Baked Penne
The ultimate comfort food, Baked Penne is creamy, cheesy, and utterly satisfying. This easy weeknight dinner is packed with flavors that will have everyone coming back for seconds. A perfect dish for gatherings, it’s sure to become a family favorite!
Equipment
- Large Pot with Strain
- Small pan
- Ovenproof baking dish
- Whisk
Ingredients
- 3 cups Tomato Sauce
- 1 pound Penne Rigate Pasta
- 1 cup Parmigiano Reggiano, grated
- 2 tablespoons Parmigiano Reggiano, grated
- 18 ounces Mozzarella, cut into small pieces
- 2 tablespoons Unsalted Butter
- 3 cups Whole Milk
- 6 tablespoons Unsalted Butter
- 5 tablespoons Flour
- Salt and Pepper to taste
- 1 pinch Nutmeg
Instructions
- Preheat your oven to 375 F. This ensures your Baked Penne bakes evenly and develops a lovely golden crust.
- In a large pot, bring salted water to a full boil. Add the Penne Rigate Pasta and cook according to the package instructions until it’s al dente, which means it should be firm to the bite.
- Once cooked, drain the pasta and return it to the pot. Pour in the Tomato Sauce and mix well until the pasta is coated.
- Next, add all but one cup of the prepared bechamel sauce to the pasta and stir to combine. This will create a rich, creamy texture.
- In a separate bowl, mix in the Parmigiano Reggiano and three quarters of the Mozzarella into the pasta mixture, ensuring it’s evenly distributed.
- Pour the remaining cup of bechamel into the bottom of an ovenproof baking dish. This layer prevents the pasta from sticking and adds moisture.
- Now pour the pasta mixture into the baking dish, smoothing the top with a spatula. This ensures even cooking.
- Sprinkle the top with the remaining Parmigiano Reggiano and Mozzarella to create a cheesy crust.
- Dot the top with the remaining two tablespoons of Unsalted Butter, cutting it into small pieces. This adds richness and flavor.
- Place your baking dish in the preheated oven and bake for about 20 minutes, or until the top is bubbly and golden. If you prefer a crispier top, broil for a couple of minutes at the end.
- While the pasta is baking, melt the Butter in a large, heavy-bottomed pan over medium heat. Whisk in the Flour until a thick cream forms. This is the start of your creamy bechamel sauce!
- Slowly add the Whole Milk, whisking continuously to avoid lumps. Keep stirring until the sauce thickens and coats the back of a spoon.
- Season the sauce with Salt, Pepper, and a pinch of Nutmeg for a warm flavor. Once ready, remove it from the heat.
Notes
- Make ahead: This baked penne recipe can be made ahead of time, one day, and baked at the last minute. Store in the refrigerator covered.
- Store: Any leftovers can be stored in an airtight container in the refrigerator for up to four days.
- Reheat: Bring back to room temperature and reheat in the refrigerator at 325 F until to desired warmth.
- Freeze: You can freeze in a safe freezer container for up to two months. Defrost overnight in the refrigerator and bring back to room temperature before reheating. Reheat in the oven at 325 F until hot to your likings.