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5.0 from 9 votes

Dump-and-Bake Creamy Tomato Basil Pasta

You don't even have to boil the pasta for this easy dump-and-bake creamy tomato basil pasta!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
1 hr 10 mins
Servings: 4 people
Calories: 445 kcal
Course: Dinner
Cuisine: Italian , American

Ingredients

  • 2 cups marinara sauce (or reduce to 1 ½ cups for a less "saucy" dish)
  • 1 cup Alfredo sauce
  • 1 cup chicken broth (or use vegetable broth for a vegetarian dish)
  • 2 tablespoons store-bought or homemade basil pesto
  • ½ teaspoon kosher salt
  • ¼ teaspoon dried basil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 1 (14.5 ounce) can petite diced tomatoes with basil, garlic, and oregano, drained
  • 8 ounces dry uncooked mezzi rigatoni pasta (or other similar short pasta shape)
  • ½ cup grated Mozzarella cheese (or grated Italian cheese blend)
  • ¼ grated Parmesan cheese
  • ¼ cup chopped fresh basil leaves or other chopped fresh herbs (such as parsley)

Instructions

    Cup of Yum
  1. Preheat oven to 425°F. Grease a deep 8-inch or 9-inch square baking dish or spray with nonstick cooking spray; set aside.
  2. In a large bowl, whisk together marinara sauce, Alfredo sauce, chicken broth, pesto, salt, basil, garlic powder, and pepper.
  3. Stir in tomatoes and uncooked pasta.
  4. Transfer mixture to prepared baking dish. Cover tightly with foil and bake until pasta is al dente (almost tender), about 40-45 minutes.
  5. Remove foil and stir the pasta in the dish. Sprinkle mozzarella cheese and Parmesan cheese over top.
  6. Return to the oven and bake, uncovered, for 5-10 more minutes, or until pasta is tender and cheese is melted.
  7. Let the dish stand for about 5 minutes before serving. Sprinkle with fresh basil or other fresh herbs.

Notes

  • Use a deep 8-inch dish or a 9-inch dish with a capacity of at least 2 - 2 ½ quarts so that it can accommodate all of the raw ingredients without bubbling over. This is the dish that I've shown here.
  • Use a deep 8-inch dish or a 9-inch dish with a capacity of at least 2 - 2 ½ quarts so that it can accommodate all of the raw ingredients without bubbling over. This is the dish that I've shown here.
  • Pick a high-quality, flavorful marinara sauce and Alfredo sauce. A delicious sauce will yield a delicious meal. I like Rao's brand, but any similar variety will work.
  • Pick a high-quality, flavorful marinara sauce and Alfredo sauce. A delicious sauce will yield a delicious meal. I like Rao's brand, but any similar variety will work.
  • Total cooking time will vary depending on the type of pan that you use, your brand of pasta, and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender.
  • Total cooking time will vary depending on the type of pan that you use, your brand of pasta, and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender.
  • Be careful not to overbake the casserole or the pasta will become mushy.
  • Be careful not to overbake the casserole or the pasta will become mushy.
  • Garnish the casserole with herbs like fresh basil or fresh parsley for a bright, colorful touch. Don’t have mezzi rigatoni? You can substitute with other similar short pasta shapes such as penne, rotini, or elbows. Just pick a pasta that has a similar cooking time as the mezzi rigatoni (about 8-10 minutes recommended on the package) — otherwise you’ll need to adjust the casserole’s baking time in the oven. For more veggies, stir in an 8-ounce container of sliced fresh mushrooms. They will be soft and perfectly cooked by the time the pasta is done. For a spicy dish, add crushed red pepper flakes to the sauce. Add buttered breadcrumbs on top for a crunchy texture. Cooking for a Larger Family: Double all of the ingredients and bake the casserole in a 13 x 9-inch pan. The rest of the cooking instructions remain the same.
  • Garnish the casserole with herbs like fresh basil or fresh parsley for a bright, colorful touch.
  • Don’t have mezzi rigatoni? You can substitute with other similar short pasta shapes such as penne, rotini, or elbows. Just pick a pasta that has a similar cooking time as the mezzi rigatoni (about 8-10 minutes recommended on the package) — otherwise you’ll need to adjust the casserole’s baking time in the oven.
  • For more veggies, stir in an 8-ounce container of sliced fresh mushrooms. They will be soft and perfectly cooked by the time the pasta is done.
  • For a spicy dish, add crushed red pepper flakes to the sauce.
  • Add buttered breadcrumbs on top for a crunchy texture.
  • Cooking for a Larger Family: Double all of the ingredients and bake the casserole in a 13 x 9-inch pan. The rest of the cooking instructions remain the same.

Nutrition Information

Serving 1/4 of the casserole Calories 445kcal (22%) Carbohydrates 57g (19%) Protein 16g (32%) Fat 17g (26%) Saturated Fat 7g (35%) Polyunsaturated Fat 3g Monounsaturated Fat 3g Cholesterol 52mg (17%) Sodium 1826mg (76%) Potassium 716mg (20%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 890IU (18%) Vitamin C 18mg (20%) Calcium 176mg (18%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 445

% Daily Value*

Serving 1/4 of the casserole
Calories 445kcal 22%
Carbohydrates 57g 19%
Protein 16g 32%
Fat 17g 26%
Saturated Fat 7g 35%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 3g 15%
Cholesterol 52mg 17%
Sodium 1826mg 76%
Potassium 716mg 15%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 890IU 18%
Vitamin C 18mg 20%
Calcium 176mg 18%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.