🍝 Lasagna-Style Creamy Baked Pasta with Fresh Basil
Servings: 4–6
Prep Time: 20 min
Cook Time: 25–30 min
Total: ~50 min
🧀 Ingredients:
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300 g (about 10 oz) short pasta (penne, rigatoni, or fusilli)
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1 tbsp olive oil
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3 cloves garlic, minced
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1 small onion, finely chopped
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400 g (14 oz) crushed tomatoes or tomato passata
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1 tsp dried oregano
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½ tsp chili flakes (optional)
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250 g (8 oz) ricotta or cream cheese
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½ cup heavy cream or milk (for a lighter version)
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100 g (1 cup) shredded mozzarella cheese
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¼ cup grated Parmesan
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Salt and pepper to taste
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1 cup loosely packed fresh basil leaves, torn
🥘 Instructions:
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Preheat oven to 190°C (375°F).
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Cook the pasta in salted boiling water until just al dente (1–2 minutes less than package). Drain and set aside.
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In a skillet, heat olive oil. Sauté onion and garlic for 2–3 minutes until fragrant and soft.
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Add crushed tomatoes, oregano, chili flakes (if using), salt, and pepper. Simmer 10 minutes to reduce slightly.
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In a bowl, mix ricotta (or cream cheese) with cream and half the Parmesan. Season with salt and pepper.
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Combine the cooked pasta, tomato sauce, ricotta mixture, and half the basil in a large bowl or baking dish. Mix gently to coat.
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Spread in a greased baking dish. Top with mozzarella, remaining Parmesan, and a few extra spoonfuls of tomato sauce if you have some.
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Bake uncovered for 20–25 minutes, until bubbling and golden on top.
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Let rest 5 minutes, then top with the rest of the fresh basil before serving.
📝 Tips:
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Add cooked ground beef or sausage for a heartier version.
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Use plant-based cheese and cream for a vegetarian or vegan option.
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Great for meal prep — it reheats beautifully!
Would you like a visual step-by-step or a gluten-free version?