Venture into the world of cozy comfort food with these 23 baked penne pasta recipes! Whether you’re craving a quick weeknight dinner, planning a family gathering, or simply want to indulge in cheesy, satisfying goodness, this roundup has something for every occasion. Get ready to discover delicious twists on a classic dish that will have everyone asking for seconds—let’s dive in!
Classic Baked Penne with Italian Sausage
Savor this cozy classic that’s perfect for feeding a crowd or meal-prepping for the week. Think tender penne, spicy Italian sausage, and a rich, bubbly cheese blanket—pure comfort in every bite. It’s the ultimate make-ahead dish that only gets better as the flavors meld.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb Italian sausage (casings removed)
– 1 tbsp olive oil
– 1 medium yellow onion (diced)
– 3 cloves garlic (minced)
– 1 (28 oz) can crushed tomatoes
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– 1 tsp salt
– 1/2 tsp black pepper
– 1 lb penne pasta
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh basil
Instructions
1. Preheat your oven to 375°F.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
3. Add 1 lb Italian sausage, breaking it into crumbles with a wooden spoon.
4. Cook the sausage for 6–8 minutes until browned and no longer pink.
5. Add 1 diced yellow onion and cook for 4–5 minutes until softened.
6. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
7. Pour in 1 (28 oz) can crushed tomatoes, 1 tsp dried oregano, 1/2 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper.
8. Reduce heat to low and simmer the sauce for 10 minutes, stirring occasionally.
9. While the sauce simmers, bring a large pot of salted water to a boil.
10. Cook 1 lb penne pasta according to package directions until al dente, then drain.
11. Tip: Reserve 1/2 cup pasta water before draining to adjust sauce consistency if needed.
12. In a large mixing bowl, combine the drained penne and sausage-tomato sauce.
13. Stir in 1/4 cup chopped fresh basil until evenly distributed.
14. Transfer half of the pasta mixture to a 9×13-inch baking dish.
15. Sprinkle 1 cup shredded mozzarella cheese evenly over the layer.
16. Add the remaining pasta mixture on top.
17. Cover with the remaining 1 cup mozzarella and 1/2 cup grated Parmesan cheese.
18. Tip: For extra crispiness, lightly spray the top with cooking oil before baking.
19. Bake uncovered at 375°F for 25–30 minutes until the cheese is golden and bubbly.
20. Tip: Let the baked penne rest for 10 minutes before serving to allow it to set.
21. Serve warm. The baked penne emerges with a crispy, cheesy crust giving way to a saucy, hearty interior. For a fun twist, scoop individual portions into ramekins and broil for 2 minutes to create personal cheesy tops.
Cheesy Baked Penne with Spinach and Ricotta
Zap your weeknight dinner routine with this cozy, crowd-pleasing pasta bake. Layers of penne, creamy ricotta, and fresh spinach bake into a bubbly, golden masterpiece—perfect for feeding a hungry crew or meal prepping with ease. It’s comfort food that feels fancy but comes together in a flash.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb penne pasta
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 5 oz fresh spinach
– 15 oz ricotta cheese
– 1 large egg
– 1/4 cup grated Parmesan cheese
– 24 oz marinara sauce
– 2 cups shredded mozzarella cheese
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp dried oregano
Instructions
1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil and cook penne for 2 minutes less than package directions for al dente pasta.
3. Drain pasta and set aside.
4. Heat olive oil in a large skillet over medium heat.
5. Add diced onion and cook for 5 minutes until softened.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Add fresh spinach and cook for 2–3 minutes until wilted, then remove skillet from heat.
8. In a medium bowl, combine ricotta cheese, egg, grated Parmesan, salt, black pepper, and dried oregano.
9. Tip: Let the ricotta mixture sit for 5 minutes to allow flavors to meld while you assemble.
10. Spread 1 cup of marinara sauce evenly in the bottom of the greased baking dish.
11. Add half of the cooked penne in an even layer.
12. Spoon all of the ricotta mixture over the pasta and spread gently.
13. Top with the spinach-onion mixture.
14. Add the remaining penne in an even layer.
15. Pour the remaining marinara sauce over the pasta.
16. Sprinkle shredded mozzarella cheese evenly over the top.
17. Tip: For extra browning, lightly spray the cheese with cooking oil before baking.
18. Cover dish with foil and bake at 375°F for 20 minutes.
19. Remove foil and bake for 10 more minutes until cheese is bubbly and golden.
20. Tip: Let the bake rest for 10 minutes after removing from the oven for cleaner slices.
Melted mozzarella forms a stretchy, golden crust over tender penne pockets filled with herby ricotta and savory spinach. Each bite balances tangy marinara with creamy richness—try serving it alongside a crisp arugula salad dressed in lemon vinaigrette to cut through the decadence. Leftovers reheat beautifully for an easy lunch that tastes even better the next day.
Creamy Chicken Alfredo Baked Penne
Just when you thought chicken Alfredo couldn’t get better—we’re baking it. Juicy chicken, creamy sauce, and penne pasta come together in one irresistible casserole. Get ready for the ultimate comfort food upgrade.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 12 oz penne pasta
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1 cup whole milk
– 1 cup grated Parmesan cheese
– 1 cup shredded mozzarella cheese
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp red pepper flakes (optional)
– 2 tbsp unsalted butter
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente, then drain.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the chicken pieces and cook for 6-8 minutes, stirring occasionally, until browned and cooked through (internal temperature should reach 165°F).
5. Remove the chicken from the skillet and set aside.
6. In the same skillet, melt the butter over medium heat.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Pour in the heavy cream and whole milk, stirring constantly.
9. Bring the mixture to a gentle simmer, then reduce heat to low.
10. Gradually whisk in the Parmesan cheese until fully melted and smooth.
11. Stir in the salt, black pepper, and red pepper flakes (if using).
12. Combine the cooked penne, cooked chicken, and sauce in the prepared baking dish, mixing thoroughly.
13. Sprinkle the shredded mozzarella cheese evenly over the top.
14. Bake uncovered for 20-25 minutes until the cheese is golden and bubbly.
15. Remove from oven and let rest for 5 minutes before serving.
16. Garnish with chopped fresh parsley.
During baking, the sauce thickens beautifully while the top gets that perfect golden crust. Dig into layers of tender pasta coated in that rich, garlicky Alfredo sauce with juicy chicken throughout. For a fun twist, try serving individual portions in ramekins or topping with crispy breadcrumbs before baking.
Vegetarian Baked Penne with Roasted Vegetables
Y’all need this cozy vegetarian baked penne in your life—it’s loaded with roasted veggies and melty cheese. Perfect for meal prep or a crowd-pleasing dinner. Let’s get baking!
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 pound penne pasta
– 2 tablespoons olive oil
– 1 red bell pepper, chopped
– 1 zucchini, chopped
– 1 yellow onion, chopped
– 3 cloves garlic, minced
– 24 ounces marinara sauce
– 1 cup ricotta cheese
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat oven to 400°F.
2. Bring a large pot of salted water to a boil.
3. Add penne pasta and cook for 8 minutes until al dente, then drain.
4. While pasta cooks, toss chopped red bell pepper, zucchini, and yellow onion with 1 tablespoon olive oil on a baking sheet.
5. Roast vegetables at 400°F for 20 minutes until tender and slightly charred.
6. In a large skillet, heat remaining 1 tablespoon olive oil over medium heat.
7. Add minced garlic and sauté for 1 minute until fragrant.
8. Stir in marinara sauce, dried oregano, salt, and black pepper, then simmer for 5 minutes.
9. In a bowl, mix ricotta cheese with 1 cup shredded mozzarella cheese.
10. In a 9×13-inch baking dish, combine drained pasta, roasted vegetables, and sauce mixture.
11. Dollop ricotta-mozzarella mixture evenly over the pasta.
12. Top with remaining 1 cup shredded mozzarella cheese and grated Parmesan cheese.
13. Bake at 400°F for 25 minutes until cheese is golden and bubbly.
14. Let rest for 5 minutes before serving.
But this dish delivers a satisfying texture with tender pasta, caramelized veggies, and a gooey cheese pull. The roasted vegetables add a sweet depth that balances the tangy marinara—try serving it with a crisp green salad for a complete meal.
Spicy Arrabbiata Baked Penne
Ditch the takeout menus—this fiery, cheesy baked pasta is your new weeknight hero. Spicy arrabbiata sauce clings to every penne, topped with bubbling mozzarella for a comfort dish that packs serious heat. Ready in under an hour, it’s a crowd-pleaser that’ll have everyone asking for seconds.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 lb penne pasta
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1/2 tsp red pepper flakes
– 28 oz canned crushed tomatoes
– 1 tsp dried oregano
– 1 tsp salt
– 1/2 tsp black pepper
– 8 oz mozzarella cheese, shredded
– 1/4 cup grated Parmesan cheese
– Fresh basil leaves for garnish
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish lightly with olive oil.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the penne pasta to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking—it should be al dente, not fully soft.
4. Drain the pasta in a colander and set it aside; do not rinse to help the sauce adhere better.
5. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering, about 1 minute.
6. Add the minced garlic and red pepper flakes to the skillet, sautéing for 30 seconds until fragrant but not browned.
7. Pour in the crushed tomatoes, stirring to combine with the garlic and pepper flakes.
8. Stir in the dried oregano, 1 tsp salt, and 1/2 tsp black pepper, then simmer the sauce uncovered for 10 minutes to thicken slightly.
9. Remove the skillet from heat and fold in the drained penne pasta until evenly coated with the sauce.
10. Transfer the pasta mixture to the prepared baking dish, spreading it into an even layer.
11. Sprinkle the shredded mozzarella cheese evenly over the top of the pasta.
12. Top with the grated Parmesan cheese for a golden, crispy finish.
13. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly with light brown spots.
14. Remove from the oven and let it rest for 5 minutes to set before serving—this prevents it from being too runny.
15. Garnish with fresh basil leaves just before serving for a burst of color and freshness.
Rich, tangy tomato sauce melds with the heat from red pepper flakes for a bold flavor that’s balanced by creamy, stretchy mozzarella. Serve it straight from the dish with a crisp green salad or garlic bread to soak up every last bit. For a fun twist, top individual portions with a fried egg or extra Parmesan shavings.
Four-Cheese Baked Penne with Garlic Bread Crust
Nothing beats a cozy, cheesy pasta bake—especially when it’s crowned with a crispy garlic-bread crust. Need a crowd-pleaser that’s as easy as it is indulgent? This four-cheese penne delivers big flavor with minimal fuss.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 pound penne pasta
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 1 teaspoon dried oregano
– 1 teaspoon salt
– ½ teaspoon black pepper
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– ½ cup grated Parmesan cheese
– ½ cup shredded fontina cheese
– 2 tablespoons unsalted butter, melted
– 1 cup panko breadcrumbs
– 1 teaspoon garlic powder
Instructions
1. Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil. Add the penne and cook for 2 minutes less than the package directions for al dente, about 8–10 minutes. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Pour in crushed tomatoes, oregano, salt, and black pepper. Simmer for 10 minutes, stirring occasionally, until slightly thickened.
5. In a large bowl, combine the cooked penne, tomato sauce, ricotta, mozzarella, Parmesan, and fontina. Mix until evenly coated.
6. Transfer the pasta mixture to the prepared baking dish, spreading it into an even layer.
7. In a small bowl, mix melted butter, panko breadcrumbs, and garlic powder until the breadcrumbs are moistened.
8. Sprinkle the breadcrumb mixture evenly over the top of the pasta.
9. Bake at 375°F for 25 minutes, or until the top is golden brown and the cheese is bubbling around the edges.
10. Let the baked penne rest for 5 minutes before serving to allow the sauce to set slightly.
What emerges is a creamy, gooey interior with a satisfyingly crunchy garlic topping. The blend of cheeses melts into a rich, tangy sauce that clings to every noodle. Try serving it with a simple green salad to cut through the richness, or scoop leftovers straight from the fridge—it’s just as delicious cold.
Mediterranean Baked Penne with Olives and Feta
Out-of-this-world flavor meets weeknight ease. This baked penne is your new Mediterranean escape, packed with briny olives and creamy feta. Get ready for a pasta bake that’s anything but basic.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb penne pasta
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– 1 cup pitted Kalamata olives, halved
– 8 oz feta cheese, crumbled
– 1/2 cup grated Parmesan cheese
– Salt to taste
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the penne pasta and cook for 2 minutes less than the package instructions for al dente, about 9-10 minutes.
4. Drain the pasta and set it aside.
5. Heat the olive oil in a large skillet over medium heat.
6. Add the diced onion and cook for 5-7 minutes until softened and translucent.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Pour in the crushed tomatoes, dried oregano, and red pepper flakes.
9. Bring the sauce to a simmer, then reduce the heat to low and cook for 10 minutes, stirring occasionally.
10. Remove the skillet from the heat and fold in the halved Kalamata olives.
11. In a large mixing bowl, combine the cooked penne and the tomato-olive sauce, tossing until evenly coated.
12. Transfer half of the pasta mixture to a 9×13 inch baking dish.
13. Sprinkle half of the crumbled feta cheese evenly over the pasta layer.
14. Add the remaining pasta mixture on top.
15. Top with the remaining feta cheese and the grated Parmesan cheese.
16. Bake uncovered in the preheated oven for 25 minutes until the cheese is melted and the edges are bubbling.
17. Let the baked penne rest for 5 minutes before serving. Just out of the oven, this dish boasts a perfect contrast: tender pasta, a tangy tomato sauce, and pockets of melted, salty feta. Serve it with a crisp green salad or enjoy the leftovers cold for a next-day lunch treat.
Baked Penne with Marinara and Mozzarella
Just when you need a cozy, crowd-pleasing dinner that feels like a hug. This baked penne is your new go-to—layers of pasta, tangy marinara, and melty mozzarella that come together in one pan. Skip the takeout and make this instead.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb penne pasta
– 2 tbsp olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 28 oz marinara sauce
– 1 tsp dried oregano
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cups shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Fresh basil leaves for garnish
Instructions
1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil and cook penne according to package directions until al dente, about 10-12 minutes. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 5-7 minutes until softened and translucent.
4. Add minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.
5. Pour marinara sauce into the skillet, then stir in dried oregano, salt, and black pepper. Simmer for 5 minutes to let flavors meld.
6. Combine cooked penne with the sauce mixture in the skillet, tossing until evenly coated.
7. Transfer half of the sauced pasta to the prepared baking dish, spreading it into an even layer.
8. Sprinkle 1 cup of shredded mozzarella cheese evenly over the pasta layer.
9. Add the remaining pasta on top, then cover with the remaining 1 cup of mozzarella and all of the grated Parmesan cheese.
10. Bake uncovered for 25-30 minutes until the cheese is melted and bubbly with golden spots.
11. Remove from oven and let rest for 5 minutes to set before serving.
12. Garnish with fresh basil leaves.
Ready to dig in? The penne stays perfectly tender, while the mozzarella forms a stretchy, golden crust that contrasts with the rich, herby marinara. Serve it straight from the baking dish with a crisp green salad for a complete meal that’s sure to disappear fast.
Pesto Baked Penne with Grilled Chicken
Brace yourself for a flavor explosion that’ll make your weeknight dinners feel like a restaurant treat. This pesto baked penne with grilled chicken combines creamy, herby, and savory in one irresistible bake—ready to wow your table in under an hour.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 lb penne pasta
– 1.5 lbs boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp kosher salt
– 0.5 tsp black pepper
– 1 cup basil pesto
– 2 cups shredded mozzarella cheese
– 1 cup grated Parmesan cheese
– 1 cup heavy cream
– 1 cup marinara sauce
– Cooking spray
Instructions
1. Preheat your oven to 375°F and lightly coat a 9×13-inch baking dish with cooking spray.
2. Bring a large pot of salted water to a boil over high heat, then add 1 lb penne pasta and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat 1.5 lbs boneless, skinless chicken breasts dry with paper towels to ensure even browning.
4. Season the chicken breasts evenly on both sides with 1 tsp kosher salt and 0.5 tsp black pepper.
5. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Add the seasoned chicken breasts to the skillet and cook for 6-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.
7. Transfer the cooked chicken to a cutting board, let it rest for 5 minutes to retain juices, then slice it into 1-inch strips.
8. Drain the cooked penne pasta and return it to the pot, off the heat.
9. To the pot, add 1 cup basil pesto, 1 cup heavy cream, and 1 cup marinara sauce, stirring until the pasta is evenly coated.
10. Fold in the sliced chicken and 1 cup shredded mozzarella cheese, mixing gently to combine.
11. Pour the mixture into the prepared baking dish and spread it into an even layer.
12. Top evenly with the remaining 1 cup shredded mozzarella cheese and 1 cup grated Parmesan cheese.
13. Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly with golden spots.
14. Let the bake cool for 10 minutes before serving to allow the flavors to set.
Cheesy, gooey perfection with a crisp top gives way to tender pasta and juicy chicken in every bite. For a fresh twist, garnish with extra basil or serve alongside a crisp green salad to balance the richness.
Savory Baked Penne with Bacon and Mushroom
Get ready to ditch takeout. This baked penne packs crispy bacon, earthy mushrooms, and a creamy, cheesy sauce into one irresistible weeknight hero. Grab your skillet—it’s time to build layers of flavor that bake into pure comfort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 lb penne pasta
– 8 oz bacon, chopped
– 12 oz cremini mushrooms, sliced
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 2 cups whole milk
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 2 cups shredded mozzarella cheese
– 1 tsp dried oregano
– 1/2 tsp black pepper
– 1/4 tsp salt
– 2 tbsp olive oil
Instructions
1. Preheat your oven to 375°F. Grease a 9×13-inch baking dish lightly with olive oil.
2. Bring a large pot of salted water to a boil. Add the penne pasta and cook for 2 minutes less than the package directions for al dente, about 9-10 minutes. Drain and set aside.
3. While the pasta cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 6-8 minutes, stirring occasionally. Transfer the bacon to a paper towel-lined plate, leaving 1 tablespoon of bacon fat in the skillet.
4. Add the sliced cremini mushrooms to the skillet with the bacon fat. Cook for 5-7 minutes until they release their moisture and turn golden brown. Remove the mushrooms and set aside with the bacon.
5. In the same skillet, add 2 tablespoons of olive oil. Add the diced yellow onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
6. Push the onion and garlic to the side of the skillet. Add 2 tablespoons of unsalted butter to the center and let it melt. Sprinkle 2 tablespoons of all-purpose flour over the butter and whisk continuously for 1-2 minutes to form a roux, until it turns light golden.
7. Gradually pour in 2 cups of whole milk and 1 cup of heavy cream while whisking constantly to prevent lumps. Bring the mixture to a simmer and cook for 3-4 minutes until it thickens slightly.
8. Remove the skillet from heat. Stir in 1 cup of grated Parmesan cheese, 1 teaspoon of dried oregano, 1/2 teaspoon of black pepper, and 1/4 teaspoon of salt until the cheese melts and the sauce is smooth.
9. In a large mixing bowl, combine the drained penne pasta, cooked bacon, cooked mushrooms, and the cheese sauce. Toss until everything is evenly coated.
10. Transfer the pasta mixture to the prepared baking dish. Sprinkle 2 cups of shredded mozzarella cheese evenly over the top.
11. Bake in the preheated oven at 375°F for 20-25 minutes, until the cheese is bubbly and the edges are lightly browned.
12. Let the baked penne rest for 5 minutes before serving to allow the sauce to set.
Venture into a dish where the crispy bacon adds a smoky crunch against the tender pasta and creamy sauce. The mushrooms lend an earthy depth that balances the richness, making each bite satisfyingly hearty. Serve it straight from the oven with a simple green salad or garlic bread to soak up every last bit of cheesy goodness.
Baked Buffalo Chicken Penne
Viral on foodie feeds, this Baked Buffalo Chicken Penne delivers spicy, creamy comfort in every forkful. Think tender pasta, juicy chicken, and that signature buffalo tang baked into a bubbly, golden-brown masterpiece—perfect for game day or cozy weeknights.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 12 oz penne pasta
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup buffalo sauce
– 8 oz cream cheese, softened
– 1 cup shredded mozzarella cheese
– 1/2 cup shredded cheddar cheese
– 1/4 cup blue cheese crumbles
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the penne pasta to the boiling water and cook for 9 minutes, stirring occasionally, until al dente.
4. Drain the pasta in a colander and set it aside.
5. Heat the olive oil in a large skillet over medium-high heat until shimmering.
6. Add the cubed chicken breasts to the skillet in a single layer.
7. Season the chicken with garlic powder, salt, and black pepper.
8. Cook the chicken for 6–8 minutes, turning occasionally, until it is browned and reaches an internal temperature of 165°F.
9. Reduce the skillet heat to low and stir in the buffalo sauce until the chicken is fully coated.
10. Add the softened cream cheese to the skillet and stir continuously for 2–3 minutes until melted and smooth.
11. Combine the cooked penne pasta with the chicken mixture in the skillet, tossing to coat evenly.
12. Transfer the entire mixture to the prepared baking dish and spread it into an even layer.
13. Sprinkle the shredded mozzarella cheese and shredded cheddar cheese evenly over the top.
14. Bake in the preheated oven for 20–25 minutes until the cheese is melted and bubbly with golden edges.
15. Remove the baking dish from the oven and let it rest for 5 minutes.
16. Garnish with blue cheese crumbles and chopped fresh parsley before serving.
Unbelievably creamy with a sharp buffalo kick, each bite offers a satisfying contrast of tender pasta and crispy, cheesy topping. Serve it straight from the dish with extra buffalo sauce for dipping or alongside crisp celery sticks to balance the heat.
Taco-inspired Baked Penne with Ground Beef
Ever crave tacos but need a cozy casserole? Enter this mashup that transforms taco night into a bubbling, cheesy baked pasta dream. It’s the ultimate comfort food with a Tex-Mex twist.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 1 lb ground beef (85% lean)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 packet (1 oz) taco seasoning
– 1 can (15 oz) tomato sauce
– 1 can (10 oz) diced tomatoes with green chilies
– 1 cup water
– 12 oz penne pasta
– 2 cups shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tbsp olive oil
– Salt to taste
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil over high heat.
3. Add the penne pasta to the boiling water and cook for 8 minutes, stirring occasionally, until al dente.
4. Drain the pasta in a colander and set it aside.
5. Heat the olive oil in a large skillet over medium-high heat until shimmering.
6. Add the diced onion and cook for 4 minutes, stirring frequently, until softened.
7. Add the ground beef to the skillet and cook for 6 minutes, breaking it up with a spatula, until browned and no longer pink.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Sprinkle the taco seasoning over the beef mixture and stir to coat evenly.
10. Pour in the tomato sauce, diced tomatoes with green chilies, and water, then bring to a simmer.
11. Reduce the heat to low and let the sauce simmer for 5 minutes, stirring occasionally, to thicken slightly.
12. Combine the cooked penne and beef sauce in the prepared baking dish, mixing gently until evenly distributed.
13. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.
14. Bake uncovered for 20 minutes, or until the cheese is melted and bubbly with golden edges.
15. Remove from the oven and let it rest for 5 minutes to set.
16. Garnish with chopped fresh cilantro before serving.
Mouthwatering layers of tender pasta soak up the zesty, spiced beef sauce, while the melted cheese adds a gooey, golden finish. Serve it straight from the dish with a side of cool sour cream or crunchy tortilla chips for dipping—it’s a crowd-pleaser that makes leftovers taste even better the next day.
Baked Creamy Tomato Penne with Fresh Basil
Whip up the ultimate comfort food that’s creamy, dreamy, and ready in under an hour. This baked penne packs a punch with tangy tomatoes and fresh basil, delivering a cozy dinner that’s both simple and satisfying. Get ready to impress without the stress—let’s dive in.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 lb penne pasta
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 28 oz canned crushed tomatoes
– 1 cup heavy cream
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup fresh basil leaves, chopped
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with cooking spray.
2. Bring a large pot of salted water to a boil over high heat.
3. Add the penne pasta to the boiling water and cook for 8 minutes, stirring occasionally, until al dente.
4. Drain the pasta in a colander and set it aside.
5. Heat the olive oil in a large skillet over medium heat.
6. Add the diced onion and cook for 5 minutes, stirring frequently, until softened and translucent.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Pour in the canned crushed tomatoes and bring the mixture to a simmer.
9. Reduce the heat to low and stir in the heavy cream, salt, black pepper, and red pepper flakes.
10. Simmer the sauce for 10 minutes, stirring occasionally, to let the flavors meld.
11. Combine the cooked penne with the tomato-cream sauce in the skillet, tossing to coat evenly.
12. Transfer the pasta mixture to the prepared baking dish and spread it into an even layer.
13. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top.
14. Bake in the preheated oven for 20 minutes, until the cheese is melted and bubbly with golden edges.
15. Remove the dish from the oven and let it rest for 5 minutes to set.
16. Garnish with the chopped fresh basil leaves before serving.
Venture into a dish where the creamy tomato sauce clings to every penne noodle, creating a rich, velvety texture that’s balanced by the fresh, aromatic basil. Serve it straight from the oven with a side of garlic bread for dipping, or pair it with a crisp green salad to cut through the richness—either way, it’s a crowd-pleaser that’s as versatile as it is delicious.
Seafood Baked Penne with Shrimp and Scallops
Brace for a flavor explosion that’ll make your weeknight dinners feel like a coastal getaway. This seafood-packed pasta bakes up creamy, cheesy, and utterly irresistible—no restaurant reservation required. Get ready to impress with minimal fuss and maximum deliciousness.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 lb penne pasta
– 1 lb large shrimp, peeled and deveined
– 1 lb sea scallops, patted dry
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– Salt to taste
– Fresh parsley for garnish
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente, then drain.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add shrimp and scallops to the skillet, seasoning with salt, and cook for 2-3 minutes per side until just opaque, then remove and set aside. Tip: Don’t overcrowd the skillet to ensure a good sear.
5. In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
6. Pour in heavy cream and marinara sauce, stirring to combine, then bring to a simmer.
7. Add dried oregano and red pepper flakes, stirring for 1 minute.
8. Return the cooked pasta, shrimp, and scallops to the skillet, tossing gently to coat in the sauce.
9. Transfer the mixture to a greased 9×13-inch baking dish.
10. Sprinkle shredded mozzarella and grated Parmesan evenly over the top. Tip: For extra crispiness, use a mix of cheeses and spread them to the edges.
11. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly with golden spots.
12. Remove from the oven and let it rest for 5 minutes before serving. Tip: Allowing it to rest helps the sauce thicken and flavors meld.
13. Garnish with fresh parsley.
Mouthwatering and satisfying, this dish boasts a creamy texture with tender seafood and perfectly al dente pasta. The blend of cheeses creates a golden, crispy top that contrasts beautifully with the rich sauce. Serve it straight from the baking dish for a family-style meal, or pair it with a crisp green salad to balance the richness.
Spinach and Artichoke Baked Penne
Ready for a cozy dinner that’s creamy, cheesy, and packed with greens? This baked penne combines spinach and artichokes in a rich, bubbly casserole—perfect for feeding a crowd or meal-prepping a week of comfort food.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 pound penne pasta
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 (14-ounce) can artichoke hearts, drained and chopped
– 5 ounces fresh spinach
– 8 ounces cream cheese, softened
– 1 cup sour cream
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon red pepper flakes
Instructions
1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente, about 10 minutes. Drain and set aside.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5 minutes until softened.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the chopped artichoke hearts and fresh spinach to the skillet. Cook for 3–4 minutes, stirring frequently, until the spinach wilts completely.
6. In a large mixing bowl, combine the softened cream cheese, sour cream, mozzarella, Parmesan, salt, black pepper, and red pepper flakes. Tip: Let the cream cheese sit at room temperature for 30 minutes beforehand to blend smoothly.
7. Fold the cooked pasta and the skillet mixture into the cheese mixture until evenly coated.
8. Transfer the mixture to the prepared baking dish and spread it into an even layer. Tip: For extra crispiness, sprinkle an additional 1/4 cup of mozzarella on top before baking.
9. Bake uncovered at 375°F for 25–30 minutes, until the edges are bubbly and the top is golden brown. Tip: Check at 25 minutes—if the top isn’t browned, broil for 1–2 minutes, watching closely to prevent burning.
10. Remove from the oven and let rest for 5 minutes before serving.
Golden and bubbling straight from the oven, this dish offers a creamy, tangy sauce clinging to tender pasta, with pops of artichoke and earthy spinach in every bite. Serve it alongside a crisp green salad or garlic bread for a complete meal, or portion it into containers for easy reheating throughout the week.
Baked Penne Alfredo with Broccoli
Brace your taste buds for a creamy, cheesy pasta bake that’s pure comfort food magic. This Baked Penne Alfredo with Broccoli delivers a rich, velvety sauce and tender-crisp veggies in every bite—perfect for a cozy weeknight dinner or a crowd-pleasing potluck. It’s easy to whip up and guaranteed to disappear fast.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 pound penne pasta
– 4 cups broccoli florets
– 4 tablespoons unsalted butter
– 3 cloves garlic, minced
– 2 cups heavy cream
– 1 cup grated Parmesan cheese
– 1 cup shredded mozzarella cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon nutmeg
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil over high heat.
3. Add the penne pasta to the boiling water and cook for 8 minutes, stirring occasionally.
4. Add the broccoli florets to the pot with the pasta and cook for 2 more minutes until the broccoli is bright green and tender-crisp.
5. Drain the pasta and broccoli in a colander and set aside.
6. In a large saucepan, melt the unsalted butter over medium heat.
7. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
8. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
9. Reduce the heat to low and whisk in the grated Parmesan cheese until the sauce is smooth and thickened, about 3 minutes.
10. Stir in the salt, black pepper, and nutmeg until well combined.
11. Tip: For a richer flavor, use freshly grated Parmesan instead of pre-shredded.
12. Add the drained pasta and broccoli to the saucepan and toss to coat evenly with the Alfredo sauce.
13. Transfer the mixture to the greased baking dish and spread it out evenly.
14. Sprinkle the shredded mozzarella cheese evenly over the top.
15. Tip: For a golden-brown crust, let the cheese layer sit for a minute before baking.
16. Bake in the preheated oven for 20 minutes until the cheese is melted and bubbly.
17. Turn the oven to broil on high and broil for 2-3 minutes until the top is lightly browned and crispy.
18. Tip: Watch closely during broiling to prevent burning, as ovens vary.
19. Remove from the oven and let it cool for 5 minutes before serving.
Here’s the scoop: this dish boasts a creamy, velvety texture with a satisfying crunch from the broccoli and a golden, cheesy top. Serve it straight from the baking dish for a rustic family-style meal, or pair it with a simple green salad to balance the richness. Leftovers reheat beautifully for a quick lunch the next day.
Baked Penne Carbonara with Crispy Pancetta
Outrageously creamy meets irresistibly crispy in this baked twist on a classic. We’re swapping the skillet for the oven to create a hands-off, crowd-pleasing pasta bake. Get ready for layers of cheesy, smoky flavor in every forkful.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 lb penne pasta
– 8 oz pancetta, diced
– 4 large eggs
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1/2 tsp black pepper
– 1/4 tsp salt
– 1 tbsp olive oil
– 2 cloves garlic, minced
– 1 cup shredded mozzarella cheese
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add 1 lb penne pasta to the boiling water and cook for 2 minutes less than the package’s al dente time, about 9-10 minutes.
4. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat.
5. Add 8 oz diced pancetta to the skillet and cook for 6-8 minutes, stirring occasionally, until it turns crispy and golden brown.
6. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant, then remove the skillet from the heat.
7. In a medium bowl, whisk together 4 large eggs, 1 cup heavy cream, 1 cup grated Parmesan cheese, 1/2 tsp black pepper, and 1/4 tsp salt until smooth.
8. Drain the cooked pasta and immediately return it to the hot pot off the heat.
9. Pour the egg and cream mixture over the hot pasta, stirring quickly to coat the pasta and gently cook the eggs without scrambling them.
10. Fold the crispy pancetta and garlic from the skillet into the pasta mixture until evenly combined.
11. Transfer the entire mixture to the greased baking dish and spread it into an even layer.
12. Sprinkle 1 cup shredded mozzarella cheese evenly over the top of the pasta.
13. Bake in the preheated oven at 375°F for 20-25 minutes, until the cheese is melted, bubbly, and lightly golden brown on top.
14. Remove the baking dish from the oven and let it rest for 5 minutes before serving.
Here’s the magic: the bake creates a golden, cheesy crust that gives way to a luxuriously creamy interior. For a fun twist, serve individual portions in mini cast-iron skillets straight from the oven.
Conclusion
Ready to elevate your pasta game? This roundup offers 23 delicious baked penne recipes perfect for any occasion, from cozy family dinners to festive gatherings. We hope you find a new favorite to try in your kitchen! Don’t forget to leave a comment telling us which recipe you loved most and share this article on Pinterest to spread the cheesy, comforting joy. Happy cooking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
