Roasted Tomato Pasta Bake

Total Time
Prep 5 mins
Cook 30 mins

This is an easy weeknight casserole that you can have ready in 35 minutes. Serve with a green salad and garlic bread.

Ingredients Nutrition


  1. Preheat the oven to 425 degrees F.
  2. Drain the tomatoes in a sieve, reserving the juice.
  3. Set the juice aside.
  4. In a 13" x 9" glass baking dish, combine the drained tomatoes, onion, Italian seasoning and pepper.
  5. Roast for 15 minutes or until fragrant.
  6. Meanwhile, in a saucepan, whisk the milk with the flour.
  7. Cook over medium-high heat, stirring constantly, just until the mixture comes to a boil and begins to thicken.
  8. Stir the reserved tomato juice, the milk mixture and the pasta into the baking dish.
  9. Cover with foil and bake 15 minutes longer or until the pasta is tender but firm and the sauce is thickened.
  10. Sprinkle with the cheese and broil for 2 minutes or until golden and bubbling.
  11. Serve sprinkled with Parmesan cheese.


Most Helpful

I've made baked pasta before but never where I've roasted the tomatoes first. It really enhances the flavor. This is a super easy way to get some creamy comfort food on the table fast. I made it exactly as the recipe states and it was tasty but a little tame for us. I'll be adding more spice, some garlic, and maybe some red pepper flakes to spice it up a little. Thanks for posting.

Carm50 November 05, 2008

Wow!! Really quick and so effortless. This really a superb recipe, started cooking at 5.45 by 6.30 I was eating, so it great for a weeknight! The sauce was so thick and pack with flavours it was fantastic. This is a deferent keeper!!

Young cook ellie July 26, 2007

This recipe was as easy to make as it looks! Very tasty & will be passing this one onto friends!

amy.weslowski July 02, 2007

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