Baked Penne
A cozy, cheesy, make-ahead pasta dish that's easy to prepare and tastes fresh even after reheating. Perfect for busy weeknights.
Servings: 6 servings
Calories: 450kcal
Ingredients
Pasta and Sauce
- 1 pound penne or any short pasta that holds sauce
- 1 tablespoon olive oil
- 1 pound ground Italian sausage or ground beef or a mix
- 3 to 4 cups marinara sauce jarred is fine
- 1 teaspoon Italian seasoning
Cheese Toppings
- 2 cups shredded mozzarella
- 1 cup ricotta optional but makes it extra cozy
- 1/2 cup grated Parmesan
Condiments and Optional Ingredients
- Salt and pepper to taste
- Optional: a handful of chopped spinach, sautéed mushrooms, or diced roasted peppers
Instructions
Preparation
- Boil the pasta in salted water until slightly firm. Drain and toss with a tiny splash of olive oil to prevent sticking.
- In a large pan, brown the sausage or beef. If there's excess grease, spoon some off. Add the marinara sauce and Italian seasoning. Adjust seasoning with salt and pepper if needed.
- Stir in spinach if using, just before mixing with the sauce.
Assembly
- Combine the pasta with the sauce. In a casserole dish, spread a thin layer of the pasta mixture, dollop ricotta if using, and add a layer of mozzarella. Repeat layering until the dish is full, finishing with mozzarella and Parmesan on top.
Making Ahead
- Cover the dish tightly and refrigerate for up to 24 hours or freeze for up to 2-3 months.
Baking
- When ready to bake, preheat the oven to 375°F. Bake covered for about 25 minutes, then uncover and bake for another 10-15 minutes until bubbly.
- If baking from frozen, thaw overnight first, then bake.
Notes
Keep the pasta from getting too dry by not drowning it in sauce and adding a splash of sauce or water when reheating. Store leftovers in meal-sized portions for easier reheating.