Cheesy Tomato Pasta Bake Recipe

Nancy Piran | The Bitter Side of Sweet

This Cheesy Tomato Pasta Bake is an irresistable casserole the whole family will nosh! It's vegetarian-friendly, and oh so good. Look at that bubbly cheese.

My mother in law will tell you that pasta bakes or pasta al forno is the perfect way to use up leftovers. I couldn’t agree more!

Cheesy Tomato Pasta Bake Photo

We like to repurpose leftover pasta, top it with cheese and you have a brand new dish and an easy dinner!

Lasagna is about the only baked pasta I ever had growing up, but I try to show my kids that you can basically take any ingredients and turn it into a pasta bake.

Cheesy Tomato Pasta Bake Picture

What kind of noodles could you use? This is pretty simple.

Any type of noodle is acceptable, but I honestly do not like to use spaghetti. I prefer a short noodle like penne, macaroni or rigatoni. For my girls and myself I cook one pound of pasta.

Cheesy Tomato Pasta Bake Image

I leave half of it in the refrigerator to use throughout the week and we eat half at dinner. You can also pre cook your noodles and freeze them! These two tips really save me on busy weeknights when I am looking for something fast to make.

For the frozen noodles. Simply boil a pot of water, add the noodles and allow them to warm up before using in your pasta bake.

Cheesy Tomato Pasta Bake Pic

What kind of sauce to use? At this point anything would do. You could use sauce from a jar or whip up something quick yourself. I had and still have an abundance of tomatoes coming off the vine so I was trying to find a way to use them up. In Minnesota our tomatoes really aren’t producing till July so we enjoy a late season of fresh tomatoes.

In this cheesy tomato pasta bake I decided to add the flavors of mozzarella and basil because it reminds me of a caprese, which I love!

File 1 - Cheesy Tomato Pasta Bake

You want to get a fresh mozzarella ball, dice it evenly into twenty-four cubes and place on top of your roasted tomatoes. For my dish I also decided to make it a little creamy by adding some heavy cream. It works great and adds great depth and richness to the recipe!

If you are looking for more pasta bake recipes how about this spinach ricotta pasta bake or this gluten free pesto pasta bake!


Cheesy Tomato Pasta Bake Recipe

    6 Servings


  • 12 Roma Tomatoes, halved
  • 1 tablespoon Olive Oil
  • Salt and Pepper, to taste
  • 2 teaspoons Dried Basil
  • 8 ounces Fresh Mozzarella, cubed into 24 pieces
  • 8 ounces Penne
  • 1 1/2 cups Heavy Cream
  • 8 ounces Shredded Mozzarella Cheese


  1. Preheat oven to 400°F. Spray large baking dish with non-stick cooking spray.
  2. Place tomatoes on the bottom of the dish. Drizzle with olive, top with salt and pepper.
  3. Roast in oven for 12 minutes or until tomatoes are soft.
  4. In the meantime, in a large pot of boiling, salted water, cook penne about 12 minutes. Drain, set aside.
  5. When tomatoes are done sprinkle with basil.
  6. Top each tomato with a cube of mozzarella.
  7. Spread penne evenly on top of tomatoes.
  8. Pour heavy cream over pasta. Stir lightly.
  9. Top with shredded mozzarella cheese. Place back in the oven.
  10. Bake for 15-20 minutes or until cheese has melted.
  11. Serve and ENJOY!



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Related Recipes:
Italian Recipes, Pasta Recipes, Easy Dinner Recipes, Easy Recipes, Baked Recipes, Tomato Recipes, Cheese Recipes, Casserole Recipes, Vegetarian Recipes
Recipe Yields:
6 servings
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Total Time:
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Author: Nancy Piran
Recipe Yields: 6 servings
Prep Time: 10 minutes
Cook Time: 32 minutes
Total Time: 42 minutes

Nutrition Facts

Servings Per Recipe 6

Amount Per Serving
Calories from Fat 295
Calories 635

% Daily Value*
Total Fat 37g
  Saturated Fat 14g
Sodium 281mg
Total Carbohydrate 38g
  Dietary Fiber 1g
  Sugars 4g
Protein 22g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Nancy Piran

About Nancy

Nancy has been writing about good food on The Bitter Side of Sweet for years now. We're pretty stoked that she's our Puff Pastry fanatic, because it's about to get deliciously epic.

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