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.
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 9x13 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.
- 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.