The oven’s preheating, and the kitchen’s already buzzing. I’ve got a big dish of Baked Penne Pasta With Mozzarella just waiting to be devoured. My family can’t resist the cheesy goodness, and honestly, half of it might vanish before I even get a chance to serve it.
This recipe’s perfect for weeknights when you’ve got 30 minutes and no idea what’s for dinner (trust me, I’ve been there). You only need one pot for cooking pasta and mixing everything together, which means fewer dishes. So cheesy. So easy.
Why You’ll Love This Baked Penne Pasta With Mozzarella
- Super Easy Prep: Just boil pasta, mix it all up, and let the oven do the heavy lifting. Seriously, anyone can handle this!
- Cheesy Goodness: The melty-gooey mozzarella on top makes every bite feel like a cozy hug from the inside.
- Versatile Base: Swap out marinara for pesto or toss in veggies — it’s like a blank canvas for your cravings!
- Satisfying Comfort Food: It hits that perfect balance of creamy and cheesy, making it perfect for chilly nights (or anytime you need comfort).
- Reheats Nicely: It stays tasty for leftovers, but the texture can change slightly by day 2; still totally worth it!
Baked Penne Pasta With Mozzarella Ingredients
For the Base:
penne pasta (12 ounces) — Cook the penne just al dente, or it’ll turn to mush when baking.
marinara sauce (2 cups) — Use a good quality marinara like Rao’s, or the sauce’ll taste cheap and bland.
ricotta cheese (1 cup) — Don’t even think about using low-fat ricotta; it won’t mix well and lose creaminess.
parmesan cheese (1 cup) — Get Parmigiano-Reggiano for real flavor, or you’ll miss that nutty kick.
For the Topping:
mozzarella cheese (2 cups) — Always go for whole milk mozzarella; low moisture’s a no-go for that gooey stretch.
fresh basil (1/4 cup) — Fresh basil’s a must; dried just won’t give you that bright, fresh punch.
Full measurements in the recipe card below.
How to Make Baked Penne Pasta With Mozzarella
1. Preheat Oven: Set your oven to 375°F (190°C) so it’s nice and hot when you’re ready to bake the dish.
2. Cook Pasta: Boil 12 ounces of penne pasta in salted water until just al dente. Drain and set aside, but don’t let it sit too long; you want it warm for mixing.
3. Mix Ingredients: In a large bowl, combine the warm pasta, 2 cups of marinara sauce, 1 cup of ricotta cheese, and half of the grated parmesan (about 1/2 cup). Mix well until everything’s coated and creamy.
4. Transfer & Spread: Pour the pasta mixture into a greased 9×13 inch baking dish, spreading it evenly. You’ll want to see little bits of ricotta poking through — it’ll melt beautifully.
5. Top It Off: Now, sprinkle the remaining parmesan and pile on 2 cups of shredded mozzarella cheese. It’ll look cheesy-good; trust me!
6. Bake Covered: Cover with aluminum foil and pop it in the oven for about 20 minutes. You’ll know it’s time when you smell that delicious marinara bubbling away.
7. Final Bake: Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden brown — keep an eye on it! Don’t walk away here; burnt cheese happens fast (and nobody wants that).
Exact quantities in the recipe card below.
How to Store Baked Penne Pasta With Mozzarella
- Room Temperature: You can leave it out for about 2 hours if you’re in a pinch. Just cover it with foil to keep the bugs away.
- Refrigerator: Transfer leftovers to an airtight container and store for up to 3 days. Just know that the cheese will get a bit firmer in the fridge, but it’ll still taste good!
- Freezer: If you want to save some for later, wrap individual portions tightly in plastic wrap and then pop them in a freezer bag. It should last about 2 months. (I know, I know — but freezing can change the texture of the cheese.)
- Reheating: For best results, heat it in the oven at 350°F until it’s bubbly again, about 20 minutes. If you hear that delightful sizzle, you’re golden!
What to Serve with Baked Penne Pasta With Mozzarella?
It’s cheesy and filling, so having some light or contrasting sides helps balance it all out. Here are a few ideas:
- Garlic Bread: The crispy texture adds a nice crunch against the creamy pasta. Plus, who doesn’t love buttery garlic goodness?
- Simple Green Salad: A mix of greens with a tangy vinaigrette offers a refreshing acidity to cut through the richness.
- Roasted Broccoli: The charred edges give a nice texture contrast, and it’s super easy — just toss with olive oil and roast for 20 minutes.
- Caprese Skewers: Fresh tomatoes, mozzarella, and basil on skewers add color and a burst of freshness to lighten things up.
- Lemon Sorbet: This frozen treat provides an icy temperature contrast that refreshes your palate after each cheesy bite. Make it ahead for easy serving!
- Crispy Brussels Sprouts: Roast them until they’re brown and crunchy for a hearty side that pairs well with the dish’s creaminess. Takes about 30 minutes total.
- Sautéed Spinach: Quick and easy! Just toss fresh spinach in olive oil for a few minutes; its vibrant color makes your plate pop.
Try one or two of these sides next time you whip up this dish!
Baked Penne Pasta With Mozzarella Variations
Here’s how to play with this recipe and make it even more fun.
- Spinach & Ricotta: Stir in 1 cup of fresh spinach with the pasta for a pop of color and nutrients.
- Italian Sausage: Brown 1 pound of Italian sausage, then mix it in with the pasta for extra flavor.
- Extra Cheesy: Add another cup of mozzarella cheese on top before baking for melty-gooey goodness.
- Garlic Kick: Mix in 3 minced garlic cloves with the marinara sauce for a fragrant boost.
- Veggie Delight: Toss in 1 cup of diced bell peppers or zucchini with the penne for extra crunch.
- Nutty Upgrade: Sprinkle 1/4 cup of toasted pine nuts on top before serving for a delicious crunch.
- Classic Substitution: Swap ricotta for cottage cheese if you want something lighter, but don’t skip on the seasoning!
Make Ahead Options for Baked Penne Pasta With Mozzarella
I love prepping the Baked Penne Pasta With Mozzarella ahead of time. You can mix everything up to the baking point, then cover it tightly with plastic wrap or aluminum foil and store it in the fridge for up to 24 hours. Just remember, if you go this route, take it out about 30 minutes before baking so it comes to room temp. The cheese and sauce hold well, but don’t expect the fresh basil to last long — I always chop that right before serving or it’ll wilt. When you’re ready to enjoy, just pop it in the oven as directed. Trust me, make this ahead!
Baked Penne Pasta With Mozzarella Recipe FAQs
Can I make Baked Penne Pasta With Mozzarella ahead of time?
Yep, you can! Just prepare the dish up to the baking step, then cover it tightly with foil and pop it in the fridge for a day or two. When you’re ready to bake, let it sit out for about 30 minutes to come to room temp before sticking it in the oven. Keep an eye on the baking time; you might need a few extra minutes if it’s cold.
What’s the best way to store leftovers from this dish?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you reheat, do so slowly in the oven at 350°F (175°C) until it’s heated through. You’ll want that cheesy goodness back — and trust me, adding a splash of marinara before reheating helps keep things moist and tasty.
Why did my Baked Penne Pasta With Mozzarella turn out dry?
If your dish ended up dry, chances are you overcooked the pasta or didn’t use enough sauce. Remember, cook your penne just al dente; it’ll soak up some sauce while baking. Also, don’t skimp on that marinara! You should see bubbling sauce around the edges when it’s ready — that’s your cue it’s nice and saucy.
Can I substitute ricotta cheese in this recipe?
I wouldn’t recommend it. Ricotta’s creaminess is key here; other cheeses won’t give you that same texture or flavor. If you’re really set on a swap, maybe try mascarpone for something similar but don’t expect the same results. And definitely skip low-fat options; they just won’t mix well and can leave your pasta feeling sad (trust me).
Final Thoughts on Baked Penne Pasta With Mozzarella
Honestly, the flavor payoff of this dish is what makes it worth making. The combo of creamy ricotta and gooey mozzarella creates that melty-gooey texture that’ll have everyone going back for seconds (or thirds). If you’ve been putting this off, tonight’s the night. It’s a great way to use up pantry staples and still feel like you’re serving something special. So, give it a shot and let me know how yours turned out in the comments!
Baked Penne Pasta With Mozzarella
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the cooked penne, marinara sauce, ricotta cheese, and half of the grated parmesan cheese. Mix well.
- Transfer the pasta mixture into a greased 9x13 inch baking dish, spreading it evenly.
- Top the pasta with the shredded mozzarella cheese and the remaining parmesan cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Remove the baked penne from the oven and let it cool for 5 minutes.
- Garnish with chopped fresh basil before serving. Enjoy!
