Creamy Pasta Bake with Cherry Tomatoes and Basil is a delightful dish that brings together simplicity and rich flavors in every bite.

This hearty meal features perfectly cooked pasta enveloped in tomato cream sauce, enhanced by the natural sweetness of juicy cherry tomatoes and the fresh, aromatic notes of basil.

Topped with a generous layer of melted mozzarella cheese, each serving promises a harmonious blend of creamy, tangy, and savory tastes that are sure to please the whole family.

Ingredients

Pasta:

1 package of penne pasta (16 ounces)

Sauce:

1 tablespoon olive oil

1 onion, finely chopped

3 cloves garlic, minced

3 cans tomato sauce (6 ounces each)

2 tablespoons tomato paste

¾ cup heavy whipping cream

½ cup grated Parmesan cheese

1 pinch white sugar

Salt and freshly ground black pepper to taste

Toppings:

1 pound cherry tomatoes, cut in half

1 ¼ cups shredded mozzarella cheese

1 small bunch fresh basil, finely chopped

Directions 

Step 1: Prepare for Baking:

Turn on your oven and set it to 400°F (200°C) so it heats up while you prepare the dish. Take a baking dish and lightly coat the bottom and sides with a little olive oil or cooking spray.

This helps prevent the pasta from sticking.

Step 2: Cook the Penne Pasta:

Fill a large pot with water and add a pinch of salt. Place it on the stove over high heat and let it come to a rolling boil. Once the water is boiling, add the penne pasta to the pot.

Stir the pasta occasionally to prevent it from sticking together. Let it cook for about 11 minutes until it's tender but still firm when you bite into it (al dente).

After cooking, pour the pasta into a large colander to drain the water.

Step 3: Make the Tomato Sauce:

In a large skillet or frying pan, pour in 1 tablespoon of olive oil and place it on the stove over medium heat.

Add the finely chopped onion to the skillet. Cook it for about 5 minutes, stirring occasionally, until the onions become soft and see-through (translucent).

Sprinkle in the minced garlic into the skillet with the onions. Cook for an additional 30 seconds, stirring constantly to prevent the garlic from burning.

Add Tomato Sauce and Paste: Pour the 3 cans of tomato sauce and add 2 tablespoons of tomato paste to the skillet. Stir everything together.

Let the sauce cook on medium heat for about 5 minutes. This helps the flavors blend and the sauce to thicken slightly.

Step 4: Create the Creamy Mixture:

Reduce the heat to low. Pour in ¾ cup of heavy whipping cream and add ½ cup of grated Parmesan cheese to the tomato sauce. Stir well to combine.

Add a small pinch of white sugar to balance the acidity of the tomatoes. Then, add salt and freshly ground black pepper to taste. Start with a little and adjust as needed.

Take some of the reserved pasta cooking water (about ¼ cup) and slowly pour it into the sauce while stirring. This helps to make the sauce smoother and prevents it from being too thick.

Put the drained penne pasta into the skillet with the creamy tomato sauce. Stir everything together so that the pasta is evenly coated with the sauce.

Step 5: Add Fresh Ingredients:

Take the skillet off the stove to prevent overcooking.

Gently fold in the halved cherry tomatoes and half of the shredded mozzarella cheese into the pasta mixture.

Sprinkle the finely chopped fresh basil over the top. If the sauce seems too thick, add a little more of the reserved pasta water until you reach your desired consistency. 

Step 6: Bake the Dish:

Pour the entire pasta and sauce mixture into the greased baking dish. Spread it out evenly. 

Sprinkle the remaining ¾ cup of shredded mozzarella cheese over the top of the pasta. 

Place the baking dish in the preheated oven. Let it bake for about 20 minutes or until the cheese on top is melted, bubbly, and starts to turn golden brown.

Remove the baking dish from the oven carefully using oven mitts. Let it sit for a few minutes to cool down slightly.

Scoop out portions of the creamy penne pasta bake and serve warm. Enjoy your delicious homemade meal!