Rustic Italian Oven-Baked Tomato and Mozzarella Pasta

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Penne pasta baked with fresh tomatoes, creamy mozzarella, and fragrant basil for a comforting Italian-style casserole. This italian-inspired pasta (vegetarian) ready in about 40 minutes pairs penne pasta, cherry tomatoes, halved, fresh mozzarella, torn into pieces for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 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.

Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 490 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil and cook 12 oz penne pasta for 9 minutes until just al dente. Drain and set aside.
  2. Step 2: In a large mixing bowl, combine 2 cups halved cherry tomatoes, 3 tbsp extra virgin olive oil, 3 thinly sliced garlic cloves, 1 1/2 tsp salt, 1 tsp black pepper, and 1/4 tsp red pepper flakes if using. Toss gently until tomatoes are well coated.
  3. Step 3: Add the cooked penne pasta and 8 oz torn fresh mozzarella pieces to the tomato mixture, stirring carefully to combine.
  4. Step 4: Transfer the pasta mixture to a large baking dish, sprinkle 1/2 cup grated Parmesan cheese evenly on top, and bake uncovered for 20 minutes until cheese is melted and bubbly and tomatoes are roasted.
  5. Step 5: Remove from oven and scatter 1/2 cup torn fresh basil leaves over the top before serving warm.

Equipment for this recipe

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Frequently asked questions

How long does Rustic Italian Oven-Baked Tomato and Mozzarella Pasta take to make?

Total time is about 40 minutes (15 min prep + 25 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 Rustic Italian Oven-Baked Tomato and Mozzarella Pasta?

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 penne pasta from drying out.

Can I substitute ingredients in Rustic Italian Oven-Baked Tomato and Mozzarella Pasta?

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 Rustic Italian Oven-Baked Tomato and Mozzarella Pasta 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.

Is Rustic Italian Oven-Baked Tomato and Mozzarella Pasta vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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