Penne Pasta Bake with Ricotta Cheese and Mozzarella recipe

There’s something undeniably comforting about a bubbling, cheesy pasta bake emerging hot from the oven. And for our family, this Penne Pasta Bake with Ricotta and Mozzarella is the undisputed champion of comfort food casseroles. I remember the first time I made it – I was looking for a dish that felt special enough for a Sunday dinner but was forgiving enough for a novice cook juggling multiple tasks. The aroma alone, that blend of savory tomato sauce, melting cheese, and baked pasta, had everyone migrating towards the kitchen before the timer even buzzed. The magic truly happens when you scoop into it: tender penne coated in a rich sauce, pockets of creamy, seasoned ricotta, all blanketed under a glorious layer of stretchy, golden-brown mozzarella. It’s hearty, satisfying, and just feels like home. It’s become a go-to for potlucks, busy weeknights (especially when made ahead), and whenever we need a dose of pure, unadulterated cheesy goodness. Even the pickiest eaters in our house clean their plates when this casserole is on the table, a testament to its crowd-pleasing power. It’s simple Italian-American fare at its finest.

Penne Pasta Bake with Ricotta Cheese and Mozzarella Ingredients

Crafting the perfect pasta bake starts with quality ingredients. Here’s a detailed breakdown of what you’ll need for this classic comfort dish:

For the Pasta:

• Penne Pasta: 1 lb (16 oz / 454g) dried penne pasta (Penne rigate, with ridges, is excellent for holding sauce)

For the Sauce (Choose one option):

• Option A: Quick & Easy Jarred Sauce:
  • Marinara Sauce: 1 large jar (approx. 24-32 oz / 680-900g) good quality marinara sauce
  • (Optional) Ground Meat: 1 lb lean ground beef, Italian sausage (casings removed), or a mix
  • (Optional) Aromatics: 1 tablespoon olive oil, ½ medium yellow onion (finely chopped), 2-3 cloves garlic (minced)
  • (Optional) Seasoning Boost: ½ teaspoon dried Italian seasoning, pinch of red pepper flakes (for heat)
• Option B: Simple Homemade Sauce Base:
  • Olive Oil: 2 tablespoons
  • Yellow Onion: 1 medium, finely chopped
  • Garlic: 4-5 cloves, minced
  • Crushed Tomatoes: 1 large can (28 oz / 794g) good quality crushed tomatoes (like San Marzano style)
  • Tomato Paste: 1-2 tablespoons (optional, for depth)
  • Dried Herbs: 1 teaspoon dried oregano, 1 teaspoon dried basil (or 2 teaspoons Italian seasoning)
  • Seasoning: Salt and freshly ground black pepper to taste
  • Optional: Pinch of sugar (to balance acidity), pinch of red pepper flakes
  • (Optional) Ground Meat: 1 lb lean ground beef or Italian sausage, cooked with onions/garlic

For the Creamy Ricotta Filling:

• Whole Milk Ricotta Cheese: 1 container (15 oz / 425g) (Whole milk ricotta provides the best creamy texture and flavor)
• Egg: 1 large (acts as a binder, helps set the ricotta)
• Grated Parmesan Cheese: ½ cup, finely grated (provides salty, nutty flavor)
• Fresh Parsley: ¼ cup, finely chopped (adds freshness)
• Salt: ¼ teaspoon (adjust to taste)
• Black Pepper: ¼ teaspoon, freshly ground
• Optional: Pinch of ground nutmeg (a traditional addition that enhances dairy flavors)

For the Cheesy Topping:

• Shredded Low-Moisture Part-Skim Mozzarella Cheese: 2 cups (8 oz / 225g) (This type melts best and doesn’t make the casserole watery)
• Grated Parmesan Cheese: ¼ cup, finely grated (for extra flavor and browning on top)

Equipment Needed:

• Large pot for cooking pasta
• Large skillet (if making sauce with meat/aromatics)
• Medium bowl (for ricotta mixture)
• 9×13 inch baking dish (or similar large casserole dish)

Step-by-Step Instructions for Perfect Penne Pasta Bake

Follow these detailed instructions to create a delicious, cheesy, and perfectly baked Penne Pasta Bake. Preparing your components (mise en place) will streamline the process.

1. Preheat Oven & Cook Pasta:
* Preheat your oven to 375°F (190°C). Lightly grease your 9×13 inch baking dish with cooking spray or olive oil.
* Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until it is very al dente – typically 2-3 minutes less than the package recommends. The pasta will continue to cook in the oven, so undercooking slightly at this stage is crucial to prevent it from becoming mushy in the final bake.
* Drain the pasta well in a colander. Do not rinse the pasta (the starch helps the sauce cling). You can toss it with a tiny drizzle of olive oil to prevent sticking if it will sit for a few minutes while you prepare other components.

2. Prepare the Sauce:
* If using Jarred Sauce with Optional Meat/Aromatics: Heat 1 tbsp olive oil in a large skillet over medium-high heat. If using onion, sauté until softened (3-4 mins). Add garlic and cook until fragrant (1 min). Add ground meat (if using) and cook, breaking it up, until browned. Drain off excess fat thoroughly. Stir in the jarred marinara sauce, Italian seasoning, and red pepper flakes (if using). Bring to a simmer, then reduce heat and let it simmer gently for 5-10 minutes for flavors to meld.
* If using Jarred Sauce (Simplest Method): Simply have your jar open and ready. You can warm it slightly in a saucepan if desired, but it’s not essential as it will heat through in the oven.
* If Making Simple Homemade Sauce: Heat 2 tbsp olive oil in a skillet or pot over medium heat. Add onion and sauté until softened (4-5 mins). Add garlic and cook until fragrant (1 min). (If using meat, brown it here and drain fat). Stir in tomato paste (if using) and cook for 1 minute. Add crushed tomatoes, dried herbs, salt, pepper, sugar (if using), and red pepper flakes (if using). Bring to a simmer, then reduce heat, cover partially, and let simmer for at least 15-20 minutes for flavors to develop.

3. Prepare the Ricotta Mixture:
* In a medium bowl, combine the whole milk ricotta cheese, large egg, ½ cup grated Parmesan cheese, finely chopped fresh parsley, ¼ tsp salt, ¼ tsp black pepper, and optional pinch of nutmeg.
* Stir together gently but thoroughly until everything is well combined. Be careful not to overmix vigorously, just ensure no large streaks of egg remain.

4. Assemble the Pasta Bake:
* Method 1: Layered (Classic Style)
* Spread about 1 cup of your prepared sauce evenly over the bottom of the greased 9×13 inch baking dish. This prevents the pasta from sticking.
* Top with about half of the cooked al dente penne pasta, spreading it in an even layer.
* Dollop half of the ricotta mixture evenly over the pasta layer. Use small spoonfuls scattered across the surface.
* Spoon about 1 to 1.5 cups of sauce over the ricotta and pasta.
* Sprinkle with about half (1 cup) of the shredded mozzarella cheese.
* Repeat the layers: remaining pasta, remaining ricotta mixture dolloped evenly, remaining sauce (ensure pasta is well covered).
* Method 2: Mixed (Quicker Assembly)
* In a very large bowl (or directly in the pasta pot if it’s large enough), combine the cooked al dente pasta with most of the prepared sauce (reserve about ½ to 1 cup for the top). Toss gently to coat the pasta evenly.
* Add the prepared ricotta mixture to the pasta and sauce. Gently fold it in – you don’t need it to be perfectly uniform; pockets of ricotta are desirable.
* Pour the pasta mixture into the prepared baking dish and spread evenly.
* Top with the reserved sauce, spreading it lightly over the surface.
* Sprinkle evenly with 1 cup of the shredded mozzarella.

5. Add the Final Cheesy Topping:
* Regardless of the assembly method used, sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top of the casserole.
* Sprinkle the final ¼ cup of grated Parmesan cheese over the mozzarella. This adds flavor and helps achieve a beautifully golden-brown crust.

6. Bake the Casserole:
* Carefully place the baking dish into the preheated 375°F (190°C) oven.
* Bake for 25-35 minutes. The casserole is done when the sauce is bubbling around the edges, the cheese topping is fully melted, bubbly, and lightly golden brown in spots. If the top starts browning too quickly before the center is hot, you can loosely tent the dish with aluminum foil for the last 10 minutes of baking.

7. Rest Before Serving (Crucial Step!):
* Remove the pasta bake from the oven and place it on a wire rack. Let it rest for at least 10-15 minutes before cutting and serving. This allows the molten cheese and sauce to set slightly, making it much easier to serve neat portions and preventing burns from super hot filling.

Nutrition Facts (Estimated)

• Servings: Approximately 6-8 servings
• Calories per Serving: Approximately 500-750 kcal

Disclaimer: Nutritional information is an estimate generated using online calculators. Actual values can vary significantly based on factors such as the specific brands of ingredients used (sauce, cheeses, pasta), whether meat is included and its fat content, portion sizes, and any modifications made to the recipe. Ricotta and mozzarella add significant calories and fat, while pasta contributes carbohydrates. This information should be used as a general guideline only.

Preparation & Cooking Time

Understanding the time commitment helps in planning your meal preparation:

• Active Prep Time: 25-35 minutes (Chopping aromatics, cooking pasta, browning meat (if using), mixing ricotta, assembly)
• Sauce Simmering Time (if applicable): 10-25 minutes (Passive)
• Baking Time: 25-35 minutes (Passive)
• Resting Time: 10-15 minutes (Passive, but essential)
• Total Time: Approximately 1 hour 15 minutes to 1 hour 50 minutes

How to Serve Your Delicious Penne Pasta Bake

This hearty casserole is a star on its own, but thoughtful serving enhances the dining experience. Here are some ideas:

• Serving the Bake:
  • After the crucial resting period, use a sharp knife or a spatula to cut squares or rectangles.
  • Use a sturdy spatula or serving spoon to lift portions onto plates, ensuring you get all the layers from bottom to top.
• Garnishes for Flair and Flavor: Offer these alongside or sprinkle on top just before serving:
  • Fresh Basil Leaves: Torn or roughly chopped basil adds a wonderful fresh, aromatic Italian touch.
  • Fresh Parsley: A sprinkle of extra chopped parsley adds color and freshness.
  • Red Pepper Flakes: For those who enjoy a touch of heat.
  • Extra Grated Parmesan Cheese: Allow diners to add more cheesy goodness at the table.
• Complementary Side Dishes: Balance the richness of the pasta bake with these simple sides:
  • Simple Green Salad: Mixed greens with a tangy vinaigrette (like balsamic, red wine, or lemon) provide a refreshing contrast.
  • Caesar Salad: A classic pairing for Italian-American dishes.
  • Garlic Bread or Knots: Perfect for soaking up any extra sauce on the plate. Choose crusty bread for texture.
  • Steamed or Roasted Vegetables: Simple steamed broccoli, green beans, asparagus, or roasted zucchini seasoned lightly offer a healthy counterpoint.
  • Antipasto Platter: If serving for a larger gathering, a simple platter with olives, marinated artichoke hearts, and maybe some sliced salami can be a nice starter or side.

Additional Tips for Pasta Bake Perfection

Mastering the art of the baked pasta involves a few key considerations. These tips will help you achieve casserole nirvana:

1. Undercook the Pasta (Seriously!): This cannot be stressed enough. Pasta absorbs liquid from the sauce as it bakes. If you cook it fully beforehand, it will inevitably become soft and mushy in the final dish. Boiling it for 2-3 minutes less than the package directions for al dente ensures it finishes cooking in the oven to the perfect tender-yet-firm texture.
2. Choose Quality Cheeses: The flavor and texture of your pasta bake heavily rely on the ricotta and mozzarella. Use whole milk ricotta for the creamiest, richest filling – low-fat versions can sometimes be grainy or watery. For the topping, use low-moisture, part-skim mozzarella (usually sold shredded in bags or as a block you shred yourself). Fresh mozzarella balls packed in water contain too much moisture and can make the casserole soggy.
3. Season Every Layer: Don’t rely solely on the sauce for flavor. Salt the pasta water generously (it should taste like the sea). Season the ricotta mixture properly – taste a tiny bit (if comfortable doing so with raw egg, or just trust the measurements) to ensure it’s flavorful, not bland. If adding meat or aromatics to your sauce, season them as they cook. Building layers of flavor makes the final dish much more complex and satisfying.
4. The Resting Period is Non-Negotiable: Just like lasagna, this pasta bake needs time to settle after coming out of the oven. That 10-15 minute rest allows the molten cheese and bubbling sauce to firm up slightly. Skipping this step will likely result in a soupy puddle on the plate when you try to serve it. Patience pays off for neater servings and safer eating temperatures.
5. Sauce Consistency Matters: Ensure your sauce isn’t too thin or watery, as this can lead to a soggy bake. If using jarred sauce that seems thin, or if your homemade sauce is very liquidy, let it simmer uncovered for a little longer to thicken slightly before assembling. You want enough sauce to generously coat the pasta and keep it moist during baking, but not so much that the pasta is swimming.

Frequently Asked Questions (FAQ)

Here are answers to common questions about making this Penne Pasta Bake with Ricotta and Mozzarella:

Q1: Can I make this pasta bake ahead of time?
A: Yes, this casserole is excellent for making ahead! You have two main options:
* Assemble and Refrigerate: Assemble the entire casserole as directed in the baking dish, but do not bake it. Cover tightly with plastic wrap or foil and refrigerate for up to 24 hours. When ready to bake, remove it from the refrigerator about 30 minutes before baking to take the chill off. You may need to add 10-15 minutes to the baking time.
* Bake and Refrigerate: Bake the casserole completely, let it cool, cover tightly, and refrigerate for up to 3 days. Reheat individual portions in the microwave or reheat the entire casserole covered with foil in a 350°F (175°C) oven until heated through (usually 20-30 minutes).

Q2: Can I freeze this Penne Pasta Bake?
A: Yes, it freezes quite well.
* Freezing Unbaked: Assemble the casserole in a freezer-safe baking dish. Cover tightly with plastic wrap, then a layer of heavy-duty aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed (adding extra time as needed). You can also bake from frozen, covering with foil for the first hour, then uncovering; expect a significantly longer baking time (potentially 1-1.5 hours).
* Freezing Baked: Let the baked casserole cool completely. Cover tightly as above, or transfer portions to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat (covered) in a 350°F (175°C) oven or microwave portions until hot. The texture of the pasta and ricotta may be slightly softer after freezing and reheating.

Q3: How can I make this recipe vegetarian?
A: Making a delicious vegetarian version is very simple! Just omit the optional ground meat entirely. The combination of sauce, pasta, and cheeses is already satisfying. To add more substance or “meatiness,” consider sautéing 8-10 oz of sliced mushrooms (cremini or button) along with the onions and garlic before adding your sauce. You could also layer in a package of frozen chopped spinach (thawed and squeezed very dry) with the ricotta mixture for added greens and nutrients. Ensure your Parmesan cheese is vegetarian if needed (some use animal rennet).

Q4: Can I use a different type of pasta besides penne?
A: Absolutely! While penne is classic, other sturdy, tube-shaped or scoop-shaped pastas work wonderfully because they hold the sauce and ricotta well. Good substitutes include:
* Ziti: Very similar to penne, often used interchangeably in baked dishes.
* Rigatoni: Larger tubes with ridges, great for catching sauce.
* Medium Shells: Their cup shape is perfect for holding pockets of ricotta and sauce.
* Rotini or Fusilli: Spiral shapes also hold sauce well.
Avoid very small shapes (like macaroni) or long, thin strands (like spaghetti), as they don’t work as well structurally in this type of layered bake. Remember to cook whichever shape you choose until very al dente.

Q5: Can I add vegetables to this pasta bake?
A: Yes, adding vegetables is a fantastic way to boost nutrition and flavor! Here are some ideas:
* Spinach: Layer in thawed, well-squeezed frozen chopped spinach with the ricotta, or wilt fresh spinach into your sauce.
* Mushrooms: Sauté sliced mushrooms with the onions/garlic.
* Zucchini or Bell Peppers: Dice and sauté them with the onions/garlic until tender-crisp before adding the sauce.
* Eggplant: Small cubes of roasted or sautéed eggplant can be added to the sauce layers.
* Broccoli Florets: Steam or blanch small broccoli florets until tender-crisp and mix them in with the pasta and sauce.
Ensure any vegetables added are pre-cooked, as they won’t fully cook just during the baking time. Also, be mindful not to add too much extra liquid from watery vegetables.

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