Creamy Pasta Bake with Cherry Tomatoes and Basil
A creamy, cheesy pasta bake with fresh cherry tomatoes and basil – a hearty, comforting dish with a Mediterranean twist. Perfect for weeknight dinners or family gatherings.
Ingredients
- 12 oz (340g) pasta (penne, rigatoni, or fusilli)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp dried Italian seasoning
- 1 cup fresh basil leaves, chopped (plus extra for garnish)
- Salt and black pepper, to taste
Instructions
- Cook pasta: Boil pasta in salted water until al dente. Drain and set aside.
- Prepare sauce: In a skillet, heat olive oil and sauté garlic for 1 minute. Add cherry tomatoes and cook until they soften and release juices.
- Make it creamy: Pour in heavy cream, add Italian seasoning, salt, and pepper. Stir in Parmesan until sauce thickens slightly.
- Combine: Add the cooked pasta and chopped basil into the sauce. Toss well to coat.
- Bake: Transfer mixture into a greased baking dish. Sprinkle mozzarella on top.
- Bake:at 375°F (190°C) for 25–30 minutes, until golden and bubbly.
- Serve: Garnish with fresh basil and enjoy hot.
Notes
- Use short pasta shapes for the best texture.
- Fresh mozzarella can be used for extra creaminess.
- Add chili flakes for a slight kick.
- Whole wheat pasta works well for a healthier option.
- Let the bake rest for 5 minutes before serving.