Creamy Pasta Bake with Cherry Tomatoes and Basil

Have you ever wondered if pasta can be both rich and creamy yet still feel light and fresh? Many people think creamy pasta is always heavy, but today’s recipe proves the opposite. This Creamy Pasta Bake with Cherry Tomatoes and Basil is comfort food with a refreshing twist, and it’s simple enough for a weeknight dinner yet impressive enough for guests.

Why This Recipe Is Special

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This pasta bake is all about balance. The creamy sauce gives you the coziness you want from baked pasta, while the cherry tomatoes and fresh basil add brightness and freshness. It’s ready in about 45 minutes from start to finish, and the difficulty level is easy—great for beginners or anyone who doesn’t want to fuss over dinner.

The best part? You don’t need fancy ingredients or hours in the kitchen. Just a few simple steps and your oven does most of the work.

Essential Ingredients (and Substitutions)

Here’s what you’ll need for the creamy pasta bake:

• Pasta – Short pasta like penne, rigatoni, or fusilli works best. You want something with ridges to catch the sauce. If you’re gluten-free, you can use a gluten-free pasta.
• Cherry Tomatoes – Sweet, juicy, and they burst beautifully in the oven. If you don’t have cherry tomatoes, grape tomatoes or chopped roma tomatoes work too.
• Fresh Basil – Brings a bright, fresh flavor. If fresh basil isn’t available, use spinach, arugula, or dried basil.
• Cream Sauce – Made with heavy cream, milk, or half-and-half. For a lighter option, you can use Greek yogurt or cashew cream.
• Cheese – Mozzarella for stretchiness and Parmesan for flavor. If you like a stronger taste, add a little pecorino or gouda.
• Garlic and Onion – For depth of flavor. If you’re short on time, use garlic powder and onion powder.
• Olive Oil – To roast the tomatoes and build the sauce. Butter also works for extra richness.
• Seasonings – Salt, black pepper, and red pepper flakes (optional) for a little kick.

Variations:

• Add cooked chicken, shrimp, or sausage for more protein.
• Toss in spinach, zucchini, or mushrooms for extra vegetables.
• Swap the cream sauce for a tomato cream sauce if you prefer more tang.

Step-by-Step Instructions

1. Cook the Pasta
   • Boil a large pot of salted water.
   • Add the pasta and cook until al dente (slightly firm). Drain, but save about 1 cup of the pasta water.
2. Roast the Cherry Tomatoes
   • Place cherry tomatoes on a baking sheet.
   • Drizzle with olive oil, sprinkle with salt and pepper, and roast at 400°F (200°C) for about 15 minutes, until they burst and release juices.
3. Make the Creamy Sauce
   • In a large skillet, heat olive oil or butter.
   • Add chopped onion and garlic, cook until soft and fragrant.
   • Stir in cream (or milk/Greek yogurt). Let it simmer gently.
   • Add Parmesan cheese and stir until melted into a smooth sauce.
   • If the sauce is too thick, add some reserved pasta water to thin it out.
4. Combine Pasta and Sauce
   • Add the drained pasta to the sauce. Toss until every piece is coated.
   • Mix in the roasted cherry tomatoes and fresh basil.

Assembly

1. Lightly grease a baking dish with olive oil or butter.
2. Pour the creamy pasta mixture into the dish.
3. Sprinkle shredded mozzarella on top for that gooey, golden crust.
4. Bake at 375°F (190°C) for 20 minutes, until the cheese melts and turns slightly golden.

Presentation Tips

• Garnish with fresh basil leaves before serving.
• A sprinkle of Parmesan adds extra flavor.
• Serve with a simple green salad and garlic bread to make it a complete meal.

Storage and Make-Ahead Tips

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheating: Warm in the oven at 350°F (175°C) until heated through, or microwave with a splash of milk to keep it creamy.
• Freezing: Assemble the pasta bake (without baking), cover tightly, and freeze for up to 2 months. When ready to eat, thaw overnight and bake as directed.

Recipe Variations

• Protein Boost: Stir in grilled chicken, cooked ground beef, or crispy bacon.
• Vegetarian Delight: Add zucchini, mushrooms, or bell peppers to make it more veggie-packed.
• Spicy Twist: Add red pepper flakes or diced jalapeños for heat.
• Cheese Lovers: Try a three-cheese version with mozzarella, provolone, and ricotta.

Conclusion

This Creamy Pasta Bake with Cherry Tomatoes and Basil is proof that comfort food doesn’t need to be complicated. It’s creamy, flavorful, and easy enough for any day of the week. With endless variations, you can make it your own and never get bored.

So next time you’re craving pasta, give this recipe a try. You’ll find it’s the perfect mix of cozy and refreshing—just what your table needs.

FAQs

1. Can I make this pasta bake ahead of time?
Yes, assemble it a day before, cover, and keep in the fridge. Bake when ready to serve.

2. How can I make it healthier?
Use whole wheat pasta, lighten the cream with milk or Greek yogurt, and add extra vegetables.

3. What if I don’t have cherry tomatoes?
You can use grape tomatoes, chopped roma tomatoes, or even sun-dried tomatoes.

4. Can I freeze leftovers?
Yes, leftovers freeze well for up to 2 months. Just thaw overnight and reheat.

5. Is this recipe kid-friendly?
Absolutely. The creamy sauce makes it mild and appealing, but you can skip the red pepper flakes if cooking for kids.

6. What should I serve with this pasta bake?
A side salad, garlic bread, or roasted vegetables pair perfectly.