One Pot Pasta with Tomato and Mozzarella (Oven-Baked)
A delicious and easy one pot pasta dish baked in the oven with fresh tomatoes and melted mozzarella cheese. Perfect for a comforting weeknight meal with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
300 grams dried penne pasta
400 grams canned crushed tomatoes
250 grams fresh mozzarella cheese, sliced
1 medium onion, finely chopped
3 cloves garlic, minced
750 milliliters vegetable broth
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh basil leaves, for garnish
Instructions
Preheat the oven to 190°C (375°F).
In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat on the stovetop.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for another 1 minute until fragrant.
Pour in the crushed tomatoes, vegetable broth, dried oregano, dried basil, salt, and black pepper. Stir to combine.
Add the dried penne pasta to the pot and stir to ensure the pasta is submerged in the liquid.
Bring the mixture to a gentle boil on the stovetop.
Remove the pot from heat and arrange the mozzarella slices evenly on top of the pasta mixture.
Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 25-30 minutes, or until the pasta is tender and the mozzarella is melted and slightly golden.
Remove from the oven and let it sit covered for 5 minutes to thicken.
Garnish with fresh basil leaves before serving.