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One Pan Baked Cheesy Basil Pasta. The perfect dish for nights when you’re craving a slow-baked pasta, but also need something simple and easy to prepare. Dry pasta tossed with olive oil, herbs, and topped with lots of bell peppers and cheese…so delicious! The secret to this one-pan pasta? Cooking the pasta in water right in the baking dish. No boiling water, no extra pans! This dish is great to serve any night of the week. Fancy enough for Friday night, but easy enough for any ole’ weeknight. It’s delicious and looks pretty on any table. Bonus…everyone LOVES a GOOD baked pasta.

One Pan Baked Cheesy Basil Pasta |

Tonight feels like we could all use a good pasta dish to get us through until Friday night. I know it’s only Thursday, but it’s already been such a full week, and this is my comfort food. I’ve been looking forward to sharing this recipe with you guys for quite some time, and today’s the day. Mainly because I love it and am excited for you to try it out. But also selfishly, because I now get to make this again today for IG stories.

SO EXCITED for tonight’s dinner. This is one of my all-time favorite recipes.

Jumping right into things today because, well, we have pasta to mix up and enjoy!

One Pan Baked Cheesy Basil Pasta |

The Inspiration.

The reason I love this recipe so much is simple, I drew inspiration from my dad’s Friday Night pasta that he’d often make when I was a kid. We’d call it Friday Night Pasta Dish because he’d make it almost every Friday night. It was, and still is, one of my mom’s and my favorite dishes.

This is Dad’s pasta, just made in a much simpler way and with a shorter cut of pasta. And you guys, it’s so delicious. My dad even said that he likes this variation better. I think it’s the short-cut pasta that he loves. Me personally? I’m all about the cheesy peppers on top…best part of this dish.

One Pan Baked Cheesy Basil Pasta |

Here are the details.

This One Pan Baked Cheesy Basil Pasta is the perfect dish for when you are busy and have practically zero time to put any effort into dinner. Kind of what I call the effortless dinner.

So…you ready for this? Add every single ingredient to a large baking dish (the deeper the better). Add water, then cover the dish and bake. No boiling water, no pots, nothing fancy at all.

Once everything is mixed up in the baking dish, simply add the water right into the dish. I know it may seem odd, but trust me, it works. Just cover with foil and bake until that cheese is bubbly. Cooking the pasta together with the herby oil saves you from additional prep work and having to break out another pot. Not sure about you guys, but I’m all about fewer dishes.

So easy to create, and with such a DELICIOUS outcome.

One Pan Baked Cheesy Basil Pasta |

A few notes.

First, you’ll want to use a shorter cut of pasta for this. Since we’re cooking the pasta all together in the baking dish, the short cut is able to cook more evenly. I love using a fun squiggly shape, but you can use any short-cut pasta you love!

Second, be sure to use a baking dish that’s large enough to fit all your ingredients. Since we’re tossing the pasta right into the baking dish, it’s easier if your dish is on the larger, deeper side. You will have less mess this way.

Also key? The sun-dried tomatoes. You’re going to use both the tomatoes and that oil left behind in the jar. Between the herbed oil and the sweet tomatoes, you’ll get so much flavor from this one ingredient.

And lastly, the cheese! My dad always used more mozzarella and parmesan cheese than you ever thought a pasta dish could have…but it’s essential to creating the dish. I used a combination of melty mozzarella, cheddar, and parmesan. ‘Tis a delicious combination and “classic” to what my dad would use when I was growing up. But feel free to use whatever cheese you have on hand.

All cheese is good cheese.

One Pan Baked Cheesy Basil Pasta |

And lastly, the bell peppers. Oh, the peppers. They make this pasta dish really shine. My dad would pile them high on top of the cheese, then let them roast in the oven low and slow on top of the pasta. The outcome?

Thin slices of roasted bell peppers. A slight char on the edges are my personal favorite way to cook these. So delicious.

It’s going to feel like A LOT of peppers, but trust me here. The peppers will roast as the pasta cooks and they’ll slowly shrink down, slow roast, and become ridiculously delicious in the process.

As soon as you pull the pasta out, top with lots and lots of fresh basil…also very important. When the basil hits the hot pasta, you’ll immediately smell it and it is wonderful.

As mentioned above, I’m already so excited to recreate this today on Instagram. This is such a beloved pasta dish for our family. And the best part is just how easy it is to prepare. The prep time is very minimal and leaves you with zero extra dishes.

An hour after starting, you’ll have a gloriously cheesy baked dinner all ready. ‘Tis perfection.

Oh, and add lots of grated parmesan on top to finish!

One Pan Baked Cheesy Basil Pasta |

Looking for other fun pasta dishes to make? Here are some favorites.

Creamy Bacon Tortellini with Charred Broccoli

One Pot Baked Spinach and Artichoke Mac and Cheese

One Pot Spicy Alla Vodka Pizza Pasta

Lastly, if you make this One Pan Baked Cheesy Basil Pasta be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

One Pan Baked Cheesy Basil Pasta

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8
Calories Per Serving: 396 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1. Preheat the oven to 400° F.
    2. Drain the sun-dried tomato oil out into a 9x13 inch baking dish. Add the olive oil, basil, oregano, parsley, dill, and a pinch each of red pepper flakes, salt, and pepper. Toss in the chopped sun-dried tomatoes, olives, pepperoncini. Add the dry pasta and toss with the oil, making sure the pasta gets fully coated in oil and herbs. Pour over 2 1/2 cups water. Stir to combine. Push down on the pasta to submerge it.
    3. Add the mozzarella and cheddar, then layer on the bell peppers and parmesan. It will seem like a lot of peppers, but they cook down in the oven.
    4. Rub the underside of a piece of foil with oil. Tightly cover the baking dish with the foil, oiled side facing down. Bake for 30 minutes. Uncover and bake another 20-25 minutes, or until the cheese is melted and bubbly. Remove from the oven and top with fresh basil.

One Pan Baked Cheesy Basil Pasta |

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  1. 5 stars
    This is a fantastic recipe for a weeknight dinner. So simple, everything goes together and then just bake in the oven. The flavors are fresh, and oh so cheesy!!! Definitely give this one a try. ❤️❤️❤️

    1. Hey Sharyn,
      Happy Friday!! I so appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan

    1. Hey there,
      Awesome!! I am delighted to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan

  2. I’m wondering if I did anything wrong as mine came out very dry, which also made it lack in flavor. I omitted the olives and pepperoncinis and used gluten free pasta instead. Should I up the oils next time? Any suggestions? I like the flavors in this dish and it smelled fantastic so would love for it to turn out better for me next time.

    1. Hey Nicole,
      So sorry to hear this, but since your omitted the olives and pepperoncinis you really needed to add something in their place to make up for the lost oils. I hope this helps for next time! xTieghan

  3. I am just making this for one person and wanted to us one box of 1/2 lb chickpea pasta. Should I half the rest of all of the ingredients since it is half of the amount of pasta? Thank you 🙂

    1. Hey Jessica,
      Yes, that would work well for you. I hope the recipe turns out amazing, please let me know if you have any other questions! xTieghan

  4. 5 stars
    I have always been a bit disappointed by pasta bakes, but then I tried this one and it is so full of flavor, so delicious! The four of us devoured it in one sitting, This will be in the rotations for sure. Thank you!

    1. Hey Suzanne,
      Thanks a lot for making this recipe, it makes me so glad that it was enjoyed. Have the best weekend!! xTieghan

  5. Hello!

    I’m interested in making this for friends but one can’t eat tomatoes – what would you suggest for a substitute?

    1. Hey Lauren,
      You could use another veggie in place of the sun-dried tomatoes, but I would also add a little more sauce of olive oil and seasonings! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. 5 stars
    This is the best combination of flavors. A new comfort food for me. What a surprise to find something this easy so good! Thanks so much

  7. 4 stars
    I made this with a few modifications—used whole wheat rotini, a few tablespoons of sun dried tomato pesto because my local store was out of actual sun dried tomatoes, and added sliced mushrooms, broccoli, and chopped veggie Italian sausage to make it more well rounded. Added 3 cups of water to account for the difference the whole wheat makes, and then baked covered for about 45-50 minutes, uncovered for 20ish minutes. Turned out great except for some of the pasta around the edges being too crunchy (should have been more conscious about pushing the pasta down around edges maybe?) and I feel like it is maybe missing some sort of flavor to cut through the oiliness (balsamic maybe?) but that might just be because of my using the pesto and not really measuring the oil. I was a little worried with all of my additions and changes but it is thankfully a very easily adaptable dish!

    1. Hey Grace,
      I am delighted that this recipe was enjoyed, thanks so much for making it! Happy Friday💕 xTieghan

  8. 4 stars
    4 stars for convenience and the idea, 3 stars for taste. I would recommend amping it up with broth instead of water and fresh herbs instead of dried. Makybe even add garlic but then we give up convenience! I didn’t have sundried tomatoes so I used a jar of artichokes and they added the depth/salt/oil needed. Agree with comments to go 3 cups of water as the tops that weren’t submerged are a bit raw but overall super pumped about the idea as a jumping off point and I love you TG!

  9. This was great! I did end up having to you use way more than 2.5 cups of water in order to submerge the noodles, but everything else I kept the same. Delicious!

    1. Hey Liz,
      I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan

  10. I’ve made this recipe twice…love the flavors..sundried tomatoes and red peppers are totally addictive. One problem: 1st time I made it according to directions, using a thick short pasta. Pasta on top never really got cooked through, even though I di try to submerge it. Second time I increased water to 3 cups and baked pasta, alone and covered for 20 minutes before adding toppings. Finished baking 25 more minutes. Again, delicious, but more like lasagna. Any suggestions? Should I pre cook pasta? If I do that, should I reduce water.
    I appreciate any help. it’s really a spectacular dish…would love to get it right.

    1. Hey Linda,
      I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Sorry I guess I am not sure what you are asking…it’s a pasta bake, so similar to lasagna. Have a great week! xTieghan

  11. 5 stars
    Hi Tieghan!
    This recipe is awesome. I love it when recipes are so easy to put together mid week and only use one dish! Already made this twice… it’s that GOOD! Thanks fo sharing such a yummy recipe that I can have in my back pocket.

    1. Hey Jacqui,
      I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan

  12. I had asked earlier about the amount of oil to use, and you said from the jar, but what size jar did you use? I have a couple of different sizes.

    1. Hey Tina,
      I used an 8.5 ounce jar, but this recipe is really flexible, so a little more or less will not affect it:) I hope you love the dish! xTieghan

  13. I made this tonight for dinner and it was delicious! I was concerned about using GF pasta after reading previous comments but decided to give it a try. I used Jovial brown rice fusilli pasta and increased the water to 3 1/2 cups – it was perfect! My husband suggested adding some artichokes next time.

    1. Hey Wendy,
      Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan

  14. 4 stars
    i really wanted to fully enjoy this but majority of the pasta was raw 🙁 i used a 9×13 dish and put 2 1/2 cups of water so i’m not sure what i did wrong …. other than that it was really delicious

    1. So sorry Grace! Was there anything you may have adjusted? Was your pasta submerged in the water? Let me know how I can help! xTieghan

  15. 3 stars
    This recipe didn’t really work for me. I followed the instructions exactly but a lot of the pasta was uncooked and even the pasta that was cooked was dry. It had great flavour though and since I love pasta it was still pretty good 🙂

  16. 5 stars
    I just made this for dinner and it was absolutely delicious! I saw that someone didn’t have success with gluten free pasta, I used Jovial GF fusilli and it worked perfectly with a minor adjustment. I cooked covered for 55 minutes and broiled uncovered for 10 minutes and it was perfect.

  17. 5 stars
    What a wonderful dish, reminds me of a dish I used to make for my family years ago. Love that this can be done in one pan. So flavorful and cheesy. Thanks for a fabulous recipe. Oh the leftovers are even better the next day:)

  18. Made this tonight, it was delicious but I definitely wanted some garlic flavor in there. I’m garlicohilic. Will make again but with lots and lots of garlic. Thank you for the recipe!

  19. 5 stars
    We made this for dinner tonight and it was outstanding! We served it with a mixed green salad on the side. Love having meatless entrees for a change and this one was super satisfying! Already looking forward to delicious leftovers for lunch tomorrow. Will definitely make this again!

    1. Hey Mary Ellen,
      I am so thrilled this recipe was a hit, thanks a lot for giving it a try!! xTieghan

  20. 5 stars
    I’ve made a similar recipe for over 30 years. My kids loved it and one way to get them to eat vegetables. I usually poach cubed chicken breasts in olive oil. Once done and lightly browned, I remove the meat and sautee lots of onions, lots of garlic, and lots of red peppers in olive oil and butter. Basil is my favorite herb, so lots of it goes into the pan right before serving. I made mine with cooked linguine. It’s one of those dishes suitable for veggies. Mushrooms? Halved cherry tomatoes? Asparagus? And topped with lots of grated parm or romano.

  21. 5 stars
    I made this tonight. I was somewhat skeptical when putting it in the oven, but it was really good.
    My teenage son asked where the protein was, so maybe next time I’ll add from cooked sausage.
    Everyone enjoyed it otherwise. Thanks!

  22. 5 stars
    This was so good! I added 3 cups of water. I actually turned on the broiler at the end to get more char. We literally talked about how good it was and the possibilities of adding different things tinto to switch it up. Definitely something I’ll make again.

  23. 5 stars
    Just made this….absolutely delicious! So much flavor from the sun dried tomatoes and peppers. I added chicken, omitted olives and used 3 cups of water. This will definitely be a go to!

  24. 5 stars
    Oh my this tastes amazing! It’s like a great pizza a la pasta and so easy to make. I used plant based cheese and it all melted together nicely. Would definitely make again!!!

    1. Hey Mary Ann,
      Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan

  25. Fundamentally, this is DELICIOUS. But I got the water wrong on my first time out. Added a full cup less water. WRONG. I am curious to know – the recipe says layer on the peppers and parm – dumb question – does that mean leave it on top? Love the recipes. All of them!

    1. Hey Crissy,
      None of these recipes are in the cookbooks. All of the recipes that are in the books are exclusive to the cookbooks. Let me know if you have any other questions! xTieghan

  26. I don’t have sundried tomatoes in oil. Mine are dry packed. Should I add extra olive oil into the dish? Or add Italian dressing as a sub for that?

    1. Hey Dana,
      I would just add some extra olive oil. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  27. 4 stars
    My family raved about this dish!
    I added rounds of sliced zucchini, two that I needed to use up. The zucchini was a touch of fresh deliciousness that took this recipe to the next level.
    Didn’t have any mozzarella, so I used Marchengo cheese, which was perfect.
    Two cups of water was not quite enough for the organic pasta I used. Will add a bit more next time.
    Planning to use some mushrooms and sliced smoked turkey kielbasa next time, in this recipe.
    Love all the red bell peppers, can never have too many of them!
    Thank you for this stellar recipe that is a new family favorite!

    1. Hey Brenda,
      Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan

  28. 5 stars
    What a fantastic dinner!!! My husband and I gave up meat for lent, so staying creative with recipes has been a bit tricky, but that was a wonderful meal we both loved. I was also able to use my covered le creuset baking dish and the pasta cooked perfectly with the top on instead of foil. Thanks so much for a great dinner!

    1. Hey Cory,
      Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan

  29. 5 stars
    As I was making this I thought what a bunch of strange ingredients to put together .. let me say that It was SO GOOD ..this is a wonderful recipe… Next time I would use a little less pasta because it cooks all dente and I like it cooked more but otherwise I made it as is and I really like it a lot

    1. Hey Rachael,
      Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan

    1. Hey Kayla,
      You would want to cut the recipe in half. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  30. 5 stars
    Made this today and absolutely loved it! So easy and so flavorful. It smelled great while baking!! Thanks for another keeper!

    1. Hey Janet,
      Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan

  31. Hi! I’m planning on making this yummy dish – but was wondering, do you really just use only a pinch of salt for a whole pound of pasta? I know the olives are salty, but there’s not that much so I was wondering!

    1. Hey Liz,
      Yes, that is correct:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  32. I made this tonight for dinner and it was so delicious!! Such a quick and easy meal. I added chicken sausage for added protein and it did not disappoint. Every single recipe you make on Instagram looks AMAZING. Thank you for the endless inspiration.

    1. Hey Kate,
      Thanks a lot for giving the recipe a try, I am thrilled that the recipe was enjoyed! Have a fantastic weekend! xTieghan

  33. 5 stars
    Amazing! Made this for dinner tonight and it was a huge hit. Added mushrooms on top of the pasta layer and also added six small, thin boneless skinless chicken breasts that I seasoned with a small amount of oil and the same herbs used in the recipe. I did have to use a little more water (probably over 3 cups) to cover my pasta, and it turned out perfectly. I went by your exact cook times mentioned in the recipe and they were spot on. The peppers were tender and the pasta was perfect. Thank you so much for sharing! Will be making this again and again (perhaps a new Friday night tradition at this home as well.)

    1. Hey Kelley,
      Thanks a lot for giving the recipe a try, I am thrilled that the recipe was enjoyed! Have a fantastic weekend! xTieghan

    1. Hey Lindsay,
      The parmesan is added in step 3. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  34. This looks absolutely delicious! I’m going to make it for dinner tonight and wanted to 1/2 the recipe! Should I 1/2 the cook time? Thanks!

    1. Hey Bridget,
      I would maybe just reduce the cook time by 5-10 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Tina,
      You want to use the oil from the jar of sun-dried tomatoes. Sorry for the confusion, I hope you love the recipe! xTieghan

    1. Hey Kristina,
      I think capers would be great in place of the olives, or you could even use additional sun-dried tomatoes. I hope you enjoy the recipe, please let me know how it turns out! xTieghan

  35. If I wanted to add some ground beef or chicken to it, would I have to cook the meat first? I kind of assume so but it’s in the oven for so long… looks awesome though. Saw it and I knew I would have to attempt it.

    1. Hey Taylor,
      Yes, I would recommend adding cooked meat to the dish. I hope you love the recipe, please let me know how it turns out! xTieghan

  36. 5 stars
    Made this tonight. Smells great and tastes delicious! I’ve never baked pasta before. I will be doing again! Thanks for the dinner idea.

  37. 2 stars
    Man, this did not turn out well for me! 75% of the pasta cooked and the rest didn’t. Some water remained in the dish. The cheese was hard to taste even though there was a good amount of it. My red peppers weren’t soft enough. I can’t think of enough modifications to attempt it again. Love you TG but for whatever reason this one was not meant to be for me. I’d love to try yours though

    1. Hi Margaret,

      I am horribly sorry, I just read the recipe to make sure I didn’t mess something up, which I did. I had the incorrect amount of water listed. You need 2 1/2 to 3 cups water total. I feel so horrible you made this and it didn’t turn out!!! If you did want to try again, I think that will work so much better. but again, just sorry for typo!!

      Oh and for the peppers, did you slice them pretty thin? That is key!

      Thanks so much for being kind about this!! xxTieghan

  38. 4 stars
    Flavors are excellent but Gluten Free pasta does NOT work. The GF pasta has the same cook time as regular fusilli but stayed so crunchy and baking longer didn’t help it. I think you’d need to pre-cook GF noodles to make this work. It’s good enough (and easy) to try again.

    1. Hey Cherell,
      I am delighted that this recipe was enjoyed, thanks a lot for trying it out! Thanks for the heads up about the GF pasta. Happy Friday! xTieghan

  39. I made this this morning for dinner tonight—cooked and all, We reheated in the microwave and it was very tasty! I used small penne for my pasta choice- thank you for sharing your great recipes! I bought your book but haven’t had a chance to cook with it yet-looking forward to more delicious meals😊


    1. Hey Jamie,
      I think capers would be great in place of the olives or even using additional sun-dried tomatoes. I hope you enjoy the recipe, let me know how it turns out! xTieghan

  41. will be making this soon with few subs i love pasta sooooooooooo much will dm you if i make this and let you know how it goes Thanks Ramya