Four-Cheese Baked Penne with Tomato Basil Sauce

By AislePrompt Editorial · ·

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A hearty Italian pasta bake featuring penne tossed in a rich tomato basil sauce and layered with four cheeses, baked until bubbly and golden. This Italian pasta recipe, ready in about 50 minutes, pairs penne pasta, olive oil, and garlic cloves for a weeknight-friendly dinner. Each serving lands at about 520 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 "Build a week of meals around this recipe" 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: 20 min Cook: 30 min Serves 6 Italian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil and cook 12 oz penne pasta for 2 minutes less than package instructions until al dente. Drain and set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Pour in 28 oz canned crushed tomatoes and 1/3 cup chopped fresh basil. Simmer for 10 minutes, stirring occasionally. Season with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: In a large mixing bowl, combine the cooked penne, tomato basil sauce, 1 cup ricotta cheese, and half of the shredded mozzarella and fontina cheeses. Stir gently to mix everything evenly.
  4. Step 4: Transfer the pasta mixture into a greased 9x13 inch baking dish. Sprinkle the remaining 1/2 cup mozzarella, 1/2 cup fontina, and 1/2 cup grated Parmesan evenly on top.
  5. Step 5: Bake uncovered for 25-30 minutes until the cheese on top is melted, bubbly, and lightly golden. Let cool for 5 minutes before serving.

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