Creamy pasta bake with cherry tomatoes and basil

    45 min

    A delicious creamy pasta bake with penne pasta, cherry tomatoes, basil and 2 types of cheese. Guaranteed to please your family including kids!

    1 person made this

    Serves: 6 

    • 450g penne pasta
    • 1 tablespoon olive oil
    • 1 onion, finely chopped
    • 3 cloves garlic, minced
    • 500ml tomato passata
    • 2 tablespoons tomato puree
    • 175ml double cream
    • 40g grated Parmesan cheese
    • salt and freshly ground black pepper
    • 1 pinch sugar
    • 450g cherry tomatoes, halved
    • 150g grated mozzarella cheese
    • 1 small bunch fresh basil, finely chopped

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Bring a large pot of lightly salted water to the boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 mug of cooking water.
    2. Heat olive oil in a large pan over medium heat and cook onion until soft while penne is cooking, about 5 minutes. Add garlic and cook an additional 30 seconds. Stir in tomato passata and tomato puree and cook until slightly reduced, about 5 minutes. Add cream and Parmesan cheese; season with salt, pepper and sugar.
    3. Preheat oven to 200 C / Gas 6. Grease a baking dish.
    4. Add some pasta cooking water to sauce and stir in cooked penne. Remove from stove and stir in cherry tomatoes, 1/2 the mozzarella cheese and basil. Pour pasta mixture into the prepared baking dish and cover with remaining mozzarella cheese.
    5. Bake in the preheated oven until cheese is melted, about 20 minutes.

    Parmesan cheese:

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews in English (28)


    This was delicious! I added some mushrooms per other suggestions, and I'm glad I did. I didn't have fresh basil, so I mixed dried in with the onions and mushrooms while they cooked. I also used closer to 10oz of penne. I'll definitely make this again.  -  03 Dec 2017  (Review from Allrecipes US | Canada)


    I really enjoyed this dish. It is quite flexible - I used a cheddar-mozzarella mix, and parsley instead of basil, as that is what I had on hand. You could also cut back on the amount of pasta, to reduce carb load, or if feeding fewer people.  -  02 Dec 2017  (Review from Allrecipes US | Canada)


    I was trying to locate a meatless dish to serve during lent on Fridays and came upon this. It was awesome! My husband and I couldn't get enough of it. The addition of the grape tomatoes really made this dish. The freshness of the tomatoes really gave it a whole dimension of flavors as opposed to the traditional canned tomato products. I didn't have fresh basil and meant to add dry but forgot to. We didn't miss the basil in this dish at all. We had it for leftovers another night but it was kind of dry after reheating. I was going to add some jarred tomato sauce or something for moisture before reheating but decided against it. I would recommend doing that if you plan on having it for leftovers another night.  -  12 Mar 2018  (Review from Allrecipes US | Canada)

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