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.
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.
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