Sheet-Pan Baked Pasta

How to Make Sheet-Pan Baked Pasta

1. 1

   Step 1: Roast tomatoes and garlic

   Preheat the oven to 425°F (220°C). On a large rimmed sheet pan, toss the halved cherry tomatoes and smashed garlic with olive oil, red pepper flakes and 1 teaspoon kosher salt in an even layer. Roast 18–22 minutes, stirring once, until tomatoes are blistered and slightly collapsed.

   For this step

   • 2 tbspextra-virgin olive oil
   • 2 pintscherry tomatoes, halved
   • 4 clovesgarlic cloves, smashed
   • 1/2 tspred pepper flakes
   • 1 tspkosher salt
   
2. 2

   Step 2: Cook pasta until very al dente

   While the tomatoes roast, bring a large pot of salted water to a rolling boil and cook the dry pasta for 1–2 minutes less than package directions so it’s very al dente. Reserve about 1 cup (240 ml) of the pasta cooking water, then drain the pasta and return it to the pot.
   
3. 3

   Step 3: Combine pasta, sauce and roasted tomatoes

   Spoon the roasted tomatoes and their juices onto the cooked pasta, then add the marinara sauce and most of the basil. Toss gently to combine, adding reserved pasta water a few tablespoons at a time if the mixture seems dry. Spread the sauced pasta back onto the same sheet pan in an even layer and scatter torn mozzarella and grated Parmesan over the top.

   For this step

   • 24 ozmarinara sauce (jarred or homemade)
   • 8 ozfresh mozzarella, torn or small cubes
   • 1/2 cupgrated Parmesan
   • 1/2 cupfresh basil, torn
   
4. 4

   Step 4: Bake until bubbly and browned

   Bake at 425°F (220°C) for 8–10 minutes, until cheese is melted and edges begin to brown. If you want a more golden top, place under the broiler for 1–2 minutes—watch closely to prevent burning.
   
5. 5

   Step 5: Rest and finish with basil

   Remove from the oven and let the pan rest 3–5 minutes to set. Scatter remaining fresh basil over the pasta, drizzle with a little extra-virgin olive oil if desired, season to taste, then serve directly from the sheet pan.

1. Preheat the oven to 425°F (220°C). On a large rimmed sheet pan, toss the halved cherry tomatoes and smashed garlic with olive oil, red pepper flakes and 1 teaspoon kosher salt in an even layer. Roast 18–22 minutes, stirring once, until tomatoes are blistered and slightly collapsed.
2. While the tomatoes roast, bring a large pot of salted water to a rolling boil and cook the dry pasta for 1–2 minutes less than package directions so it’s very al dente. Reserve about 1 cup (240 ml) of the pasta cooking water, then drain the pasta and return it to the pot.
3. Spoon the roasted tomatoes and their juices onto the cooked pasta, then add the marinara sauce and most of the basil. Toss gently to combine, adding reserved pasta water a few tablespoons at a time if the mixture seems dry. Spread the sauced pasta back onto the same sheet pan in an even layer and scatter torn mozzarella and grated Parmesan over the top.
4. Bake at 425°F (220°C) for 8–10 minutes, until cheese is melted and edges begin to brown. If you want a more golden top, place under the broiler for 1–2 minutes—watch closely to prevent burning.
5. Remove from the oven and let the pan rest 3–5 minutes to set. Scatter remaining fresh basil over the pasta, drizzle with a little extra-virgin olive oil if desired, season to taste, then serve directly from the sheet pan.