Baked Tagliatelle with Roasted Cherry Tomatoes and Basil
Tender tagliatelle baked in a light tomato sauce with roasted cherry tomatoes and fresh basil, finished with melted mozzarella. This italian-inspired pasta ready in about 45 minutes pairs tagliatelle pasta, halved cherry tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz tagliatelle pasta
- 2 cups, halved cherry tomatoes
- 4 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 3, minced garlic cloves
- 1/2 cup, chopped fresh basil leaves
- 8 oz, shredded mozzarella cheese
- 1/4 cup, grated Parmesan cheese
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 cups halved cherry tomatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 15 minutes until bursting and caramelized.
- Step 2: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz tagliatelle and cook for 7-8 minutes until al dente. Drain and set aside.
- Step 3: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 4: Add roasted cherry tomatoes, 1/2 cup chopped fresh basil, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine and heat through for 2 minutes.
- Step 5: Toss the cooked tagliatelle into the skillet with the tomato mixture and 1/4 tsp red pepper flakes if using. Transfer everything to a greased 9x13 inch baking dish.
- Step 6: Top evenly with 8 oz shredded mozzarella and 1/4 cup grated Parmesan cheese. Bake in the oven for 12-15 minutes until cheese is melted and bubbly with golden edges.
- Step 7: Let cool for 5 minutes and garnish with extra fresh basil before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Tagliatelle with Roasted Cherry Tomatoes and Basil take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Tagliatelle with Roasted Cherry Tomatoes and Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tagliatelle pasta from drying out.
Can I substitute ingredients in Baked Tagliatelle with Roasted Cherry Tomatoes and Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Tagliatelle with Roasted Cherry Tomatoes and Basil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Tagliatelle with Roasted Cherry Tomatoes and Basil?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
