One Pan Baked Cheesy Basil Pasta

Make One Pan Baked Cheesy Basil Pasta tonight: an easy, cheesy, herb-forward bake ready in about 75 minutes.

Ingredients

• 1/3 cup chopped sun-dried tomatoes, oil reserved and drained
• 2 tablespoons extra virgin olive oil
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 tablespoon parsley
• 2 teaspoons dried dill
• 1 pinch red pepper flakes
• 1 pinch each kosher salt and black pepper
• 1/3 cup halved kalamata olives
• 2 tablespoons sliced pepperoncini (optional)
• 1 pound short cut pasta
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 2-3 red bell peppers, very thinly sliced
• 1/2 cup grated parmesan cheese
• fresh basil, for serving

Instructions

Step 1: Preheat the oven

Preheat the oven to 400°F so it's ready when the assembled pan is covered. This small step gives you the confidence to move quickly through the next, messier stages—set the oven now and gather the baking dish so everything flows.

Step 2: Build the herb-oil base and assemble in the pan

Drain the reserved sun-dried tomato oil directly into a 9x13-inch rectangular baking dish (keep the oil contained in the jar until you transfer it). Add the extra virgin olive oil, then sprinkle in the dried basil, oregano, parsley, dill, and a light pinch each of red pepper flakes, kosher salt, and black pepper. Toss in the chopped sun-dried tomatoes, halved kalamata olives and optional pepperoncini, then add the dry short-cut pasta into the dish and toss gently with the oil and herbs so every piece is fully coated. Pour 2 1/2 cups water over the pasta and stir to combine, then press down on the pasta with a spoon so it is mostly submerged and soaking up the flavored liquid.

Step 3: Add cheeses and peppers

Scatter the shredded mozzarella and cheddar evenly over the submerged, herbed pasta, then layer the very thinly sliced red bell peppers on top. Finish this pre-bake layering with a generous dusting of grated Parmesan—this will form the golden, slightly crisp top during baking. It looks like a lot of peppers now, but they'll settle and roast down, concentrating their sweetness.

Step 4: Cover, bake, finish and serve

Rub the underside of a piece of foil with oil and seal the baking dish tightly with the oiled side facing down. Bake covered for 30 minutes, then remove the foil and bake an additional 20–25 minutes until the cheeses are melted, bubbling and turning golden-brown at the edges. Remove from the oven, let it rest briefly, and scatter fresh basil leaves over the top before serving for a bright, herby finish.

Notes

• Press the pasta down so it is mostly submerged for even cooking.
• Use the reserved sun-dried tomato oil for extra flavor.
• Let the dish rest 5 minutes before serving to set.
• For crisper top, uncover and broil for 1-2 minutes while watching closely.
• To stretch the meal, add cooked chicken or a can of drained chickpeas.