Name: Cheesy Baked Penne Pasta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 pound penne pasta; 24 ounces marinara sauce (about 3 cups); 15 ounces ricotta cheese (whole milk or part-skim); 3 cups shredded mozzarella cheese, divided; 1 cup grated Parmesan cheese, divided; 1 large egg, beaten; 3 cloves garlic, minced; 2 tablespoons fresh basil, chopped (plus extra for garnish); 1 tablespoon Italian seasoning; 1 teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon red pepper flakes (optional); 1 pound Italian sausage or ground beef (optional); 2 tablespoons olive oil; Fresh parsley for garnish

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There’s something magical about pulling a bubbling, golden-topped pan of cheesy baked penne pasta from the oven. The aroma alone is enough to bring everyone running to the kitchen! This cheesy baked penne pasta is the kind of comforting, crowd-pleasing dish that makes weeknight dinners feel special without requiring hours in the kitchen.

This recipe combines tender penne pasta with a rich, savory tomato sauce, multiple types of melted cheese, and optional Italian sausage or ground beef for extra heartiness. It’s baked until golden and bubbly on top, creating those irresistible crispy cheese edges that everyone fights over. Whether you’re feeding a hungry family on a Tuesday night, preparing a dish for a potluck, hosting a casual dinner party, or meal prepping for the week ahead, this baked penne delivers every single time.

What makes this recipe particularly beloved is its versatility and forgiving nature. It’s perfect for beginner cooks but impressive enough for experienced home chefs. You can make it vegetarian, load it with proteins, sneak in extra vegetables, or keep it simple and classic. It reheats beautifully, freezes like a dream, and somehow tastes even better the next day. If you’re looking for that reliable, go-to pasta bake that’ll earn you compliments and empty plates, you’ve found it.

History / Background

Baked pasta dishes have deep roots in Italian-American cuisine, representing the beautiful evolution that happened when Italian immigrants adapted their traditional recipes to ingredients available in America. While Italy certainly has its own baked pasta traditions—like the famous Neapolitan lasagna or the Sicilian pasta al forno—the cheesy baked penne we know and love today is distinctly Italian-American.

The dish emerged in the early-to-mid 20th century as Italian families in America began combining Old World pasta-making traditions with New World abundance. Unlike in Italy, where cheese was often used sparingly and specific regional cheeses were traditional, Italian-American cooks had access to affordable mozzarella, ricotta, and Parmesan. They embraced these ingredients wholeheartedly, creating the ultra-cheesy, saucy baked pastas that became staples of red-sauce restaurants and family dinner tables across America.

Penne pasta itself—those distinctive tube-shaped noodles with angled cuts—originated in Campania, Italy, in 1865. The name comes from the Italian word for “quill” or “pen,” referring to the shape’s resemblance to old-fashioned fountain pen nibs. The ridged surface (penne rigate) and hollow center make penne absolutely perfect for baked dishes because the pasta tubes catch and hold onto sauce, while the ridges help cheese cling to every bite.

By the 1950s and 60s, baked penne had become a fixture in Italian-American households, church potlucks, and neighborhood gatherings. It represented comfort, abundance, and the melting pot nature of American cuisine. Today, it remains one of the most requested pasta dishes precisely because it captures that nostalgic, soul-satisfying quality that makes people feel at home. It’s the dish that grandmothers made for Sunday dinners, that appears at every celebration, and that new cooks learn to make as they establish their own kitchen confidence.

Why You’ll Love This Recipe

This cheesy baked penne pasta hits every single mark for what makes a recipe truly great for home cooks. It’s the kind of dish that looks and tastes like you spent hours preparing it, but actually comes together in about 45 minutes from start to finish. The combination of convenience, flavor, and guaranteed success makes it a recipe you’ll return to again and again.

Here’s why this recipe will become a staple in your kitchen:

Incredibly easy to make – Even if you’re new to cooking, you can nail this recipe. There are no complicated techniques or tricky steps to worry about.
Budget-friendly – Made with affordable, everyday ingredients you probably already have in your pantry and fridge.
Feeds a crowd – One pan easily serves 6-8 people, making it perfect for family dinners or entertaining guests.
Kid-approved comfort food – Even picky eaters love cheesy pasta! It’s a guaranteed hit with children and adults alike.
Customizable to your taste – Add meat, keep it vegetarian, throw in extra veggies, adjust the spice level—make it your own.
Perfect for meal prep – Makes great leftovers and can be prepared ahead of time for stress-free weeknight dinners.
Restaurant-quality results at home – That golden, bubbly cheese top and rich sauce rival anything you’d get at an Italian restaurant.
Minimal cleanup – Most of the cooking happens in just two pots, and everything bakes together in one dish.
Freezer-friendly – Double the batch and freeze half for those nights when you need dinner fast.
Always a crowd-pleaser – I’ve never met anyone who doesn’t love a good baked pasta dish!

Ingredient Notes

Let’s talk about what goes into this delicious baked penne and why each ingredient matters. Understanding your ingredients helps you make smart substitutions and achieve the best possible results.

Penne Pasta: The star of the show! Penne’s tubular shape and ridged surface are ideal for holding sauce and cheese. You can use regular or whole wheat penne, though whole wheat will have a slightly nuttier flavor and firmer texture. Rigatoni, ziti, or even shells work as substitutes if penne isn’t available.

Marinara or Tomato Sauce: The foundation of flavor. You can use your favorite jarred marinara (look for one with simple, quality ingredients) or homemade sauce. San Marzano tomatoes make particularly excellent sauce if you’re making from scratch.

Ricotta Cheese: Adds creaminess and helps bind everything together. Whole milk ricotta is richest, but part-skim works fine. For a lighter option, you can mix in some cottage cheese (just blend it smooth first).

Mozzarella Cheese: Use shredded mozzarella for best melting. Fresh mozzarella is too watery for this dish. I like a combination of part-skim and whole milk mozzarella for the perfect stretch and flavor.

Parmesan Cheese: Adds sharp, nutty, umami depth that balances the mild mozzarella. Always grate fresh Parmesan rather than using the pre-grated stuff—it melts better and tastes infinitely better.

Eggs: A small amount of beaten egg mixed with the ricotta helps everything set and creates a creamier texture. If you’re egg-free, you can omit it, though the texture will be slightly different.

Italian Seasoning: A blend of dried basil, oregano, thyme, and rosemary. If you don’t have Italian seasoning, use individual herbs in equal proportions.

Garlic: Fresh minced garlic is best for maximum flavor. In a pinch, use 1/2 teaspoon garlic powder per clove.

Ground Meat (optional): Italian sausage (sweet or spicy) adds amazing flavor, or use ground beef, turkey, or chicken. For vegetarian, simply omit or add extra vegetables instead.

Fresh Basil and Parsley: For garnish and fresh flavor. Always add fresh herbs after baking for the brightest taste.

Equipment Needed

You don’t need any fancy kitchen gadgets for this recipe—just basic cooking equipment that most home kitchens already have:

Large pot – For boiling the pasta (at least 6-quart capacity)
Large skillet or sauté pan – If browning meat (10-12 inch works perfectly)
9×13 inch baking dish – The ideal size for this recipe; glass or ceramic both work beautifully
Colander – For draining pasta
Large mixing bowl – For combining the ricotta mixture
Wooden spoon or silicone spatula – For stirring
Measuring cups and spoons – For accurate measurements
Cheese grater – If grating fresh Parmesan (so worth it!)
Aluminum foil – For covering during initial baking
Knife and cutting board – For chopping garlic and herbs
Oven mitts – For safely handling hot dishes

Nutrition information is approximate and calculated without optional meat. Adding Italian sausage will add approximately 80-100 calories and 7g fat per serving.

Tips & Variations

The beauty of baked penne is how easily you can customize it to match your family’s preferences or what you have on hand. Here are some fantastic variations to try:

Vegetable-Loaded Version: Sauté diced bell peppers, zucchini, mushrooms, and spinach before mixing with the pasta. This adds nutrition, color, and makes the dish stretch further.

Three-Meat Baked Penne: Use a combination of Italian sausage, ground beef, and crumbled cooked bacon for an extra hearty version that meat-lovers will devour.

Lighter Version: Use whole wheat penne, part-skim cheeses, and turkey sausage. You can also reduce the cheese slightly and bulk up with vegetables without sacrificing too much richness.

Extra Creamy: Add ½ cup heavy cream or Alfredo sauce to the marinara for an ultra-rich, creamy tomato sauce that’s absolutely decadent.

Spicy Arrabbiata Style: Use spicy Italian sausage, add extra red pepper flakes, and use arrabbiata sauce instead of plain marinara for a dish with serious kick.

Pesto Variation: Swirl in ¼ cup basil pesto with the marinara sauce for an herby, aromatic twist on the classic.

Cheese Lover’s Dream: Add dollops of cream cheese or mascarpone throughout the dish before baking, and include provolone or fontina in your cheese mix.

Mediterranean Twist: Use sun-dried tomatoes, Kalamata olives, artichoke hearts, and crumbled feta cheese along with the mozzarella.

Pro Chef Tips

Want to take your baked penne from good to absolutely restaurant-quality? These professional techniques will elevate your dish:

Salt your pasta water generously: The water should taste like the sea. This is your only chance to season the pasta itself, and well-seasoned pasta makes a massive difference in the final dish.

Reserve pasta water: Before draining, save a cup of starchy pasta cooking water. If your mixture seems dry, add a splash—the starch helps sauce cling to the pasta and creates silkiness.

Undercook your pasta significantly: Aim for about 2 minutes less than al dente when boiling. The pasta will absorb sauce and continue cooking in the oven, and this prevents the dreaded mushy baked pasta.

Let your ricotta mixture come to room temperature: Cold cheese doesn’t blend as smoothly and can create temperature issues during baking. Pull your cheeses from the fridge 30 minutes before starting.

Brown your meat deeply: Don’t rush the browning process. Those caramelized bits (fond) add tremendous depth of flavor. If using sausage, break it into larger chunks rather than crumbling it too finely for better texture.

Layer strategically: For extra gooey cheese throughout, try layering half the pasta mixture, then add a cheese layer, then the remaining pasta, then the final cheese topping.

Finish under the broiler: For an extra-gorgeous golden top with crispy edges, broil for 2-3 minutes at the end. Watch carefully so it doesn’t burn!

Add a breadcrumb topping: Mix panko breadcrumbs with melted butter and Parmesan, then sprinkle on top for the last 10 minutes of baking. This adds incredible texture and looks professionally done.

Use quality ingredients: Since this is a simple dish, ingredient quality really shows. Good Parmesan, quality marinara, and whole milk cheeses make a noticeable difference.

Drizzle with finishing oil: Right before serving, drizzle with high-quality extra virgin olive oil for a glossy finish and extra richness.

Common Mistakes to Avoid

Even an easy recipe like baked penne can go wrong if you’re not careful. Here are the most common pitfalls and how to avoid them:

Overcooking the pasta initially: This is the number one mistake! Pasta continues cooking in the oven, so if you boil it to fully done, you’ll end up with mushy pasta. Always cook 1-2 minutes under the package directions.

Using too much sauce: While you want the pasta well-coated, drowning it in sauce makes the dish watery and prevents proper baking. You want sauce that coats the pasta but doesn’t pool at the bottom of the pan.

Forgetting to drain meat properly: Excess grease from meat will make your dish oily and can prevent proper baking. Always drain well after browning.

Not seasoning properly: Pasta is bland without salt, and cheese doesn’t add as much seasoning as you think. Taste your mixture before baking and adjust seasoning—it should be slightly over-seasoned since flavors mellow when baked.

Skipping the resting time: I know it’s tempting to dig in immediately, but letting the dish rest for 5 minutes allows the sauce to thicken and makes serving so much easier. Hot patience equals better presentation!

Using pre-shredded cheese exclusively: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. For the best results, especially on top, shred your own cheese. The difference in meltability is dramatic.

Baking at the wrong temperature: Too hot and the top burns before the inside heats through; too cool and you get no golden bubbly top. 375°F is the sweet spot for even cooking and gorgeous browning.

Storage & Meal Prep

One of the best things about baked penne is how well it stores and reheats, making it perfect for meal prep and leftovers.

Refrigerator Storage: Let the baked penne cool completely, then cover tightly with plastic wrap or aluminum foil, or transfer to an airtight container. It will keep beautifully in the refrigerator for 4-5 days. The flavors often meld and deepen overnight, making leftovers taste even better than the first day!

Reheating Instructions: For best results, reheat individual portions in the microwave covered with a damp paper towel for 2-3 minutes, stirring halfway through. For larger portions, reheat in a 350°F oven covered with foil for about 20 minutes, then uncover for 5 minutes to re-crisp the top. Add a splash of water or extra sauce if it seems dry.

Portioning for Meal Prep: Divide cooled baked penne into individual meal prep containers. This makes grabbing lunch or dinner throughout the week incredibly easy. It reheats well from refrigerated in just a few minutes.

Shelf Life: While the dish is safe to eat for 4-5 days, the pasta texture is best within the first 3 days. The pasta gradually absorbs more sauce and can become slightly softer over time, though it remains delicious.

Food Safety: Never leave baked penne at room temperature for more than 2 hours. Refrigerate promptly after it cools enough to safely handle. When reheating, make sure it reaches 165°F throughout.

Make-Ahead & Freezer Notes

This baked penne is absolutely fantastic for advance preparation, making it perfect for busy weeknights or preparing meals when you have more time.

Make-Ahead Assembly: You can completely assemble the dish up to 24 hours in advance. Prepare everything through step 6 (transferring to the baking dish and adding the cheese topping), then cover tightly with plastic wrap and refrigerate. When ready to bake, remove from refrigerator and let sit at room temperature for 20 minutes, then bake as directed, adding an extra 5-10 minutes to the covered baking time since it’s starting cold.

Freezing Unbaked: This is my favorite make-ahead method! Assemble completely in a disposable aluminum pan or a freezer-safe dish, wrap very tightly with plastic wrap then aluminum foil, label with date and baking instructions, and freeze for up to 3 months. To bake from frozen, remove plastic wrap, re-cover with foil, and bake at 375°F for 60 minutes covered, then 15-20 minutes uncovered until hot throughout and bubbly.

Freezing Baked Leftovers: Already-baked penne freezes well too! Let it cool completely, then portion into freezer-safe containers or wrap the entire dish tightly. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Best Reheating Method from Frozen: For individual frozen portions, microwave on 50% power for 4-5 minutes, then full power for 2 minutes. For whole dishes, thaw overnight in the fridge, then reheat covered at 350°F for 25-30 minutes.

Freezer Tips: The texture is best if you slightly undercook the pasta even more when you’re planning to freeze—it will finish cooking perfectly when reheated. Also, reserve a little cheese topping to add fresh after reheating for the best appearance.

Serving Suggestions

While baked penne is absolutely satisfying on its own, pairing it with complementary sides turns it into a complete, memorable meal that feels special.

Breads: A crusty Italian bread or garlic bread is classic for a reason—perfect for soaking up extra sauce. Cheesy garlic bread takes it over the top! Focaccia or ciabatta rolls are also wonderful options.

Salads: Balance the richness with a crisp Caesar salad with romaine, homemade croutons, and shaved Parmesan. A simple arugula salad with lemon vinaigrette, cherry tomatoes, and shaved Parmesan adds peppery brightness. Or try a classic Italian chopped salad with lettuce, tomatoes, mozzarella, salami, and Italian dressing.

Vegetables: Roasted vegetables like broccoli, zucchini, or Brussels sprouts add nutrition and color. Sautéed green beans with garlic and lemon are light and flavorful. Roasted asparagus with Parmesan is elegant enough for company.

Proteins: If you made a vegetarian version, add grilled Italian sausages or chicken on the side for meat-eaters. Meatballs are another classic pairing that makes the meal even heartier.

Drinks: Pair with a medium-bodied red wine like Chianti, Sangiovese, or Montepulciano. For non-alcoholic options, try Italian sparkling water with lemon, or iced tea.

Appetizers: Start with bruschetta, a caprese salad, or an antipasto platter with cured meats, olives, and marinated vegetables to make it a full Italian feast.

Dessert: Finish with classic Italian desserts like tiramisu, panna cotta, or simply vanilla gelato with biscotti for dipping.

FAQs Section

Can I use a different type of pasta?
Absolutely! While penne works beautifully because of its shape and ridges, you can substitute rigatoni, ziti, shells, or even rotini. Just choose a pasta shape that has ridges or curves to hold the sauce well. Avoid long pastas like spaghetti or linguine as they don’t work well in baked dishes.

Do I have to use ricotta cheese?
Ricotta adds wonderful creaminess, but if you don’t like it or don’t have it, you can substitute with cottage cheese (blend it smooth for better texture), cream cheese mixed with a little milk, or even a thick béchamel sauce. Some people also use mascarpone for an extra-rich version.

Why is my baked penne watery?
This usually happens from too much sauce, not draining the pasta well enough, or not letting the dish rest before serving. Make sure to drain pasta thoroughly, use sauce that coats but doesn’t drown the pasta, and always let the dish rest 5 minutes after baking so everything can set up properly.

Can I make this in a slow cooker or Instant Pot?
While this recipe is designed for oven baking, you can adapt it for a slow cooker. Cook pasta separately to al dente, combine all ingredients in the slow cooker, and cook on low for 2-3 hours. The texture won’t have the same crispy top, but it’s a convenient hands-off method. Instant Pot works better with different pasta bake recipes specifically designed for pressure cooking.

How do I prevent the cheese from burning on top?
Cover the dish with foil for the first 20 minutes of baking, which allows the interior to heat through without over-browning the top. Only remove the foil for the final 10-15 minutes to get that golden, bubbly finish. If your oven runs hot, check a few minutes early.

Can I make individual servings instead of one large pan?
Yes! Divide the mixture among 6-8 individual oven-safe ramekins or baking dishes. Baking time will be shorter—about 15 minutes covered and 8-10 minutes uncovered. This is perfect for portion control or if you’re entertaining.

What’s the best way to reheat without drying it out?
Add a tablespoon or two of water or extra marinara sauce before reheating, and always cover while reheating to trap steam. In the microwave, use a damp paper towel over the top. In the oven, cover tightly with foil and reheat at 350°F.

Conclusion

There you have it—the ultimate cheesy baked penne pasta that’s destined to become a regular in your dinner rotation! This is the kind of recipe that brings everyone to the table with smiles, fills your home with the most incredible aromas, and creates those cozy, comforting moments that make home cooking so special.

Whether you’re making it for a busy weeknight, preparing it ahead for stress-free entertaining, doubling the batch for meal prep, or bringing it to a potluck where you know it’ll disappear fast, this baked penne delivers every single time. The beauty is in its simplicity and versatility—you truly can make it your own by adding your favorite proteins, sneaking in extra vegetables, or adjusting the spice level to match your family’s preferences.

I hope you love this recipe as much as my family does! It’s been a lifesaver on countless occasions and has earned me more compliments than I can count. There’s something about that golden, bubbly cheese top and the way the sauce coats every single piece of pasta that just hits differently.

Now it’s your turn! Give this cheesy baked penne pasta a try and let me know how it turns out in the comments below. Did you add any special touches? What did you serve alongside it? I love hearing about your cooking adventures!

Don’t forget to PIN this recipe to your favorite Pinterest board so you can find it easily when that pasta craving hits. Share it with friends who need a reliable, delicious dinner recipe in their lives. And if you make it, snap a photo and tag me—I genuinely love seeing your beautiful creations!

Happy cooking, and here’s to many delicious, cheesy, comforting dinners ahead! 🧀🍝

Cheesy Baked Penne Pasta Recipe (Easy & Family-Friendly!)

History / Background

Why You’ll Love This Recipe

Ingredient Notes

Equipment Needed