Creamy Tomato Pasta Bake Recipe

Introduction

This Creamy Tomato Pasta Bake is a comforting and delicious meal that’s perfect for busy weeknights. Packed with vegetables, tender pasta, and a rich tomato cream sauce, it’s a family-friendly dish that’s easy to prepare and always satisfying.

Ingredients

• 350 grams Pasta Shells (or penne, spirals etc.)
• Water
• Olive Oil
• 1/2 Onion, finely diced
• 1 Tablespoon Garlic, minced
• 1 teaspoon Mixed Herb, dried
• 2 Carrots, peeled and grated
• 2 Courgettes, peeled and grated
• 2 or 3 Cups Tomato Pasta Sauce, 500-700 mls (I use 700 mls)
• 2/3 Cup Cream, 165 mls
• Pinch of Salt & Pepper
• 200 grams Cold Shredded Chicken (optional)
• 200 grams Grated Cheese

Instructions

1. Step 1: Preheat the oven to 180°C fan bake and set aside a large lasagne or baking dish.
2. Step 2: Prepare the vegetables by finely dicing the onion, peeling and grating the carrot and courgette, and mincing the garlic. If using, shred the cold chicken.
3. Step 3: Bring a large pot of water to a boil, add a generous pinch of salt, then cook the pasta shells for 9-10 minutes or until just al dente.
4. Step 4: While the pasta cooks, heat a tablespoon of olive oil in a large frying pan over medium heat. Add the onion and sauté for about a minute to soften.
5. Step 5: Add the minced garlic and dried herbs to the pan, stirring for another minute to release their aromas.
6. Step 6: Stir in the grated carrot and courgette, cooking for 4-5 minutes until softened, stirring frequently.
7. Step 7: Pour in the tomato pasta sauce, add salt and pepper to taste, then stir in the cream. Reduce the heat and let it combine gently.
8. Step 8: If using, add the shredded chicken and stir through the sauce mixture for 2-3 minutes to heat through.
9. Step 9: Remove the sauce from heat. Using a slotted spoon, transfer the cooked pasta into the sauce so some of the pasta water moves with it, enhancing the sauce’s texture.
10. Step 10: Fold the pasta gently through the sauce until well combined, then transfer the mixture into the prepared baking dish.
11. Step 11: Sprinkle the grated cheese generously over the top of the pasta mixture.
12. Step 12: Bake in the preheated oven for approximately 20 minutes, or until the cheese is golden brown and bubbling.
13. Step 13: Serve warm, optionally with a fresh salad and crusty bread for a complete meal.
14. Step 14: Enjoy your creamy, comforting pasta bake!

Tips & Variations

• You can swap the chicken for cooked sausage or keep it vegetarian by omitting the meat entirely.
• Add a pinch of chili flakes to the sauce for a subtle spicy kick.
• Use mozzarella or cheddar cheese for different melting textures and flavors.
• Incorporate other vegetables like spinach or mushrooms for extra nutrition.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 160°C until heated through or microwave in short bursts, stirring occasionally to ensure even heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta bake ahead of time?

Yes, you can prepare it up to the point before baking, cover it tightly, and refrigerate for up to 24 hours before baking fresh.

What can I use if I don’t have cream?

You can substitute cream with full-fat milk mixed with a tablespoon of flour to thicken, or use a vegan cream alternative if preferred.

Creamy Tomato Pasta Bake Recipe

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★★★★★

4.8 from 96 reviews

• Author: Thomas
• Total Time: 45 minutes
• Yield: 4–6 servings 1x
• Diet: Halal

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Description

This Creamy Tomato Pasta Bake is a comforting and flavorful dish featuring tender pasta shells combined with a rich tomato and cream sauce, sautéed vegetables, and optionally shredded chicken. Topped with gooey melted cheese and baked to golden perfection, it’s perfect for a hearty family meal.

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Ingredients

Scale 1x2x3x

Pasta and Sauce

• 350 grams Pasta Shells (or penne, spirals etc)
• Water (for boiling pasta)
• 1/2 Onion, finely diced
• 1 Tablespoon Garlic, minced
• 1 teaspoon Mixed Herb, dried
• 2 Carrots, peeled and grated
• 2 Courgettes, peeled and grated
• 2 to 3 Cups Tomato Pasta Sauce, 500-700 mls (700 mls recommended)
• 2/3 Cup Cream, 165 mls
• Pinch of Salt & Pepper
• 1 Tablespoon Olive Oil

Protein and Cheese

• 200 grams Cold Shredded Chicken (optional)
• 200 grams Grated Cheese

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Instructions

1. Preheat Oven: Preheat your oven to 180°C using the fan bake setting to ensure even cooking.
2. Prepare Ingredients: Set aside a large lasagne or baking dish. Finely dice half an onion, peel and grate the carrots and courgettes, mince the garlic if fresh, and shred cold deli chicken if using.
3. Cook Pasta: Bring a large pot of water to a rolling boil, add a generous pinch of salt, then add the pasta shells. Boil for 9-10 minutes until just al dente, then drain using a slotted spoon to reserve some pasta water with the pasta.
4. Sauté Vegetables: In a large frying pan, heat one tablespoon of olive oil over medium heat. Add the diced onion and sauté for about one minute until softened.
5. Add Garlic and Herbs: Stir in the minced garlic and dried mixed herbs and cook for an additional minute, releasing their aromas.
6. Cook Grated Vegetables: Add the grated carrot and courgette to the pan and cook for 4-5 minutes, stirring frequently, until the vegetables start to soften.
7. Add Sauce and Cream: Pour in the tomato pasta sauce, add a pinch of salt and pepper, and stir in the cream. Reduce heat to low and combine everything thoroughly.
8. Add Chicken: If using, stir in the shredded chicken, cooking it through for about 2-3 minutes to warm it evenly.
9. Combine Pasta and Sauce: Remove the pan from heat. Using a slotted spoon, transfer the cooked pasta into the sauce mixture so some pasta water adds richness and helps the sauce bind.
10. Assemble in Baking Dish: Fold the pasta through the sauce mixture evenly, then pour everything into the prepared baking dish.
11. Add Cheese and Bake: Generously sprinkle grated cheese over the top and bake in the preheated oven for approximately 20 minutes until the cheese is golden brown and bubbling.
12. Serve: Serve the pasta bake hot as is, or pair it with a fresh salad and crusty bread for a complete meal.
13. Enjoy: Indulge in this creamy, cheesy, and veggie-packed pasta bake with your family or friends!

Notes

• You can substitute pasta shells with penne or spiral pasta if preferred.
• The shredded chicken is optional and can be omitted for a vegetarian version; consider adding more vegetables or plant-based protein.
• Using the pasta water with the sauce helps the sauce cling better to the pasta, enhancing flavor and texture.
• Adjust the amount of cream depending on desired richness.
• For a lighter dish, use low-fat cream and reduced-fat cheese.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian-inspired

Keywords: creamy tomato pasta bake, baked pasta, cheesy pasta, chicken pasta bake, vegetable pasta bake, comfort food, family dinner