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A cheesy baked penne dinner, bubbling hot from the oven.

Classic Cheesy Baked Penne Dinner

This classic cheesy baked penne dinner features al dente penne pasta tossed in a rich meat sauce, layered with creamy ricotta, mozzarella, and Parmesan, then baked to golden perfection. It's a comforting meal perfect for family dinners.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • Oven
  • 9x13 inch baking dish
  • Large pot
  • Dutch oven

Ingredients
  

Pasta

  • 1 pound Penne Pasta (450g)

Meat Sauce

  • 1 pound Ground Meat (450g) lean ground beef or beef/pork mix (or vegetarian substitute)
  • 1 medium Onion finely chopped
  • 3-4 cloves Garlic minced
  • 1 Crushed Tomatoes (28-ounce/794g) can, good quality
  • 2 tablespoons Tomato Paste
  • 1/2 cup Beef Broth (120ml) (or vegetable broth)
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • Salt and Black Pepper To taste
  • 2 tablespoons Olive Oil

Cheese Layers

  • 1.5 cups Ricotta Cheese (360g), whole milk
  • 2 cups Mozzarella Cheese (225g) shredded, divided
  • 1/2 cup Parmesan Cheese (50g) freshly grated, divided

Garnish

  • Fresh Parsley For garnish (optional)

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

Cook Penne

  • Cook the penne pasta in a large pot of salted boiling water until al dente, then drain it well without rinsing.

Prepare Meat Sauce

  • Heat olive oil in a large pot over medium-high heat, then add ground meat and cook until browned, draining excess fat.
  • Add chopped onion and cook until softened, then stir in minced garlic, oregano, and basil and cook for one minute.
  • Stir in tomato paste and cook for 1-2 minutes, then pour in crushed tomatoes and beef broth.
  • Bring the sauce to a simmer, then reduce heat to low, cover, and let it simmer for 15-20 minutes to blend the flavors; season with salt and pepper.

Assemble and Bake

  • Add the cooked penne pasta to the meat sauce and stir gently until it is thoroughly coated.
  • Spread half of the pasta mixture into the prepared baking dish, dot with spoonfuls of ricotta cheese, and sprinkle with half of the shredded mozzarella and Parmesan.
  • Top with the remaining pasta mixture, spreading it evenly, then cover with the rest of the shredded mozzarella and Parmesan cheese.
  • Cover the baking dish loosely with aluminum foil and bake for 20 minutes.
  • Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and golden.
  • Let the baked penne rest for 5-10 minutes before serving, and garnish with fresh parsley if desired.

Notes

For a richer flavor profile, consider using a good quality San Marzano crushed tomato. If you prefer a milder taste, reduce the amount of garlic slightly. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.