Family Favorite Baked Penne
This Baked Penne Pasta recipe is loaded with hearty sausage, garlic infused tomato sauce and a hidden layer of creamy, gooey cheesiness that tastes like a million dollars AND it is quick and easy to make, fabulous for a crowd, freezes beautifully and doesn’t break the bank!
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Richly Satisfying Baked Penne Pasta
Oh how I love a hearty pasta from my Classic Lasagna and One Pot Chili Mac to my 30 Minute Spaghetti Bolognese, Cheesy Skillet Penne, Cheesy Tortellini Al Forno and Cheesy Taco Pasta Bake. There is just something so richly satisfying and decadently delicious about pasta. Still, my most popular pasta recipe by far is my Million Dollar Macaroni and Cheese, for good reason. That epic best-macaroni-and-cheese-ever was inspired by this Baked Penne.
I grew up on a version of this Million Dollar Baked Penne and I am forever grateful for those satisfying rich forkfuls of memorable foodie bliss. Baked Penne was served at almost every big family gathering of my immediate family and my married sisters family alongside my sister’s Garlic Parmesan Butter Breadsticks. And it is still a family favorite today.
My mom still bakes and freezes this Baked Penne for make-ahead company meals and just last week, I was asking my niece what her favorite food was and she said, “Baked Ziti,” which is our family’s affectionate name for Baked Penne because we prefer penne pasta as opposed to ziti pasta. And you just might prefer this Baked Penne to lasagna as it is another Italian American comfort food stuffed with yummy layers, but without all the fuss.
Million Dollar Pasta Ingredients
THE PENNE BAKE
- Penne: The namesake of the recipe! Take care to cook just until al dente in heavily salted water.
- Mozzarella: Please use only freshly shredded mozzarella for superior melting ability and flavor.
- Provolone: Use thinly sliced provolone from the deli.
- Sour cream: Please use full fat so it does not curdle.
- Parmesan: Use freshly grated for its for its superior melting ability and flavor.
THE SAUCE
- Italian sausage: This comes seasoned with Italian seasonings, primarily fennel. Fennel is crucial for authentic Italian flavor so if you swap the sausage for chicken, beef or turkey, make sure to add some fennel and additional Italian seasonings.
- Beef: Use lean ground beef, turkey or chicken.
- Crushed tomatoes: You will need one 28 ounce can crushed tomatoes. I recommend high-quality San Marzano tomatoes for their sweet, intense tomatoey flavor and lower acidity. Some reputable brands include San Marzano, Cento and Muir Glen.
- Tomato sauce: One can creates a richer, more flavorful sauce than just using broth.
- Tomato paste: Freeze unused tomato paste by wrapping it by the tablespoon in parchment paper, then storing together in a freezer bag.
- Onion: One yellow onion will do the trick. For lazy days, substitute with 1 ½ teaspoons of onion powder.
- Garlic: I use 6-8 cloves of garlic and it is divine but feel free to use less if you prefer. You may also use 1-1 ½ teaspoons garlic powder – but the real stuff is so much better!
- Seasonings: This Baked Penne is seasoned to perfection with basil, parsley, oregano, thyme, salt, pepper and red pepper flakes.
- Beef bouillon: This adds a depth of concentrated flavor which makes the sauce taste like it’s been simmering all day. Use an equal amount of beef base (such as Zoup! or Better Than Bouillon), granulated beef bouillon, or crushed cubes. Add the bouillon directly to the pot, don’t dissolve in water first.
- Sugar: The acidity of the tomatoes is balanced with one teaspoon or so of sugar. The amount of sugar will depend on the actual acidity of the tomatoes and personal preference – I add a different amount of sugar every time!
Baked Penne Ingredient Substitutions and Variations
- Use a different pasta shape: Use ziti, cellentani, rigatoni, or any other larger pasta that can stand up against the hearty sauce.
- Swap the protein: Use plain lean ground beef, ground chicken, or ground turkey. If substituting, be aware you are losing the Italian seasonings and spice from the Italian sausage, so I recommend additional Italian seasonings, a pinch of red pepper flakes and ground fennel (about ¼ teaspoon fennel).
- Store bought marinara: You are welcome to use store bought marinara if you are in a pinch but you will want to add more seasonings and I promise the “homemade” version is very simple. It really is as easy as cook the meat then dump in the rest of the ingredients and simmer for 15 minutes.
- Add or swap veggies: Add different veggies such as bell peppers, celery, carrots, mushrooms, asparagus, broccoli, zucchini, spinach, etc.
- Make it spicy: Add additional red pepper flakes to the sauce to taste.
- Omit the provolone/sour cream: Skip completely, or add a layer of mozzarella in the middle instead.
- Make gluten-free. Use your favorite gluten-free pasta.
How to make Million Dollar Pasta
Now what makes this Baked Penne soooo good? Like “a million dollars good?” A few different factors, but let’s start with the ridiculously delicious Carlsbad Cravings homemade ragu sauce. Many Baked Penne Casseroles don’t use homemade sauce but even worse, there isn’t enough sauce resulting in dry pasta casserole – noooooo! – but that crime is not committed here or you can just strip away that “million dollar” title.
- The robust sauce itself is a homemade simmering of mostly pantry ingredients: beef, Italian sausage (or you can use all beef if you prefer), onions, garlic, crushed tomatoes, tomato sauce, tomato paste, a dash of sugar, beef bouillon and plenty of aromatic seasonings. This sauce is one of my favorite all purpose ragus and it knocks the sauce of store bought.
- Once your sauce is made, you combine it with al dente pasta.
- Layer half of your saucy penne – then comes the extra zero to make a million – the hidden mozzarella, provolone, sour cream layer.
The what?! I know it might sound odd, but please trust me. This is the same intoxicating hidden layer (plus mozzarella!) I use in my crazy popular, rave reviewed Million Dollar Macaroni and Cheese and I actually got the idea from this Baked Penne. The creamy, cheesy center sandwiched in between pasta works like a dream in that Macaroni and Cheese it is likewise the best part of this Baked Penne. The hidden layer of mozzarella, provolone and sour cream melts when baked for a ridiculous amount of velvety creamy, cheesy gooey goodness.
- We top this brilliance with the remaining penne and top the penne with more mozzarella followed by freshly grated Parmesan cheese. At this point you can freeze or refrigerate for later or immediately bake until bubbly golden perfection.
A million dollar perfection.
LOOKING FOR MORE ITALIAN PASTA RECIPES?
- Baked Italian Meatballs (and Spaghetti)
- Skinny Fettuccine Alfredo
- Parmesan Meatballs and Orzo
- Lasagna Soup
- Shrimp Scampi
- Sun-Dried Tomato Pasta
How to make this Penne Pasta Bake ahead of time
- Yes! Take care that your noodles are cooked al dente and are rinsed in cold water so they don’t keep cooking.
- Assemble Baked Penne according to directions up until baking.
- Tightly cover Baked Penne with foil and refrigerate.
- Bake, covered, at 350 degrees then uncover and continue to bake and additional 20-30 minutes or until completely warmed through.
Penne Bake Tips and Tricks
- Use the right pot: Use a large enameled Dutch oven for this recipe so you can easily combine the sauce and pasta in one pot. The best pots to cook tomato sauces in are stainless steel or enameled cast iron (like a Dutch oven). Porcelain enamel is a type of glass that’s resistant to both acidic and alkaline foods. Don’t use reactive cookware like aluminum, cast iron or nonstick pans.
- Cheese: Please buy blocks of mozzarella and Parmesan cheese and shred them yourself. The bags of pre-shredded cheeses found at the grocery store contain anti-clumping ingredients like starch, so they don’t melt as beautifully as freshly grated blocks of cheese and most importantly, don’t taste as good!
- Use fresh ingredients – or don’t: Use fresh garlic, onions, basil and parsley for the ultimate sauce, or use dried/powdered substitutes when needed for a convenient pantry friendly meal.
- Cook pasta in salted the water. Always salt your pasta water – it is the one chance you have to flavor the pasta and enhance the subtle pasta flavor – you can taste the difference. Use 1 tablespoon salt for 6 quarts of water.
- Don’t overcook the penne. I recommend testing your rigatoni 2 or 3 minutes before the box recommends. The pasta should be 1 minute shy of al dente– meaning it should be a little firm/have a “bite” because it will continue to cook in the oven.
- Stop penne from continuing to cook. If your sauce isn’t ready to receive the penne as soon as it’s drained (which is ideal), rinse it with cold water until the pasta is cold to prevent it from continuing to cook.
Penne Bake MEAL PREP
This Penne Bake is the perfect make-ahead meal to either refrigerate and bake the next day or to assemble and freeze.
- Option 1: Assemble and refrigerate. Assemble the Penne Bake a day in advance, tightly cover, and refrigerate (without baking). I think the casserole tastes better this way because the flavors have more time to develop and meld. When ready to enjoy, let the casserole sit on the counter for 20 minutes before baking, and add an additional 10 minutes or so to the baking time.
- Option 2: Make sauce in advance. The sauce can be made up to 3 days in advance and refrigerated or freeze it for up to 3 months (it tastes 10X better made ahead!).
How to store Baked Penne Pasta
How to freeze Million Dollar Pasta
You can freeze this Million Dollar Baked Penne, but just keep in mind that milk products tend to change in texture somewhat, so your cream cheese/sour cream center might seem slightly curdled after baking, but it will still taste the same.
To freeze Baked Penne:
- Assemble Baked Penne according to directions but do not bake.
- Allow penne to cool down completely before tightly covering with a double layer of heavy duty foil.
- Layer penne and keep for up to 3 months in the freezer.
- Bake penne from FROZEN. Bake covered (with foil) for 60 minutes, then uncover and bake an additional 15-30 minutes OR until hot throughout.
Reheating Baked Penne
Microwave: Microwave individual portions for 90 seconds, then continue to heat at 30-second intervals until warmed through. I recommend covering with a paper towel to protect against any splatters.
Oven: Cover with foil and bake at 325ºF for 20-25 minutes or until warmed through.
Looking for more easy pasta recipes?
- Lightened Up Margherita Pasta
- Caprese Chicken Pasta
- (Lightened Up) One Pot Lemon Garlic Cream Ravioli and Shrimp
- Taco Spaghetti
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Million Dollar Baked Penne Recipe
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Ingredients
- 1 pound penne pasta, uncooked
- 6-8 slices provolone cheese
- 1 1/2 cups sour cream
- 3 cups shredded mozzarella cheese more or less to taste
- 1 cup freshly grated Parmesan cheese more or less to taste
Sauce
- 1 pound lean ground beef
- 1 pound bulk Italian Sausage
- 1 onion, chopped
- 6-8 garlic cloves, minced
- 1 28 oz. can crushed tomatoes in puree
- 1 15 oz. can tomato sauce
- 2 tablespoons tomato paste
- 1/4 cup water
- 2 tablespoons sugar
- 2 teaspoons beef bouillon
- 1 TBS EACH dried basil, dried parsley
- 1 1/2 teaspoons salt
- 1 teaspoon dried oregano
- 1/2 tsp EACH dried thyme, pepper
- 1/4-1/2 teaspoon red pepper flakes
Instructions
- Cook pasta in salted water according to package directions just until al dente – don’t overcook! Strain and rinse with cold water.
- In a Dutch oven, brown ground beef, sausage and onion over medium heat. Add garlic and cook 30 more seconds. Drain grease. Add all remaining Sauce ingredients and bring to a simmer. Simmer gently uncovered for 15 minutes, stirring occasionally.
- Meanwhile preheat oven to 350 degrees F. When oven reaches full temperate, mix cooked pasta with Sauce. (We wait to mix so the pasta doesn’t continue to cook in the sauce.)
- In a 9×13 pan, layer evenly: ½ the pasta, ½ mozzarella, all provolone, all sour cream, remaining pasta, remaining mozzarella and top with Parmesan.
- Bake uncovered for 30 minutes or until cheese is melted. Broil until cheese is golden. Garnish with fresh parsley if desired.
Video
Notes
- *You just need enough provolone to cover the 9×13 in a single layer. Typically 8 slices medium provolone or 6 large slices as pictured from Costco.
- You can substitute the Italian sausage for lean ground beef.
- You can substitute the penne for your favorite pasta.
- It is very important to not overcook your pasta because it is going to continue to cook in the oven.
- You are welcome to use store bought marinara if you are in a pinch but you will definitely want to add more seasonings and I promise the “homemade” version is very simple. It really is as easy as cook the meat then dump in the rest of the ingredients and simmer for 15 minutes.
- Add veggies such as zucchini, mushrooms, carrots, etc. to the pasta sauce if you wish.
How to Make Baked Penne Ahead of Time
- Take care that your noodles are cooked al dente and are rinsed in cold water so they don’t keep cooking.
- Assemble Baked Penne according to directions up until baking.
- Tightly cover Baked Penne with foil and refrigerate.
- Bake, covered, at 350 degrees for 30 minutes then uncover and continue to bake and additional 20-30 minutes or until completely warmed through.
How to Freeze Baked Penne
You can freeze this Million Dollar Baked Penne, but just keep in mind that milk products tend to change in texture somewhat, so your cream cheese/sour cream center might seem slightly curdled after baking, but it will still taste the same. To freeze Baked Penne:- Assemble Baked Penne according to directions but do not bake.
- Allow penne to cool down completely before tightly covering with a double layer of heavy duty foil.
- Layer penne and keep for up to 3 months in the freezer.
- Bake penne from FROZEN. Bake covered (with foil) for 60 minutes, then uncover and bake an additional 15-30 minutes OR until hot throughout.
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Megan Davis says
How many days in advance can you keep this in the fridge before baking it?
Jen says
Hi Megan, I would stick with around two days. Enjoy!
Kamar says
I made it today for dinner and it turned out heavenly. Thank you so much for this recipe.
Jen says
Thank you! I’m so happy to hear that!