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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!
I have to say I was a little sketchy of the enchilada sauce in this recipe, but I totally get it now and it is necessary. This had such a random collection of ingredients I had to give it a try and I am so glad I did! It was flavorful, a little creamy and absolutely delicious. This will be made again in my house for sure!!
Hey Kristen,
Thanks so much for your comment and sharing your feedback! I am glad that this recipe was enjoyed, thanks for trying it out! xTieghan
Loved this! Pretty easy to make. My husband loved it. I liked it. I imagine tomorrow I will love it when the spices set in. I added a tablespoon of chopped garlic and our famous Graziano’s sausage. Definitely a make again dish.
Hey Kim,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it!! Have a great week:) xxT
I tweaked this a bit. Half the pasta (it’s just me) and a jar of marinated artichoke hearts (drained and chopped). I didn’t have enchilada sauce but I did have some homemade enchilada spice mix, so I added some of that to 1/3 cup of water. Delicious! Will definitely make this again.
Hi Jennifer,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Have a great week:) xx
What would be a good replacement for the red enchilada sauce?
Hi Jen,
You could use tomato sauce instead of the enchilada sauce. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Another new family favorite! I was really unsure about making this – enchilada sauce, sun dried tomatoes (I don’t even like sun dried tomatoes)…fontina cheese (isn’t that reserved for a charcuterie board?). I am so glad I got over what I thought I knew and embraced your GENIUS! I made this recipe exactly as outlined and used heavy cream. I fed two teenage girls and my husband, and we all loved it. I was so grateful for the little bit of leftovers that remained…I made sure they were all mine! Thank you, Tieghan! I’ve made sure to pre-order your cookbook that’s coming out!!
Hi Autumn,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
This pasta dish is a favorite in our house. I follow the recipe exactly and it is so delicious every time. Thank you so much for sharing.
Hi Michelle,
Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
This was pronounced “the best pasta I ever had” by my dinner guest. I cut the pasta to half pound (diet!!!!) and there was more than enough for the sauce and had Italian bread to dunk.
Hey Donna,
I love to hear that this recipe was enjoyed, I truly appreciate you giving it a try!!? xTieghan
This was killer- so good, super creamy (even when reheated for leftover lunch), nice flavor combo, and (my fave) easy to throw together after work with 3 starving children waiting. I used protein/edamame fettucini (just because)- KILLER (yup)!
Hey Kelly,
Awesome! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend:) xTieghan
Hi. The goat cheese was a bit over powering in each bite. I think combined with the enchilada sauce. Do you recommend cutting the amount? Or using a different cheese?
Hey Natalie,
Thanks for giving the recipe a try! If you aren’t a fan of goat cheese, then I would definitely recommend using creme fraiche or cream cheese like stated:) I hope this helps for next time! xTieghan
I added Italian sausage, which made it too rich, but it would have been good.
Hey Julie,
Thanks so much for giving the recipe a try! xTieghan
Great way to use sauce from last year and fresh tomatoes/basil from this years garden!
Hey Kellie,
Happy Friday! Thanks a bunch for making this recipe, I love to hear that it was enjoyed. Have a great weekend☀️ xTieghan
This was so delicious! My daughter’s boyfriend had three helpings!
Hey Diane,
Thanks a bunch for giving this recipe a try, I am delighted that it was enjoyed! Have a wonderful week:) xTieghan
Good for a week night meal was easy and fairly quick to prepare. Followed all instructions with exception of
adding 2 hot Italian sausages removed from casings and lightly browned and crumbled beforehand…am glad I did as it really enhanced flavor!
Note I went heavy on the enchilada sauce and regretted as it’s flavor stuck out…if you have to use at all, ***keep to 1/3 c …or less!
Hey Shelley,
Happy Friday! Thanks a bunch for making this recipe, I love to hear that it was enjoyed. Have a great weekend☀️ xTieghan
My husband and I both give this 5 stars! It did take around 50mins.