One Pot 30 Minute Creamy Tomato Basil Pasta Bake Recipe
This One Pot 30 Minute Creamy Tomato Basil Pasta Bake combines the richness of creamy goat cheese, the fresh vibrancy of basil pesto, and the comforting flavors of marinara and enchilada sauces. Cooked quickly on the stove and finished in the oven with gooey melted mozzarella, this hearty pasta bake is perfect for a speedy weeknight dinner that pleases the whole family.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Pasta & Sauces
- 1 pound dry fettuccine or other long cut pasta
- 1 cup basil pesto, homemade or store-bought
- 1 jar (28 ounce) marinara sauce
- 1/3 cup red enchilada sauce
Cheeses & Dairy
- 1 tablespoon salted butter
- 4 ounces goat cheese, crumbled (cream cheese or crème fraîche can be used instead)
- 1 cup cubed fontina cheese
- 1/2 cup canned full fat coconut milk, or heavy cream
- 6 ounces fresh mozzarella cheese, torn
Vegetables & Herbs
- 1/2 cup oil-packed sun-dried tomatoes, oil drained and chopped
- 2 cups fresh cherry tomatoes, halved
- 1/2 cup fresh basil leaves
Seasoning
- Kosher salt and pepper, to taste
Instructions
- Preheat and Cook Pasta: Preheat your oven to 375 degrees F. Bring a large pot of salted water to a rolling boil and cook the pasta according to package directions until al dente. Drain the pasta thoroughly and return it to the hot pot to maintain heat.
- Combine Ingredients: To the hot pot with pasta, add butter, basil pesto, marinara sauce, red enchilada sauce, chopped sun-dried tomatoes, crumbled goat cheese, cubed fontina cheese, and the milk or cream. Season generously with kosher salt and freshly ground black pepper. Gently toss everything together for about 3 to 5 minutes until a creamy, well-blended sauce coats the pasta evenly.
- Prepare for Baking: If your pot is oven-safe, you can bake directly in it; otherwise, transfer the creamy pasta mixture into a 9×13 inch baking dish. Evenly scatter torn fresh mozzarella cheese over the top to ensure a bubbly, golden finish.
- Bake and Broil: Place the dish in the preheated oven and bake for 10 to 15 minutes. After baking, switch the oven to broil and broil the pasta for 1 to 2 minutes or until the mozzarella cheese is melted, golden, and bubbling. Watch carefully to prevent burning.
- Rest and Serve: Remove the pasta bake from the oven and allow it to rest for 5 minutes. Just before serving, top with fresh halved cherry tomatoes and fresh basil leaves for a bright, fresh contrast. Enjoy your delicious creamy tomato basil pasta bake!
Notes
- Use any long pasta shape such as linguine or tagliatelle if fettuccine is unavailable.
- If you prefer a dairy-free version, substitute goat cheese and cream with vegan alternatives and use coconut milk.
- Broiling time may vary depending on your oven; watch closely to avoid burning the cheese.
- The red enchilada sauce adds a subtle smoky depth but can be omitted for a milder flavor.
- Leftovers can be refrigerated and reheated gently on the stovetop or microwave.
