This creamy cheesy baked pasta is made with a slow-simmered hearty tomato sauce, tender pasta, and a touch of white sauce for just the right richness. An easy family-style pasta bake that’s comforting, simple, and full of classic Italian flavor.
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This creamy cheesy baked pasta is quick and easy to make, hearty, and deeply satisfying. It starts with a simple beefy tomato sauce, then is topped with a touch of white sauce and two types of cheese, then baked until bubbly and comforting.
While living in Italy, I often heard people talk about pasta al forno, baked pasta. The term can be a little confusing, since it also refers to dishes like lasagna or other oven-baked pastas, including baked gnocchi. It’s less about one specific recipe and more about true comfort food, and this baked pasta is the kind of classic I turn to again and again.
Why You’ll Love This Cheesy Baked Pasta
- Quick, easy, and family-friendly: A cheesy pasta bake that’s hearty, satisfying, and perfect for feeding a crowd.
- Versatile and adaptable: Simple to customize with different pasta shapes or cheeses, and easy to make your own.
Ingredient Notes
- Short pasta:I like using a sturdy short pasta that holds the sauce well, such as penne, rigatoni, or shells. Longer pasta shapes don’t work as well in this creamy pasta bake.
- Lean ground beef: Keeps the sauce hearty without being greasy. Drain any excess fat after browning if needed.
- Tomato purée (passata): Creates a smooth, well-balanced sauce that coats the pasta evenly.
- Garlic: Just one clove is enough to flavor the sauce without overpowering it.
- Basil and oregano: A mix of dried herbs for the sauce, plus a few fresh basil leaves added while simmering.
- Water: Loosens the sauce slightly so it can simmer without becoming too thick.
- White sauce: Used sparingly and added at the end for a creamy finish. You can make your own or use a good-quality store-bought version. I often use my white sauce for lasagna.
- Cheese: Fresh mozzarella melts into the pasta for a creamy, stretchy texture, while freshly grated Parmesan adds flavor and helps create a lightly golden top.
How to Make Creamy Cheesy Baked Pasta
In a large oven-safe pan or skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Stir in the tomato purée, garlic, salt, basil, oregano, and water. Add the fresh basil leaves, partially cover, and let the sauce simmer on medium heat until thickened.
Cook the pasta until al dente, drain well then once the sauce has thickened, add the drained pasta directly to the pan and stir to combine. Drizzle the white sauce over the pasta and gently mix.
Top with the diced mozzarella, then sprinkle with the Parmesan cheese.
Transfer the pan to the oven and bake, until the pasta is bubbly and the cheese has melted. Serve hot with extra Parmesan if desired.
recipe Tips
- Cook the pasta al dente: Slightly undercooked pasta holds its shape better and won’t become soft after baking.
- Let the sauce thicken: Simmering the tomato sauce until it’s thick helps it cling to the pasta and prevents the cheesy baked pasta from becoming watery.
- Use the white sauce sparingly: It’s just enough to bring everything together and add a special touch without overpowering the tomato sauce.
- Dice the fresh mozzarella: Smaller pieces melt more evenly and distribute throughout the pasta.
- Use an oven-safe pan: Cooking and baking in the same pan keeps things simple and saves on dishes.
- Rest briefly before serving: Let the creamy cheese baked pasta sit for a few minutes so it sets slightly and is easier to serve.
Variations
- Make it meatless: Skip the ground beef for an easy meatless monday version. The tomato sauce, white sauce, and cheeses still create a hearty and satisfying baked pasta.
- Add vegetables: Stir in vegetables for extra flavor and texture, similar to how I do in my cheesy broccoli pasta bake. Vegetables like broccoli should be lightly blanched first so they bake up tender.
- Use a different meat: Swap the ground beef for ground sausage, or use other cooked meats if you prefer. Just be sure any meat is fully cooked before adding it to the sauce.
- Change up the seasonings: Substitute Italian seasoning for the dried basil and oregano for a slightly different flavor profile.
This cheesy baked pasta is pure comfort food, perfect for cozy dinners or sharing with family and friends. Serve it hot and bubbly straight from the oven, and enjoy every creamy, cheesy bite that makes this dish a true crowd-pleaser. Buon Appetito!
- 7-9 cups cooked short pasta dried pasta (14-17 ounces / 400-500 grams)
TOMATO SAUCE
- 2 tablespoons olive oil
- ½ pound lean ground beef
- 2½ cups tomato puree (passata)
- 1 clove of garlic chopped
- 1 teaspoon basil
- 3 leaves fresh basil
- 1 teaspoon oregano
- ½ teaspoon salt
- 1-1½ cups water
TOPPING
- ½ cup white sauce (store bought or homemade)
- 1 cup diced fresh mozzarella
- ½ cup freshly grated parmesan cheese
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Pre heat oven to 350° (180°).Â
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In a large oven proof pan or 10 inch skillet, add 2 tablespoons olive oil and ground beef, brown, then add tomato puree, salt, basil, oregano, garlic and water stir to combine, add basil leaves and cook on medium heat, half covered until thickened (approximately 20-25 minutes).
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While sauce is cooking. In a large pot of boiling salted water cook pasta al dente, (firm when you bite it) drain.
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When sauce has thickened, add drained pasta and mix well to combine. Drizzle 1/2 cup of white sauce** and top first with diced mozzarella and then parmesan cheese. Bake for approximately 20 -25 minutes in a preheated 350° (180°) oven. Top with extra Parmesan if desired. Enjoy!
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Either homemade White Sauce or a good store bought if you prefer.
How to store the baked pasta?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Or you can freeze the pasta, bake it then cool completely, store it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Calories: 454kcal | Carbohydrates: 40g | Protein: 22g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 829mg | Potassium: 378mg | Fiber: 4g | Sugar: 5g | Vitamin A: 531IU | Vitamin C: 3mg | Calcium: 204mg | Iron: 3mg | Phosphorus: 253mg
Recipe FAQs
Yes. Assemble the pasta bake, cover, and refrigerate for up to one day. Bring it closer to room temperature before baking, or add a few extra minutes to the baking time.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Yes. Let the pasta bake cool completely, then store it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Republished from May 26, 2014.
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