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Easy Vegetarian Pasta Bake with Tomatoes and Cream Sauce


"This is my family's favorite vegetarian pasta bake with lots of tomatoes, cheese, and cream that we make regularly in my house. Kids, hubby, everyone loves it."
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57 m servings 695 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

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  1. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  2. Preheat oven to 400 degrees F (200 degrees C). Grease a large baking dish.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat and cook garlic until fragrant, about 1 minute.
  4. Combine chopped tomatoes, 3/4 cup mozzarella cheese, heavy cream, tomato paste, sour cream, remaining 3 tablespoons olive oil, and cooked garlic in a large bowl and season with Italian herbs, salt, and pepper. Mix in penne pasta and spread into the prepared baking dish. Cover with sliced tomatoes and sprinkle with remaining 1 cup mozzarella cheese, and Parmesan cheese.
  5. Bake in the preheated oven until cheese is melted, about 30 minutes.


  • Cook's Notes:
  • You can also use a handful of fresh herbs like basil and oregano instead of the Italian seasoning.
  • If you want to save on calories you can substitute part of the cream with milk, but with cream it is to die for!

Nutrition Facts

Per Serving: 695 calories; 37.3 g fat; 69.5 g carbohydrates; 24.9 g protein; 90 mg cholesterol; 638 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I liked the emphasis on fresh tomatoes over a sauce, which added a juiciness and bright flavor to totally great, comforting, cheesy to keep and repeat!