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    Home » Recipes » Mains » Baked Tomato Basil Pasta

    Baked Tomato Basil Pasta

    Last Modified: March 15, 2021 - Published by: christieathome - Comments: 1 Comment

    Jump to Recipe Print Recipe

    Baked Tomato Basil Pasta. Vegan, simple, healthy and tasty to make but just requires some time. Great for dinner or as leftovers for lunch.

    This oven baked tomato basil pasta is definitely a dish to be made on the weekend but it'll be worth all leftovers you reap from this dish. Especially if you have a large family!

    Baked Tomato Basil Pasta

    My baked pasta with tomato basil sauce is totally vegan and dairy-free down to the cheese! You just need to find yourself some good quality vegan cheese.

    If you're not vegan you can definitely substitute with normal cheese and add some chicken to it to make it into a baked tomato basil chicken pasta.

    Baked Tomato Basil Pasta

    I also share many other pasta recipes on this blog so I hope you check them out!

    OTHER RECIPES YOU MAY LIKE!


    Turkey Bolognese Pasta
    .
    Chicken Tomato Zucchini Basil Pasta
    .
    Basil Pesto Chicken Pasta

    For this recipe

    You will need the following ingredients for my baked pasta with tomato basil sauce:

    28 oz can of whole peeled tomatoes
    450 grams of Penne pasta
    1 small onion diced
    1 large handful of fresh basil leaves
    2 garlic cloves minced
    1 tsp of dried oregano leaves
    1 cup of dairy free cheddar cheese shreds
    2-3 tbsp of nutritional yeast
    ⅛ tsp chilli pepper flakes (optional)
    1 tbsp of olive oil  
    ¼ cup reserved pasta water 
    Salt and pepper to taste

    In this tomato basil cheese baked pasta, I'm using Penne pasta by Delverde, organic extra virgin olive oil by Terra Delyssa, dairy-free cheddar cheese by Daiya Foods, and Bob's Red Mill nutritional yeast as Parmesan cheese. This recipe is completely meatless.  

    Baked Tomato Basil Pasta ingredients

    How to make tomato basil and cheese baked pasta

    1. Heat the oil in a large skillet set at medium heat.  Fry onions and garlic until translucent.  Add in the dried oregano and chili flakes (optional). Pour in the can of whole peeled tomatoes with the juices and squash the tomatoes down with a fork and mix well.  Bring to a boil and then simmer on low for 25 minutes until sauce has been reduced.
    2. Preheat oven to 400 degrees F. Meanwhile, boil a large pot of salted hot water.  Boil your pasta for a maximum of 6-7 minutes. Reserve ¼ cup of hot pasta water for later. Strain pasta in a colander and set aside.
    3. After sauce has simmered, add reserved pasta water, fresh basil and pasta and mix well.  Season with salt and pepper to taste.  Pour pasta into a baking dish, sprinkle cheddar cheese on top and bake for 25 minutes.
    4. Allow it to cool before serving. Top off with nutritional yeast and garnish with more basil.  Enjoy!

    Give it a try!

    Well I hope you give my Baked Tomato Basil Pasta recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

    Thanks for visiting my blog! If you enjoyed this baked tomato pasta, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

    Made this recipe and loved it?

    If you could leave a star rating for my roasted tomato basil pasta, I would greatly appreciate it 🙂 Thanks so much!

    Take care,
    Christie

    *This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

    Baked Tomato Basil Pasta

    Baked Tomato Basil Pasta

    christieathome
    Baked Tomato Basil Pasta. Vegan, simple, healthy and tasty to make but just requires some time. Great for dinner or as leftovers for lunch.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course dinner
    Cuisine American, Italian
    Servings 4
    Calories 601 kcal

    Ingredients
      

    • 28 oz whole peeled tomatoes canned
    • 450 grams penne pasta
    • 1 yellow onion diced
    • 1 cup fresh basil
    • 2 cloves garlic minced
    • 1 tsp dried oregano
    • 1 cup vegan cheddar cheese shredded
    • 2-3 tbsp nutritional yeast
    • ⅛ tsp chilli pepper flakes optional
    • 1 tbsp extra virgin olive oil
    • ¼ cup reserved pasta water
    • Salt and pepper to taste

    Instructions
     

    • Heat the oil in a large skillet set at medium heat.  Fry onions and garlic until translucent.  Add in the dried oregano and chili flakes (optional). Pour in the can of whole peeled tomatoes with the juices and squash the tomatoes down with a fork and mix well.  Bring to a boil and then simmer on low for 25 minutes until sauce has been reduced.
    • Preheat oven to 400 degrees F. Meanwhile, boil a large pot of salted hot water.  Boil your pasta for a maximum of 6-7 minutes. Reserve ¼ cup of hot pasta water for later. Strain pasta in a colander and set aside.
    • After sauce has simmered, add reserved pasta water, fresh basil and pasta and mix well.  Season with salt and pepper to taste.  Pour pasta into a baking dish, sprinkle cheddar cheese on top and bake for 25 minutes.
    • Allow it to cool before serving. Top off with nutritional yeast and garnish with more basil.  Enjoy!

    NOTES

    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

    Suggested Equipment & Products

    oven
    Deep baking pan 9 x 13 inches
    Santoku Knife
    Measuring Set
    Keyword baked pasta with tomato basil sauce, baked tomato basil pasta, baked tomato pasta, cooked tomato basil pasta, oven baked tomato basil pasta, roasted tomato basil pasta
    Nutrition
    Calories: 601kcal | Carbohydrates: 104g | Protein: 20g | Fat: 12g | Saturated Fat: 3g | Sodium: 572mg | Potassium: 763mg | Fiber: 8g | Sugar: 9g | Vitamin A: 549IU | Vitamin C: 22mg | Calcium: 125mg | Iron: 4mg

    Suggested Equipment

    « Spaghetti Aglio e Olio
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    Reader Interactions

    Comments

    1. Thani

      November 12, 2020 at 7:29 pm

      5 stars
      I loved this pasta dish. I made my vegan and it was so good. Simple and easy to follow.

      Reply

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    Christie

    Hello! My name is Christie. I enjoy sharing Asian recipes from around the world. So that you can make them from the comfort of your own home. In my spare time, I enjoy spending it with my wonderful husband and two pups.

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