This Million Dollar Baked Penne has been a family favorite for decades and is destined to become one of YOUR new family favorites!
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!
Baked Penne
Baked PenneOh 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.
How to Make Baked Penne
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
Can I Make Baked Penne 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.
Tips and Tricks for Baked Penne
- 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 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.
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
WANT TO TRY THIS MILLION DOLLAR BAKED PENNE?
Pin it to your PASTA, DINNER or CASSEROLE Board to SAVE for later!
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©Carlsbad Cravings by CarlsbadCravings.com
Million Dollar Baked Penne
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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.
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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Cindy says
Hi Jen!! I’ve made this a few times I luv it!! Ty!! I’m thinking of making this without the cheese n sour cream and baking so basically just pasta n sauce to save on money for a catering because I just luv this sauce so much!! What would you recommend me to do diff if all a want is meat sauce and pasta I’m also adding mushrooms. Do I need to add more tomato sauce or purée ty so much again?!
Jen says
Hi Cindy, I’m so happy you love this recipe! Nope, you don’t need to do anything differently! Enjoy and good luck with your catering!
Cindy says
Thanks again Jen!!! Glad I ck this I’m at the store now n on a tight budget lol
Jen says
You are so welcome! Enjoy!
Kasey says
For a healthier option, could I sub plain Greek yogurt for the sour cream portion?
Jen says
Sorry for the delay Kasey, just got home from an Alaskan cruse and was without internet! My guess is that Greek yogurt won’t hold up as well in the oven but you can try it!
Susan says
Made this for my family last night and everyone loved it! Thanks for an awesome recipe once again. It definitely is going to the rotation.
Jen says
You are so welcome! I’m so pleased it’s a new family favorite!
Rachel says
So good! I finally made this after bookmarking it when it was first posted. Definitely worth the effort to make the sauce. Plus you can make it ahead and heat the day of. It took about a hour in the oven when cold from the fridge. Perfect recipe for a crowd. Could be a great holiday dinner, especially since it can be made ahead.
Jen says
Hi Rachel, I’m so pleased you loved it after waiting so long to make it! And I agree, the homemade sauce makes it so much better and it is perfect for a crowd!
Desiree says
Hi Jen!
Just a little note, you didn’t indicate how long to bake the penne covered before uncovering. 😉
Another delicious recipe!
Thank you!
Jen says
Hi Desiree, I’m so happy you loved it! You bake uncovered the entire 30 minutes before broiling per step 5.
Desiree says
I’m sorry, Jen! I was looking at the directions for making it ahead of time!
Thank you
Terri Presta says
I have made this a few times and it delicious. I was wondering if you think it would work if I layered it in a 6 quart crockpot?
Jen says
Hi Terri, I have never tried it, but in theory it should work 🙂
Lynn H. says
Hi Jen,
If made with gluten free penne would this be gluten free, then? Thank you!
Jen says
Yes, you would be good to go!
Jack L. Armstrong says
Dear Jen,
I recently discovered your website and couldn’t wait to try one of your recipes. I made your million dollar baked penne (for adults) and million dollar mac ‘n cheese (for kids) for a large luncheon at church this afternoon. Both recipes were enormous hits! My church provides winter shelter for the homeless, and the extra pans of pasta I made will feed the homeless this evening. Your ragu truly is the best! Every chef makes this claim, but in your case, it is true! Thank you and God bless,
Jack Armstrong
Jen says
Welcome to my site Jack! I’m so pleased both my Million Dollar pastas were a huge success and that you loved my ragu! What a wonderful service you provide for your church and the homeless. God bless!
Deb says
I wanted to let you know your sauce was delicious! We really enjoyed this. I followed it exactly except I only used 1 pound of Ground Beef. I look forward to trying your Lasagne Recipe since this sauce was so good. Thank you for sharing!
Jen says
Thanks so much for taking the time to comment Deb, I hope you love the Lasagna equally as much!
Kara says
I made this tonight, and was doubtful about sour cream and almost substituted ricotta, but went ahead and used the sour cream. Amazing. It was fabulous. I did double tomato paste and garlic, but otherwise followed the recipe exactly. Everyone loved it!!!
Jen says
YAY! I’m so happy you tried the sour cream, loved it and it was a hit with all! Thanks Kara!
Tiffany says
Hello,
I am looking forward to making your million dollar baked penne. One question – for making ahead of time and refrigerating, how long should I bake it covered before uncovering?
Jen says
For 30 minutes, enjoy!
Tam says
Hi, I am making this tonight and I saw in the article that there is a mention of cream cheese. Is that just for the mac and cheese or do you use a mixture of sour cream and cream cheese in the penne as well?
Jen says
Hi Tam, sorry for the confusion, there is no cream cheese in this baked penne recipe. Enjoy!
Blake says
Good afternoon!
I was thinking about cooking this recipe, but my girlfriend is a pescatarian.
Do you think the recipe will be good if I just remove the meat or should I try to find something different? We are both big fans of baked pasta, and this sounded delicious.
Appreciate your feedback – I’m a rookie to cooking.
Jen says
Hi Blake, sorry for the delayed response, I have been swamped with the holidays. Yes, I still think this baked penne would be delicious without the meat. You may need to tone down the spices a little because you have one less pound to season. Good luck!
Annette says
Hi there! This recipe looks fantastic and much easier than lasagna. I don’t have provolone cheese or sour cream at hand though (writing this during covid lockdown and i’m afraid the supermarkets are short on supplies!). I do have cottage cheese on hand and creme fraiche. How can I utilise either for a substitute? Any tips?
Jen says
Hi Annette, I think both of those would work great! I would mix them together and just spread in an even layer. Good luck!
Cindy says
I made this ahead and baked from frozen. It was delicious, however, I doubled the recipe and made too much. This is a silly question, but I have never frozen meals before. Is it okay to keep it and eat leftover if I baked it from frozen? If so, about how many days do you think it would keep since there is sour cream in it?
Jen says
Hi Cindy, you can absolutely keep leftovers. It ultimately comes down to the freshness of your ingredients when you froze it. I would say you it’s good for 3-5 days.
Lisa H says
Hi Jen
Can this be made without any meat? Would I have to change any of the other ingredients?
Thanks…Lisa
Jen says
Absolutely! The Italian sausage is very flavorful so I would anticipate adding additional Italian seasonings and a dash more red pepper flakes to taste after simmering.