Creamy Tomato Pasta Bake Recipe

Why not jazz up your regular pasta dish by making it into a pasta bake? The key to a great pasta bake is its creaminess and cheesiness. If you’re up for it, sprinkle on some mozzarella along with the parmesan before baking for a gorgeous melted cheese moment!

Prep Time: 15 mins | Cook Time: 45 mins | Serves: 4


  • 250g rigatoni
  • Pinch of salt for pasta water
  • 2 tbsp butter or oil
  • 1 garlic clove, minced (or 1 tsp garlic
  • powder)
  • 1 pouch Tomato Passata
  • Pinch of sugar
  • Salt and pepper to season
  • Fresh basil leaves
  • 2 tbsp flour
  • 1/2 cup grated parmesan
  • 250ml thickened cream



  1. Preheat the oven to 180 degrees.
  2. Add water in a pot with salt. Once boiling, add pasta and cook as per instructions on pasta packet, less 2 minutes. Drain.
  3. Melt butter/heat oil in a large pot or saucepan. Add garlic, stir for 15 seconds then add the pasta sauce. Season with a pinch of sugar and salt, stir, then bring to a simmer.
  4. Add in the fresh basil.
  5. Gradually add the cream and stir as you go. Add flour 1 tbsp at a time, stirring after each one. Ensure there are no clumps.
  6. Add the parmesan and season with salt and pepper as needed. Simmer on low for3-4 minutes.
  7. Add the cooked pasta into the sauce and stir to evenly coat the pasta.
  8. Place the coated pasta into a casserole dish and spread evenly. Top with extra parmesan and bake for 25 minutes or until the top is golden and bubbly.


Creamy Tomato Pasta Bake on a table set for four


Shop for the Australian Organic Food Co. Tomato Passata online at