Creamy Baked One-Pot Pasta Recipe for Weeknights

This one pot pasta is a simple yet elevated oven-baked pasta made with dried pasta, roasted red peppers, and mushrooms. The best part: you don’t need to pre-cook the pasta. Everything goes into a single oven-safe pan and bakes into a creamy, flavorful meal.

Easy One Pot Pasta in the Oven

Pasta dishes are universally loved for good reason: they’re comforting, versatile, and often quick to prepare. This baked one pot pasta is ideal for busy weeknights or when you want to feed a crowd without spending a lot of hands-on time. Add the ingredients to a casserole dish or dutch oven, cover, and bake. The broth, tomato paste, and starch from the pasta combine to form a rich sauce, and a splash of heavy cream at the end adds the perfect finishing touch.

Ingredients You Need

• Dried pasta – any type will work. Linguine is what was used here, but penne or rigatoni are good alternatives.
• Roasted red peppers – they add a sweet, smoky flavor. Use jarred roasted peppers, drained and sliced.
• Mushrooms – sliced mushrooms soak up the sauce and add depth to the dish.
• Chicken broth – using broth to cook the pasta adds much more flavor than water. Vegetable or beef broth can be substituted.
• Tomato paste – helps thicken and deepen the sauce as the pasta cooks.
• Garlic – minced garlic brightens the sauce.
• Salt and pepper – staples for seasoning.
• Spices – dried thyme, dried oregano, and garlic powder add a simple, balanced herb blend.
• Heavy cream – stirred in at the end to make the sauce creamy and smooth.
• Optional toppings – grated Parmesan and fresh basil are excellent finishing touches.

What Pan Should I Use?

A 9×13-inch casserole dish works well if it accommodates your pasta shape. A large Dutch oven is a good alternative. The key is to choose an oven-safe vessel large enough to let the pasta lie mostly flat so it cooks evenly.

Can I Make This on the Stove Top?

Yes. Combine all ingredients in a large stockpot over medium-high heat and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the pasta is al dente, about 7–10 minutes depending on the pasta shape. Adjust liquid as needed so the pasta cooks through without drying out.

At a Glance: How to Make this One Pot Pasta

1. Choose an oven-safe pan: Spray it lightly with cooking spray so the pasta won’t stick.
2. Add the dry pasta and vegetables: Spread the pasta in the pan and tuck the roasted peppers and mushrooms around it.
3. Whisk the sauce: Combine the broth, tomato paste, garlic, and spices in a bowl, then pour evenly over the pasta so it sits beneath the liquid.
4. Bake: Cover with a lid or foil and bake at 400°F for about 30 minutes, stirring once or twice to prevent sticking and ensure even cooking.
5. Finish with cream: When the pasta is al dente, remove it from the oven, stir, and slowly add heavy cream until the sauce is smooth and creamy.
6. Rest and serve: Let the dish sit, covered, for a few minutes to thicken. Top with grated Parmesan and fresh basil if desired.

Tips & Tricks

Dissolve the tomato paste first

Whisk the tomato paste into the broth before pouring it over the pasta to prevent clumps and ensure even flavor distribution.

Stir to prevent sticking

Spread the pasta out in the dish and stir once or twice during baking so the noodles don’t clump together.

Swap ingredients freely

Don’t like mushrooms? Use bell peppers, cherry tomatoes, spinach, or whatever vegetables you prefer. Sun-dried tomatoes work as a substitute for jarred roasted red peppers.

Add heat

If you like spice, stir 1 teaspoon of red pepper flakes into the broth before baking.

Storage Options

Allow the pasta to cool completely, then store it in an airtight container in the refrigerator for up to five days. To reheat, warm the pasta in a skillet over low heat with 1–2 tablespoons of broth, stirring until heated through and saucy.

Oven Baked Pasta

Oven-baked pasta with roasted red pepper and mushrooms. The pasta cooks in savory broth and finishes with a touch of heavy cream for a rich, creamy sauce.

By: Linley Hanson

Prep: 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 6

Ingredients

• 16 oz dried pasta (we used linguine)
• 12 oz roasted red peppers, drained and sliced
• 10 oz mushrooms, sliced
• 4 cups chicken broth (or vegetable/beef broth)
• 3 tablespoons tomato paste
• 2 tablespoons minced garlic
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 3 tablespoons heavy cream
• Optional toppings: fresh basil, grated Parmesan

Instructions

• Preheat the oven to 400°F and spray a 9×13-inch casserole dish with cooking spray.
• Place the dried pasta, roasted red peppers, and mushrooms in the baking dish and mix to combine.
• In a mixing bowl, whisk the chicken broth with tomato paste, garlic, salt, pepper, thyme, oregano, and garlic powder until smooth. Pour the broth mixture over the pasta, making sure the pasta is mostly submerged.
• Stir to spread the pasta evenly in the dish. Cover with a lid or foil and bake for 30 minutes, stirring halfway through to prevent sticking.
• When the pasta is al dente, remove the dish from the oven. Stir well and slowly add the heavy cream, stirring constantly until the sauce is smooth and creamy.
• Cover and let the pasta sit for 3–5 minutes to thicken. Taste and adjust salt if needed.
• Top with fresh basil and Parmesan, then serve immediately.

Nutrition

Calories: 372 kcal, Carbohydrates: 63 g, Protein: 15 g, Fat: 4 g, Fiber: 3 g, Sugar: 3 g

Nutrition information is automatically calculated and should be used as an approximation.