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Oven-Roasted Potato and Cherry Tomato Pasta Bake

Golden roasted potatoes, blistered cherry tomatoes and browned mushrooms bake right in the dish with pasta that soaks up a garlicky basil broth, finished with creamy ricotta dollops and a crisp Parmesan top.

Oven-Roasted Potato and Cherry Tomato Pasta Bake

Ingredients

  • 3 small500 gRed potatoescut into 3/4-inch cubes
  • 4 cups600 gCherry tomatoeshalved
  • 4¼ cups sliced300 gWhite mushroomsquartered
  • 2 tbsp30 gOlive oil
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 4 cloves12 gGarlicminced
  • 2 tbsp30 gTomato paste
  • 3¼ cups700 gVegetable brothhot
  • 2 tsp2 gDried oregano
  • 9 oz250 gPasta, dryshort shape such as penne or fusilli
  • ¾ cup leaves20 gFresh basiltorn, divided
  • ⅔ cup150 gPart-skim ricotta
  • ⅓ cup grated30 gGrated Parmesan

Steps

  1. Preheat the oven to 425°F (220°C) and set out a 9x13-inch baking dish.
  2. In the baking dish, toss the potato, cherry tomatoes and mushrooms with the olive oil, salt and black pepper, then spread them out.
  3. Roast the vegetables 25 minutes, stirring once, until the potatoes are browned at the edges and the tomatoes have burst.
  4. While the vegetables roast, whisk the garlic, tomato paste and oregano into the hot vegetable broth until smooth.
  5. Take out the dish, lower the oven to 400°F (200°C), and stir the dry pasta and half of the basil into the vegetables, pressing the pasta down.
  6. Pour the broth mixture over the pasta so it is mostly submerged, cover tightly with foil, and bake 25 minutes.
  7. Uncover, stir well so the pasta is coated in the thickened tomato sauce, then add the ricotta in spoonfuls over the top and sprinkle with the Parmesan.
  8. Bake uncovered 10 minutes more until the pasta is tender, the sauce is bubbling and the top is golden.
  9. Rest 5 minutes, then scatter the remaining half of the basil over the top and serve.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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