20 Delicious Baked Penne Pasta Recipes for Every Occasion

Ah, the comforting embrace of baked penne pasta—it’s like a warm hug on a plate! Whether you’re whipping up a quick weeknight dinner, celebrating a special occasion, or simply craving some cheesy, saucy goodness, we’ve got you covered. Dive into our roundup of 20 delicious baked penne recipes that promise to delight your taste buds and bring everyone to the table. Ready to find your next favorite dish? Let’s get cooking!

Classic Baked Penne with Ricotta and Mozzarella

Unbelievably comforting and easy to whip up, this baked penne is your go-to for a cozy night in. You’ll love how the ricotta and mozzarella melt together into creamy perfection.

Ingredients

• 1 pound penne pasta, uncooked
• 2 cups whole milk ricotta cheese, creamy and smooth
• 2 cups shredded mozzarella cheese, freshly grated
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 1 large egg, farm-fresh and beaten
• 1 teaspoon garlic powder, aromatic and pungent
• 1 teaspoon dried basil, fragrant and slightly sweet
• 1/2 teaspoon salt, finely ground
• 1/4 teaspoon black pepper, freshly cracked
• 2 cups marinara sauce, rich and tangy
• 1 tablespoon olive oil, rich extra virgin

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente, about 11 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
3. In a large bowl, mix together the ricotta, 1 cup of mozzarella, Parmesan, egg, garlic powder, basil, salt, and pepper until well combined.
4. Drain the pasta and immediately toss it with the ricotta mixture, adding reserved pasta water as needed to create a creamy consistency.
5. Spread half of the pasta mixture into the prepared baking dish, then layer with 1 cup of marinara sauce. Repeat with the remaining pasta and sauce.
6. Sprinkle the remaining 1 cup of mozzarella evenly over the top. Tip: For a golden crust, let the cheese reach the edges of the dish.
7. Bake uncovered for 25 minutes, or until the cheese is bubbly and slightly browned. Tip: Let it sit for 5 minutes before serving to allow the layers to set.

Bubbly, cheesy, and utterly satisfying, this baked penne is a crowd-pleaser. Serve it with a crisp green salad and garlic bread for the ultimate comfort meal.

Spicy Arrabbiata Baked Penne

Bold flavors and a little heat make this Spicy Arrabbiata Baked Penne a weeknight winner. You’ll love how the spicy tomato sauce clings to every noodle, and the bubbly cheese on top is just irresistible.

Ingredients

• 1 lb penne pasta
• 2 tbsp rich extra virgin olive oil
• 3 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 28 oz can of crushed tomatoes with basil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente, about 11 minutes. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, cooking until fragrant, about 1 minute.
4. Stir in the crushed tomatoes, salt, and black pepper. Simmer the sauce for 10 minutes, stirring occasionally.
5. Combine the cooked penne with the arrabbiata sauce in the skillet, tossing to coat evenly.
6. Transfer half of the pasta mixture to the prepared baking dish. Sprinkle with 1 cup of mozzarella and 1/4 cup of Parmesan. Repeat with the remaining pasta and cheeses.
7. Bake for 20 minutes, or until the cheese is melted and bubbly.
8. Let the baked penne sit for 5 minutes before serving. Garnish with fresh basil leaves.

Warm, cheesy, and with just the right amount of kick, this dish is perfect for sharing. Try serving it with a crisp green salad and some garlic bread to round out the meal.

Creamy Four Cheese Baked Penne

Sometimes, you just need a dish that feels like a warm hug, and this creamy four cheese baked penne is exactly that. It’s cheesy, comforting, and perfect for those nights when you’re craving something indulgent.

Ingredients

• 1 pound penne pasta, al dente
• 2 cups heavy cream, velvety and rich
• 1 cup whole milk, fresh and creamy
• 1 cup shredded mozzarella cheese, melty and stretchy
• 1 cup shredded fontina cheese, nutty and smooth
• 1/2 cup grated Parmesan cheese, sharp and salty
• 1/2 cup ricotta cheese, soft and fluffy
• 2 cloves garlic, minced and fragrant
• 1/4 cup unsalted butter, golden and melted
• 1 tsp salt, fine and evenly distributed
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp nutmeg, warm and aromatic

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large pot, boil the penne pasta until al dente, about 11 minutes, then drain and set aside.
3. In the same pot, melt the unsalted butter over medium heat, then sauté the minced garlic until fragrant, about 30 seconds.
4. Pour in the heavy cream and whole milk, stirring constantly to combine, then bring to a gentle simmer.
5. Reduce the heat to low, then gradually stir in the mozzarella, fontina, and Parmesan cheeses until fully melted and smooth.
6. Fold in the ricotta cheese, salt, black pepper, and nutmeg, mixing gently to keep the ricotta’s texture.
7. Add the drained penne to the cheese sauce, tossing until each piece is evenly coated.
8. Transfer the mixture to a greased baking dish, spreading it out evenly.
9. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
10. Let it sit for 5 minutes before serving to allow the sauce to thicken slightly.

Here’s the deal: this baked penne is all about that creamy, cheesy goodness with a slight crunch on top. Serve it with a crisp green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.

Baked Penne with Sausage and Peppers

Craving something hearty and flavorful for dinner tonight? This baked penne with sausage and peppers is a crowd-pleaser that combines spicy Italian sausage, sweet bell peppers, and gooey cheese in every bite.

Ingredients

• 1 lb spicy Italian sausage, casings removed
• 2 cups penne pasta, uncooked
• 1 large red bell pepper, thinly sliced
• 1 large yellow bell pepper, thinly sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup marinara sauce, rich and chunky
• 1 cup shredded mozzarella cheese, part-skim
• 1/2 cup grated Parmesan cheese, freshly grated
• 2 tbsp rich extra virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• Salt and finely ground black pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente, about 10 minutes. Drain and set aside.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
4. Add the onions, bell peppers, and garlic to the skillet. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
5. Stir in the marinara sauce, oregano, and red pepper flakes. Simmer for 2 minutes to blend the flavors.
6. Combine the cooked penne and sausage mixture in the prepared baking dish. Top with mozzarella and Parmesan cheeses.
7. Bake in the preheated oven until the cheese is bubbly and golden, about 20 minutes.

The baked penne comes out with a perfect balance of spicy and sweet, topped with a golden cheese crust that’s irresistible. Serve it straight from the oven with a side of garlic bread for a meal that’s sure to impress.

Vegetarian Baked Penne with Spinach and Artichokes

Feeling like a cozy night in calls for something hearty yet wholesome? This vegetarian baked penne packs in creamy cheeses, tender pasta, and vibrant greens for a dish that’s as satisfying to make as it is to eat.

Ingredients

• 12 oz penne pasta, cooked al dente
• 2 cups fresh baby spinach, roughly chopped
• 1 cup marinated artichoke hearts, drained and chopped
• 2 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese
• 1 15 oz container ricotta cheese, creamy and smooth
• 2 cloves garlic, minced
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, combine the cooked penne, spinach, artichoke hearts, 1 cup mozzarella, Parmesan, ricotta, garlic, olive oil, red pepper flakes, black pepper, and salt. Mix until everything is evenly distributed. Tip: Letting the pasta cool slightly before mixing helps prevent the cheeses from melting too soon.
3. Transfer the mixture to the prepared baking dish and sprinkle the remaining 1 cup mozzarella on top. Tip: For a golden crust, place the dish under the broiler for the last 2 minutes of baking.
4. Bake for 25 minutes, or until the cheese is bubbly and slightly golden. Tip: Let it sit for 5 minutes before serving to allow the flavors to meld beautifully.

Brimming with creamy textures and a slight kick from the red pepper, this baked penne is a crowd-pleaser. Serve it straight from the dish with a side of crusty bread to soak up all the cheesy goodness.

Baked Penne alla Vodka

Ever find yourself craving something cozy yet a bit fancy for dinner? This baked penne alla vodka is your answer—creamy, hearty, and with just the right kick.

Ingredients

• 1 lb penne pasta, al dente
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 cup vodka
• 1 can (28 oz) crushed tomatoes, San Marzano preferred
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Salt, to taste
• Fresh basil leaves, torn

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
3. Pour in vodka, simmer until reduced by half, about 4 minutes. Tip: Keep the flame low to avoid flare-ups.
4. Stir in crushed tomatoes and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally.
5. Reduce heat to low, add heavy cream, stirring until fully incorporated. Tip: Add cream slowly to prevent curdling.
6. Mix in cooked penne and half the Parmesan cheese, tossing until evenly coated.
7. Transfer the mixture to a greased baking dish. Top with mozzarella and remaining Parmesan.
8. Bake for 20 minutes, or until the cheese is bubbly and golden. Tip: Broil for the last 2 minutes for extra crispiness.
9. Garnish with torn basil leaves before serving.

Creamy, with a subtle heat and a cheesy top layer, this dish is a crowd-pleaser. Try serving it with a crisp green salad to balance the richness.

Mexican Style Baked Penne with Ground Beef

Kick off your weeknight dinner with a twist on a classic that’s sure to please. This Mexican Style Baked Penne with Ground Beef combines hearty flavors and easy prep for a meal that feels like a hug in a dish.

Ingredients

• 1 lb lean ground beef, browned and drained
• 8 oz penne pasta, cooked al dente
• 1 cup chunky tomato sauce, rich and savory
• 1 cup shredded sharp cheddar cheese, melty and golden
• 1/2 cup diced green bell peppers, crisp and fresh
• 1/4 cup sliced black olives, briny and bold
• 1 tbsp taco seasoning, aromatic and spicy
• 1/2 tsp garlic powder, for a punch of flavor
• 1/4 cup fresh cilantro, chopped for a bright finish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the cooked penne, browned ground beef, tomato sauce, green bell peppers, black olives, taco seasoning, and garlic powder. Mix until everything is evenly coated.
3. Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly.
4. Sprinkle the shredded cheddar cheese on top, covering the entire surface for a cheesy crust.
5. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
6. Remove from the oven and let it sit for 5 minutes to set, making it easier to serve.
7. Garnish with fresh cilantro before serving to add a pop of color and freshness.

Here’s the scoop: this dish is a delightful mix of textures, from the tender pasta to the crispy cheese topping. The flavors are bold and comforting, with a hint of spice that’s perfectly balanced. Try serving it with a side of cool sour cream or a crisp green salad for a complete meal that’s anything but ordinary.

Baked Penne with Chicken and Sun-Dried Tomatoes

Got a craving for something hearty and comforting? This baked penne with chicken and sun-dried tomatoes is your go-to dish, blending creamy, tangy, and savory flavors in every bite.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 12 oz penne pasta, uncooked
• 2 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese
• 1/2 cup sun-dried tomatoes, packed in oil and thinly sliced
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1/4 cup fresh basil, chopped
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large pot of salted boiling water, cook the penne according to package instructions until al dente, then drain.
3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown, about 5 minutes.
4. Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.
5. Pour in the heavy cream, stirring to combine, then simmer for 3 minutes to slightly thicken the sauce.
6. Remove the skillet from heat and stir in the cooked penne, 1 cup of mozzarella, Parmesan, basil, salt, and pepper until well mixed.
7. Transfer the mixture to the prepared baking dish and top with the remaining mozzarella.
8. Bake for 20 minutes, or until the cheese is bubbly and golden brown.
9. Let it sit for 5 minutes before serving to allow the sauce to set.

Velvety cheese and tender chicken make this dish irresistibly creamy, while the sun-dried tomatoes add a sweet, tangy punch. Serve it with a crisp green salad for a complete meal that’s sure to impress.

Pesto and Goat Cheese Baked Penne

Craving something cozy yet sophisticated for dinner? This pesto and goat cheese baked penne is your answer. It’s creamy, herby, and utterly comforting, perfect for those nights when you want a little indulgence.

Ingredients

• 12 oz penne pasta
• 1 cup fresh basil pesto, vibrant and aromatic
• 8 oz creamy goat cheese, crumbled
• 1 cup heavy cream, rich and velvety
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 2 tbsp extra virgin olive oil, fruity and smooth
• 1 tsp salt, finely ground
• 1/2 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Tip: Stir occasionally to prevent sticking.
3. Drain the pasta, reserving 1/2 cup of the pasta water for later use. Return the pasta to the pot.
4. Over low heat, stir in the fresh basil pesto, heavy cream, and reserved pasta water into the pot with the pasta. Mix until the pasta is evenly coated. Tip: The pasta water helps the sauce cling to the noodles.
5. Gently fold in the crumbled goat cheese and half of the grated Parmesan cheese. Season with salt and black pepper. Tip: The goat cheese will melt slightly, creating pockets of creamy goodness.
6. Transfer the pasta mixture to a greased baking dish. Sprinkle the remaining Parmesan cheese on top.
7. Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.

Just out of the oven, this dish boasts a delightful contrast between the crispy top layer and the tender pasta beneath. The goat cheese adds a tangy depth to the pesto’s freshness, making each bite a complex flavor experience. Serve it with a crisp green salad to cut through the richness.

Baked Penne with Mushrooms and Gorgonzola

Now, imagine digging into a dish that’s the perfect blend of creamy, tangy, and utterly comforting. This baked penne with mushrooms and Gorgonzola is just that—a cozy meal that feels like a hug in a bowl.

Ingredients

• 8 ounces of penne pasta, cooked al dente
• 2 tablespoons of rich extra virgin olive oil
• 1 pound of fresh cremini mushrooms, sliced
• 2 cloves of garlic, minced
• 1 cup of heavy cream, velvety and smooth
• 4 ounces of Gorgonzola cheese, crumbled
• 1/2 cup of grated Parmesan cheese, sharp and nutty
• 1/4 teaspoon of finely ground black pepper
• 1/4 teaspoon of sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook until they’re golden and have released their moisture, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Pour in the heavy cream, then add the Gorgonzola, stirring until the cheese melts into a creamy sauce.
5. Add the cooked penne to the skillet, tossing to coat the pasta evenly with the sauce. Season with salt and pepper.
6. Transfer the mixture to the prepared baking dish and sprinkle the Parmesan cheese on top.
7. Bake for 20 minutes, or until the top is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.
8. Let it sit for 5 minutes before serving. Tip: This rest time helps the sauce thicken up perfectly.

Just out of the oven, this dish boasts a creamy interior with a delightfully crispy top. The Gorgonzola adds a bold flavor that’s balanced by the earthy mushrooms. Serve it with a side of crusty bread to soak up every last bit of sauce.

Seafood Baked Penne with Shrimp and Scallops

You’re going to love this Seafood Baked Penne with Shrimp and Scallops. It’s a creamy, cheesy dish that’s perfect for a cozy dinner or impressing guests.

Ingredients

• 8 oz penne pasta
• 1 lb large shrimp, peeled and deveined
• 1 lb sea scallops, tough muscle removed
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
4. Add the shrimp and scallops to the skillet. Cook until the shrimp are pink and the scallops are opaque, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Reduce the heat to low and stir in the heavy cream, Parmesan, black pepper, and salt. Simmer gently until the sauce thickens slightly, about 5 minutes.
6. Combine the cooked penne and seafood sauce in the prepared baking dish. Sprinkle the mozzarella cheese on top.
7. Bake for 20 minutes, or until the cheese is bubbly and golden. Tip: For a crispier top, broil for the last 2 minutes.
8. Garnish with fresh basil before serving. Tip: Let the dish sit for 5 minutes after baking for easier serving.

Flaky scallops and tender shrimp mingle with creamy pasta for a dish that’s both luxurious and comforting. Serve with a crisp green salad and crusty bread to soak up every bit of the delicious sauce.

Baked Penne with Eggplant and Ricotta Salata

Here’s a dish that’s as comforting as it is flavorful, perfect for those nights when you crave something hearty yet sophisticated. Baked penne with eggplant and ricotta salata combines tender pasta, creamy cheese, and roasted eggplant in a harmony of textures and tastes.

Ingredients

• 8 oz penne pasta
• 1 medium eggplant, diced into 1-inch cubes
• 2 cups rich marinara sauce
• 1 cup ricotta salata, crumbled
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, torn

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Toss the diced eggplant with 1 tbsp of extra virgin olive oil, 1/2 tsp of kosher salt, and 1/4 tsp of black pepper on a baking sheet. Roast for 25 minutes until golden and tender.
3. While the eggplant roasts, cook the penne in boiling salted water for 1 minute less than the package instructions for al dente texture.
4. Drain the pasta and return it to the pot. Stir in the marinara sauce, roasted eggplant, and half of the ricotta salata.
5. Transfer the mixture to a baking dish, sprinkle the remaining ricotta salata on top, and drizzle with the remaining 1 tbsp of olive oil.
6. Bake for 20 minutes until the top is bubbly and slightly golden.
7. Let it sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Creamy, tangy, and with a delightful bite from the al dente pasta, this dish is a crowd-pleaser. Serve it with a sprinkle of fresh basil for a pop of color and freshness.

BBQ Chicken Baked Penne

Oh, you’re going to love this BBQ Chicken Baked Penne. It’s the perfect comfort food with a smoky twist that’ll have everyone asking for seconds.

Ingredients

• 2 cups uncooked penne pasta
• 1 tablespoon rich extra virgin olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup your favorite smoky BBQ sauce
• 1 cup shredded sharp cheddar cheese
• 1/2 cup diced red onion
• 1/2 cup chopped fresh cilantro
• 1 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with a bit of olive oil.
2. Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente, about 10 minutes. Drain and set aside.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with sea salt and black pepper, and cook until golden brown and no longer pink inside, about 6-8 minutes.
4. Reduce the heat to low, stir in the BBQ sauce, and let simmer for 2 minutes to blend the flavors.
5. In the prepared baking dish, combine the cooked penne, BBQ chicken, and diced red onion. Mix well to ensure everything is evenly coated.
6. Sprinkle the shredded cheddar cheese evenly over the top.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
8. Remove from the oven and let it sit for 5 minutes before serving. Garnish with chopped fresh cilantro.

Rich in flavor and with a perfect balance of smoky and sweet, this dish is a crowd-pleaser. Serve it straight from the dish for a family-style meal that’s as easy as it is delicious.

Baked Penne with Butternut Squash and Sage

After a long day, there’s nothing like a comforting bake to bring everyone together. This dish combines the sweet, nutty flavors of butternut squash with the earthy aroma of sage, all wrapped up in a cheesy, baked penne that’s sure to please.

Ingredients

• 1 lb penne pasta, uncooked
• 2 cups butternut squash, peeled and diced into 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh sage leaves, finely chopped
• 2 cups whole milk mozzarella cheese, shredded
• 1 cup grated Parmesan cheese
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the butternut squash and cook until tender and slightly caramelized, about 10 minutes. Tip: Stir occasionally to ensure even cooking.
4. Add the chopped sage to the skillet with the squash and cook for another minute until fragrant.
5. In a large bowl, combine the cooked penne, butternut squash mixture, mozzarella, Parmesan, black pepper, and salt. Mix well to ensure everything is evenly distributed.
6. Transfer the mixture to the prepared baking dish and spread it out evenly. Tip: For a golden top, sprinkle a little extra Parmesan on top before baking.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and the top is golden brown. Tip: Let it sit for 5 minutes before serving to allow the flavors to meld.

Ready to serve, this baked penne offers a delightful contrast between the creamy cheese and the tender, sweet squash. For an extra touch, garnish with a few fresh sage leaves to highlight the dish’s aromatic qualities.

Greek Style Baked Penne with Feta and Olives

Zesty flavors and hearty comfort come together in this Greek-inspired baked penne. You’ll love how the tangy feta and briny olives elevate the classic pasta bake.

Ingredients

• 1 lb penne pasta, uncooked and ridged for sauce clinging
• 2 cups rich tomato sauce, homemade or high-quality jarred
• 1 cup crumbled feta cheese, creamy and tangy
• 1/2 cup Kalamata olives, pitted and roughly chopped for bold bites
• 1/4 cup extra virgin olive oil, fruity and robust
• 2 cloves garlic, minced for a pungent kick
• 1 tsp dried oregano, fragrant and earthy
• 1/2 tsp red pepper flakes, for a subtle heat
• Salt, to season the pasta water

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a rolling boil. Add the penne and cook until al dente, about 9 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
4. Stir in the tomato sauce, oregano, and red pepper flakes. Simmer for 5 minutes to let the flavors meld.
5. Drain the pasta and return it to the pot. Toss with the sauce until evenly coated.
6. Transfer the sauced pasta to a baking dish. Sprinkle with feta and olives, distributing them evenly.
7. Bake for 20 minutes, or until the cheese is slightly melted and the edges are bubbly.
8. Let it sit for 5 minutes before serving to allow the flavors to settle.

Oozing with cheesy goodness and packed with Mediterranean flavors, this dish is a crowd-pleaser. Serve it with a crisp salad to balance the richness, or enjoy it straight from the baking dish for the ultimate comfort food experience.

Baked Penne with Broccoli and Cheddar

Veggie-packed and oh-so-cheesy, this baked penne is the comfort food you’ve been craving. It’s easy to whip up and perfect for a cozy night in.

Ingredients

• 8 ounces penne pasta, uncooked
• 2 cups fresh broccoli florets, crisp and vibrant
• 2 tablespoons unsalted butter, creamy and rich
• 2 tablespoons all-purpose flour, finely sifted
• 2 cups whole milk, cold and fresh
• 2 cups sharp cheddar cheese, freshly grated
• 1/2 teaspoon garlic powder, aromatic and bold
• 1/2 teaspoon onion powder, sweet and pungent
• 1/4 teaspoon ground nutmeg, warm and spicy
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Bring a large pot of salted water to a boil. Add the penne and cook for 8 minutes, then add the broccoli florets and cook for 2 more minutes. Drain well.
3. In a saucepan, melt the butter over medium heat. Whisk in the flour until smooth, cooking for 1 minute to remove the raw taste.
4. Gradually whisk in the milk, ensuring no lumps form. Cook until the sauce thickens, about 5 minutes.
5. Remove from heat and stir in the cheddar cheese, garlic powder, onion powder, and nutmeg until the cheese is fully melted and the sauce is smooth.
6. Season the sauce with salt and pepper, then mix in the cooked penne and broccoli until evenly coated.
7. Transfer the mixture to the prepared baking dish and bake for 20 minutes, or until bubbly and lightly golden on top.
8. Let it sit for 5 minutes before serving to allow the sauce to set slightly.

Lusciously creamy with a satisfying crunch from the broccoli, this baked penne is a crowd-pleaser. Serve it with a side of garlic bread for an extra indulgent meal.

Baked Penne with Turkey and Cranberry Sauce

Ever find yourself craving something cozy yet a bit festive? This baked penne with turkey and cranberry sauce is your answer, blending hearty comfort with a twist of holiday cheer.

Ingredients

• 1 lb ground turkey, lean and juicy
• 2 cups penne pasta, uncooked and ridged for sauce clinging
• 1 cup cranberry sauce, homemade or store-bought for a sweet-tart kick
• 1 cup marinara sauce, rich and herby
• 1 cup mozzarella cheese, shredded and melty
• 1/2 cup Parmesan cheese, freshly grated for a salty bite
• 2 tbsp olive oil, extra virgin and fruity
• 1 tsp garlic powder, for a warm aroma
• 1 tsp dried basil, for a touch of sweetness
• Salt and pepper, to season perfectly

Instructions

1. Preheat your oven to 375°F, ensuring it’s hot enough for a golden bake.
2. Boil the penne in salted water until al dente, about 8 minutes, then drain and set aside.
3. Heat olive oil in a pan over medium heat, then brown the ground turkey until no pink remains, about 5 minutes.
4. Stir in garlic powder, dried basil, salt, and pepper, mixing well to infuse the turkey with flavor.
5. Combine the cooked penne, turkey, cranberry sauce, and marinara in a large bowl, tossing until evenly coated.
6. Transfer the mixture to a greased baking dish, spreading it out evenly.
7. Sprinkle the top with mozzarella and Parmesan cheeses, covering every inch for a cheesy crust.
8. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
9. Let it sit for 5 minutes before serving, allowing the flavors to meld beautifully.

Layers of tender pasta, savory turkey, and the unique sweetness of cranberry sauce make this dish a standout. Serve it with a crisp green salad to balance the richness, or enjoy it straight from the dish for the ultimate comfort food experience.

Baked Penne with Roasted Garlic and Parmesan

Now, imagine diving into a cozy, cheesy baked pasta that’s got all the comforting vibes. This baked penne with roasted garlic and Parmesan is your go-to for a hearty, flavor-packed meal that feels like a hug in a dish.

Ingredients

• 1 lb penne pasta, uncooked
• 4 cups marinara sauce, rich and tangy
• 2 cups whole milk mozzarella cheese, shredded
• 1 cup grated Parmesan cheese, sharp and nutty
• 1/2 cup heavy cream, luxuriously thick
• 3 tbsp unsalted butter, creamy and rich
• 4 cloves garlic, roasted until sweet and caramelized
• 1 tsp kosher salt, for seasoning
• 1/2 tsp crushed red pepper flakes, for a subtle kick
• Fresh basil leaves, torn, for a bright finish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente, about 11 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, melt butter in a large skillet over medium heat. Add roasted garlic and sauté for 1 minute until fragrant.
4. Stir in marinara sauce, heavy cream, and reserved pasta water. Simmer for 5 minutes until slightly thickened. Tip: The sauce should coat the back of a spoon.
5. Drain the pasta and return it to the pot. Pour the sauce over and toss to combine.
6. Transfer half of the pasta to a greased 9×13 inch baking dish. Sprinkle with half of the mozzarella and Parmesan. Repeat layers.
7. Bake uncovered for 20 minutes until bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.
8. Let stand for 5 minutes before serving. Garnish with fresh basil and red pepper flakes.

Dig into this dish where the penne is perfectly al dente, enveloped in a creamy, garlicky sauce with a golden, cheesy crust. Serve it straight from the oven with a side of garlic bread to soak up every last bit of sauce.

Baked Penne with Zucchini and Yellow Squash

Ready to dive into a dish that’s as comforting as it is colorful? This baked penne packs in tender zucchini and sweet yellow squash, all hugged by a creamy, cheesy sauce. It’s the kind of meal that feels like a warm hug after a long day.

Ingredients

• 8 ounces penne pasta
• 2 tablespoons rich extra virgin olive oil
• 1 medium zucchini, thinly sliced into half-moons
• 1 medium yellow squash, thinly sliced into half-moons
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon finely ground black pepper
• 1/4 teaspoon crushed red pepper flakes

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with olive oil.
2. Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente, about 8 minutes. Drain and set aside.
3. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the zucchini and yellow squash, sautéing until just tender, about 5 minutes. Tip: Don’t overcrowd the pan to ensure the veggies get a nice sear.
4. Stir in the minced garlic and cook for another minute until fragrant.
5. Reduce the heat to low and pour in the heavy cream, stirring to combine. Let it simmer gently for 2 minutes to thicken slightly.
6. Remove the skillet from heat and mix in the cooked penne, mozzarella, Parmesan, salt, black pepper, and red pepper flakes until everything is well coated.
7. Transfer the mixture to the prepared baking dish and bake for 20 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.
8. Let the baked penne sit for 5 minutes before serving. Tip: This rest time helps the sauce set for the perfect consistency.

This baked penne comes out with a delightful contrast of creamy interior and crispy edges. The zucchini and yellow squash add a fresh, slightly sweet note that balances the richness of the cheeses. Try serving it with a crisp green salad to round out the meal.

Baked Penne with Lamb and Mint Yogurt Sauce

Tonight’s the night you treat yourself to something special. This Baked Penne with Lamb and Mint Yogurt Sauce is a game-changer, combining hearty flavors with a refreshing twist.

Ingredients

• 1 lb ground lamb, preferably grass-fed for richer flavor
• 2 cups penne pasta, uncooked and sturdy
• 1 cup whole milk yogurt, creamy and tangy
• 1/4 cup fresh mint leaves, finely chopped for a bright aroma
• 2 cloves garlic, minced to release their pungent goodness
• 1 tbsp extra virgin olive oil, rich and fruity
• 1 tsp ground cumin, warm and earthy
• 1/2 tsp salt, to enhance all the flavors
• 1/4 tsp black pepper, freshly ground for a little kick
• 1 cup mozzarella cheese, shredded and melty

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente, about 10 minutes. Tip: Reserve a cup of pasta water before draining for adjusting sauce consistency later.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the ground lamb, breaking it apart with a spoon, and cook until browned, about 5 minutes.
4. Stir in the minced garlic and cumin, cooking for another minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
5. Remove the skillet from heat and mix in the cooked penne, ensuring the pasta is well coated with the lamb mixture.
6. In a small bowl, combine the yogurt, chopped mint, salt, and pepper. Tip: For a smoother sauce, let the yogurt come to room temperature before mixing.
7. Transfer the pasta and lamb mixture to a baking dish, spreading it evenly. Dollop the mint yogurt sauce on top and sprinkle with mozzarella cheese.
8. Bake in the preheated oven for 15 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Fresh out of the oven, this dish offers a delightful contrast between the savory lamb and the cool, creamy yogurt sauce. Serve it with a side of crisp salad to balance the richness, or enjoy it straight from the dish for the ultimate comfort food experience.

Conclusion

Now that you’ve explored these 20 delicious baked penne pasta recipes, there’s a perfect dish for every occasion waiting to be tried. Whether you’re cooking for a cozy family dinner or a festive gathering, these recipes promise to delight. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos