English White Cheddar and Sage Pasta Bake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A cozy baked pasta dish featuring sharp English white cheddar and fresh sage for a comforting, savory meal. This Italian-inspired pasta recipe, ready in about 50 minutes, pairs penne pasta, unsalted butter, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 6 Italian cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil. Add 12 ounces penne pasta and cook for 9 minutes until al dente, then drain.
  2. Step 2: In a medium saucepan, melt 4 tablespoons unsalted butter over medium heat. Add 1/4 cup all-purpose flour and whisk constantly for 2 minutes to form a roux.
  3. Step 3: Gradually whisk in 3 cups whole milk and cook for 5-7 minutes, whisking often, until the sauce thickens and coats the back of a spoon.
  4. Step 4: Remove from heat and stir in 3 cups shredded sharp white cheddar cheese, 2 tablespoons chopped fresh sage leaves, 2 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper until cheese melts.
  5. Step 5: Combine the cooked pasta with the cheese sauce, mixing thoroughly, then transfer to a greased 9x13-inch baking dish.
  6. Step 6: Toss 1/2 cup panko breadcrumbs with 2 tablespoons olive oil and sprinkle evenly over the pasta.
  7. Step 7: Bake uncovered for 20-25 minutes until the top is golden and bubbly. Let rest for 5 minutes before serving.

Related recipes