Baked Penne

If you can boil water, then you can make this easy Baked Penne! The simple vegetarian casserole has layers of pasta, sauce and three different cheeses for a satisfying make-ahead dinner that the whole family will love.

The Best Baked Penne Recipe

Baked Penne Pasta with ricotta, mozzarella and Parmesan cheeses tastes like baked ziti or lasagna -- with minimal prep work. It is a simple and hearty Italian vegetarian casserole that's made by layering penne pasta (a cylinder-shaped pasta with ends cut at an angle) with marinara sauce and a smooth, creamy ricotta cheese mixture. Add some mozzarella and Parmesan for even more gooey, cheesy goodness and you've got a quick dinner that your kids will devour!

How to make Baked Penne Pasta with Mozzarella:

There's nothing difficult about this affordable, family-friendly meal. If you can boil the pasta, then you can assemble this easy dish. Let's get started...

Ingredients for Penne Pasta with Cheese and Tomato Sauce:

• Penne pasta
• Marinara sauce
• Ricotta cheese
• Eggs
• Parmesan cheese
• Basil
• Salt, garlic powder and black pepper
• Shredded mozzarella cheese

Step 1: Boil the Pasta and Combine with Marinara Sauce

First, boil the pasta until almost al dente, then drain and combine with a jar of marinara sauce.

Step 2: Stir together Ricotta Mixture

In a separate bowl, stir together the ricotta, eggs, Parmesan cheese, basil, salt, garlic powder and pepper.

Step 3: Layer Casserole in Dish

Assemble the casserole by spreading half of the pasta mixture in the bottom of a large dish.

Spread the ricotta evenly over the pasta.

Finish with another layer of the remaining penne, and a sprinkling of mozzarella on top.

Step 4: Bake Casserole

Bake the casserole (uncovered) in a 350 degree F oven for about 30 minutes, or until hot and bubbly. Garnish with fresh parsley just before serving, if you like.

What to serve with Baked Penne Pasta with Ricotta:

This Italian-inspired casserole goes well with any of these easy sides:

• Green salad dressed in Italian Balsamic Vinaigrette
• Cucumber Salad
• 2-Ingredient Italian Sugar Snap Peas
• Garlic Roasted Broccoli
• Green Bean Salad
• Marinated Vegetable Salad
• Sauteed Spinach with Garlic
• Garlic bread or breadsticks
• A loaf of No-Knead Bread

Preparation and Storage Tips:

• Prep Ahead: You can make the baked penne recipe up to one day ahead of time! Assemble the casserole as instructed, cover and refrigerate until ready to bake. Before baking, allow the dish to sit on the counter and come to room temperature (for about 30 minutes to 1 hour).
• How to Freeze Baked Penne: Baked penne can be frozen either before or after baking. The quality is best if you assemble the casserole in advance and freeze before baking. Wrapped tightly, the baked penne will last in the freezer for up to 3 months. Just make sure that you allow the dish to cool completely before wrapping and freezing.
• Leftover baked penne will keep in the refrigerator for 3-4 days.
• How to Reheat Baked Penne: To reheat the baked penne directly from the freezer, cover with foil and warm in a 350 degree oven for about 1 hour. Remove the cover and continue baking for about 10 more minutes. If you’re reheating a thawed baked penne, you can reduce the baking time to about 20-25 minutes (covered).

Cook's Tips and Recipe Variations:

• Baked Penne Pasta with Ground Beef, Chicken or Sausage: It's very easy to add meat to this casserole if that's your family's preference. Brown and drain 1 lb. of sausage or ground beef and add the cooked meat to the pasta and marinara sauce before layering in the dish. You can also layer cooked, diced chicken in the dish (use a store-bought rotisserie chicken for a shortcut).
• Add veggies! Amp up the nutrition and flavor profile by layering your favorite vegetables in the casserole. Try sauteed mushrooms, onions or bell peppers, for example. Cooked zucchini, boiled and diced eggplant, or boiled asparagus would all be nice additions as well.
• If you don't have penne pasta, you can substitute with another similar short pasta shape, such as rotini, ziti or rigatoni.
• Don't boil the pasta until it's completely tender. You want it to have a little "bite" when you add it to the dish. The pasta will continue to cook in the oven and you don't want to end up with mushy, overcooked noodles. Instead, remove the penne from the boiling water just before it's al dente (about 1-2 minutes less than called for on the box).
• Cooking for a smaller family? Cut the ingredients in half and bake the casserole in an 8-inch square dish. Alternatively, you can prepare the full recipe, but divide the ingredients between two 8-inch square dishes. Bake one for now, and freeze the other for later!

More penne pasta recipes that you might enjoy:

• Dump-and-Bake Penne alla Vodka
• Penne with Prosciutto Parmesan Cream Sauce
• Dump-and-Bake Chicken Penne Pasta

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5 from 3 votes

Baked Penne

If you can boil water, then you can make this easy Baked Penne! It's a simple vegetarian casserole with layers of pasta, sauce and three different cheeses.

Course Dinner

Cuisine Italian

Keyword baked penne pasta recipe, baked penne recipe, vegetarian casserole

Prep Time 20 minutes

Cook Time 30 minutes

0 minutes

Total Time 50 minutes

Servings 8 people

Calories 415.9kcal

Author Blair Lonergan

Ingredients

• 16 oz box penne pasta
• 1 (24 oz) jar marinara sauce
• 1 (15 oz) container ricotta cheese
• 2 eggs
• ¼ cup grated Parmesan cheese
• 1 tablespoon chopped fresh basil
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ⅛ teaspoon black pepper
• 1 ½ cups (6 oz) shredded mozzarella cheese

Instructions

• Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. Set aside.
• Cook pasta in a large pot of salted boiling water just until al dente, about 9 minutes. Drain and return to pot. Stir in marinara sauce and toss to coat.
• In a medium bowl, stir together ricotta, eggs and Parmesan cheese. Add basil, salt, garlic powder and pepper; stir to combine.
• Layer half of the pasta mixture in the prepared baking dish. Spread the ricotta mixture evenly over the pasta. Spoon the remaining pasta over the ricotta. Sprinkle mozzarella on top.
• Bake, uncovered, for 30 minutes (or until hot and bubbly).

Notes

• Baked Penne Pasta with Ground Beef, Chicken or Sausage: It's very easy to add meat to this casserole if that's your family's preference. Brown and drain 1 lb. of sausage or ground beef and add the cooked meat to the pasta and marinara sauce before layering in the dish. You can also layer cooked, diced chicken in the dish (use a store-bought rotisserie chicken for a shortcut).
• Add veggies! Amp up the nutrition and flavor profile by layering your favorite vegetables in the casserole. Try sauteed mushrooms, onions or bell peppers, for example. Cooked zucchini, boiled and diced eggplant, or boiled asparagus would all be nice additions as well.
• If you don't have penne pasta, you can substitute with another similar short pasta shape, such as rotini, ziti or rigatoni.
• Don't boil the pasta until it's completely tender. You want it to have a little "bite" when you add it to the dish because it will continue to cook in the oven and you don't want to end up with mushy, overcooked noodles. Instead, remove the penne from the boiling water just before it's al dente (about 1-2 minutes less than called for on the box).
• Cooking for a smaller family? Cut the ingredients in half and bake the casserole in an 8-inch square dish. Alternatively, you can prepare the full recipe, but divide the ingredients between two 8-inch square dishes. Bake one for now, and freeze the other for later!

Nutrition

Serving: 1/8 of the casserole | Calories: 415.9kcal | Carbohydrates: 51.8g | Protein: 22.3g | Fat: 13.9g | Saturated Fat: 6.7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.9g | Cholesterol: 77.8mg | Sodium: 730.6mg | Potassium: 104.9mg | Fiber: 3.9g | Sugar: 5.8g