Baked Pasta Recipe

One-Pan Pasta Bake

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Clock Icon for Prep Time 10 min prep
Person Icon for Serving Size 8 servings

This One-Pan Pasta Bake is proof that you don’t need much to make a filling and nutritious meal on the fly. And if you’re looking for ways to use up that bag of frozen...


    1 pound whole wheat penne pasta, uncooked 

    1 (28 ounces) can chopped tomatoes or crushed tomatoes 

    ¼ cup parsley, finely chopped or 1½ teaspoons dried parsley 

    ½ cup onion, thinly sliced 

    3 cloves garlic, minced 

    3 tablespoons olive oil 

    Salt and pepper, to taste

    3½ cups water 

Nutrition Facts


294 cals


6 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g


51 g


6 g


4 g


9 g


641 mg


  1. Preheat oven to 375F.
  2. In a large cast-iron skillet or a 9x13 pan, add pasta, tomatoes, parsley, onion, and garlic. Add olive oil, salt, and pepper and mix together thoroughly. Add water and mix again, making sure that the top is smooth and pasta is submerged. Cover the pan loosely with tin foil and bake in oven for 20 minutes.
  3. After 20 minutes, stir the pasta carefully and remove the tin foil. Continue to cook for another 15 to 20 minutes, or until the pasta is cooked al dente. Serve hot.

Chef Tips

Feel free to add vegetables, additional herbs, or a couple tablespoons of parmesan cheese on top. Additionally, you can substitute broth instead of water.  

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.

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