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One Pot 30 Minute Creamy Tomato Basil Pasta Bake. Creamy, spicy, tomato basil pesto sauce made with summer tomatoes, basil pesto, and a touch of red enchilada sauce, then tossed with fettuccine pasta, creamy goat cheese, and melty fontina cheese. Finish the dish off with torn mozzarella and throw it under the broiler to melt the cheese. Two words, SO GOOD. This pasta takes just minutes to make, uses just ONE pot, and has the simplest of summertime ingredients…most of which you may have in your pantry right now! If you’re looking for a new summer pasta dinner, this is it.
This has got to be one of my better recipes.
It’s really just as easy as the title suggest and yet it’s so delicious. Boil pasta, add it right back to that same pot, add all the remaining ingredients, bake 10 minutes, top with fresh tomatoes and basil. Done.
Simple, right? Perfect for a Monday.
By the way, happy Monday! I’m going to skip the details of our snowy weekend since I’m honestly just exhausted/tired of complaining about our weather. All I will say is that I stayed inside, caught up on work, surrounded myself with cherry tomatoes, fresh peaches, corn, and all the fresh berries. Oh, and chamomile and peonies too…thank God for Whole Foods and their flower department.
I also made this creamed corn chicken and shared all the details on Instagram. It was delicious and made for the perfect Saturday night dinner at home.
What did you all do?
So, this pasta. It’s been a long-time favorite. I’ve actually been making this one for years. It was created out of the contents of my fridge and whatever was in my pantry. Since it was summertime way back when I first made this, that meant plenty of tomatoes and plenty of basil. I took those two ingredients, grabbed everything else in my fridge (literally), and about 30 minutes later I had this pasta on the table.
It turned out better than I could have imagined and it’s been a favorite ever since. It’s been a while since I made this, but with summer here I thought it was the perfect time to pull out this oldie, but goodie recipe. Plus, our freezing cold summer weather calls for slightly cozier, but still summery recipes.
Here’s the deal, just because this pasta bake is simple doesn’t mean it’s in lacking flavor. NO. I love a simple recipe, but I hate a flavorless recipe. Which is probably why I don’t have a ton of those 5 ingredient recipes here on HBH (though these 5 ingredient chocolate peanut butter cookies are a favorite). I know that just 5 ingredients are great and all, but I really like textures and layers of flavors, and so much color (all about the color). That can be hard to achieve with only 5 ingredients, you know?
Anyway, my point is – this is simple, but oh so flavorful. What’s the secret? Well, there’s a few, so let’s talk details.
First things first, boil your pasta. Really, you can use any cut of pasta you love. We’re partial to a longer cut of pasta around here, so I typically use fettuccine when making this. Penne or rigatoni would be equally delicious I’m sure.
Boil the pasta, drain, and add it right back to the same hot pot. Once the pasta is drained and added back to the pot, toss in the remaining ingredients. Yes, all ingredients except for the mozzarella go in. The mozzarella will get sprinkled over the pasta just before baking. Adding the sauces and cheese to the hot pot, along with the hot pasta is KEY. The tomato sauce warms the goat cheese, which melts into the sauce, and the basil in the pesto is infused by the heat. This creates a super luscious and creamy pasta sauce.
To create a really intense tomato basil flavor, I use a mix of marinara sauce, sun-dried tomatoes, and fresh cherry tomatoes.
To add a spicy kick? Enchilada sauce. I know, it’s beyond weird, but trust me, the enchilada sauce is that ingredient that makes everyone say YUM. It adds a layer of spicy, smoky flavor that’s a really nice switch-up from a more classic tomato basil pasta. You don’t realize it’s there, you just taste a little bit of a spicy kick. Again, trust me, it’s delicious.
To keep things creamy, I toss in some goat cheese and then swirl in just a touch of coconut milk (or heavy cream). It makes for a baked pasta that’s saucy and super creamy.
Assuming you’re using an oven-safe pot, you can finish off the pasta with a sprinkle of mozzarella cheese and then throw it into the oven for a few minutes to melt. If you don’t have an oven-safe pot, just transfer the pasta to your favorite baker. Either option will work great!
As soon as the pasta comes out of the oven, the sauce will be bubbling, the cheese will be melty, and your house is going to smell amazing. Kind of like summer.
Finish the pasta with all the fresh basil you can find and sweet cherry tomatoes for a layer of light, summery freshness. It’s the perfect complement to the richness of the creamy sauce. Kind of like a salad for your pasta! I mean, kind of…
This pasta bake is a summer weeknight essential. BUT it can also double as a fancy weekend dinner to serve to friends and family too. It’s perfect to prep ahead of time and then bake up just before serving. Add a side salad full of garden produce and you’ll have the perfect summer meal that’s SO EASY, very pretty, and so incredibly DELICIOUS.
Monday night is looking good, am I right??
If you make this one pot 30 minutes creamy tomato basil pasta bake, 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!
Watch the How To Video:
One Pot 30 Minute Creamy Tomato Basil Pasta Bake
Servings: 6
Calories Per Serving: 1338 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound dry fettuccine or other long cut pasta
- 1 tablespoon salted butter
- 1 cup basil pesto, homemade or store-bought
- 1 jar (28 ounce) marinara sauce
- 1/3 cup red enchilada sauce
- 1/2 cup oil-packed sun-dried tomatoes, oil drained and chopped
- 4 ounces goat cheese, crumbled (cream cheese or crème fraîche can be used instead)
- 1 cup cubed fontina cheese
- 1/2 cup canned full fat coconut milk, or heavy cream
- kosher salt and pepper
- 6 ounces fresh mozzarella cheese, torn
- 2 cups fresh cherry tomatoes, halved
- 1/2 cup fresh basil leaves
Instructions
- 1. Preheat oven to 375 degrees F.2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain the pasta and add it right back to the hot pot. To the pot add the butter, pesto, pasta sauce, enchilada sauce, sun-dried tomatoes, goat cheese, fontina cheese, and milk/cream. Season with salt and pepper. Gently toss everything together until a creamy sauce has formed, about 3-5 minutes. If your pot is not oven-safe, transfer the pasta to a 9x13 inch baking dish. Scatter the mozzarella overtop the pasta.3. Transfer to the oven and bake for 10 to 15 minutes, then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.4. Remove from the oven and let sit 5 minutes. Serve topped with tomatoes and fresh basil. Enjoy!
Absolutely delicious and unbelievably easy to make! Would it work to use a lower carb alternative like cauliflower gnocchi (the frozen one from Trader Joe’s) instead of pasta? If so, do you have any recommendations on how much gnocchi to use or any other alterations to the recipe? Thanks very much!
Hi Sheila,
While I have not tested this, I assume it would work well. I would recommend using 1 pound of gnocchi, cooking according to package instructions, and then following the recipe as is. Thanks for giving the recipe a try! xTieghan
Quick and easy dinner! I had to make a few subs. Cream cheese instead of goat cheese cuz hubby doesn’t like it. No fontina so I used farmers cheese. I had a mozzarella provolone blend for the top and spaghetti instead of fettuccine. This is a very rich and flavorful dish. A little goes a long way. Family liked it a lot. I love the pop of the fresh tomatoes and zip of the basil with the creamy pasta. I’ll try it again with no subs next time. Hubby can have a burger!
Thank you so much Patty!! xTieghan
I just made this dish yesterday, and boy Ohh boy can I say that I’m glad I did!!! As is my family!! It tastes absolutely delicious and this is coming from a person who has mixed feeling about Tomatoes. I definitely think that the cheese and the coconut milk helped smooth out the acidity that comes with the tomatoes and that’s ingenious!!! I’m also really glad I added the enchilada sauce to it as well, it helps develop the flavor!! Anyway I look forward to having leftovers tonight ?
I am so glad this turned out so well for you Amanda!! Thank you so much for trying it! xTieghan
Great recipe, thank you! Only upon setting up to make dinner did I realize that my basil had gone bad, so I improvised with a kale, pea shoot, and parsley pesto that turned out great. The hubby LOVED it, and the leftovers will make for some great lunches.
Hi Erin! I am so glad you were able to substitute some more greens in! Thank you so much for trying this one! xTieghan
It’s not a truly one pot meal tho cuz you boil pasta first in one pan, then if pan is not oven safe after mixing all together, you need another pan…. but it sounds ssf simple and yummy!! I think I’ll try this for my twin teen boys who eat ALOT lol
Hi Sandi! I hope you and your boys enjoy this recipe! Let me know how it turns out for you! xTieghan
I had this recipe bookmarked for a while and finally made it during the holidays, and it was good, like really really good, even my mom who doesn’t care for enchilada sauce loved it.
I froze a leftover portion for work, but then forgot what it was, and last week, when I ate it at work, I remembered, and OMG it is even better if you don’t expect it! Everything just works together, I think I am going to bake that the next time I have guests!
Thank you for this recipe, another keeper!
I am really glad you all enjoyed this recipe Sophie! Thank you so much! xTieghan
I have made this several times now, it’s simple and delicious.
Thank you Sue! xTieghan
Would it be okay if I used only 8oz rigatoni instead of 1 pound?
Hey Kennedy, yes, 8 ounces of pasta should be just fine. You will have a bit more sauce however. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
can I use a cast iron pan for baking or would that burn the pasta?
Hi There! A cast iron baking pan is great for this pasta, I use them often. Just watch close to make sure nothing is burning. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
So good and easy! Scaled back the recipe a bit to minimize my grocery bill, but even with just marinara, pesto, cream cheese, heavy cream, butter, and mozzarella this was so yummy. Would totally make again for company with a salad!
Thank you so much Joanna! I am so happy to hear that! xTieghan
This is so delicious. The combination of flavors is so unique but compliment each other so well. I used spicy enchilada sauce since the family enjoys extra spice and I used chick pea pasta. I knew I’d love the addition of goat cheese as I had made Ina Garten’s lasagna recently with goat cheese and was pleasantly surprised how well it accentuated the flavor in a subtle way. It does the same here. It was so easy to make and will be in my repeating dinner rotation for the family!
I am so happy to hear that! Thank you so much Tara! xTieghan
This may be one of my favorite pasta recipes by far! I recently started eating vegetarian and have been craving a hearty, meaty, pasta. This fits the bill perfectly and satisfied my craving. I don’t normally comment, but I will typically come here to look for dinner ideas. You haven’t let me down yet 😀
Ah so happy to hear that! Thank you so much Laura! xTieghan
This sounds yummy because it’s in one pot. One pot meals are great! However, I am a super taster so I don’t like feta, cream cheese or creme fraiche so I will sub ricotta. I wouldn’t have used the enchilada sauce because of being a super taster but someone said they used a mild one & it didn’t have heat. If they have it, I will use it. If not, I will leave it out. I have the most amazing 10 min. marinara sauce recipe that I will make & we have some cherry tomatoes we have to use.This sounds so good & we will give some to my neighbor who is always helping us out. He will love it too! Thanks for a great sounding recipe!
Thank you so much! I hope you love this recipe Gail! xTieghan
I made this last night for dinner and it’s everything you could ask for! Tomatoey, basily and cheesy – delicious!
Thank you so much Erica! I am so glad you loved this recipe! xTieghan
OMG I made this pasta a week ago and am still thinking about it – it was SO GOOD, I think it was legit the best pasta recipe I have ever made. I was surprised how well all the flavors combined that I would not normally think would go well together. This recipe made a ton of pasta and it was so quick and easy. I love you girl, this pasta was unreal.
Ah you’re too kind!! So glad you loved this pasta, Nicole! Thank you! xTieghan