This Penne Pasta Bake with Ricotta & Mozzarella is a timeless comfort dish that brings together rich tomato sauce, creamy ricotta, and gooey melted mozzarella in one satisfying casserole. It’s the kind of meal that feels like a warm hug—simple, hearty, and perfect for sharing with family or friends.
Baked pasta dishes like this are inspired by traditional Italian-style casseroles where pasta is layered with sauces and cheeses, then baked until golden and bubbling. These dishes are loved for their balance of textures—tender pasta, creamy layers, and a lightly crisp cheesy top. This version keeps things easy while delivering bold, comforting flavor in every bite.
Ingredients
- 12 oz (340 g) penne pasta
- 4 cups (960 ml) marinara or tomato sauce
- 1 cup (250 g) ricotta cheese
- 2 cups (200 g) shredded mozzarella cheese
- ½ cup (50 g) grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- ¼ cup fresh basil, chopped
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 cup (240 ml) water (if using no-boil method)
- 1 cup (60 g) spinach (optional)
Equipments
- Large pot
- Colander
- Mixing bowl
- Wooden spoon or spatula
- 9×13 inch baking dish
- Measuring cups and spoons
- Knife and cutting board
- Aluminum foil
Instructions
- Preheat your oven to 375°F (190°C) to ensure even cooking.
- Bring a large pot of salted water to a boil and cook penne until just al dente.
- Drain the pasta thoroughly and set aside without rinsing.
- In a mixing bowl, combine ricotta cheese, egg, salt, pepper, garlic, Parmesan, and fresh basil.
- Mix until smooth and creamy to create a rich ricotta layer.
- In a separate bowl, mix marinara sauce with olive oil and optional spinach.
- Lightly grease your baking dish to prevent sticking.
- Spread a thin layer of sauce on the bottom of the dish.
- Add half of the cooked penne evenly across the dish.
- Spoon half of the ricotta mixture over the pasta and spread gently.
- Pour a layer of marinara sauce over the ricotta.
- Sprinkle a layer of mozzarella cheese.
- Add the remaining pasta and repeat layering with ricotta, sauce, and cheese.
- Finish with a generous layer of mozzarella and remaining Parmesan cheese.
- Cover the dish loosely with aluminum foil.
- Bake for 20–25 minutes until heated through.
- Remove foil and bake another 10–15 minutes until cheese is bubbly and golden.
- Let the casserole rest for 10 minutes before serving to help it set.
- Garnish with fresh basil or parsley before serving.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6–8
- Cuisine: Italian-American
- Course: Main Course
Nutrition Information (Approximate)
- Calories: 460 kcal
- Protein: 22 g
- Carbohydrates: 48 g
- Fat: 20 g
- Fiber: 4 g
- Sugar: 7 g
- Sodium: 780 mg
Flavor Profile Breakdown
- Creamy richness from ricotta
- Cheesy and melty from mozzarella
- Tangy and savory tomato base
- Fresh herbal notes from basil
- Balanced and comforting
Tips for Best Results
- Cook pasta slightly underdone to avoid mushiness
- Use whole milk ricotta for better texture
- Let the dish rest before slicing
- Use freshly grated cheese for best melt
- Layer evenly for consistent flavor
Variations & Substitutions
- Add ground beef or sausage for a meat version
- Use cottage cheese instead of ricotta
- Swap spinach with kale or mushrooms
- Use gluten-free pasta if needed
- Add chili flakes for a spicy twist
Mistakes to Avoid
- Overcooking pasta before baking
- Using too much liquid, making it watery
- Skipping layering process
- Not seasoning ricotta mixture
- Cutting immediately without resting
Serving Suggestions
- Serve with garlic bread
- Pair with Caesar salad
- Add roasted vegetables
- Sprinkle extra Parmesan before serving
Storage Tips
- Store in airtight container in fridge up to 3 days
- Reheat in oven for best texture
- Freeze for up to 2 months
- Thaw overnight before reheating
Why You’ll Love This Recipe
- Classic comfort food
- Easy to prepare
- Perfect for meal prep
- Family-friendly
- Rich and cheesy
How to Serve
- Slice into squares for neat portions
- Garnish with herbs
- Serve warm
- Add chili flakes or extra cheese if desired
FAQs
Can I use uncooked pasta in this recipe?
Yes, but you must add extra liquid so the pasta cooks properly in the oven.
Can I make this ahead of time?
Yes, assemble it and refrigerate before baking.
Can I freeze this pasta bake?
Yes, it freezes well before or after baking.
What can I use instead of ricotta?
Cottage cheese or mascarpone are good substitutes.
Why is my pasta bake watery?
Too much sauce or under-drained pasta can cause excess moisture.
Can I add meat to this recipe?
Yes, ground beef, sausage, or chicken work well.
How do I reheat leftovers?
Reheat in the oven at 350°F until warmed through.
What cheese works best?
Mozzarella for melt and Parmesan for flavor is ideal.
Can I add vegetables?
Yes, spinach, zucchini, or mushrooms are great options.
How do I get a golden top?
Bake uncovered for the final 10–15 minutes.
