Tomato Garlic Pasta Bake

Ingredients

• 450 g (1 pound)short pasta, such as rigatoni, penne or ziti
• 30 ml (2 tablespoons)olive oil
• 1 largeyellow onion, finely chopped
• 8–10 clovesgarlic, minced
• 1 teaspoondried oregano
• ½ teaspoonred pepper flakes (optional)
• 2 tablespoonstomato paste
• 794 g (28-ounce can)crushed tomatoes
• 1 teaspoongranulated sugar (optional)
• To tastesalt and freshly ground black pepper
• 15 g (½ cup)fresh basil, chopped
• 226 g (8 ounces)fresh mozzarella, torn or cubed
• 113 g (1 cup)shredded low-moisture mozzarella
• 50 g (½ cup)grated Parmesan cheese

Instructions

1. 1

   Prepare the dish

   Heat the oven to 190°C (375°F). Lightly grease a 23 × 33 cm (9 × 13-inch), or equivalent 3-quart, baking dish with olive oil or cooking spray.

2. 2

   Cook the pasta

   Bring a large pot of heavily salted water to a rolling boil. Cook the pasta according to the packet instructions, stopping about 2 minutes early so it remains firm. Drain well without rinsing and set aside.

3. 3

   Cook the aromatics

   While the pasta cooks, heat the 30 ml (2 tablespoons) of olive oil in a large frying pan or Dutch oven over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent. Add the garlic, oregano and optional red pepper flakes; cook for 1–2 minutes until fragrant, taking care not to burn the garlic.

4. 4

   Simmer the sauce

   Stir in the tomato paste and cook for about 2 minutes, stirring constantly. Add the crushed tomatoes, optional sugar, salt and black pepper, then bring the sauce to a gentle simmer.

5. 5

   Finish the sauce

   Reduce the heat to low, cover the pan and simmer for at least 15–20 minutes. Taste and adjust the seasoning with more salt, pepper or red pepper flakes if needed. Turn off the heat and stir in the chopped basil.

6. 6

   Coat the pasta

   Add the drained pasta to the pan of sauce and stir gently until all the pieces are evenly coated.

7. 7

   Layer the bake

   Spread half of the sauced pasta in the prepared baking dish. Distribute the torn or cubed fresh mozzarella over it, then cover with the remaining pasta mixture and spread it into an even layer.

8. 8

   Add the topping

   Scatter the shredded low-moisture mozzarella evenly over the pasta, then sprinkle on the grated Parmesan.

9. 9

   Bake until golden

   Bake for 20–25 minutes, until the sauce bubbles at the edges and the cheese is melted and golden with a few crisp spots. For a more deeply browned top, switch the oven to grill for the final 1–2 minutes, watching carefully to prevent burning.

10. 10

    Rest before serving

    Remove the dish from the oven and leave it to rest on a wire rack for at least 10–15 minutes before serving. Garnish with extra fresh basil if desired.

What is tomato garlic pasta bake?

A pasta bake combines cooked pasta and sauce in an oven dish, then bakes them together with cheese. This version takes inspiration from familiar Italian-American baked pasta dishes, using tomato, garlic, herbs and mozzarella.

The generous garlic and slow-simmered tomato sauce give the pasta a savoury, full flavour, while fresh mozzarella tucked between the layers makes the centre soft and gooey.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 25g protein, 65g carbs, 21g fat.

The pasta supplies most of the carbohydrates, while olive oil, mozzarella and Parmesan contribute much of the fat. Cheese and pasta also provide protein. Pair a serving with a green salad or vegetables to add freshness and balance the plate.

Choose pasta that holds the sauce

Pasta shape: Rigatoni, penne and ziti all work well because their tubes and ridges catch sauce. Use a short shape that can be mixed and layered easily.

Cooking point: Stop boiling the pasta about 2 minutes before the packet’s suggested time. It will continue cooking in the oven, so starting with a firm bite helps prevent a soft result.

Build a rounded tomato sauce

Aromatics: Let the onion soften before adding the garlic, oregano and optional chilli flakes. Keep the garlic moving in the pan and take it off the heat if it begins to darken, as burnt garlic can taste bitter.

Tomato paste: Cook it for about 2 minutes before adding the crushed tomatoes. This brief step deepens its flavour and blends it into the sauce.

Simmer: Give the covered sauce at least 15–20 minutes over low heat, then taste and adjust the seasoning before adding the basil.

Layer for pockets of cheese

Inside layer: Spread half the pasta in the dish before scattering the fresh mozzarella over it. Covering the cheese with the remaining pasta helps distribute melted pockets throughout the bake.

Top layer: Use low-moisture mozzarella and Parmesan over the surface. They melt together into a browned topping, while fresh mozzarella is kept inside for a softer texture.

Look for bubbling and browning

Doneness: The sauce should bubble around the edges, and the topping should be fully melted and golden with a few crisp spots. If it needs more colour, grill it for just 1–2 minutes and keep a close eye on it.

Resting: Leave the bake for at least 10–15 minutes after it comes out of the oven. The pasta and sauce settle during this time, making the portions easier to serve.

Serve it while warm

Basil: A little extra fresh basil on top, if desired, adds a fresh herbal note against the rich cheese and sauce.

On the side: Serve with a crisp green salad or simply dressed vegetables for a fresh contrast. Bread is an option if you want something to mop up any sauce.

Recipe notes & tips

• Salt the pasta water well so the pasta is seasoned before it meets the sauce.
• Drain the pasta thoroughly so excess water does not thin the sauce.
• Stir the garlic frequently and avoid letting it brown.
• Taste the sauce after simmering, before combining it with the pasta.
• Keep a close eye on the dish if you use the grill to brown the top.
• Rest the bake for at least 10–15 minutes before serving for neater portions.

Variations

• More heat: Increase the red pepper flakes to suit your preference.
• Extra herbs: Add more chopped fresh basil when serving.
• Cheese balance: Adjust the proportions of the two mozzarella cheeses while keeping the same layering method.
• Pasta shapes: Use rigatoni, penne or ziti, or another short pasta that holds sauce.
• Smoother sauce: Leave out the optional red pepper flakes for a milder result.

Common mistakes to avoid

• Fully cooking the pasta: It can turn soft in the oven; stop boiling it about 2 minutes early.
• Burning the garlic: It can make the sauce bitter; cook it only until fragrant and keep it moving.
• Skipping the simmer: The sauce has less time to develop; simmer it covered for at least 15–20 minutes.
• Uneven layering: Some portions may miss the fresh mozzarella; spread it across the first pasta layer before adding the rest.
• Over-browning the topping: The cheese can burn under the grill; watch it carefully during the final 1–2 minutes.
• Cutting too soon: The bake may be difficult to portion; let it rest for at least 10–15 minutes.

How to store

Refrigerate cooled leftovers in a covered container and eat within 3–4 days. Reheat portions in the oven or microwave until hot throughout; the cheese may not retain quite the same texture after reheating.

Frequently asked questions