baked penne recipe
The Best baked penne recipe
This recipe is perfect for both casual weeknight meals and when you want to impress without overcomplicating things. It’s hearty enough to feed a family but light enough that it doesn’t feel like a heavy meal. And honestly, the health benefits make it a no-brainer. The whole wheat penne adds a little extra fiber, and the tomato sauce is packed with natural vitamins and antioxidants. You can even swap out the heavy cream for a lighter alternative like half-and-half or coconut milk if you’re watching calories. It’s the kind of dish that feels indulgent but isn’t—just a simple, delicious way to enjoy pasta without the guilt. My family and I love it year-round, but it’s especially comforting in cooler months when you want something warm and comforting.
One-Bite Baked Penne with Garlic Tomato Sauce
A quick, cheesy baked pasta dish that’s perfect for weeknight dinners. The creamy tomato sauce and crispy edges make every bite satisfying.
🥘Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- ½ tsp red pepper flakes (optional)
- 1 cup tomato sauce
- 3 cloves garlic, minced
- ½ cup heavy cream
- 1 cup shredded mozzarella
- ¼ cup grated Parmesan
👨🍳Directions
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1
Preheat oven to 375°F. Cook penne according to package instructions until al dente. Drain, rinse with cold water, and toss with olive oil and red pepper flakes until evenly coated. -
2
In a bowl, whisk tomato sauce, garlic, and heavy cream until smooth. Stir in mozzarella and Parmesan. -
3
Transfer pasta to a baking dish, pour sauce over it, and gently mix to coat. Top with remaining cheese. -
4
Bake uncovered for 15 minutes, then broil for 2–3 minutes until bubbly and golden on top.
🔧Equipment
- Mixing bowls
- Baking dish (9×13 inches)
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How One-Bite Baked Penne with Garlic Tomato Sauce Works
❓ Frequently Asked Questions About One-Bite Baked Penne with Garlic Tomato Sauce
How do I ensure my baked penne stays moist without becoming dry?
Yes, keeping penne tender and moist is key. After baking, let the pasta cool slightly in the pan before transferring it to an oven-safe dish. Cover with foil and bake at 325°F (165°C) for 5–10 minutes to steam gently. Avoid overcrowding the dish—space the pasta for even heat distribution.
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Can I substitute any of the marinara sauce ingredients?
You can adjust the sauce to taste, but avoid replacing the tomato base entirely. If you’re short on canned tomatoes, use fresh tomatoes (about 1½ cups chopped) or a mix of canned and fresh. For extra richness, add a splash of heavy cream or a spoonful of olive oil. Always simmer the sauce to reduce it slightly before combining with the pasta.
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What’s the best way to reheat baked penne for leftovers?
For best results, reheat in a 350°F (175°C) oven for 8–10 minutes, covered with foil. If you’re in a hurry, microwave the pasta in a single layer with 1–2 tablespoons of water or marinara sauce to prevent drying. Stir occasionally to ensure even heating.
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Why do some recipes call for baking the penne before adding the sauce?
Baking the pasta first helps it absorb the sauce more evenly and prevents it from turning mushy. The oven’s dry heat also gives the pasta a slight crispness on the edges, balancing the dish. If you prefer softer pasta, skip the initial bake and add the sauce directly to the pan after sautéing the aromatics.
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Is this recipe suitable for meal prep, or should I cook it fresh daily?
This baked penne holds up well for meal prep! Store in an airtight container for up to 4 days. To reheat, follow the oven method above. For extra freshness, add a splash of pasta water or a sprinkle of Parmesan before reheating. If you’re concerned about texture, cook a fresh batch on the day of serving.
