Cheese Tomato Pasta Bake

Make this vegetarian entree gluten free by using gluten free pasta.


Cheese Tomato Pasta Bake
Preparation time
Cooking time


For 4 Serving(s)


  • 2 large garlic cloves, thinly sliced
  • 1/4 cup(s) olive oil
  • 2 lbs. very ripe Roma tomatoes, washed, cored and quartered
  • OR 1 - 796ml/28oz. can diced tomatoes, partially drained
  • Salt
  • 8 fresh basil leaves, washed
  • 3 cup(s) grated old cheddar
  • 1 1/2 cups(s) grated mozzarella cheese
  • 1/2 cup(s) grated parmesan cheese
  • 1/3 of 640ml/32oz. pkg. rotini or other spiral pasta

Cheese Tomato Pasta Bake Directions

In a large pot, cook garlic in the olive oil over medium heat, just until it gets warmed, about 5 minutes.(move the pieces around in the oil).

Add the tomatoes to the pan and salt to taste. (IF using Roma tomatoes, bring to a simmer and remove the skins as they float to the top). Cook tomatoes, stirring often, until the sauce is thick, 15 to 20 minutes, depending on the tomatoes. Partially puree the mixture with hand-held blender so the tomatoes are chunky but saucey. Stir in basil leaves.

Cook spiral pasta. 

Grate the cheddar and mozzarella, and mix with the parmesan cheese.

Spray a 9 or 10-inch baking dish with Pam or other cooking spray. Combine marina sauce, cooked pasta and cheese in the dish and cook in 350°F oven for 25 minutes or until cheese is melted and mixture is heated.  

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