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One Pot Creamy Tomato Basil Pasta Bake


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Rate this recipe 4.4/5 (18 Votes)


  • 1 pound fettuccine (use your favorite gluten free brand if needed)
  • 1 tablespoon butter
  • 1 cup chunky basil pesto (or store bought)
  • 1-2 (8 ounce) jars of your favorite pasta sauce
  • 1/3 cup enchilada sauce
  • 1/2 cup oil-packed sun-dried tomatoes, oil drained
  • 8 ounces sheep's milk feta cheese, crumbled (may sub regular feta, but the sheep's milk is creamier)
  • 6 ounces fontina cheese, finely diced or shredded
  • 2 ounces cream cheese, softened
  • 1/2 cup heavy cream
  • salt + pepper
  • 6 ounces (or more) fresh mozzarella cheese, sliced
  • fresh basil, for serving
  • tom-tom (grape/cherry) tomatoes, halved, for serving


Servings 4
Preparation time 5mins
Cooking time 25mins
Adapted from


Step 1

1.Preheat oven to 350 degrees F. Bring a large pot of salted water to a boil. Cook the pasta to al dente. Drain the pasta and add it right back to the hot pot. To the pot add the butter, chunky basil pesto , pasta sauce , enchilada sauce, sun-dried tomatoes, sheep's milk feta cheese, fontina cheese, cream cheese and heavy cream. Season with pepper and a tiny pinch of salt. Using a large wooden spoon toss everything together until a creamy sauce has formed, about 3-5 minutes. If pot is not oven safe, transfer the pasta to a 9x13 inch baking dish. Place the mozzarella slices (or shredded mozz) on top of the pasta.

2.Bake for 10 to 15 minutes, then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.

3.Remove from the oven and top with fresh basil ribbons. Allow to sit five minutes and then serve with fresh tom-tom tomatoes.


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