Oven-Baked Tomato Basil Pasta

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

A simple one-pan baked pasta with fresh tomatoes, basil, and mozzarella that comes together beautifully in the oven. This Italian-inspired pasta recipe, ready in about 55 minutes, pairs penne pasta, cherry tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 dry penne pasta
• 2 cups, halved cherry tomatoes
• 3 tbsp olive oil
• 4 cloves, thinly sliced garlic cloves
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups water
• 1/2 cup, torn fresh basil leaves
• 8 oz, torn into pieces fresh mozzarella
• 1/4 cup grated Parmesan cheese

Instructions

1. Step 1: Preheat the oven to 375°F. In a large oven-safe baking dish, combine 12 oz dry penne pasta, 2 cups halved cherry tomatoes, 3 tbsp olive oil, 4 thinly sliced garlic cloves, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Pour 4 cups water into the dish and stir gently to mix. Cover the dish tightly with aluminum foil and bake for 35 minutes until the pasta is tender and most of the water is absorbed.
3. Step 3: Carefully remove the foil and stir the pasta. Scatter 8 oz torn fresh mozzarella and 1/2 cup torn fresh basil leaves evenly over the top. Return to oven uncovered for an additional 5-7 minutes until the mozzarella melts and bubbles.
4. Step 4: Remove from oven and sprinkle 1/4 cup grated Parmesan cheese before serving hot.