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.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Resting time 10

Total Time 1 5

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

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

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.
Return the penne to the pot and stir in the marinara sauce.

Make the cheese mixture

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

Assemble and bake

Spread half the sauced penne in the prepared dish, spoon the ricotta mixture evenly over it, and sprinkle with 1 cup of the mozzarella.
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

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.