Four-Cheese Baked Penne with Tomato Basil Sauce
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-inspired pasta recipe, ready in about 50 minutes, pairs penne pasta, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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.
Ingredients
- 12 oz (340g) penne pasta
- 2 tbsp olive oil
- 3, minced garlic cloves
- 28 oz (800g) canned crushed tomatoes
- 1/3 cup chopped fresh basil leaves
- 1 cup (240g) ricotta cheese
- 1 cup shredded (100g) mozzarella cheese
- 1/2 cup grated (50g) Parmesan cheese
- 1/2 cup shredded (50g) fontina cheese
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Four-Cheese Baked Penne with Tomato Basil Sauce take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Four-Cheese Baked Penne with Tomato Basil Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in Four-Cheese Baked Penne with Tomato Basil Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Four-Cheese Baked Penne with Tomato Basil Sauce for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Four-Cheese Baked Penne with Tomato Basil Sauce?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
