Easy Cheesy Baked Penne for Busy Weeknights

Looking for a cozy, no-fuss dinner that feeds a crowd and cleans up fast? This Easy Cheesy Baked Penne is your new weeknight hero. It’s warm, saucy, and loaded with melty cheese every forkful gives you a little gooey, comforting hug. With a savory meat sauce, creamy ricotta pockets, and a golden mozzarella top, the dish balances hearty and homey in the best way.

Make this because it’s quick to pull together, made from pantry-friendly ingredients, and is a total crowd-pleaser. If you enjoy simple comfort food, you might also like checking out this short ribs recipe for another easy, satisfying dinner idea: Easy Boneless Beef Short Ribs.

Why You’ll Love This Recipe

• Ready in about 45 minutes from start to finish
• Made with pantry staples and simple cheeses
• Perfect for feeding a family or bringing to potlucks
• Freezer-friendly for easy meal prep and leftovers

Ingredients of Easy Cheesy Baked Penne

• 1 lb / 450 g Penne Pasta, uncooked
• 1 lb / 450 g Lean Ground Beef
• 1 large Yellow Onion, finely chopped
• 4 cloves Garlic, minced
• 24 oz / 680 g Marinara Sauce (one jar)
• 14.5 oz / 411 g Diced Tomatoes, undrained (one can)
• 2 teaspoons Italian Seasoning
• 1/2 teaspoon Red Pepper Flakes (optional)
• 1 teaspoon Salt, plus more for pasta water
• 1/2 teaspoon Black Pepper, freshly ground
• 15 oz / 425 g Whole Milk Ricotta Cheese
• 4 cups / 16 oz Shredded Mozzarella Cheese, divided
• 1/2 cup Grated Parmesan Cheese, plus more for serving
• 1/4 cup Fresh Parsley, chopped, for garnish
• 2 tablespoons Olive Oil

Step-by-Step Instructions of Easy Cheesy Baked Penne

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little olive oil.
2. Boil the penne in salted water until very al dente (about 1–2 minutes less than package directions). Drain and set aside.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sauté the chopped onion until soft and translucent, about 4–5 minutes.
4. Add the minced garlic and cook 30 seconds until fragrant.
5. Add the lean ground beef to the skillet. Brown and break it up with a spoon until no pink remains, about 6–8 minutes. Season with salt and black pepper.
6. Stir in the marinara sauce, diced tomatoes (with juices), Italian seasoning, and red pepper flakes if using. Bring the sauce to a simmer and cook 5 minutes to meld flavors.
7. Combine the cooked penne with the meat sauce in the skillet or a large bowl until the pasta is well coated.
8. Fold the ricotta and half of the shredded mozzarella into the sauced pasta so you get creamy pockets throughout.
9. Transfer half of the pasta mixture to the prepared baking dish. Sprinkle half the Parmesan and a bit of mozzarella. Add the remaining pasta, then top with the remaining mozzarella and Parmesan.
10. Bake uncovered for 18–22 minutes, until the top is bubbly and golden. If you want extra browning, broil for 1–2 minutes while watching closely.
11. Let the baked penne rest 5 minutes. Garnish with chopped fresh parsley and an extra dusting of Parmesan before serving.

Tips for Success

• Use very al dente pasta so it doesn’t get mushy after baking.
• Drain excess grease from the beef if needed to keep the sauce from becoming oily.
• Let the casserole rest a few minutes before serving to set the cheese and make scooping easier.

Substitutions & Variations of Easy Cheesy Baked Penne

To Make It Vegan/Gluten-Free:

• Use gluten-free penne and swap the ground beef for a plant-based crumble.
• Replace ricotta and mozzarella with vegan ricotta and shredded vegan mozzarella. Use nutritional yeast for extra cheesiness.

Variations:

• Swap ground beef for Italian sausage, ground turkey, or shredded rotisserie chicken.
• Stir in a cup of roasted vegetables (zucchini, bell peppers, mushrooms) for more color and nutrition.
• Mix in a spoonful of pesto for a bright, herbal twist.

Storage Instructions of Easy Cheesy Baked Penne

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through or in the microwave covered.
Freezer: Freeze portions in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Make-Ahead: Assemble the dish up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Add 5–10 extra minutes to the bake time if baking straight from the fridge.

Frequently Asked Questions (FAQ) of Easy Cheesy Baked Penne

Can I skip the ricotta?
Yes. The dish will still be tasty with extra mozzarella and Parmesan, but ricotta adds creamy pockets that make the casserole richer.

How do I prevent the top from burning while the center heats?
Cover the pan loosely with foil for the first 12–15 minutes of baking, then remove the foil to brown the top for the last 6–8 minutes.

Can I make this in smaller portions?
Absolutely. Halve the recipe and bake in an 8×8-inch dish, adjusting baking time to about 15–20 minutes.

Final Toughts

Easy Cheesy Baked Penne is a simple, cozy meal that fits busy family nights and casual dinner parties alike. It’s cheesy, comforting, and forgiving the kind of dish that makes your kitchen smell like a warm hug. Try it on a weeknight, and don’t forget to drop a comment and a star rating if this recipe brightens your dinner rotation.

Easy Cheesy Baked Penne

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A cozy, no-fuss dinner made with hearty penne pasta, savory meat sauce, and loads of gooey cheese.

• Total Time: 45 minutes
• Yield: 4 servings

Ingredients

Scale 1x2x3x

• 1 lb / 450 g Penne Pasta, uncooked
• 1 lb / 450 g Lean Ground Beef
• 1 large Yellow Onion, finely chopped
• 4 cloves Garlic, minced
• 24 oz / 680 g Marinara Sauce (one jar)
• 14.5 oz / 411 g Diced Tomatoes, undrained (one can)
• 2 teaspoons Italian Seasoning
• 1/2 teaspoon Red Pepper Flakes (optional)
• 1 teaspoon Salt, plus more for pasta water
• 1/2 teaspoon Black Pepper, freshly ground
• 15 oz / 425 g Whole Milk Ricotta Cheese
• 4 cups / 16 oz Shredded Mozzarella Cheese, divided
• 1/2 cup Grated Parmesan Cheese, plus more for serving
• 1/4 cup Fresh Parsley, chopped, for garnish
• 2 tablespoons Olive Oil

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Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. Boil the penne in salted water until very al dente (about 1–2 minutes less than package directions). Drain and set aside.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sauté the chopped onion until soft and translucent, about 4–5 minutes.
4. Add the minced garlic and cook for 30 seconds until fragrant.
5. Add the lean ground beef to the skillet. Brown and break it up until no pink remains, about 6–8 minutes. Season with salt and black pepper.
6. Stir in the marinara sauce, diced tomatoes (with juices), Italian seasoning, and red pepper flakes if using. Bring the sauce to a simmer and cook for 5 minutes.
7. Combine the cooked penne with the meat sauce until the pasta is well coated.
8. Fold in the ricotta and half of the shredded mozzarella until creamy pockets form.
9. Transfer half of the pasta mixture to the prepared baking dish. Sprinkle half the Parmesan and some mozzarella. Add the remaining pasta, then top with the rest of the mozzarella and Parmesan.
10. Bake uncovered for 18–22 minutes, until bubbly and golden. Broil for 1–2 minutes for extra browning if desired.
11. Let the baked penne rest for 5 minutes. Garnish with chopped parsley and an extra dusting of Parmesan before serving.

Notes

Use very al dente pasta to prevent mushiness after baking. Drain excess grease from the beef if needed. Let the casserole rest before serving for easier scooping.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Meat