Creamy Tomato Pasta Bake

Name: Creamy Tomato Pasta Bake
Total time: 50 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 1 pound penne (or rigatoni); 1 tablespoon olive oil; ½ onion (diced); 2 cloves garlic (minced); 1 teaspoon Italian seasoning; ⅔ cup heavy whipping cream; 24 ounces marinara sauce (or pasta sauce); 14.5 ounces canned petite diced tomatoes (drained, 1 can); 2 cups shredded mozzarella cheese; 2 tablespoons thinly sliced fresh basil leaves (or chopped fresh parsley)

This casserole is creamy, cheesy & delicious!

⏱️ 50 min 🔪 Prep: 15 min 🔥 Cook: 30 min 📊 Medium ⭐ 5.0 (68) 👁️ 21 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

8 servings

1 pound penne (or rigatoni)
1 tablespoon olive oil
½ onion (diced)
2 cloves garlic (minced)
1 teaspoon Italian seasoning
⅔ cup heavy whipping cream
24 ounces marinara sauce (or pasta sauce)
14.5 ounces canned petite diced tomatoes (drained, 1 can)
2 cups shredded mozzarella cheese
2 tablespoons thinly sliced fresh basil leaves (or chopped fresh parsley)

Steps

Preheat the oven to 350°F.
Cook pasta in salted water al dente according to the package directions and drain.
Meanwhile, heat oil in a medium saucepan. Add onion and cook until tender. Stir in garlic and Italian seasoning and cook 1 minute or until fragrant. Add cream, tomatoes and marinara sauce. Simmer 2 minutes.
Place pasta in a 9x13 pan. Add sauce and toss to combine.
Top with shredded cheese and bake 20-25 minutes or until hot and cheese is bubbly.
Remove from the oven, cool 5 minutes and top with fresh herbs.