Mozzarella and Penne Pasta Bake
There’s something irresistible about a bubbling casserole filled with tender pasta, bright tomatoes, and melty cheese. This Mozzarella and Penne Pasta Bake balances hearty whole-grain penne with a light, flavorful marinara and plenty of torn basil for freshness. It’s a weeknight-friendly dish that doubles as comfort food, and the ingredients are straightforward—ideal when you want dinner that feels special without fuss.
Before we dive in, a quick note about textures: the whole-grain penne gives this bake a pleasant nutty chew that stands up to the sauce and melted mozzarella. Cherry tomatoes roast just enough to soften and concentrate their flavor, while torn basil leaves scattered through the casserole add an herbaceous lift that keeps the dish from feeling heavy. Use a good-quality marinara you enjoy—whether a homemade pot simmered on the stove or a trusted jar from the grocery shelf. And be sure to evenly shred the part-skim mozzarella so it melts uniformly and creates those delightful strings when you serve.
Ingredients
- 4 cups whole-grain penne, cooked (or ziti)
- 1 1/2 cups part-skim mozzarella, shredded
- 1 cup cherry tomato, halved (1/2 pint)
- 1 1/2 cups marinara sauce, sugar-free, substitute with homemade or store bought, such as Ragu Lite or Amy’s Pasta Sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 10 basil leaves, torn into a few pieces each
Why this recipe works
This recipe keeps things simple and reliable. The cooked whole-grain penne provides a sturdy base so the bake holds its shape when scooped. A sugar-free marinara keeps the sauce bright and tomato-forward rather than cloying, allowing the fresh basil and roasted cherry tomatoes to shine. Part-skim mozzarella melts without becoming greasy, offering creamy pull without weighing the dish down. Finally, a light seasoning of salt and pepper enhances the tomato flavors and ties everything together.
Prep notes and tips
- Cook the pasta just shy of al dente if you plan to bake it: it will finish cooking in the oven and absorb some sauce without becoming mushy.
- Halve the cherry tomatoes so they roast quickly and release juices into the sauce, adding concentrated sweetness and acidity.
- Shred the mozzarella from a block if possible—pre-shredded cheese often contains anti-caking agents that slightly affect melting.
- Tear the basil by hand instead of chopping with a knife to maintain fresh aroma and avoid bruising that dulls flavor.
- Use an oven-safe dish that is roughly 9×9 inches or similar capacity so the pasta layer is even and bakes consistently.
Step-by-step Instructions
Follow these clear steps to assemble and bake your Mozzarella and Penne Pasta Bake. The directions mirror the ingredient order and keep the process straightforward so you can enjoy a delicious, cheesy casserole with minimal fuss.
- Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish or a similar oven-safe pan so the pasta won’t stick.
- Bring a large pot of salted water to a boil. Cook 4 cups of whole-grain penne until just under al dente—usually a minute or two less than the package instructions. Stir occasionally to prevent sticking. Once cooked, drain the pasta and return it to the pot or place it in a large mixing bowl.
- While the pasta cooks, halve 1 cup of cherry tomatoes. If you prefer slightly roasted flavor, you can toss them with a drizzle of oil and place them on a small sheet pan; otherwise, they’ll roast lightly in the oven while the casserole bakes.
- Add 1 1/2 cups of marinara sauce to the cooked pasta. Use a sugar-free marinara, either homemade or a store-bought option such as Ragu Lite or Amy’s Pasta Sauce, to keep the flavor bright and balanced. Stir the sauce into the pasta until each piece is lightly coated.
- Season the pasta and sauce mixture with 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix thoroughly so the seasoning is distributed evenly throughout the pasta.
- Fold the halved cherry tomatoes into the pasta and sauce, distributing them evenly so you get a burst of tomato in every bite.
- Reserve about 1/2 cup of the shredded mozzarella for topping. Stir the remaining portion of the 1 1/2 cups part-skim mozzarella into the pasta so there is melty cheese throughout the bake.
- Gently fold 10 torn basil leaves into the pasta mixture. Tearing the basil into a few pieces each releases its aroma without bruising the leaves, so they stay bright and flavorful after baking.
- Transfer the pasta-sauce-cheese mixture into the prepared baking dish, pressing it down so the surface is even. Sprinkle the reserved mozzarella on top in an even layer to create a cheesy crust as it bakes.
- Place the baking dish in the preheated oven. Bake for 18 to 22 minutes, or until the mozzarella on top is melted and beginning to turn golden at the edges. If you like a more bronzed top, switch the oven to broil for 1 to 2 minutes—watch it closely so it does not burn.
- Remove the pasta bake from the oven and let it rest for 5 to 7 minutes. Resting helps the casserole set slightly and makes it easier to serve. Scatter a few extra torn basil pieces on top just before serving to add a fresh herbal note.
- Serve warm straight from the baking dish. Use a large spoon or spatula to scoop into bowls or onto plates. Enjoy with a simple green salad or crusty bread if you like.
Serving Suggestions
This Mozzarella and Penne Pasta Bake is satisfying on its own, but a few side pairings elevate the meal:
- A crisp mixed green salad with lemon vinaigrette to cut through the richness.
- Steamed or roasted vegetables like broccoli or green beans for added color and nutrition.
- A small bowl of olives or roasted bell peppers to introduce briny, smoky contrast.
Make-ahead and storage
You can assemble this pasta bake ahead of time. After mixing the cooked penne with sauce, cheese, tomatoes, and basil, cover the dish and refrigerate for up to 24 hours before baking. Add an extra minute or two of baking time if chilling makes the center cool.
Leftovers keep well in an airtight container in the refrigerator for 3 to 4 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F (175°C) oven until heated through. If the top looks dry, scatter a tablespoon or two of marinara over the top before reheating to restore moisture.
Ingredient swaps and variations
Feel free to adapt this bake to your pantry and cravings:
- Swap whole-grain penne for ziti or another tubular pasta without changing the amounts.
- Add a handful of baby spinach or chopped roasted eggplant folded into the pasta for extra vegetables.
- Stir in a few tablespoons of grated parmesan with the mozzarella for a more complex cheesy profile.
- If you prefer a creamier texture, stir 2 tablespoons of ricotta into the pasta mixture before baking.
Nutrition and balance
This skillet of comfort delivers whole-grain carbohydrates, fresh vegetables, and protein from the cheese. Choosing part-skim mozzarella keeps saturated fat lower while still delivering that satisfying melt. Pair the bake with a side salad or extra vegetables to round out the meal with fiber, vitamins, and minerals.
Final thoughts
Simple ingredients, minimal hands-on time, and a crowd-pleasing result: that’s the appeal of this Mozzarella and Penne Pasta Bake. It’s the kind of dish that travels well from weeknight dinner to casual entertaining, and it welcomes adaptations based on what you have in the fridge. The combination of roasted cherry tomatoes, marinara, and melted mozzarella is timeless—comfort food with fresh, bright notes thanks to the basil. Give it a try the next time you want something warm, cheesy, and reliably delicious.
Enjoy your baking, and savor every gooey, tomato-scented bite.
Mozzarella and Penne Pasta Bake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- Lightly coat the bottom and sides of a baking dish with cooking spray.
- In a large bowl, combine the cooked whole-grain penne, shredded mozzarella, halved cherry tomatoes, marinara sauce, salt, and pepper; stir until evenly mixed.
- Transfer the pasta mixture to the prepared baking dish, spreading it into an even layer.
- Bake uncovered for about 20 minutes, or until the dish is bubbly and the cheese is melted.
- Remove from the oven and sprinkle the torn basil leaves over the top before serving.
Notes
- Use cooked pasta that is slightly underdone for best texture after baking.
- Choose a sugar-free marinara to keep the dish lower in added sugar.
- Part-skim mozzarella melts well and reduces fat compared with whole-milk mozzarella.
