds the classic meltiness. Cherry tomatoes and fresh basil on top brighten each bite, keeping the dish balanced.

Suggested Side Dishes

• Garlic bread or cheesy pull-apart bread
• Simple green salad with lemon vinaigrette
• Roasted vegetables like asparagus or Brussels sprouts

Nutritional Overview (Estimated per Serving)

Nutrient	Amount (Approx.)
Calories	520 kcal
Protein	22 g
Carbohydrates	55 g
Fat	25 g
Fiber	4 g
Sugar	8 g

Note: Values are approximate and may vary depending on ingredient brands.

Make-Ahead & Meal Prep Tips

• Prep Ingredients: Chop sun-dried tomatoes and basil up to 1 day in advance.
• Cook Pasta Ahead: Boil pasta slightly under al dente and store in a lightly oiled container.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Cover with foil and bake at 350°F (175°C) for 10–12 minutes or microwave in portions.

FAQs

1. Can I use a different pasta shape?
Yes, penne, rigatoni, or even shells work well. Just ensure they’re cooked al dente.

2. Is this recipe vegetarian?
Absolutely! No meat is required, making it a hearty vegetarian option.

3. Can I make it dairy-free?
Replace goat cheese and mozzarella with plant-based alternatives, and use coconut milk instead of cream.

4. Can I freeze this pasta bake?
Yes. Assemble and freeze before baking. Thaw overnight and bake as instructed.

5. Can I make it spicier?
Add red pepper flakes to the sauce or use a spicy tomato sauce for a mild kick.

Cooking Timeline (At a Glance)

Stage	Time
Prep Ingredients	10–15 minutes
Cook Pasta	10 minutes
Make Sauce	3–5 minutes
Bake	10–15 minutes
Total	~30 minutes

Serving Suggestions

Serve directly from the baking dish or portion onto plates. Top each serving with fresh basil leaves and halved cherry tomatoes for freshness. A drizzle of olive oil or grated Parmesan adds extra flair.

Pair with a green side salad, garlic bread, or roasted vegetables to create a balanced, crowd-pleasing meal.

Recipe Variations

1. Sun-Dried Tomato Spinach Pasta Bake: Add fresh spinach leaves before baking.
2. Cheesy Mushroom Basil Bake: Include sautéed mushrooms for earthy flavor.
3. Spicy Tomato Basil Bake: Add crushed red pepper flakes to the sauce.
4. Creamy Vegan Version: Use cashew cream, vegan cheese, and coconut milk.

Ingredient Spotlight

Sun-Dried Tomatoes

• Provide concentrated sweetness and umami.
• Choose oil-packed for softer texture or dry-packed for a chewier bite.
• Store in the fridge for freshness.

Fresh Basil

• Adds aromatic, peppery notes.
• Tear leaves just before serving for maximum flavor.
• Store in a glass of water or wrapped in damp paper towels in the fridge.

Pro Cooking Tips

• Avoid Overcooking Pasta: Slightly undercook pasta so it finishes in the oven without becoming mushy.
• Cheese Layering: Layer cheese for gooey, melty results and visual appeal.
• Even Sauce Distribution: Toss pasta thoroughly to coat every strand before baking.
• Broil for Color: A quick broil adds golden, bubbly cheese without drying the pasta.

Storage & Freezing Guide

• Refrigeration: Store in airtight containers for up to 3 days.
• Freezing: Freeze before baking for up to 2 months.
• Reheating: Thaw overnight in the fridge. Bake covered at 350°F (175°C) for 15 minutes. Remove foil and broil for 1–2 minutes if needed.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	520
Protein	22 g
Carbohydrates	55 g
Fat	25 g
Fiber	4 g
Sugar	8 g
Sodium	780 mg
Dietary Notes	Vegetarian, Gluten-Free Option Possible, Can Be Dairy-Free

Expanded Conclusion

This Creamy Tomato Basil Pasta Bake is the epitome of comfort food — cheesy, flavorful, and easy enough for a weeknight dinner. With its rich layers of creamy sauce, tender pasta, and fresh tomatoes and basil, it’s a meal that feels indulgent yet approachable.

Whether feeding family, entertaining friends, or treating yourself, this dish is guaranteed to become a household favorite. It’s versatile, customizable, and perfectly balanced — the kind of recipe you’ll return to time and again.

Gather your ingredients, preheat the oven, and get ready to enjoy the ultimate creamy, cheesy, and flavorful pasta bake. Once you try it, you’ll understand why it’s truly comfort on a plate.

Print