Baked Pasta with Sriracha Cream Sauce


2 tablespoons olive oil
1/2 cup chopped white onion
1/4 teaspoon salt
1/8 teaspoon black pepper
2 garlic cloves, minced
1 (15 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1/4 cup Sriracha sauce (more or less to taste)
1 teaspoon dried oregano
2/3 cup half-and-half
10 ounces small pasta like penne or corkscrews
1 teaspoon salt
1/3 cup grated Parmesan cheese
2/3 cup shredded mozzarella cheese
Nonstick cooking spray


  1. Add the olive oil to a deep skillet over medium heat. When hot, add the onion, salt and black pepper. Cook for 4-5 minutes, or until the onion is translucent.
  2. Add the garlic and cook for a minute or so, taking care not to burn it.
  3. Add the diced tomatoes, tomato sauce, Sriracha and oregano to the skillet. Simmer the mixture, stirring occasionally, for about 15 minutes.
  4. Turn off the heat and add the half-and-half. Mix well.
  5. About halfway through simmering the sauce, preheat your oven to 375 degrees F. Lightly spray 5 (6 ounce) baking ramekins with the nonstick cooking spray and set aside.
  6. Add enough water to a pot to cover the pasta, along with 1 teaspoon of salt. Bring the water to a boil and add the pasta. Cook according to the package directions. Drain the pasta and put it back into the pot.
  7. Add all but about 2/3 cup of the sauce to the pasta, along with the Parmesan cheese, and mix well.
  8. Spoon the mixture into each of the baking ramekins, just to the top. Evenly divide the remaining sauce between each and pour it over the top of the pasta.
  9. Evenly divide the mozzarella cheese and sprinkle it on top of the pasta.
  10. Place the ramekins on a baking sheet and bake for 15-20 minutes, or until the cheese is golden and bubbly.
  11. Remove from the oven and allow to cool for several minutes before serving. The pasta may still be hot, so use caution when eating.

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