Baked Three-Cheese Penne

The penne keeps a little bite in the oven only if it doesn’t go into the casserole fully cooked. I learned that a few minutes of boiling can make the…

By Willow • November 9, 2026 • Reading time: 9 min

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The penne keeps a little bite in the oven only if it doesn’t go into the casserole fully cooked. I learned that a few minutes of boiling can make the difference between a sturdy forkful and pasta that slumps under the sauce. This baked three-cheese penne starts with pasta cooked just shy of package directions, then finishes in the oven with marinara, a creamy ricotta center, and a blanket of mozzarella.

The cheese layer has its own place in the dish rather than being stirred through every noodle. That gives you a tender, savory middle between the sauced pasta, while the mozzarella melts over the top. Whole-milk ricotta keeps that center creamy, and an egg helps the mixture hold together as it bakes.

Once the edges bubble and the top is melted, let the casserole sit before serving. The layers settle, so each scoop holds together without losing its soft, saucy center.

Why the Penne Needs to Come Out of the Pot a Little Early

Pasta keeps cooking after it’s drained, and this casserole gives it another stretch of heat in the oven. If the penne is already fully tender before it meets the sauce, the oven can push it past pleasantly soft and into mushy territory. Cooking it two minutes less than the package directions leaves room for that second cook without asking you to guess at the texture later.

That small adjustment matters even more in a baked dish than it does in a bowl of pasta served straight from the pot. The noodles are surrounded by marinara and tucked beneath cheese, so they stay moist as they bake. You want the drained penne to be firm when you bite it, not crunchy, with enough structure to hold its shape after it’s layered and baked.

Use the package timing as your starting point, then subtract two minutes. Different brands may list different cook times, so follow the timing on the box you have rather than relying on a fixed number of minutes. That way the pasta has a little resilience left when it goes into the dish.

What the Ricotta and Mozzarella Each Bring to the Layers

• Penne — The short tubes catch marinara inside and out, so the casserole has sauce in every bite. Cook it in well-salted water and drain it thoroughly; excess water can thin the sauce. For the closest match to this texture, stick with penne.
• Marinara — A jarred marinara keeps the sauce step simple and coats the pasta before it goes into the baking dish. Choose a sauce you enjoy eating on its own, since its tomato and herb flavor carries through the whole casserole. A thick, spoonable sauce clings better than a watery one.
• Whole-milk ricotta — This is the soft, creamy middle layer. Whole-milk ricotta gives the center a richer texture than a leaner version, and it spreads more easily when stirred smooth with the egg, Parmesan, and pepper. Break up any large curds while mixing so the layer is easier to distribute.
• Egg — The egg helps the ricotta mixture set into a cohesive layer as it bakes. Stir it through thoroughly; visible streaks of egg can leave uneven patches in the center. Use a large egg to keep the mixture in balance.
• Finely grated Parmesan — Fine shreds blend into the ricotta mixture instead of leaving large, chewy pieces. Parmesan adds a salty, savory edge that balances the mild ricotta. Finely grated cheese from a block melts smoothly, but a ready-grated fine Parmesan is convenient here.
• Low-moisture mozzarella — Shredded low-moisture mozzarella melts into a stretchy topping without adding as much water as fresh mozzarella. Pre-shredded cheese is practical for this casserole; the most important detail is using the low-moisture kind so the top melts rather than releasing extra liquid.

Build the Layers Without Overcooking the Pasta

Grease the Dish Before You Start

Heat the oven to 375°F and rub the olive oil across the bottom and sides of a 9×13-inch baking dish. A thin, even coating is enough to help prevent the sauced pasta and cheese from sticking at the edges. Set the dish aside while you prepare the pasta and cheese mixture. The oil also makes cleanup easier where melted cheese touches the sides.

Cook the Penne Until It Still Has Some Bite

Bring the water to a boil in a 6-quart pot, add the kosher salt and penne, and cook the pasta two minutes less than the package directions. Drain it well, then return it to the pot. Stir in the marinara until the penne is evenly coated; if you see a pool of watery liquid at the bottom, let the pasta drain more fully before adding the sauce.

Stir the Ricotta Mixture Until Smooth

In a medium bowl, combine the ricotta, large egg, finely grated Parmesan, and black pepper. Stir until the mixture looks even, with no streaks of egg or clumps of Parmesan. It should be thick enough to sit on a spoon but soft enough to spread across the pasta. Mixing it separately keeps the cheese layer distinct instead of dispersing through the sauce.

Layer the Casserole and Bake Until the Center Is Hot

Spread half the sauced penne in the prepared dish, then spoon the ricotta mixture evenly over it. Sprinkle on one cup of the mozzarella, add the remaining penne, and finish with the rest of the mozzarella. Bake uncovered for 25 to 30 minutes, until the edges bubble and the center reaches 160°F. If the top is melted but the middle hasn’t reached that temperature, keep baking until it has.

Let the Layers Set Before Serving

Take the casserole out of the oven and leave it to rest for 10 minutes. The cheese will still be hot, but the layers become easier to serve as they settle. Cut through the mozzarella top and lift each portion from the bottom so the creamy ricotta layer stays with the pasta. Serve while the casserole is warm.

Two Simple Ways to Change the Cheese and Pasta Balance

Questions That Come Up When Baking Three-Cheese Penne

Baked Three-Cheese Penne

Baked three-cheese penne layers sauced pasta with creamy ricotta and a bubbling mozzarella topping in a 9x13-inch baking dish. It’s baked until the center reaches 160°F, then rested before serving for neat, cheesy portions.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Resting time 10 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Italian

Calories: 560

Ingredients Equipment Method Notes

Ingredients

  

For the casserole

• 1 tsp olive oil for greasing the baking dish

For the pasta and sauce

• 4 qt water
• 1 tbsp kosher salt
• 1 lb penne
• 1 jar (28 oz) marinara sauce

For the cheese mixture

• 1 container (15 oz) whole-milk ricotta cheese
• 1 egg large
• 0.5 cup Parmesan cheese finely grated
• 0.25 tsp black pepper

For the topping

• 2 cups mozzarella cheese shredded, low-moisture

Equipment

• 1 9x13-inch baking dish

Method

 

Prepare the casserole

1. Heat the oven to 375°F and rub the olive oil over the bottom and sides of a 9x13-inch baking dish.

Cook the pasta and sauce

1. Bring the water to a boil in a 6-quart pot, add the kosher salt and penne, and cook 2 minutes less than the package directions; drain.
2. Return the penne to the pot and stir in the marinara sauce.

Make the cheese mixture

1. In a medium bowl, stir together the ricotta, egg, Parmesan, and black pepper until combined.

Assemble and bake

1. Spread half the sauced penne in the prepared dish, spoon the ricotta mixture evenly over it, and sprinkle with 1 cup of the mozzarella.
2. Spread the remaining penne over the cheese layer and top with the remaining 1 cup mozzarella; bake uncovered for 25 to 30 minutes, until bubbling at the edges and the center reaches 160°F.

Rest the casserole

1. Let the casserole rest for 10 minutes before serving.

Notes

For a firm pasta texture, cook the penne 2 minutes less than the package directions before baking. Refrigerate leftovers for 3 to 4 days; freezing is suitable. Gluten-free penne can be used as a dietary swap.