There’s something about the smell of melted cheese mixed with tender pasta and rich tomato sauce wafting through the house that takes me straight back to my grandma’s kitchen. This baked penne recipe has been a staple at our family table for years — a perfect blend of gooey goodness and comforting warmth. Honestly, it’s like lasagna’s easier, cooler cousin: just as cozy and packed with flavor but without the fuss of layered sheets. I always make a big batch because my kids pick at it like it’s candy, and somehow, it disappears in minutes. If you’ve never tried baked penne, get ready for a dish that’s creamy, cheesy, and full of heart — basically the kind of meal that hugs you from the inside.
What is baked penne?
Think of baked penne as your pasta’s glow-up moment. It’s essentially penne pasta tossed in a rich tomato sauce, loaded with cheese, and then baked until the top is bubbly and golden. The name’s pretty straightforward: penne refers to the tube-shaped pasta, and “baked” means it gets a delicious makeover in the oven.
It’s kind of like pasta casserole but with an Italian twist. What makes baked penne special is the textural play — the pasta stays tender but firm enough to hold up under the creamy sauce and cheese combo. It’s approachable for home cooks: you boil, mix, layer, and bake. No tricky techniques, just pure satisfaction. And the fun part? You can throw in whatever extras you like — sausage, mushrooms, spinach — whatever your heart (and fridge) desires.
Why you’ll love this recipe?
What I love most about baked penne is how it brings people together — all while being ridiculously easy to whip up. The flavor hits all the right notes: tangy tomato sauce, melty mozzarella, a hint of garlic, and just enough bite from the pasta. It’s the kind of dish that’s both familiar and special, cozy enough for a weeknight but impressive enough for friends.
Here’s the real kicker: It’s a total lifesaver on busy nights. I usually make double, so I have leftovers for days (leftovers that actually get eaten — no more sad lonely pasta in the fridge!). Plus, it’s budget-friendly. You don’t need exotic ingredients — just staples from your pantry and fridge. It’s one of those meals that stretches a dollar but feels like a treat.
Another thing I can’t stop talking about is versatility. You can keep it classic with marinara and mozzarella, add spicy sausage for a kick, or even sneak in some vegetables for a veggie boost that the kids won’t complain about. If you’re a fan of baked ziti or lasagna, baked penne is like their laid-back cousin who’s just as tasty but less fussy. Trust me, this recipe quickly became my family’s go-to comfort food, and I think you’ll feel the same.
How do you bake a Penne?
Quick Overview
Let me break it down for you: boil your pasta until it’s just shy of al dente, mix it up with a hearty tomato sauce and a generous handful of cheese, spoon it all into a baking dish, then sprinkle a mountain of mozzarella (and maybe some parmesan) on top. Bake until the cheese is golden and bubbling, then let it rest just enough so every bite sets perfectly. It’s the kind of no-stress comfort food I love making when time is tight but I want to impress.
Ingredients
For Pasta & Sauce:
- 1 pound penne pasta – I always pick a good quality brand that holds sauce well without getting mushy
- 4 cups of marinara sauce – homemade or store-bought, depending on your time
- 2 cloves garlic, minced – fresh is always best but jarred works in a pinch
- 1 small onion, finely chopped – adds that subtle sweetness
- 1 tablespoon olive oil – for sautéing
For the Cheese Mix:
- 2 cups shredded mozzarella – stretchy, melty magic
- 1 cup ricotta cheese – makes it creamy and rich
- ½ cup grated parmesan – sharp and savory, to sprinkle on top
- 1 large egg – helps bind everything together
- Fresh basil or parsley, chopped – for freshness and color
Optional Add-ins:
- 1 cup cooked Italian sausage or ground beef – for a meaty punch
- 1 cup sautéed mushrooms or spinach – sneaky way to boost veggies
- Crushed red pepper flakes – if you like a little heat
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by preheating your oven to 375°F (190°C). Grab a 9×13 inch baking dish and give it a quick spray with cooking spray or a light rub of olive oil. This makes sure nothing sticks and the edges get that lovely crispy bit we all love. I usually line the bottom with parchment paper when I’m not feeling too lazy — makes cleanup a dream.
Step 2: Mix Dry Ingredients
While your water’s coming to a boil, no dry ingredients here except your pasta. But once it’s cooked, make sure to drain it thoroughly. The trick is to undercook the penne slightly because it’ll soak up sauce and keep cooking in the oven. You want it al dente, so it doesn’t turn to mush.
Step 3: Mix Wet Ingredients
In a large skillet, heat olive oil over medium heat. Sauté the onion until translucent, then add garlic, cooking until fragrant — your whole kitchen will smell amazing. Toss in any optional veggies or sausage at this stage to cook through. Pour in the marinara sauce and stir to combine all those flavors. Let it simmer gently while you prep the cheese mix.
Step 4: Combine
In a separate bowl, stir the ricotta with the beaten egg, half the mozzarella, parmesan, and fresh herbs. This combo brings the creamy, cheesy balance to the baked penne. Now toss the drained pasta with the sauce, making sure every piece is coated. Finally, fold in the ricotta mixture gently — you want pockets of creaminess without turning this into a gloppy mess.
Step 5: Prepare Filling
At this point, if you’re adding any cooked meat or veggies, make sure they’re nicely mixed in with the sauce and pasta. The filling should be hearty but not soupy — if it feels too wet, just sprinkle in a tablespoon or two of grated parmesan to soak it up.
Step 6: Layer & Swirl
Spoon half of your pasta mixture into the baking dish, then dollop a few spoonfuls of ricotta or extra mozzarella on top, gently swirling it with a knife to create those gorgeous marbled pockets of cheese. Add the rest of the pasta on top and finish with the remaining mozzarella and a sprinkle of parmesan for that crisp, golden topping. It’s tempting to just stir everything, but trust me on this swirl — it makes each bite an almost magical experience.
Step 7: Bake
Pop it into your preheated oven for about 25 to 30 minutes. The cheese should be bubbly and golden, and you’ll notice a slight crisp on the edges. If your oven runs hot, check around 20 minutes to avoid burning the top. You can cover it loosely with foil in the last 10 minutes if it browns too quickly.
Step 8: Cool & Glaze
Once out of the oven, let it cool for 10 to 15 minutes — this step is key. It helps the sauce thicken and prevents the baked penne from being a messy splat on your plate. I like to sprinkle a bit of freshly chopped basil or some extra parmesan on top right before serving for a fresh pop of flavor and color.
Step 9: Slice & Serve
Use a sharp knife or a spatula to cut perfect squares or scoop out hearty portions. Serve warm, preferably with a side of garlic bread or a light salad to balance the richness. This dish is fantastic fresh but absolutely shines as leftovers, reheated with just a little sprinkle of water to keep it moist.
What to Serve It With
For Breakfast: If you’re feeling wild, leftover baked penne with a fried egg on top and a rich cup of black coffee makes a strangely satisfying, carb-loaded morning fix. The melty cheese and tangy sauce give you a flavor jolt to start the day.
For Brunch: Serve alongside a light arugula salad with a lemon vinaigrette and some sparkling water or mimosas. The brightness of the salad cuts through the richness beautifully, making you look like a brunch boss.
As Dessert: While this isn’t a sweet dish, if you’re serving for dinner, add a simple fruit salad or fresh berries tossed with a touch of honey to refresh the palate after this rich baked penne.
For Cozy Snacks: Leftover baked penne scooped into small ramekins and warmed with a sprinkle of extra cheese is pure comfort food. Pair it with a cold beer or a glass of red wine when unwinding after a long day.
My family has this tradition where every Sunday evening is baked pasta night. It’s a little ritual of comfort, and sharing it with people I love always makes this humble dish taste even better.
Top Tips for Perfecting Your Baked Penne
Pasta Prep: I can’t stress this enough: don’t overcook. Slightly underdone penne holds up better once baked. A good tip is to pull it from boiling when you see just a hint of firmness in the center — it’ll soften perfectly in the oven.
Mixing Advice: Be gentle when folding in the ricotta cheese mixture. Overmixing can lead to a dense, pasty texture rather than those delightful creamy pockets you’re aiming for.
Swirl Customization: Play around with how you dollop and swirl the cheese on top. Less is more if you want a subtle marble effect; more cheese means richer bites but hides the sauce underneath.
Ingredient Swaps: I’ve tested this with dairy-free cheese blends — while the texture shifts a bit, it’s still tasty. Also, swapping the tomato for a creamy Alfredo sauce is a nice twist if you want a white baked penne.
Baking Tips: Oven temperatures can vary wildly. If your top browns too quickly, cover with foil and finish baking uncovered at the end. Always let the pasta sit after baking; it firms the dish up, making it easier to serve.
Glaze Variations: Sometimes I drizzle a bit of pesto or balsamic reduction over the baked penne just before serving. It adds a vibrant flavor and beautiful color contrast that wows guests.
One mistake I learned the hard way was skipping the cooling step — hot baked penne straight from the oven tends to be a messy, cheesy volcano. Waiting 10 minutes not only helps everything set but gives you time to pour a glass of wine and savor the aroma!
Storing and Reheating Tips
Room Temperature: You can leave baked penne out for about two hours if you’re serving it buffet-style. Cover it loosely with foil or a clean towel to keep bugs and drafts away.
Refrigerator Storage: Store leftovers in an airtight container for up to 4 days. The flavors meld wonderfully overnight, so leftovers sometimes taste even better!
Freezer Instructions: I only freeze baked penne when I make huge batches. Portion into freezer-safe containers, wrap with plastic wrap then foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Glaze Timing Advice: If you’re storing baked penne for leftovers, leave off the fresh herbs or additional cheese topping. Add those fresh after reheating so they don’t get soggy or dull.
Frequently Asked Questions
Final Thoughts
Baked penne has become one of those dishes that feels like an old friend — comforting, reliable, and endlessly adaptable. I love how it fills the house with the warm scent of tomato and cheese, inviting everyone to gather around the table. Whether you’re making it on a rushed weeknight or for a special family dinner, it never disappoints. Plus, it’s a recipe that’s easy to make your own, whether you like to keep it simple or get creative with additions.
If you give this baked penne a try, I’d love to hear how you customize it or what memories it brings back for you. Leave a comment, rate it, and share your tweaks — that’s what makes cooking so fun. Happy baking and here’s to many cozy, cheesy meals to come!
No-Boil Baked Penne
Ingredients
Main Ingredients
- 1 tbsp extra virgin olive oil
- 4 cups penne (uncooked)
- 3 cups pasta sauce
- 3 cups water
- 1 cup heavy cream
- 1 tsp Italian seasoning
- 0.5 tsp garlic powder
- 0.5 tsp dried minced onion
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1.5 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 cup ricotta cheese
- chopped fresh basil for garnish, optional
Instructions
Preparation Steps
- Preheat the oven to 400°F. Grease a 9x13-inch casserole dish with extra virgin olive oil.
- Add the uncooked penne, pasta sauce, water, heavy cream, Italian seasoning, garlic powder, dried minced onion, salt, and pepper to a large bowl. Stir together to combine.
- Add the mixture to the 9x13-inch baking dish. Tightly cover the pan with aluminum foil and bake for 45 minutes. If the pasta is still too firm, add another 5 to 10 minutes.
- Remove the aluminum foil and stir in the ricotta cheese. Sprinkle the mozzarella and Parmesan cheese evenly on top.
- Bake, uncovered, for 10 to 15 minutes, until the cheese is melted.
- Let sit for 5 minutes before serving. Garnish with fresh basil and serve hot.
