Margherita Pasta Bake
Do you have a favorite pasta sauce? We love varieties that are super thick, chunky and loaded with flavor! I think choosing a quality pasta sauce can really make meals like this Margherita Pasta Bake so delicious!
For this recipe, I tend to use pasta sauces that are thick, and loaded with flavors like garlic and roasted tomato. These classic flavors go perfectly with pasta, fresh herbs, and of course lots of cheese!
Since Margherita Pizza is one of my favorite meals, I thought I would make my own spin on it in pasta form. This Easy Margherita Pasta Bake took no more than 25 mins from start to finish and is a great weeknight meal, or even freezer meal option.
If you decide to freeze it, I do suggest adding the fresh basil after heating it to preserve it’s fragrant flavor.
In our home, I tend to make pasta-based dishes at least once per week. They are a staple and tradition I have started since my kids were babies. I tend to add tons of cheese to my pasta dishes because cheese does make everything better! :)
My kids are super picky about sauces and do not like a varieties that are watery or bland. I guess I cannot blame them because I too feel the same way!
Want to make this Easy Margherita Pasta Bake? Here is what you will need:
1 box of 12 ounce pasta
1 (8) ounce bag of mozzarella cheese + 1 cup
1 16 container of ricotta cheese
8 large basil leaves sliced
1 jar of your favorite pasta sauce
1/2 cup of halved cherry tomatoes
1 tsp Italian seasoning
Cook pasta according to the package instruction and strain. Return pasta to the pan and add the ricotta cheese, and 8 ounces of mozzarella, and pasta sauce; combine.
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Margherita Pasta Bake
- 12 oz pasta
- 16 oz mozzarella cheese
- 16 oz ricotta cheese
- 1/4 cup fresh basil leaves
- 15 oz Pasta Sauce
- 1/2 cup cherry tomatoes
- 1 tsp Italian seasoning
- Cook pasta according to the package instruction and strain.
- Return pasta to the pan and add the ricotta cheese, and 8 ounces of mozzarella, and pasta sauce; combine.
- Place pasta mixture in a baking dish and cover with remaining cheese, basil leaves, and cherry tomatoes-sprinkle with Italian seasoning.
- Bake at 350 for 15 minutes.