Quick & Easy One Pot 30 Minute Creamy Tomato Basil Pasta Bake

You know those wild nights when your stomach is groaning (louder than you’d dare admit), dishes are already stacked high from lunch, and the idea of spending an hour in the kitchen just isn’t it? Yeah, me too. That’s actually how my crush started with this One Pot 30 Minute Creamy Tomato Basil Pasta Bake. Real talk: one pot, creamy, pasta, basil, cheesy stuff, all swirled together in under half an hour? If dinner can taste like a vacation while still letting me binge Netflix later, I’m all in. If you’re digging bright summer flavors, by the way, do not sleep on my favorite fresh tomato basil pasta summer recipe. Need something crunchy instead? I have a weakness for baked crunchy hot honey chicken too. But for weeknights? This is the one-pot recipe I keep coming back to.

How to Make Creamy Tomato Gnocchi

Okay, so you want this creamy tomato situation but gnocchi-style instead of pasta? You can totally swap out the noodles for fresh potato gnocchi right in the same pot—no pretentious instructions here. I tried this on a whim once when I messed up my grocery list (typical me) and wow, it’s shockingly good. You still get those silky tomato vibes and your gnocchi just goes straight in, no need to boil separately or anything fancy. Toss it all together with the creamy sauce and boom, five-star restaurant results at your own table, no shame sweat from timing three pots at once.

“My kids devoured this creamy tomato gnocchi without even realizing I swapped from our regular noodles—total win. It really is as easy as it sounds.”
— Jess, busy mom & self-declared gnocchi skeptic

You want a real pro tip? Try adding gnocchi right after simmering your sauce. Let the soft dumplings soak it up. (Trust me, you’ll be spooning every last bit out of the dish.)

Recipe Ingredients

For your One Pot 30 Minute Creamy Tomato Basil Pasta Bake, here’s the no-nonsense list:

• 1 box of your fave pasta (I usually grab penne or rotini, but literally any is fine)
• 1 can (28 oz) crushed tomatoes—don’t stress about the brand
• 2–3 cloves garlic, smashed or minced (you do you)
• 1 cup heavy cream (I refuse to apologize)
• 1 cup shredded mozzarella cheese
• Half cup grated Parmesan (fresh is better but hey, no judgment)
• Handful of fresh basil leaves, chopped (don’t sub dried, it’s just not the same)
• Big splash olive oil
• Salt, pepper, and a pinch of sugar if your tomatoes taste a little sharp
• Optional: red pepper flakes or Italian seasoning blend for a flavor kick

No exotic mystery ingredients. Just honest, simple pantry stuff you probably have right now.

Recipe Variations

Here’s the thing: this One Pot 30 Minute Creamy Tomato Basil Pasta Bake plays well with others. Feel like going off-book? Please do. I cannot even count the times I’ve thrown in spinach near the end for extra green vibes. Sometimes I’ll toss in a handful of halved cherry tomatoes for pops of tang (yum). Don’t eat dairy? Swap the cream for coconut milk and hit it with a tangy vegan cheese on top—you’d be surprised how rich and satisfying it is. Or if you’re feeling extra, layer cooked Italian sausage on top before baking. Basically, you can riff endlessly, and somehow it still comes out looking like something from an Italian bistro. I dare you to get creative.

Step-by-Step Instructions

First up, heat a glug of olive oil in your biggest oven-safe skillet or deep pot over medium. Sauté the garlic till fragrant but not brown—just as soon as you catch that dreamy smell, dump in your crushed tomatoes and a good pinch of salt. Let everything simmer for, I dunno, 5–7 minutes, so it thickens up a tad. Next, stir in the cream, toss in uncooked pasta right there, and pour in a full can of water (use your empty tomato can for less mess). Bring it up to a boil, then down to a gentle bubble. Lid on. Let it cook about 12–14 minutes, stirring a couple times so nothing sticks (awkward moment if it does but hey, we’ve all been there).

Once pasta is tender but still has a bite, yank off the lid. Swirl in most of the mozzarella and Parmesan cheese, plus most of your chopped basil, and hit it with pepper. Stir until melty. Scatter whatever’s left of your cheese over the top, tuck that pot in a hot oven (450°F or crank up your broiler) for just 5–6 minutes. The cheese bubbles and browns a little—you know it’s ready when it’s sizzling and looks gorgeous. Eat straight from the pot if you’re wild, but plates are nice too.

Ingredient	Amount	Notes
Pasta (Penne or Rotini)	1 box (12-16 oz)	Can be replaced with gluten-free pasta
Crushed Tomatoes	1 can (28 oz)	Use any brand, organic preferred
Heavy Cream	1 cup	Can substitute with coconut cream for vegan
Mozzarella Cheese	1 cup (shredded)	Fresh mozzarella adds creaminess
Parmesan Cheese	½ cup (grated)	Always better freshly grated
Fresh Basil	1 handful (chopped)	Do not substitute with dried basil
Garlic	2-3 cloves	You can use garlic powder if in a rush
Olive Oil	Big splash	Extra virgin recommended for flavor

Serving Suggestions

You wanna make this One Pot 30 Minute Creamy Tomato Basil Pasta Bake a real meal? Here’s what I do:

• Toss together a quick salad with whatever greens are in the fridge. (Confession—bagged pre-wash totally fine.)
• Tear up extra basil and sprinkle on each serving for fresh-outta-the-garden vibes.
• Serve it with a chunky rustic bread or garlic toast, because scraping the bowl matters.
• Add a splash of delicious pasta salad with cherry tomatoes and mozzarella if you think pasta-on-pasta sounds like the dream.

BTW, leftovers taste wild cold or hot, so don’t sleep on raiding the fridge late at night.

Common Questions

Can I use gluten-free pasta?
Yep, just check it as it cooks since GF pasta sometimes cooks quicker.

Can I prep this ahead?
It’s best fresh, but you can assemble the sauce and toss in cooked pasta later if needed. Reheat with a splash of milk or extra cream so it’s not dry.

What if I forget fresh basil?
Your dish will still be delicious, but next time grab fresh basil for the “wow” flavor.

Can I add meat?
Totally. Cooked sausage, shredded rotisserie chicken, or pancetta take this over the top.

Is there a way to make it vegan?
For sure! Sub coconut cream or any thick non-dairy milk, and go with vegan cheeses. It’s still super cozy.

One Bite and You’ll Want It Again

Honestly, if you’re looking for that weeknight hero dish that tastes way fancier than it is, this is it. The One Pot 30 Minute Creamy Tomato Basil Pasta Bake gets dinner on the table stupid-fast and brings major creamy, cheesy, basil-packed energy every single time. Still hungry for more flavor ideas? I’d say check the Half Baked Harvest recipe for more fresh spins, or see how folks are keeping it easy on Instagram too. You got this—skip the fancy chef hat, and let one-pot pasta do all the heavy lifting tonight.

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