This easy vegetarian pasta bake with tomatoes and cream sauce is a perfect weeknight dinner that the whole family will love. The creamy sauce coats the pasta beautifully, while the fresh tomatoes add a burst of flavor. It's a comforting and satisfying dish that requires minimal effort but delivers maximum taste. Give it a try tonight!
Ingredients
- 8 oz. penne pasta
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cups cherry tomatoes, halved
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup mozzarella cheese, shredded
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Directions
- Preheat the oven to 375°F (190°C).
- Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
- Add the halved cherry tomatoes to the skillet and cook for another 5 minutes, or until they start to soften and release their juices.
- Stir in the heavy cream and bring to a simmer. Cook for 2-3 minutes, or until the sauce thickens slightly.
- Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and well combined.
- Add the cooked penne pasta to the skillet and toss to coat it evenly with the sauce. Season with salt and pepper to taste.
- Transfer the pasta mixture to a greased baking dish and sprinkle the shredded mozzarella cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is golden and bubbly.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh basil before serving.
