Happy Thanksgiving week! It felt like the perfect time to share this easy weeknight recipe that is a family favorite and great when you’re hosting multiple people. We make this about once a week in some random variety, the best part about this recipe is that you can alter it for whatever you’re craving. Throw everything into one baking dish and all the flavors cook together for the perfectly seasoned pasta bake!
Pasta, fresh veggies and italian seasoning are mixed with water so the pasta cooks entirely in the oven by soaking up all the liquid right from the dish. The one thing about this recipe is that you’ll want to alter the water depending on the type of dish you’re using. I’ve found that I don’t like my pasta to have a ton of leftover liquid so the first few times you make this you may notice small things you’d tweak the next time. Doesn’t mean it’s not still delicious every time!
I used my gorgeous ruffled pie dish from Olive Lane for this recipe. A reminder that this pretty piece doesn’t just have to be saved for your pies! We just added a few more pieces to this collection including ruffled dinner plates and some holiday items like this Balsam and Berry Ruffle Round Platter, Balsam and Berry Ruffle Serving Bowl, the Ruffle Tray and this Christmas in the Village butter dish.
Weeknight One Pan Pasta Bake Recipe
- 1 lb pasta of your choice
- 1 cup cherry tomatoes, halved
- 1 cup green olives, halved
- 1/2 cup sliced peppers
- 2 cups shredded mozarella cheese
- 1/2 cup mozzarella balls
- 5 slices of pepperoni or salami
- 3 tbsp extra virgin olive oil
- 1 tbsp italian seasoning
- 1 tsp salt
- 1/4 tsp pepper
- 2-2.5 cups water
- parmesan cheese (I like lots of it!)
- chopped fresh basil
Preheat your oven to 375. In a baking dish combine dry pasta, cherry tomatoes, green olives, olive oil and seasoning. Mix together until evenly coated. Add 2 cups of water until pasta is covered but with about 1/2 inch out of water. *If you feel like you need more water, add another half cup. This depends on your baking dish sometimes! Stick little mozzarella balls into the pasta throughout dish. Top with shredded cheese, sliced peppers and pepperoni. Add more italian seasoning if you prefer. Rub a little olive oil on aluminum foil, place on dish with oil side down and bake for 30 mins.
Remove aluminum foil and cook for another 10 minutes until cheese in bubbling and brown. You can even put it under the broiler for a few minutes! Top with fresh basil and serve with parmesan cheese on top! Enjoy!!
*one thing I want to note, I’ve also made this in a casserole dish with long spaghetti – also delicious! You can really play around with what you have on hand. You can also add tomato sauce if you want it to be more saucy. This recipe is a little lighter given that it is just an olive oil base so feel free to jazz it up as you see fit. I also like my pasta extra seasoned so sometimes I’ll add garlic powder, red pepper flakes or more seasoning. This is a great BASELINE for your recipe. What I love about cooking vs. baking is that measurements don’t need to be exact. Taste it as you go! So many of the recipes I make at home come from random cravings and products we have on hand. Taste as you go, season as you go and you’ll create something yummy like this!
I am in Kansas with my family for the week. Soaking up fresh air and relaxing. Hope you all have a wonderful holiday week ahead! xoxo