One-Pot Baked Pasta with Tomatoes and Fresh Basil

Name: One-Pot Baked Pasta with Tomatoes and Fresh Basil
Prep time: 8 min
Cook time: 39 min
Total time: 47 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz (340 g) Short pasta (penne, rigatoni, or fusilli), uncooked; 28 oz (800 g) Canned diced tomatoes; 1 cup (240 ml) Vegetable or chicken broth; 1 medium (150 g) Yellow onion, diced; 4 clove (20 g) Garlic cloves, minced; ½ cup (50 g) Parmesan cheese, finely grated; ½ cup (12 g) Fresh basil, loosely packed, roughly chopped; 3 tbsp (45 ml) Olive oil; 1 tsp (3 g) Dried oregano (optional); Salt, to taste; Black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

An effortless Italian pasta dish where uncooked pasta cooks directly in the oven nestled in a vibrant tomato sauce. Minimal active work—just sauté aromatics, combine everything in one pot, and let the oven do the heavy lifting. Fresh basil and Parmesan go on at the end for bright, creamy richness. Ready in under an hour with zero pasta water to drain.

Prep: 8 min
Cook: 39 min
Wait: 2 min
Total: 49 min
Makes: 4 servings

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Steps

Before you start

Preheat oven to 375°F (190°C)
Prep all ingredients: dice onion, mince garlic, chop basil, grate Parmesan, measure pasta and broth
Gather a 5–6 quart (5–6 L) oven-safe pot or Dutch oven
Read through the recipe so you understand the timing

1
Sauté the aromatics
- Heat 3 tbsp (45 ml) olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
- Add the diced onion and cook for 3–4 minutes, stirring occasionally, until the onion is softened and lightly translucent.
- Add the minced garlic and cook for 30 seconds more, just until fragrant.
- Do not let the garlic brown, as it will turn bitter.
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Ready when: Onion is soft and translucent; garlic is fragrant and just barely golden
Tip: Do not let garlic brown or it will taste acrid and bitter; watch closely during the final 10 seconds
2
Add tomatoes and pasta
- Pour in the entire 28 oz (800 g) can of diced tomatoes with all its juices.
- Add the 12 oz (340 g) uncooked pasta, the 1 cup (240 ml) vegetable broth, and 1 tsp (3 g) dried oregano if using it.
- Season with a pinch of salt and black pepper.
- Stir everything together vigorously for about 1 minute, making sure the pasta is submerged as much as possible and that no bits are clinging to the bottom of the pot.
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Ready when: All ingredients are thoroughly combined and the pasta is as submerged as it can be
Tip: Stir well to prevent the pasta from sticking to the bottom of the pot during baking
3
Bring to a simmer
- Turn the heat to medium-high and bring the mixture to a gentle simmer.
- You should see small, steady bubbles breaking the surface of the liquid.
- This should take about 1 minute.
- Do not skip this step, as it jump-starts the cooking process and ensures the pasta will be tender by the time the liquid is absorbed in the oven.
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Ready when: Mixture is simmering with small bubbles breaking the surface regularly
4
Transfer to oven and bakeOven 375°F / 190°C
- Cover the pot with a lid or heavy-duty aluminum foil.
- Carefully transfer the hot pot to the preheated 375°F (190°C) oven.
- Bake for 25–30 minutes, until the pasta is tender when bitten and most of the liquid has been absorbed.
- The mixture should be saucy but not soupy—there should still be a little moisture clinging to the pasta, not a dry bottom.
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Ready when: Pasta is tender (no hard, chalky center when bitten); most liquid is absorbed but some moisture remains for a creamy sauce
Tip: Avoid lifting the lid during baking; each peek releases heat and extends cooking time. If after 25 minutes the pasta still feels hard, cover and bake another 3–5 minutes
5
Finish with Parmesan
- Remove the pot from the oven—be careful, as it is very hot.
- Give everything a gentle stir with a fork or spoon to break up any clumps.
- Top the entire surface with the 1/2 cup (50 g) finely grated Parmesan cheese, distributing it evenly so every forkful will have cheese.
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Ready when: Parmesan is evenly distributed over the surface
6
Garnish and rest
- Scatter the 1/2 cup (12 g) fresh basil over the top of the pasta.
- Let the dish rest for 2 minutes at room temperature before serving.
- This brief rest allows the flavors to meld and any excess steam to evaporate, giving you a better texture.

Good to know

Tips

For a creamier, richer version, stir in 1/4 cup (60 ml) heavy cream or half-and-half after removing the pot from the oven and before adding the Parmesan.
Bulk up the dish with vegetables: add 1 diced bell pepper, 1 small diced zucchini, or 1 cup (70 g) sliced mushrooms along with the onion in Step 1.
For deeper flavor, add a small pinch of red pepper flakes, a splash of balsamic vinegar, or a few leaves of fresh thyme or rosemary along with the oregano in Step 2.
If you prefer a saucier dish, add an extra 1/2 cup (120 ml) broth in Step 2. The pasta will absorb slightly less, leaving more liquid in the pot.

Make ahead

The uncooked pasta mixture can be assembled in the pot up to 4 hours ahead, completed through Step 2. Cover and refrigerate. When you're ready to serve, bring it to a simmer on the stovetop for 1–2 minutes, then proceed with Step 4 (baking). The mixture tastes best if baked within 4 hours of assembly to prevent the pasta from absorbing too much liquid and becoming mushy.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3–4 days. Freeze in a freezer-safe container for up to 2–3 months. To reheat from cold: Heat in a 350°F (175°C) oven, covered, for 15–20 minutes until warmed through, or reheat on the stovetop over medium heat, stirring gently and adding a splash of water or broth if the pasta seems too thick. To reheat from frozen: Thaw overnight in the refrigerator, then proceed with the oven or stovetop method above.

Substitutions

Short pasta (penne, rigatoni, or fusilli) → Rigatoni, farfalle, fusilli, or any short pasta shape. Short, sturdy pasta shapes prevent tangling and cook evenly in the oven. Avoid long pasta like spaghetti or linguine, which can clump.
Vegetable or chicken broth → Chicken broth, beef broth, or unsalted water. Any flavorful liquid works; chicken broth adds richness, while water gives you full control of the salt level.
Fresh basil → 1 tsp dried basil, or 2 tbsp fresh flat-leaf parsley, or 1 tbsp fresh mint. Fresh herbs are ideal for bright flavor. If using dried basil, add it in Step 2 with the oregano. Parsley adds freshness; mint adds unexpected brightness.
Canned diced tomatoes → 2 cups (480 ml) fresh diced tomatoes plus 1 tbsp tomato paste. In peak tomato season, fresh tomatoes give a brighter, fresher taste. Tomato paste concentrates flavor and helps the sauce cling to the pasta.