Sunday dinners call for meals that are easy to assemble and satisfying for the whole family. Penne pasta bakes fit that need because they can be put together with pantry staples and baked in one dish. These 15 recipes offer different flavor combinations while keeping the steps straightforward. You will find options that work for weeknight leftovers or feeding a small group.
Helpful Tips Before You Start
These tips will help the pasta bakes turn out creamy and satisfying every time.
Cook Penne Al Dente
Boil the pasta for 2 minutes less than the package directs. It will soak up sauce and finish cooking in the oven without turning soft.
Grate Cheese Fresh
Pre-shredded cheese contains additives that keep it from melting smoothly. Grate blocks of mozzarella or cheddar right before assembling for better texture.
Make the Sauce Ahead
Prepare the sauce or filling up to two days in advance and store it in the fridge. This cuts Sunday prep down to layering and baking.
Choose a Deep Dish
Use a baking dish at least 2 inches deep. Penne bakes expand slightly and need room so the top browns evenly without bubbling over.
Classic Italian Sausage and Pepper Penne Bake
This recipe combines hearty Italian sausage with sweet bell peppers for a simple baked pasta that feels satisfying on a cool evening. It works well for Sunday dinners because most of the work happens in one skillet before everything goes into the oven.
The finished dish has tender penne in a light tomato sauce, with soft peppers and savory sausage throughout. A layer of melted cheese on top gives it a golden, slightly crisp surface.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 1 pound Italian sausage, casings removed
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the penne until just al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned.
- Add the sliced red and green peppers, onion, and garlic to the skillet. Cook for 5 minutes until the vegetables soften.
- Stir in the marinara sauce, Italian seasoning, salt, and black pepper. Simmer for 3 minutes to combine the flavors.
- Add the drained penne to the skillet and toss until everything is coated with sauce.
- Transfer the mixture to a greased baking dish. Sprinkle the mozzarella and Parmesan evenly over the top.
- Bake at 375 degrees Fahrenheit for 20 minutes until the cheese is melted and lightly browned.
Extra Tips
Assemble the bake earlier in the day and keep it covered in the fridge, then add 10 extra minutes to the bake time if starting from cold. Leftovers stay moist when reheated in a covered dish at 350 degrees.Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, 9×13 Baking Dish, Colander
Creamy Chicken and Mushroom Penne Casserole
This casserole brings together tender chicken, earthy mushrooms, and penne in a rich cream sauce. It works well for Sunday dinners when you want a warm meal that comes together with basic steps and bakes in one dish. The result is a hearty bake with soft pasta, juicy chicken pieces, and a golden cheese top.
The flavor stays mild and comforting, with garlic and thyme adding depth to the creamy base. Texture comes from the al dente penne mixed with sauteed mushrooms that hold their shape during baking.
Serves 4 people.
Ingredients
- 8 oz penne pasta
- 1 lb boneless chicken breast, cut into bite-size pieces
- 8 oz cremini mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 tbsp butter
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375 degrees. Bring a large pot of salted water to a boil and cook the penne until just al dente. Drain and set aside.
- Melt the butter in a large skillet over medium heat. Add the chicken pieces and cook until lightly browned on all sides. Remove the chicken to a plate.
- Add the onion and mushrooms to the same skillet. Cook until the onion softens and the mushrooms release their liquid. Stir in the garlic and thyme and cook for one minute more.
- Pour in the chicken broth and heavy cream. Add the salt and pepper. Simmer for three minutes until the sauce thickens slightly.
- Return the chicken to the skillet and stir in the cooked penne. Mix until everything is coated.
- Transfer the mixture to a greased 9×13 baking dish. Sprinkle the mozzarella and parmesan evenly over the top.
- Bake for 20 minutes until the cheese melts and turns golden at the edges.
Extra Tips
For the creamiest result, do not overcook the pasta before baking. Leftovers reheat well in a covered dish with a splash of broth to loosen the sauce. If you prefer a stronger mushroom flavor, swap half the cremini for shiitake.Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, 9×13 Baking Dish
Beef Bolognese Penne Bake with Ricotta Layers
This beef Bolognese penne bake brings together a rich meat sauce and creamy ricotta in alternating layers. It turns a classic Sunday dinner into an easy one-pan meal that feeds the family without much fuss.
The finished dish has tender pasta coated in savory tomato sauce with pockets of smooth ricotta throughout. It tastes hearty and balanced, with just enough cheese on top to form a light golden crust.
Serves 4 people.
Ingredients
- 12 ounces penne pasta
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the penne until just al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks.
- Stir in the diced onion and minced garlic. Cook for 3 minutes until the onion softens.
- Pour in the crushed tomatoes, then add the oregano, salt, and black pepper. Simmer the sauce for 10 minutes, stirring occasionally.
- In a mixing bowl, stir the ricotta until smooth.
- Preheat the oven to 375 degrees. Spread a thin layer of Bolognese sauce in the bottom of a 9×13 baking dish.
- Add half the cooked penne, half the remaining sauce, and dollops of ricotta. Repeat the layers with the rest of the pasta, sauce, and ricotta.
- Sprinkle the mozzarella and Parmesan evenly over the top.
- Bake for 25 minutes until the cheese is melted and lightly browned. Let the bake rest for 5 minutes before serving. Garnish with fresh basil leaves.
Extra Tips
Assemble the dish earlier in the day and keep it covered in the fridge, then bake just before dinner. The ricotta layers stay creamy when you let the bake rest after it comes out of the oven. Leftovers reheat well in a 350-degree oven with a splash of water to loosen the sauce.Course: Main Course Cuisine: Italian Equipment: Large skillet, Large pot, 9×13 baking dish, Mixing bowl
Spinach Artichoke Penne Bake with Parmesan Crust
This pasta bake turns the classic spinach artichoke dip into a full meal. Tender penne holds a creamy vegetable sauce that stays rich without feeling heavy. The Parmesan crust adds a golden, crunchy layer that contrasts nicely with the soft filling underneath. It works well for Sunday dinners when you want something comforting that still comes together with basic steps.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 cups fresh spinach, roughly chopped
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese, divided
- 1/2 cup breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees. Cook the penne in a large pot of salted water until al dente, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Stir in the garlic and cook for 30 seconds more.
- Add the spinach and artichoke hearts to the skillet. Cook until the spinach wilts, then pour in the heavy cream. Season with salt and pepper and simmer for 2 minutes.
- Remove the skillet from the heat. Stir in the mozzarella and half of the Parmesan until the cheese melts. Add the drained pasta and toss until evenly coated.
- Transfer the mixture to a greased baking dish. In a small bowl, combine the breadcrumbs with the remaining Parmesan, then sprinkle this mixture evenly over the top.
- Bake for 20 minutes until the crust turns golden and the edges bubble. Let it rest for 5 minutes before serving.
Extra Tips
For a deeper crust flavor, toast the breadcrumb and Parmesan mixture in a dry skillet for a minute before sprinkling it on top. Leftovers reheat well in a 350-degree oven with a splash of milk stirred in to loosen the sauce. You can assemble the dish earlier in the day, cover it, and bake just before dinner.Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, Baking dish, Mixing bowl
Spicy Turkey Arrabbiata Penne Casserole
This recipe brings a gentle heat to a classic pasta bake. Ground turkey cooks with garlic and red pepper flakes in a simple tomato sauce, then gets mixed with penne and finished with a layer of melted cheese. It suits easy Sunday dinners when you want something warming but still quick to put together.
The dish has a bold, spicy flavor from the arrabbiata-style sauce that pairs well with the mild turkey and chewy pasta. Each serving stays moist inside while the top turns lightly golden.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 1 pound ground turkey
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 (14-ounce) can crushed tomatoes
- 2 teaspoons red pepper flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
- Preheat the oven to 375°F and lightly grease a baking dish. Cook the penne in a large pot of salted boiling water until just al dente, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
- Add the ground turkey to the skillet. Cook, breaking it up with a spoon, until no longer pink, about 6 minutes. Stir in the crushed tomatoes, red pepper flakes, oregano, salt, and black pepper. Simmer for 5 minutes to let the flavors blend.
- Remove the skillet from the heat and stir the drained penne into the turkey mixture until evenly coated. Transfer everything to the prepared baking dish and spread it into an even layer.
- Sprinkle the mozzarella and Parmesan evenly over the top. Bake for 20 minutes until the cheese is melted and lightly browned. Let the casserole rest for 5 minutes, then scatter fresh basil leaves over the top before serving.
Extra Tips
For a milder version, reduce the red pepper flakes to 1 teaspoon. You can assemble the whole dish up to a day ahead, cover it, and refrigerate before baking. Leftovers reheat well in a 350°F oven for 15 minutes to keep the cheese from turning rubbery.Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, Baking dish, Colander
Roasted Vegetable and Goat Cheese Penne Bake
This roasted vegetable and goat cheese penne bake combines tender pasta with sweet, caramelized vegetables and creamy pockets of goat cheese. It makes a satisfying meal that feels special without much effort.
It works well for Sunday dinners when you want something warm and filling that still highlights fresh produce. The dish has earthy roasted flavors balanced by tangy cheese and a light tomato sauce.
Serves 4 people.
Ingredients
- 12 ounces penne pasta
- 1 medium eggplant, cut into 1-inch cubes
- 2 medium zucchini, sliced into half-moons
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes
- 1 small red onion, sliced
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 5 ounces goat cheese, crumbled
- Salt and black pepper to taste
- 1/2 cup fresh basil leaves
Instructions
- Preheat the oven to 425°F. Toss the eggplant, zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, minced garlic, salt, and black pepper on a baking sheet.
- Roast the vegetables for 20 to 25 minutes until they soften and begin to brown at the edges.
- While the vegetables roast, cook the penne pasta in a large pot of salted boiling water until al dente. Drain and return the pasta to the pot.
- Stir the marinara sauce into the drained pasta, then gently fold in the roasted vegetables.
- Transfer the mixture to a greased 9×13 baking dish and scatter the crumbled goat cheese evenly over the top.
- Bake for 10 to 12 minutes until the goat cheese softens and the edges bubble.
- Remove from the oven and scatter fresh basil leaves over the top before serving.
Extra Tips
Roast the vegetables until the edges turn golden for deeper flavor. Crumble the goat cheese right before the short final bake so it stays creamy rather than fully melting. Leftovers keep well in the fridge for two days and reheat best in a 350°F oven to restore the texture.Course: Main Course Cuisine: Italian Equipment: Large pot, Baking sheet, 9×13 baking dish, Oven
Pesto Chicken Penne Bake with Sun-Dried Tomatoes
This pasta bake combines tender chicken and penne with bright pesto and chewy sun-dried tomatoes. It comes together in one dish and makes a reliable choice for a relaxed Sunday meal with family or friends.
The result is a hearty casserole with herby notes, savory chicken, and pockets of tangy tomato throughout the melted cheese topping.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 1 pound boneless skinless chicken breasts, cubed
- 1/2 cup prepared basil pesto
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the penne until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the cubed chicken, salt, and black pepper. Cook for 6 to 8 minutes until the chicken is no longer pink and lightly browned.
- In a large bowl, combine the drained pasta, cooked chicken, pesto, and sun-dried tomatoes. Stir until everything is evenly coated.
- Transfer the mixture to a greased 9×13 baking dish. Sprinkle the mozzarella and Parmesan evenly over the top.
- Bake for 20 to 25 minutes until the cheese is melted and the edges are lightly golden. Let it rest for 5 minutes before serving.
Extra Tips
Drain the sun-dried tomatoes well on paper towels before chopping so excess oil does not make the bake greasy. Leftovers reheat best in a 350°F oven for 10 minutes to restore the crisp cheese topping rather than in the microwave.Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, 9×13 baking dish, Mixing bowl
Eggplant Parmesan Penne Casserole
This Eggplant Parmesan Penne Casserole turns the familiar flavors of eggplant parmesan into a simple pasta bake that fits right into a relaxed Sunday dinner. Tender cubes of eggplant soak up the tomato sauce while the penne holds everything together under a crisp cheese topping.
The finished dish offers soft pasta and creamy melted cheese with a lightly crunchy breadcrumb layer on top. It comes together with basic steps and bakes in one dish for easy cleanup.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 1 large eggplant, cut into 1-inch cubes
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup Italian breadcrumbs
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the penne until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the eggplant cubes to the skillet. Season with salt, black pepper, and oregano. Cook for 8 to 10 minutes, stirring occasionally, until the eggplant softens and starts to brown.
- Stir the marinara sauce into the skillet with the eggplant and heat through for 2 minutes.
- Combine the cooked penne with the eggplant and sauce mixture in the skillet or a large bowl until evenly coated.
- Transfer the mixture to a greased 9×13 baking dish. Sprinkle the mozzarella cheese, Parmesan cheese, and breadcrumbs evenly over the top.
- Bake for 20 to 25 minutes until the cheese is melted and the breadcrumbs turn golden. Remove from the oven and scatter fresh basil leaves over the top before serving.
Extra Tips
Roast the eggplant cubes a few minutes longer in the skillet if you prefer a drier texture. Leftovers reheat well in a 350°F oven to keep the breadcrumb topping crisp. You can assemble the casserole up to a day ahead and bake it just before dinner.Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, 9×13 baking dish, Oven
Butternut Squash and Sage Penne Bake with Sausage
This butternut squash and sage penne bake combines sweet roasted squash with savory sausage for a filling Sunday dinner. The sage brings an earthy flavor that balances the richness of the sausage and melted cheese. It works well when you want a one-dish meal that feels seasonal without extra effort.
The penne stays firm after baking while the squash softens and the cheese forms a light golden top. Sausage adds protein and keeps the dish satisfying for the whole family.
Serves 4 people.
Ingredients
- 12 ounces penne pasta
- 1 pound Italian sausage, casings removed
- 3 cups cubed butternut squash
- 8 fresh sage leaves, chopped
- 1 onion, diced
- 3 garlic cloves, minced
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Bring a large pot of salted water to a boil and cook the penne until just al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the sausage and cook until browned, breaking it into small pieces as it cooks.
- Add the diced onion and minced garlic to the skillet. Cook for 3 minutes until the onion softens.
- Stir in the cubed butternut squash and chopped sage. Season with salt and pepper. Cook for 5 minutes, stirring occasionally.
- Combine the cooked penne with the sausage and squash mixture in a large bowl. Mix in half the mozzarella and half the Parmesan.
- Transfer everything to the prepared baking dish. Sprinkle the remaining mozzarella and Parmesan evenly over the top.
- Bake for 20 minutes until the cheese is melted and lightly browned on top. Let it rest for 5 minutes before serving.
Extra Tips
Roast the butternut squash cubes for 10 minutes before adding them to the skillet if you prefer a firmer texture. Leftovers reheat well in a 350°F oven with a splash of broth to keep the pasta from drying out. Fresh sage is key here. Dried sage will taste flat in this dish.Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, 9×13 Baking Dish
Ham and Asparagus Penne Bake in Creamy Sauce
This recipe combines penne with chunks of ham and tender asparagus in a smooth, creamy sauce that bakes until lightly golden on top. It works well for Sunday dinners because it comes together with straightforward steps and uses ingredients that feel familiar and satisfying. The finished dish has a rich texture from the sauce, a slight crunch from the asparagus, and savory notes from the ham.
Serves 4 people.
Ingredients
- 12 ounces penne pasta
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 8 ounces cooked ham, diced
- 3 tablespoons butter
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups grated Parmesan cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the penne until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Whisk in the flour and cook for 1 minute to form a roux.
- Gradually whisk in the milk and heavy cream. Continue stirring until the sauce thickens, about 3 to 4 minutes. Stir in 1 cup of the Parmesan cheese along with the salt and pepper until smooth.
- Add the diced ham and asparagus pieces to the sauce. Simmer for 2 minutes so the asparagus begins to soften slightly.
- Combine the cooked penne with the sauce mixture in the skillet or a large bowl until evenly coated. Transfer everything to a greased 9×13 baking dish.
- Sprinkle the remaining 1/2 cup Parmesan cheese and the mozzarella cheese evenly over the top. Bake for 20 to 25 minutes until the cheese is melted and the edges are bubbly.
Extra Tips
Cut the asparagus into even pieces so it cooks at the same rate and stays bright green rather than turning mushy. Taste the sauce before adding the salt because the ham already brings plenty of seasoning. Leftovers reheat well in a 350°F oven with a splash of milk stirred in to loosen the sauce.Course: Main Course Cuisine: American Equipment: Large Pot, Large Skillet, 9×13 Baking Dish
Four Cheese Penne Casserole with Fresh Basil
This baked penne dish brings together four cheeses for a rich, creamy filling that stays hearty without feeling heavy. The fresh basil stirred in at the end adds a bright note that balances the sauce and melted cheese. It works well for a relaxed Sunday dinner when you want something comforting that mostly cooks in the oven.
Serves 4 people.
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped fresh basil, plus extra leaves for garnish
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the penne until just al dente. Drain and set aside.
- Heat the olive oil in a skillet over medium heat. Add the onion and cook until softened, then stir in the garlic and cook for one minute more.
- Pour the marinara sauce into the skillet and season with salt and pepper. Simmer for a few minutes, then remove from heat.
- In a large bowl, combine the cooked penne with the sauce mixture, ricotta, mozzarella, cheddar, and parmesan. Stir in the chopped basil.
- Transfer everything to a greased baking dish and spread evenly. Bake for 20 to 25 minutes until the cheese is bubbly and lightly browned on top.
- Let the casserole rest for five minutes, then scatter extra basil leaves over the surface before serving.
Extra Tips
Stir the basil in right after the pasta comes off the heat so it wilts just enough without losing color. If the top browns too quickly, loosely cover the dish with foil for the last ten minutes of baking. Leftovers reheat well in a 350°F oven with a splash of water to keep the pasta from drying out.Course: Main Course Cuisine: Italian Equipment: Large pot, Skillet, Baking dish, Mixing bowl
Mexican-Style Beef and Corn Penne Bake
This Mexican-style beef and corn penne bake combines seasoned ground beef with sweet corn in a spiced tomato sauce. The penne holds the flavors well, and a layer of melted cheese on top creates a simple, hearty Sunday dinner.
It works well when you want a one-dish meal that feels filling yet straightforward to prepare. The mix of cumin and chili powder gives it a warm, savory profile without much extra work.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups corn kernels, drained if canned
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 can (15 ounces) tomato sauce
- 1 1/2 cups shredded cheddar cheese
- Chopped fresh cilantro, for serving
Instructions
- Preheat the oven to 375°F. Cook the penne in a large pot of salted water until al dente, then drain and set aside.
- In a large skillet over medium heat, cook the ground beef with the diced onion and minced garlic until the beef is browned and the onion is soft.
- Stir in the chili powder and cumin, then add the corn and tomato sauce. Simmer the mixture for 5 minutes to let the flavors combine.
- Add the drained penne to the skillet and stir until the pasta is evenly coated with the beef and sauce.
- Transfer the mixture to a greased 9×13 baking dish and spread it into an even layer. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake for 20 minutes until the cheese is melted and lightly golden at the edges.
- Remove from the oven and let it rest for 5 minutes before sprinkling with chopped cilantro to serve.
Extra Tips
Use frozen corn straight from the bag if you prefer, as it holds its texture during the simmer step. Assemble the dish up to a day ahead, cover it, and refrigerate before baking. Leftovers reheat best in a 350°F oven to keep the cheese from turning rubbery.Course: Main Course Cuisine: Mexican Equipment: Large pot, Large skillet, 9×13 baking dish
Lemon Herb Chicken Penne Bake with Artichokes
This penne bake brings bright lemon and herb flavors to a comforting Sunday dinner. Tender chicken and artichokes add protein and a slight tang that balances the creamy cheese topping. It works well for family meals when you want something warm but not too heavy.
The dish has a golden cheese crust over al dente pasta with juicy chicken pieces throughout. Artichokes keep their shape and add a pleasant bite against the soft noodles.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Zest and juice of 1 large lemon
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375 degrees F. Cook the penne in a large pot of salted boiling water until al dente, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until lightly browned on all sides.
- Stir in the minced garlic, lemon zest, lemon juice, oregano, thyme, salt, and black pepper. Cook for 2 minutes until the chicken is cooked through.
- Remove the skillet from heat and stir in the cooked penne and artichoke hearts until evenly combined.
- Transfer the mixture to a greased 9×13 baking dish. Sprinkle the mozzarella and Parmesan evenly over the top.
- Bake for 20 minutes until the cheese is melted and lightly golden. Remove from the oven and sprinkle with the chopped parsley before serving.
Extra Tips
Use fresh lemon juice rather than bottled for the brightest flavor. If the mixture seems dry after mixing, add a splash of the pasta cooking water before transferring to the dish. Leftovers reheat well in a 350 degree oven for 15 minutes to restore the crisp cheese topping.Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, 9×13 baking dish
Kale and White Bean Penne Casserole with Garlic Breadcrumbs
This casserole combines tender penne with wilted kale and creamy white beans for a filling bake that still feels light enough for a weeknight or relaxed Sunday meal. The garlic breadcrumbs create a crisp, savory layer on top that adds nice texture contrast to the soft pasta and vegetables underneath.
The dish leans on simple pantry staples and comes together in one skillet before moving to the oven. It delivers earthy greens, mild bean flavor, and plenty of garlic in every bite.
Serves 4 people.
Ingredients
- 12 ounces penne pasta
- 1 bunch kale, stems removed and leaves chopped
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 small onion, diced
- 4 garlic cloves, minced and divided
- 1 cup breadcrumbs
- 3 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- 1/2 cup grated Parmesan cheese
- 1/2 cup vegetable broth
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Cook the penne in a large pot of salted boiling water until al dente, then drain and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 minutes until softened. Stir in half the minced garlic and cook for 1 minute more.
- Add the chopped kale and vegetable broth to the skillet. Cook for 5 minutes, stirring often, until the kale wilts. Season with oregano, salt, and pepper.
- Stir the white beans and cooked penne into the skillet until everything is evenly combined. Transfer the mixture to the prepared baking dish and spread it into an even layer.
- In a small bowl, mix the breadcrumbs with the remaining minced garlic, 1 tablespoon olive oil, and half the Parmesan cheese. Sprinkle this mixture evenly over the pasta.
- Top with the remaining Parmesan cheese and bake for 20 minutes until the breadcrumbs turn golden and the edges bubble.
Extra Tips
Toast the breadcrumb mixture in a dry skillet for a few minutes before sprinkling it on top if you want extra crunch. Leftovers keep well in the fridge for up to three days and reheat best in a 350°F oven to restore the crisp topping. Swap kale for Swiss chard if that is what you have on hand.Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, 9×13 Baking Dish
Caprese Penne Bake with Mozzarella and Balsamic Drizzle
This Caprese Penne Bake turns the classic salad into a warm pasta dish that works well for relaxed Sunday dinners. It combines tender pasta with fresh tomatoes and creamy cheese in one pan, making cleanup simple after a long week.
The finished bake has soft pasta layers, juicy tomato pieces, and melted mozzarella that stretches with each scoop. The balsamic drizzle at the end adds a bright note that balances the richness.
Serves 4 people.
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces fresh mozzarella, torn into pieces
- 1/4 cup fresh basil leaves, torn
- 3 tablespoons balsamic glaze
Instructions
- Bring a large pot of salted water to a boil and cook the penne until al dente. Drain and set aside.
- Preheat the oven to 375 degrees. In a large bowl, toss the cooked pasta with olive oil and minced garlic until evenly coated.
- Add the halved cherry tomatoes, salt, and black pepper to the bowl. Stir gently to combine.
- Transfer the mixture to a greased baking dish and spread it into an even layer. Scatter the torn mozzarella pieces over the top.
- Bake for 20 minutes, or until the cheese is melted and the edges start to bubble.
- Remove from the oven and let it rest for 5 minutes. Drizzle the balsamic glaze over the surface and scatter the torn basil leaves on top before serving.
Extra Tips
Use fresh mozzarella rather than shredded for better melt and less browning on top. If the balsamic glaze is too thick, warm it slightly before drizzling so it spreads evenly. Leftovers reheat best in a 350-degree oven for 10 minutes to restore the texture of the pasta and cheese.Course: Main Course Cuisine: Italian Equipment: Large Pot, Baking Dish, Mixing Bowl
