Pasta Bake Recipe Jamie Oliver: Cheesy Layers of Italian Comfort

This pasta bake delivers layers of Italian comfort with minimal effort and maximum flavor. The combination of al dente pasta, rich tomato sauce, and melted cheese creates a dish that feels indulgent yet familiar.

I’ve streamlined the process to ensure every bite is packed with taste, using simple ingredients that come together beautifully. The key is layering the components just right so each forkful offers a perfect balance of textures and flavors.

What emerges from the oven is a golden, bubbling casserole with tender pasta, creamy cheese, and a sauce that ties everything together. It’s the kind of meal that brings warmth to any table, any night of the week.

Serve it straight from the dish for a hearty, satisfying dinner everyone will love.

Ingredients for Pasta Bake Recipe Jamie Oliver

Simple, quality ingredients create those cheesy, saucy layers everyone loves in this dish.

The tomatoes are the backbone here. San Marzano canned tomatoes from Whole Foods or Eataly deliver the sweetest, most authentic flavor, but any good-quality crushed tomatoes will work. The pasta should be sturdy—penne or rigatoni hold up best to baking. For the ricotta, whole milk gives that luxurious texture, though part-skim works in a pinch.

No ricotta? Cottage cheese blended smooth is a decent substitute. Fresh mozzarella can replace shredded, but pat it dry first to avoid a watery bake. If you’re out of fresh basil, dried at one-third the amount works, though it lacks that bright finish. The red pepper flakes are optional, but a pinch really wakes up the sauce.

Assemble and refrigerate the unbaked dish for up to 24 hours if prepping ahead. Leftovers keep 4-5 days in the fridge or freeze for 3 months. Reheat covered to keep the cheese from drying out.

Step-by-Step Instructions for Pasta Bake

Here’s the method. Straightforward, tested, works every time.

Step 1: Cook the Penne to Al Dente

Bring a large pot of salted water to a rolling boil. Add the 12 oz penne pasta and cook according to package instructions for al dente, typically 8-10 minutes. Stir occasionally to prevent sticking.

Drain the pasta and immediately transfer it to a large bowl. Toss with 1 tablespoon of the olive oil to prevent clumping while you prepare the sauce. The pasta should have a slight bite to it, as it will continue cooking in the oven later.

Step 2: Prepare the Tomato Sauce Base

In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the 3 cloves garlic cloves and sauté for 30 seconds until fragrant but not browned.

Stir in the 28 oz canned crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, and 0.5 tsp black pepper. Add the 0.25 tsp red pepper flakes if using. Simmer for 10 minutes until slightly thickened.

Step 3: Combine Pasta, Sauce, and Cheeses

Pour the tomato sauce over the cooked penne pasta and toss to coat evenly. Let the mixture cool slightly for 5 minutes—this prevents the ricotta from curdling when added.

Stir in the 1 cup ricotta cheese until fully incorporated. The sauce should be creamy and cling to the pasta. Taste and adjust seasoning if needed, though the flavors will intensify during baking.

Step 4: Layer and Bake to Perfection

Transfer half of the pasta mixture to a greased 9×13-inch baking dish. Sprinkle with 1 cup of the shredded mozzarella cheese and 0.25 cup of the parmesan cheese. Add the remaining pasta mixture, then top with the remaining 1 cup shredded mozzarella cheese and 0.25 cup parmesan cheese.

Bake in a preheated 375°F oven for 20-25 minutes until the top is golden brown and the cheese is bubbly and slightly crisp at the edges. This ensures the layers meld together while maintaining distinct textures.

Step 5: Rest and Garnish Before Serving

Remove the dish from the oven and let it rest for 5-10 minutes. This allows the layers to set and makes serving easier. The top should be deeply golden with melted cheese pulling slightly away from the edges.

Garnish with the 0.25 cup fresh basil leaves just before serving. The residual heat will gently wilt the basil, releasing its aroma. Serve warm, ensuring each portion has a generous helping of the cheesy top layer.

Essential Equipment for This Recipe

Baking Dish Essentials

You’ll need a 9×13-inch baking dish for this recipe—this size perfectly accommodates the 12 oz pasta and allows even heat distribution. I prefer stoneware from Le Creuset or Emile Henry as it retains heat beautifully and gives that golden crust. 🔥

Mixing Bowls

A large mixing bowl (at least 4-quart capacity) is crucial for tossing the pasta with sauce without spills. I use a stainless steel bowl from Cuisinox—it’s lightweight yet durable and won’t absorb odors.

Skillet for Sauce

For the tomato sauce, a 12-inch skillet with tall sides works best. My go-to is a Lodge cast iron skillet—it heats evenly and develops a rich fond that enhances the sauce flavor. Avoid nonstick for this step to build maximum flavor.

Cheese Grater

Freshly grate your Parmesan cheese using a Microplane for the finest texture that melts beautifully. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. A box grater works too, but the Microplane gives superior results.

Pasta Tools

Use a large pot (at least 6 quarts) for cooking pasta to prevent sticking. I love my All-Clad stainless steel pot with a fitted lid. Don’t forget a pasta server or large slotted spoon for easy transfer to the mixing bowl.

Thermometer

While not strictly necessary, an instant-read thermometer ensures your oven is at the correct 375°F. I check mine with a ThermoWorks Classic—it gives me confidence that my bake will turn out perfectly every time. ✨

Frequently Asked Questions