Delish Baked Penne Recipes

This is the baked pasta I make when the day has snuck up on me, the laundry is winning, and everyone’s “I’m starving” has turned into rummaging through the pantry. It’s gooey, saucy, and gloriously cheesy in a way that makes you stop caring about the chaos for a minute. Think baked ziti vibes, but with penne that grabs the sauce in every little tube. It’s cozy and honestly kind of impressive for how little effort it asks of you.

My husband calls this “red-sauce lasagna without the drama.” The kids basically excavate the browned cheese bits off the top like little archaeologists. I’ve made it for weeknights, for drop-by friends, and once at 10 a.m. because I woke up craving pasta. Zero regrets. It’s become the dish I can make on autopilot: 1 pound penne, a jar of marinara, something savory (sausage, ground turkey, or mushrooms), ricotta swirled in like clouds, and a blizzard of mozzarella. It feeds 6–8, and if you’re lucky, you’ll have leftovers for a late-night fork-from-the-fridge situation.

How to Make It

Grab a big pot of salted water and get it going—like, ocean salty. Boil a pound of penne 2 minutes shy of al dente. Save a half cup of that starchy pasta water before you drain (don’t skip! It’s liquid gold), then toss the pasta with a splash of olive oil so it doesn’t clump.

Meanwhile, in a big skillet, brown a pound of Italian sausage (or ground turkey—or chopped mushrooms if you’re keeping it meatless) with a little onion and garlic until it smells amazing. Squeeze in a spoon of tomato paste and let it get dark and toasty for a minute—that’s your flavor boost. Pour in a jar (24–26 oz) of marinara, a pinch of red pepper flakes if you like heat, dried oregano, and stir in some of that pasta water till it loosens and gets glossy.

In a small bowl, mix ricotta (about a cup) with an egg if you want it sturdier—it helps set those creamy pockets. Add salt, pepper, and a handful of Parmesan. Taste your sauce—if it’s too tangy, a pinch of sugar or drizzle of honey takes the edge off. No rules, just taste as you go.

Now toss the penne with the sauce in a big baking dish, dot with ricotta dollops, blanket with mozzarella and more Parm, and throw it in a 375°F oven until bubbly and bronzed. If you’re feeling crispy-top energy, give it a quick broil at the end. Let it sit a few minutes. It’s lava at first. Ask me how I know.

✔Ingredient Notes

– Penne: Holds sauce like a champ. Cook it shy of al dente or it’ll go mushy in the oven. Been there, done that, do not recommend.
– Italian sausage: Fennel-y, savory magic. Swap for ground turkey + extra spices, or go mushrooms/lentils for meatless.
– Marinara: Use a jar you actually like. If it’s tart, a pinch of sugar or honey balances it right out.
– Ricotta: The creamy pockets! Mixing in an egg helps it set; skip the egg if you want looser dollops.
– Mozzarella & Parmesan: Mozz for melt, Parm for salty oomph. Don’t skimp on the Parm. It’s the flavor chaperone.
– Tomato paste: Tiny spoon, big flavor. Let it brown a bit before adding sauce—seriously transforms things.
– Pasta water: Starch city. Brings the sauce and pasta together like a little culinary group hug.

✔Recipe Steps

1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. Boil 1 lb penne in salted water until 2 minutes shy of al dente; reserve 1/2 cup pasta water and drain.
3. Brown 1 lb Italian sausage with 1 chopped small onion in olive oil; add 2–3 minced garlic cloves and cook 30 seconds.
4. Stir in 1 tbsp tomato paste, cook 1 minute, then add 24–26 oz marinara, 1/2 tsp dried oregano, pinch red pepper flakes, and splash in pasta water to loosen; simmer 3–5 minutes and season.
5. Mix 1 cup ricotta with 1 egg (optional), 1/4 cup grated Parmesan, salt, and pepper; set aside.
6. Combine pasta and sauce in the dish, dollop ricotta all over, top with 2 cups shredded mozzarella and 1/4 cup Parmesan; bake 20–25 minutes (broil 1–2 minutes to brown), rest 5–10 minutes, garnish with basil.

What to Serve It With

– Garlicky green beans or roasted broccoli to balance the cozy carbs.
– A simple arugula salad with lemon and olive oil.
– Garlic bread if you’re going all-in on comfort.
– Something bubbly: seltzer with a squeeze of lemon, or a light red like Chianti.

✔Tips & Mistakes

– Undercook the pasta. It finishes in the oven—mushy pasta is a heartbreak.
– Salt in layers: pasta water, sauce, cheese. Taste as you go.
– Don’t drown it. If your sauce is too thin, skip extra pasta water.
– Let it rest. Ten minutes makes the slices hold together and saves tongues.
– Cover loosely with foil if your cheese browns too fast; uncover for the last 5–10 minutes.

✔Storage Tips

Fridge: Cool, cover, and refrigerate up to 4 days. Reheat covered at 350°F for 15–20 minutes or microwave in cozy squares.
Freezer: Wrap tightly (whole pan or portions) up to 2–3 months. Thaw overnight, then bake at 350°F till hot and bubbly.
Cold leftovers? Weirdly great. Breakfast pasta is a personality trait and I support it.

✔Variations and Substitutions

– Meatless: Use sautéed mushrooms, a can of lentils, or plant-based sausage. Big flavor, same cozy vibes.
– Spicy: Go arrabbiata sauce and extra red pepper flakes. A pinch of Calabrian chili paste is chef’s kiss.
– Veg boost: Stir in spinach at the end of the sauce, or fold in roasted peppers or zucchini.
– Cheese swap: Provolone, fontina, or smoked mozzarella for a twist. Pecorino instead of Parm for salty bite.
– Gluten-free: Use GF penne and watch the cook time—GF pasta goes from firm to soft fast.
– Dairy-free: Cashew ricotta and your favorite melty dairy-free mozzarella; skip the egg.
– Sauce tweak: If tomatoes taste sharp, balance with 1/2–1 tsp sugar or a drizzle of honey. A knob of butter whisked into the sauce? Silky magic.
– Make-ahead: Assemble, cover, and chill up to 24 hours. Add 10 extra minutes to bake time straight from the fridge.

Frequently Asked Questions

Delish Baked Penne Recipes

Comforting baked penne with savory Italian sausage, a bright garlicky tomato sauce, creamy ricotta, and a golden blanket of mozzarella—an easy, crowd-pleasing pasta bake.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 16 ounce penne pasta
• ▢ 2 tablespoon olive oil
• ▢ 1 cup yellow onion, finely chopped
• ▢ 3 clove garlic, minced
• ▢ 1 pound Italian sausage, casings removed mild or spicy
• ▢ 28 ounce crushed tomatoes
• ▢ 2 tablespoon tomato paste
• ▢ 0.5 cup water or low-sodium chicken broth
• ▢ 1.5 teaspoon Italian seasoning
• ▢ 0.25 teaspoon crushed red pepper flakes optional
• ▢ 1 teaspoon kosher salt plus more for pasta water
• ▢ 0.5 teaspoon black pepper
• ▢ 1.5 cup ricotta cheese preferably whole-milk
• ▢ 2 cup shredded mozzarella cheese divided
• ▢ 0.5 cup grated Parmesan cheese divided
• ▢ 0.25 cup fresh basil, chopped plus extra for garnish

Instructions

Preparation Steps

• Preheat oven to 375°F. Position a rack in the center and lightly grease a 9×13-inch baking dish.
• Bring a large pot of well-salted water to a boil. Cook penne 2 minutes less than package directions (al dente). Drain and set aside.
• Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent, 4 to 5 minutes. Stir in garlic and cook 30 seconds.
• Add Italian sausage and cook, breaking it up, until browned and cooked through, 5 to 7 minutes. Drain excess fat if needed.
• Stir in crushed tomatoes, tomato paste, water, Italian seasoning, red pepper flakes, salt, and black pepper. Simmer 8 to 10 minutes to slightly thicken. Adjust seasoning to taste.
• In a bowl, mix ricotta with 1 cup mozzarella, 0.25 cup Parmesan, and the basil.
• Toss drained penne with the sauce. Spread half of the pasta in the baking dish, dot with half of the ricotta mixture, add remaining pasta, then the remaining ricotta mixture. Top with remaining mozzarella and Parmesan.
• Cover with foil and bake 20 minutes. Uncover and bake 8 to 10 minutes more, until bubbling and lightly golden.
• Let rest 10 minutes before serving. Garnish with more basil if desired.

Notes

For a meatless version, omit the sausage and add 2 cups sautéed mushrooms or roasted vegetables. Leftovers keep up to 4 days refrigerated; reheat covered at 350°F until warmed through.