Tomato and Mozzarella Baked Pasta with Fresh Basil
A baked Italian-inspired pasta dish layered with tomato sauce, fresh mozzarella, and fragrant basil leaves, perfect for a cozy weeknight meal. This italian-inspired pasta (vegetarian) ready in about 50 minutes pairs penne pasta, tomato sauce, fresh mozzarella, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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 penne pasta
- 3 cups tomato sauce
- 8 oz fresh mozzarella, sliced
- 1/2 cup, roughly chopped fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 8-9 minutes until al dente. Drain and set aside.
- Step 2: In a large bowl, combine cooked pasta with 3 cups tomato sauce, 1 tsp salt, and 1/2 tsp black pepper. Toss gently to coat all pasta evenly.
- Step 3: Lightly grease a 9x13-inch baking dish with 2 tbsp olive oil. Spread half of the pasta mixture evenly in the dish. Top with half of the 8 oz sliced fresh mozzarella and half of the 1/2 cup chopped fresh basil.
- Step 4: Add the remaining pasta mixture over the mozzarella and basil layers. Top with remaining mozzarella slices and sprinkle 1/2 cup grated Parmesan cheese evenly on top.
- Step 5: Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
- Step 6: Let rest for 5 minutes before serving to allow flavors to meld.
Equipment for this recipe
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Frequently asked questions
How long does Tomato and Mozzarella Baked Pasta with Fresh Basil take to make?
Total time is about 50 minutes (15 min prep + 35 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 Tomato and Mozzarella Baked Pasta with Fresh 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 penne pasta from drying out.
Can I substitute ingredients in Tomato and Mozzarella Baked Pasta with Fresh 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 Tomato and Mozzarella Baked Pasta with Fresh Basil for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Tomato and Mozzarella Baked Pasta with Fresh Basil 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.
