Sunday Supper: Easy Penne Pasta Bake

September 29, 2013

This quick and easy penne pasta bake is a satisfying Sunday meal.  Penne is mixed with cheese, veggies and tomato sauce before being baked in the oven.  The best thing about this recipe is that the ingredients can be interchangeable based on what's in the fridge.  Serve this pasta bake with a light side salad and garlic bread.

Penne Pasta Bake


1 pound cut noodles any shape such as ziti,
1 cup tomato sauce your own recipe or any good quality
1 1/2 cups ricotta cheese (part skim is okay)
2 lbs. grated Mozzarella (part skim is okay)
2 eggs
1 cup grated Parmigianino Reggiano
1 cup frozen peas or 1 c. cut string beans,
1 tablespoon olive oil
1/2 cup seasoned bread crumbs
Salt and pepper to taste


Boil pasta until cooked but al dente. When finished, drain pasta and run under cold water to stop cooking. Coat noodles with the tablespoon of olive oil and salt and pepper to taste.

Blanche frozen peas or cut string beans, cool and add them to the cooked pasta.

Mix the Ricotta cheese with 3/4 cup Parmigianino and 2 eggs until it is thoroughly blended.

Put the noodles, vegetables and ricotta mixture in a large bowl with 1 cup of tomato sauce and grated Mozzarella cheese. Mix everything until evenly distributed and well blended.

Transfer the pasta into a baking dish, approximately 11"x14". Sprinkle the seasoned bread crumbs and the remaining 1/4 cup Parmigianino cheese on top. Bake for approximately 1 hour or until golden brown at 350 degrees. Let pasta set for 15 to 20 minutes before cutting and serving.

Cut portions into squares and you may add some extra tomato sauce on top if so desired.



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