# Sheet-Pan Baked Pasta > A hands-off, roasted-flavor take on baked pasta that assembles on a sheet pan for easy cleanup and blistered tomato sweetness. Roasting the tomatoes and garlic first concentrates flavor, then a quick bake melds sauce, pasta and cheese into a bubbling, family-friendly weeknight supper. Canonical URL: https://www.topshelf.recipes/recipes/sheet-pan-baked-pasta ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 22, 2026 Last Updated: September 3, 2026 ## About This Recipe This sheet-pan baked pasta takes everything you love about a bubbling, cheesy bake and strips away the fuss: the sauce, pasta and cheese come together on one tray so you spend less time stirring and more time sitting down. Roasting cherry tomatoes and smashed garlic first concentrates sweetness and adds a smoky, caramelized note that jarred sauce alone can’t give; the blistered juices mingle with the marinara and the reserved pasta water to create a glossy, clingy sauce. Texturally it’s a win—very al dente pasta finishes softening in the oven while the edges crispen, and pockets of torn mozzarella melt into molten, stringy islands of indulgence. This version works because of two small moves that make a big difference: concentrate the tomatoes and garlic first, and undercook the pasta so it doesn’t turn to mush during the bake. The sheet pan yields more surface area than a casserole, so you get those caramelized bits and faster browning with less babysitting; it’s ideal for weeknight family meals, casual dinner parties, or anytime you want a comfort-food dinner that’s actually quick to assemble and easy to clean up. Keep a jar of good marinara and fresh basil on hand and this becomes a dependable, adaptable formula. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 30 minutes - Total Time: 45 minutes - Servings: 11 - Difficulty: Easy - Category: Baking ## Ingredients ### Roast tomatoes and garlic - 2 tbsp extra-virgin olive oil - 2 pints cherry tomatoes, halved - 4 cloves garlic cloves, smashed - 1/2 tsp red pepper flakes - 1 tsp kosher salt ### Cook pasta until very al dente - 12 oz dry penne or rigatoni pasta ### Combine pasta, sauce and roasted tomatoes - 24 oz marinara sauce (jarred or homemade) - 8 oz fresh mozzarella, torn or small cubes - 1/2 cup grated Parmesan - 1/2 cup fresh basil, torn ## Instructions ### 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. ### 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. 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. ### 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. 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. ## Nutrition Estimated nutrition per serving (about 1 cup): - Calories: 75 kcal - Protein: 1.6 g - Carbohydrates: 8.4 g - Fat: 4.1 g - Saturated Fat: 1.1 g - Trans Fat: 0 g - Fiber: 0.1 g - Sugar: 6.7 g - Added Sugars: 0 g - Cholesterol: 4 mg - Sodium: 258 mg - Potassium: 98 mg - Calcium: 48 mg - Iron: 0.3 mg - Vitamin D: 0 mcg ## Tips ### Roast for concentrated flavor Don’t rush the tomatoes—18–22 minutes at 425°F lets them collapse and intensifies sweetness, and the little charred edges add savory depth. ### Cook pasta extra al dente Undercook the pasta by 1–2 minutes so it finishes perfectly in the oven without becoming mushy; it should still have a slight bite when drained. ### Reserve pasta water Add the starchy cooking liquid a few tablespoons at a time to loosen the sauce and help it cling to the pasta for a silky finish. ### Use a rimmed sheet pan A rimmed pan contains juices and prevents spills, and its shallow depth promotes even browning across the pasta surface. ### Distribute cheese evenly Scatter torn mozzarella and a light, even dusting of Parmesan so you get pockets of gooey cheese and crisp browning at the edges. ### Broil for color carefully If you want extra browning, broil for just 1–2 minutes and watch closely—cheese can go from perfect to burnt in seconds. ## Variations and Substitutions ### Add Italian sausage or chicken Brown sliced Italian sausage or quick-seared diced chicken and fold it into the sauced pasta before baking for extra protein and savory richness. ### Make it vegan Use a plant-based mozzarella and sprinkle nutritional yeast with extra olive oil for a cheesy flavor; omit Parmesan or replace with a vegan alternative. ### Greens and roasted veg Toss in baby spinach, chopped kale, or roasted bell peppers with the sauce for color and nutrients—add hardy greens before baking and tender ones after to keep texture. ### Gluten-free or different pasta shapes Swap in a gluten-free penne (watch the cooking time) or use rigatoni or ziti for more sauce-catching ridges; adjust undercooking time based on package directions. ## Notes This recipe shines when you want bold, roasted flavor with minimal fuss—perfect for busy weeknights or casual dinner gatherings. Expect an easy cleanup and a bubbly, slightly charred finish that punches up simple pasta and sauce. ### Storage and Make-Ahead Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat covered in a 350°F oven for 12–15 minutes or microwave individual portions with a splash of water to restore creaminess. You can freeze portions for up to 2 months, but note that cheese texture may change; thaw overnight in the fridge before reheating. ### Serving Suggestions Serve straight from the sheet pan family-style, garnished with extra torn basil and a drizzle of good olive oil. Pair with a crisp green salad (arugula with lemon vinaigrette or a fennel–orange salad) and crusty garlic bread or focaccia to sop up the sauce. For drinks, a medium-bodied red like Sangiovese or a dry rosé complements the tomato brightness, while sparkling water with lemon keeps things refreshing. ## Frequently Asked Questions ### Can I use whole cherry tomatoes instead of halved? You can, but halving speeds cooking and exposes more surface to caramelize; whole tomatoes will take longer to blister and release their juices, so increase roast time by 5–8 minutes. ### What if my sauce is too thin or too thick? If too thin, simmer the marinara briefly before combining or add more roasted tomato solids; if too thick, loosen with a few tablespoons of reserved pasta water until it coats the pasta. ### Can I assemble this ahead of time? Yes—assemble up to a day ahead, cover, and refrigerate; add 5–8 minutes to the bake time if the pan is cold from the fridge and watch for extra bubbling before serving. ### Do I have to use fresh mozzarella? Fresh mozzarella gives the best creamy melt and milky pockets, but shredded low-moisture mozzarella will also work and produce a slightly more browned, stretchy top. ### Can I make this in a baking dish instead of a sheet pan? Absolutely—use a shallow casserole and follow the same steps; the bake time may be a few minutes longer and you’ll get less crisped surface area but the flavor will be the same. ## Related Recipes and Guides - [Cloud Bread Sandwiches](https://www.topshelf.recipes/recipes/cloud-bread-sandwiches) - [Honey Mustard Chicken Nuggets](https://www.topshelf.recipes/recipes/honey-mustard-chicken-nuggets-baked) - [Cheddar Jalapeño Corn Muffins](https://www.topshelf.recipes/recipes/cheddar-jalapeno-corn-muffins) - [Basque Burnt Cheesecake](https://www.topshelf.recipes/recipes/basque-burnt-cheesecake-salted-caramel) - [30-Minute Sticky Baked Honey Garlic Chicken Thighs with Crisp Edges](https://www.topshelf.recipes/recipes/30-minute-sticky-baked-honey-garlic-chicken-thighs-crisp-edges) - [Lemon Butter Salmon](https://www.topshelf.recipes/recipes/lemon-butter-salmon) - [Baking Soda and Tenderized Beef](https://www.topshelf.recipes/articles/baking-soda-and-meat) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor)