Get ready to indulge in the ultimate comfort food—Baked Penne! This classic, hearty pasta dish features layers of tender penne, rich tomato sauce, gooey melted cheese, and velvety béchamel, all baked to golden perfection. Every bite is pure, cozy deliciousness!
Baked Penne is the perfect blend of simplicity and indulgence, making it a go-to dish for any occasion. The combination of tender pasta, tangy tomato sauce, creamy béchamel, and gooey cheese creates a rich and satisfying bite every time.
It’s a versatile dish—you can keep it classic with just cheese and sauce or add ingredients like Italian sausage, ground beef, or roasted vegetables for extra flavor and texture.
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What makes it even better? It’s easy to prepare ahead of time, making it an ideal choice for meal prep or feeding a hungry crowd. Plus, the leftovers taste just as marvelous the next day! Serve it with a fresh salad for a complete, comforting meal.
It was always such a treat when my mom or grandmother made this dish for us. We loved walking into the house and having the fragrant aroma greet us, and we loved all the leftovers.
Note to self: It is even better the day after!
In this Article
- Subscribe to Giangi's Kitchen!
- Why you will love this recipe
- What is pasticcio di pasta?
- Why penne rigate?
- Beschiamella or Bechamel Cream
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to make this delicious baked penne pasta
- Pro Tips
- What dishes can you enjoy with this penne pasta recipe?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this baked pasta recipe, you may want to try my other recipes.
- Baked Penne
Why you will love this recipe
Inexpensive dish – using leftovers or simply fresh ingredients will not break the bank.
Crowd pleaser – make a large baking dish for all your summer gatherings.
It can be prepared thoroughly ahead of time – once you are ready to enjoy it pop it in the oven at the last minute, and voila, dinner is ready.
Perfect dish to use up your leftovers – tomato sauce and pasta leftovers can take on a new meaning with this great recipe of baked penne. The only thing you will have to do is make the bechamel cream, which takes less than 10 minutes to make.
What is pasticcio di pasta?
Pasta pasticciata or pasticcio is a classic Italian baked pasta dish, often described as a pasta pie, which features layers of pasta, a ragu-based sauce or regular tomato sauce, bechamel cream, and cheese baked in the oven. Each region in Italy has its version of this dish.
Similar to lasagna, it typically includes pasta, penne, rigatoni, or ziti, tomato sauce, bechamel, mozzarella cheese, and grated parmesan cheese.
Some variations include mushrooms, peas, or other seasonal vegetables. Other versions include pasty or bread crust.
Pasticciata is a specialty of the Abruzzi region in Italy.
The English translation of “Pasticcio” from which pasticciata derives, is “mess.” The meaning is the same in Italian. Gastronomically speaking, this kind of mess is always a baked dish of some sort.
Why penne rigate?
“Rigate” means “ridges” in English. When using any pasta with ridges, your sauce tends to get trapped in within those ridges, making it a great culinary experience when you bite into.
I have nothing against smooth tubular pasta; please give both a try, and you will understand what I mean.
Beschiamella or Bechamel Cream
It is a straightforward cream to prepare, but it needs your full attention and constant whisking to avoid scorching it. However, by the time your pasta is ready to be drained, you will be done. I have tested it over and over for you.
When making your bechamel, allow the butter and flour to cook together. The mixture will turn slightly golden, and a nutty fragrance will emerge. This process is necessary to eliminate your bechamel’s dense and floury taste.
By slowly adding the milk and whisking, you eliminate the lumps that are forming.
Do add the nutmeg and season at the last minute. The nutmeg brings depth to the sauce.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Tomato sauce – Homemade, Bolognese, any leftover sauce, and tomato sauce in a jar are all the perfect candidates for this excellent dish. I leave it up to you. I have used leftover simple tomato sauce for this dish.
Penne rigate pasta – the outer ridges trap the sauce on the outer, as the tubular penne opening traps the sauce inside, giving you a fantastic burst of flavor once you bite into it.
Parmigiano Reggiano – melts when in contact with the hot sauce, adding another layer of flavor and some saltiness to this dish.
Mozzarella cheese – brings the ooey-gooey that you need to make this dish amazing.
Unsalted butter – always use unsalted butter. You want to have control of the seasoning, and salted butter will not only add too much salt to your dish but change its flavor.
Whole milk – used to create your cream. Do not substitute whole milk with any other milk, non-fat or low-fat, for instance, as you will not be able to develop the rich, velvety bechamel you need.
Flour – all-purpose flour to create your roux, the base of your bechamel.
Salt and black pepper – seasoning for the bechamel cream
Nutmeg – do not skip this step, as it enhances the flavor of your bechamel cream to a new level of deliciousness.
Equipment Needed
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Step by step on how to make this delicious baked penne pasta
With all my recipes, please assemble all the ingredients before starting cooking and baking.
If you already have your tomato sauce on hand, the only thing you will have to do is cook the pasta, prepare the bechamel, assemble this dish, and place it in the oven. This recipe goes relatively fast as your bechamel will be done by the time the pasta is ready to be drained.
- Preheat your oven to 375 F
Preparing your pasta and bechamel
- Place a large pot of salted water to high heat and bring to a rolling boil. Add your pasta and cook al dente, meaning 2 to 3 minutes from the cooking time from done. Do follow the package manufacturing suggestions.
- As soon as you put the pot of water on for the pasta, start preparing the bechamel sauce by melting the butter in a large, heavy-bottomed pan. Once melted, add the flour and whisk to mix well, and it will thicken to a paste.
- Add the milk slowly and incorporate well. Repeat until all the milk is used and the bechamel starts to thicken.
- Season with salt and pepper to taste, and add a few grinds of the nutmeg.
- When it is ready, the sauce should leave a thin layer on the back of the spoon.
Assembling your dish
- Place the drained pasta back into the cooking pot, add all the tomato sauce, and mix well. For intended purposes, I placed mine into a glass dish for you to see it better, a tall pan does not photograph well 🙂
- Add all but one cup of the bechamel to the pasta mixture and incorporate well.
- Mix well with the cheese mixture – parmesan cheese and 3/4 of the mozzarella.
- At this point, the cheese will start to melt, and you may be tempted to eat it now, but you must wait.
- Pour the remaining cup of bechamel into the ovenproof pan and spread it to cover the surface.
- Pour the pasta mixture over it. Smooth the top and sprinkle the parmesan cheese and the remaining mozzarella over the top.
- The remaining two tablespoons of butter should be cut into small pieces and placed all over the top, over the cheese, and in the corners.
- Bake for 20 to 30 minutes, depending on your oven, or until the top starts to bubble.
- Place under the broiler for a golden crust.
Pro Tips
- Do cook your pasta al dente as it will continue cooking once placed in the oven.
- When making your bechamel, allow the butter and flour to cook together. The mixture will turn slightly golden, and a nutty fragrance will emerge. This process is necessary to eliminate the dense and floury taste from your bechamel.
- The nutmeg is a must! It gives your dish a layer of fantastic flavor.
What dishes can you enjoy with this penne pasta recipe?
This baked penne pasta recipe is a whole meal in itself. We pair it this way when we make it at our house.
Starting with some Prosciutto e Melone, a great palate opener.
After the baked pasta, we have a salad of Fennel, Tomatoes, Basil with Lemon Vinaigrette.
Let’s not forget dessert, Affogato Al Caffee or simple Strawberries with Chantilly and espresso to give it the final touch.
Yes, we do need a nap after this dinner.
Variations and Substitutions
This is where you can have so much fun. As I explained earlier, this dish works amazingly with fresh ingredients or leftovers.
Let’s start with the tomato sauce:
- Simple and meatless, fresh tomato sauce is fantastic.
- Ragu alla Bolognese adds protein – ground beef – to your baked penne.
- Want to spice up things? Add Italian sausage to your tomato sauce. Select the sausage that you and your family love, remove the casing, and break it down into tiny pieces. Cook until done, and then add the tomato sauce to it. Do not season it until the last minute to give all the flavors time to infuse each other. Add less butter to your finished dish before baking it. The sausage has a higher fat content, and you do not want to add more than you have to.
- On the leaner side, you can substitute the sausage with ground turkey and proceed with the above instructions. However, add the butter to your dish, as turkey is drier.
- Another great substitute, and if time is not on your side, use the marinara sauce in a jar or any tomato sauce that you enjoy. It is not fully authentic Italian, but I will not tell.
A question that has come up often: can I add vegetables?
- Yes, you can, but do not make them the center of this dish—a handful of chopped bell peppers that can be added to the tomato sauce while cooking.
- The same goes for zucchini. Add them to the tomato sauce and just a handful.
Herbs:
- You can add finely chopped basil, thyme, and a small amount of fresh oregano to your tomato sauce.
- I never use and will not recommend garlic powder—it alters the flavor completely, and to stay traditional with the recipe, no one in Italy uses it.
Storing and Reheating
Make ahead: This baked penne recipe can be made one day ahead and baked at the last minute. Store in the refrigerator, covered.
Store: Any leftovers can be stored in an airtight container in the refrigerator for up to four days.
Reheat: Bring back to room temperature and reheat in the refrigerator at 325 F until to desired warmth.
Freeze: You can freeze in a safe freezer container for up to two months. Defrost overnight in the refrigerator and bring back to room temperature before reheating. Reheat in the oven at 325 F until hot to your liking.
Frequently Asked Questions
Is baked penne the same as baked ziti?
No, they are not. Penne are cut on an angle, thus having pointy tips. You will find that you can purchase smooth or ridge penne. They also have thicker walls. Ziti comes in two sizes, long or short. The ziti are also cut straight-end and are smooth.
What is the best pasta shape for baked pasta?
Any tubular pasta with ridges, such as rigatoni, penne, ziti, and cavatappi, holds the sauce well and is perfect for baking.
Do you cook penne before baking?
Yes, I do cook the penne pasta before baking it. I cook it al dente and then add the sauce, bechamel sauce, and tomato. Since the pasta is almost done, the time in the oven baking is minimal, as your dish only needs to warm up and set, vs. cooking it thoroughly, which will take more than an hour.
I am from a school that cooks pasta first, and with tubular pasta, it will be harder to get the sauce in the pasta cavities.
If you enjoy this baked pasta recipe, you may want to try my other recipes.
Penne Pasta with Tomatoes, Olives and Artichokes
Baked Penne
Ingredients
- 3 cups tomato sauce
- 1 pound penne rigate pasta
- 1 cup Parmigiano Reggiano, grated
- 2 tablespoons Parmigiano Reggiano, grated
- 18 ounces mozzarella, cut into small pieces
- 2 tablespoons unsalted butter
BECHAMEL SAUCE
- 3 cups whole milk
- 6 tablespoon s unsalted butter
- 5 tablespoons flour
- salt and pepper, to taste
- pinch of nutmeg
Instructions
- Preheat the oven to 375 F
- In a large pot, bring salted water to a full boil and cook the pasta to al dente. Follow the package manufacturer’s instructions.
- Drain the pasta and return it to the cooking pot. Add the tomato sauce and mix well. Add all but one cup of bechamel to the pasta and combine.
- Add the grated parmesan cheese and 3/4 of the mozzarella to the pasta and mix well.
- Pour the remaining cup of bechamel into the bottom of your ovenproof pan. Pour over the pasta mixture. Smooth the top. Sprinkle with the two tablespoons of grated Parmigiano and the remaining mozzarella.
- The remaining two tablespoons of butter should be cut into small pieces and placed all over the top, over the cheese, and in the corners.
- Bake in the hot oven for 20 minutes or until the top bubbles. If you want a golden crust, broil for a couple of minutes – this step is optional.
BECHAMEL CREAM
- Melt butter in a large, heavy-bottomed pan over medium heat. Add the flour. With a whisk, mix well until a thick cream is formed.
- Add the milk slowly, constantly whisking, ensuring no lumps are formed. Add more milk as the sauce thickens. Add salt, pepper, and grated nutmeg as needed. When it is ready, the sauce should leave a thin layer on the back of a wooden spoon.
Notes
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Classics, Pasta, Rice & Grains, Dinners
- Cuisine: Italian
- Occasion: Easter, Mother’s Day, Fourth of July
- Type: Affordable Gourmet
Did you make this?
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hifale3548
Your Baked Penne sounds absolutely mouthwatering! It’s like the ultimate comfort food that wraps you up in warmth and satisfaction with every bite. The layers of tender penne, rich tomato sauce, gooey melted cheese, and creamy béchamel are the perfect combination of textures and flavors. I imagine that the golden, crispy top is just irresistible!
Giangi Townsend
It sure is. Enjoy!