One Pan Cheesy Basil Pasta: Ultimate Comfort!

One Pan Cheesy Basil Pasta: Ultimate Comfort!

Baked cheesy pasta: master this easy one-pan recipe with sun-dried tomatoes and herbs. Perfect for a comforting weeknight meal with minimal cleanup.

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Prep Time 5 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Italian-American

Servings 8

Calories 480 kcal

Ingredients

  

• 1/3 cup chopped sun-dried tomatoes, oil reserved and drained
• 2 tablespoons extra virgin olive oil
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 tablespoon parsley
• 2 teaspoons dried dill
• 1 pinch red pepper flakes
• 1 pinch each kosher salt and black pepper
• 1/3 cup halved kalamata olives
• 2 tablespoons sliced pepperoncini (optional)

Instructions

 

• Preheat the oven to 400° F. Drain the sun-dried tomato oil into a 9×13 inch baking dish. Add the olive oil, basil, oregano, parsley, dill, and a pinch each of red pepper flakes, salt, and pepper.
• Toss in the chopped sun-dried tomatoes, olives, and pepperoncini. Add the dry pasta and toss with the oil, making sure the pasta gets fully coated in oil and herbs. Pour over 2 1/2 cups water. Stir to combine. Push down on the pasta to submerge it.
• Add the mozzarella and cheddar, then layer on the bell peppers and parmesan. It will seem like a lot of peppers, but they cook down in the oven.
• Rub the underside of a piece of foil with oil. Tightly cover the baking dish with the foil, oiled side facing down. Bake for 30 minutes.
• Uncover and bake another 20-25 minutes, or until the cheese is melted and bubbly. Remove from the oven and top with fresh basil.

Notes

– Don’t overfill the baking dish; ensure enough space for the pasta to expand and absorb the liquid. If your dish is too small, use a larger one or reduce the pasta quantity slightly.
– For a richer flavor, use a mix of aged cheddar and fresh mozzarella. The aged cheddar provides a sharp, nutty note, while the fresh mozzarella offers that satisfying, melty cheese pull.
– The pasta should reach an internal temperature of 165°F (74°C) for food safety, though typically it’s cooked until tender. If the top browns too quickly, tent it loosely with foil for the final baking stage.
– Store any leftover baked cheesy pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) for 15-20 minutes, or microwave individual portions until warmed through, adding a splash of water if dry.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword baked cheesy pasta

The technique that makes it

This one-pan baked cheesy pasta relies on the principle of controlled hydration and heat to achieve its signature creamy, cohesive texture without becoming mushy. The pasta, uncooked, is submerged in liquid (typically broth or water, though not explicitly listed here, it’s implied for baking) along with the other ingredients. As the dish bakes, the dry pasta absorbs the surrounding liquid, expanding and softening. Crucially, the starches released from the pasta during this absorption and cooking process act as a natural thickener, creating a sauce-like consistency. The cheese, added towards the end of baking or stirred in after, melts and emulsifies with the starchy liquid and rendered fats from any additional ingredients (like sun-dried tomatoes), forming a rich, glossy coating. The residual heat in the oven and the pasta ensures the cheese melts thoroughly and integrates seamlessly. The key is the balance of liquid to pasta and the oven temperature; too much liquid or too high a temperature can lead to a watery or burnt dish, respectively, while too little liquid will result in undercooked pasta.

Troubleshooting

• Problem: Pasta is undercooked or dry. Fix: Ensure the pasta was fully submerged in liquid before baking. If it happens during baking, add a splash more hot liquid (broth or water) and continue baking, covered, until tender.
• Problem: Sauce is watery or separated. Fix: This often indicates too much liquid or insufficient starch release. Stirring in a bit more cheese or a tablespoon of cornstarch slurry (cornstarch mixed with cold water) and returning to the oven for a few minutes can help thicken it.
• Problem: Cheese is oily or clumpy. Fix: This can happen if the cheese is added too early or the dish is overheated. Stir vigorously after removing from the oven; the residual heat should help emulsify it. For future attempts, add cheese during the last 10-15 minutes of baking.
• Problem: Dish is burnt on the bottom. Fix: The oven temperature may be too high, or the pan is too shallow. Ensure the pasta is adequately covered by liquid. For future bakes, consider using a slightly deeper pan or reducing the oven temperature by 25°F (15°C).

Substitutions

• Sun-dried tomatoes: Substitute with chopped roasted red peppers or sun-dried tomatoes packed in oil (drained and chopped). The flavor profile will be slightly different, with roasted red peppers offering a sweeter, milder taste.
• Kalamata olives: Use pitted black olives or green olives, such as Castelvetrano. The saltiness and brine will be similar, though Kalamata offers a distinct fruity, peppery note.
• Dried herbs (basil, oregano, dill): Fresh herbs can be used, but you’ll need a larger quantity (roughly triple the amount) and should add them towards the end of baking or after to preserve their fresh flavor and color.
• Pepperoncini: Omit if unavailable or disliked. The slight tang and heat will be missed, but the dish will still be flavorful. Alternatively, use a few slivers of pickled jalapeño for a different kind of heat.

Pro tips

• Don’t overfill the baking dish; ensure enough space for the pasta to expand and absorb the liquid. If your dish is too small, use a larger one or reduce the pasta quantity slightly.
• For a richer flavor, use a mix of aged cheddar and fresh mozzarella. The aged cheddar provides a sharp, nutty note, while the fresh mozzarella offers that satisfying, melty cheese pull.
• The pasta should reach an internal temperature of 165°F (74°C) for food safety, though typically it’s cooked until tender. If the top browns too quickly, tent it loosely with foil for the final baking stage.
• Store any leftover baked cheesy pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) for 15-20 minutes, or microwave individual portions until warmed through, adding a splash of water if dry.

This one-pan baked cheesy pasta is a testament to how simple ingredients can create extraordinary comfort. Enjoy this flavorful dish and feel free to customize it with your favorite vegetables or cheeses. Bon appétit!

Frequently asked questions

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