A comforting one-pot dish blending tender pasta with melted mozzarella, cheddar, and Parmesan in rich tomato sauce.
# Components:
→ Pasta
01 - 12 ounces short pasta such as penne, fusilli, or rigatoni
→ Sauce
02 - 1 tablespoon olive oil
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 can (28 ounces) crushed tomatoes
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried basil
08 - ½ teaspoon red pepper flakes, optional
09 - 1 teaspoon salt
10 - ½ teaspoon freshly ground black pepper
11 - 2 cups vegetable broth or water
→ Cheeses
12 - 1½ cups shredded mozzarella cheese
13 - ½ cup grated Parmesan cheese
14 - 1 cup shredded cheddar cheese
→ Garnish
15 - 2 tablespoons chopped fresh parsley or basil
# Directions:
01 - Set oven to 400°F.
02 - In a large oven-safe pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add crushed tomatoes, oregano, basil, red pepper flakes if using, salt, and black pepper. Stir to combine thoroughly.
05 - Add uncooked pasta and vegetable broth. Stir well to ensure pasta is fully submerged.
06 - Bring mixture to a simmer, cover, and cook for 10 to 12 minutes, stirring occasionally, until pasta reaches al dente consistency.
07 - Remove from heat and stir in half of the mozzarella and cheddar cheeses.
08 - Sprinkle remaining mozzarella, cheddar, and all Parmesan cheese evenly over the surface.
09 - Transfer pot to preheated oven and bake uncovered for 10 to 12 minutes until cheese is golden and bubbling.
10 - Allow to rest for 5 minutes, then garnish with chopped fresh parsley or basil before serving.
