5-Ingredient Baked Parmesan Pasta Recipe

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This 5-ingredient baked parmesan pasta recipe is perfect for busy weeknights. You only need olive oil, cherry tomatoes, parmesan cheese, pasta, and garlic to make a tasty meal. The magic happens when the tomatoes and cheese mix in the oven, creating a creamy sauce without much effort.

The dish comes together quickly while you cook the pasta. Just toss everything in the oven, and in about 40 minutes you’ll have a hot, cheesy dinner ready to eat. It’s an easy way to get a homemade meal on the table with minimal fuss.

Exact Ingredients List

Here’s what you’ll need to make this tasty 5-ingredient baked parmesan pasta:

• ¼ cup olive oil
• 2 cups cherry tomatoes
• 5 oz parmesan cheese
• 2 cups pasta (your favorite kind)
• 2 garlic cloves, minced
• Pepper to taste
• Fresh basil for garnish

You’ll also want to set aside ⅓ cup of pasta cooking water. This helps create a creamy sauce.

The recipe is easy to scale up or down. Use the 1x column for the original serving size. Double the amounts in the 2x column to serve more people. Triple everything in the 3x column for an even bigger batch.

Remember to pick your favorite pasta shape. Penne, fusilli, or bow ties work great. The cherry tomatoes will burst in the oven, mixing with the melted parmesan for a simple, flavorful sauce.

Instructions

Preheat your oven to 400°F (200°C). Mix olive oil, cherry tomatoes, and parmesan cheese in a baking dish. Sprinkle with pepper and pop it in the oven.

Bake for 35-40 minutes. You’ll know it’s ready when the cheese turns golden and the tomatoes look roasted.

While that’s cooking, prepare your pasta. Follow the package directions. Don’t forget to save 1/3 cup of the pasta water!

Take the baking dish out of the oven. Add minced garlic and give it a good stir. The tomatoes and cheese will mix into a creamy sauce.

Now, add your cooked pasta and the saved water. Toss everything together until it’s well coated.

Finish with a sprinkle of pepper and some fresh basil. Your 5-ingredient baked parmesan pasta is ready to serve!

Pro tip: You can double or triple the recipe easily. Just click the 2x or 3x button to adjust the amounts.

Possible Substitutes List & Recipe Variations

You can easily change up this recipe to suit your tastes or use what you have on hand. For the pasta, try penne, rigatoni, or rotini instead of spaghetti. They hold the sauce well.

No cherry tomatoes? Use grape tomatoes or chop up regular tomatoes. You can even use canned diced tomatoes in a pinch.

Swap the parmesan for another hard cheese like pecorino romano or asiago. For a creamier dish, mix in some ricotta or cottage cheese.

If you don’t have fresh basil, dried basil works too. Or try other herbs like oregano or thyme.

Want to add protein? Toss in some cooked chicken, shrimp, or Italian sausage. For a veggie boost, mix in spinach, zucchini, or bell peppers.

No olive oil? Use butter instead. It’ll give a richer flavor.

Feel free to add some red pepper flakes if you like a bit of heat. A splash of balsamic vinegar can add nice depth too.

Remember, cooking is about having fun and making the recipe your own. Don’t be afraid to experiment!

Tips, Tricks & Storing

For best results, use fresh cherry tomatoes. They burst in the oven, adding sweet flavor to the dish. Pick ripe, firm tomatoes for the best taste.

Try different pasta shapes. Short pasta like penne or fusilli work well. They catch the sauce in their nooks and crannies.

Don’t skimp on the parmesan. Use freshly grated cheese for the best flavor and texture. Pre-grated cheese doesn’t melt as smoothly.

Save some pasta water. This starchy liquid helps the sauce stick to the pasta. Add it slowly until you reach your desired consistency.

To store leftovers, let the pasta cool completely. Put it in an airtight container and keep it in the fridge. It will stay good for 3-4 days.

When reheating, add a splash of water or milk. This helps bring back the creamy texture. Heat in the microwave or on the stove, stirring often.

For a crispy top, broil the dish for 1-2 minutes at the end of baking. Watch it closely to avoid burning.