Italian Oven-Baked Penne with Roasted Tomato and Basil Sauce
Penne pasta baked with a rich roasted tomato sauce infused with fresh basil and mozzarella for a comforting Italian classic. This italian-inspired pasta (vegetarian) ready in about 55 minutes blends penne pasta, medium roma tomatoes, quartered, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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 penne pasta
- 6 medium roma tomatoes, quartered
- 4 tbsp olive oil
- 5 cloves garlic cloves, minced
- 1/4 cup fresh basil leaves, chopped
- 8 oz mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 6 cups water
Instructions
- Step 1: Preheat the oven to 425°F. Toss 6 quartered roma tomatoes with 2 tbsp olive oil, 3 minced garlic cloves, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes on a baking sheet. Roast for 25 minutes until the tomatoes are soft and caramelized.
- Step 2: Meanwhile, bring 6 cups water to a boil in a large pot with 1/2 tsp salt. Add 12 oz penne pasta and cook for 7 minutes until just under al dente. Drain and set aside.
- Step 3: Transfer the roasted tomatoes and garlic to a blender with 1/4 cup chopped fresh basil and blend until smooth.
- Step 4: In a large mixing bowl, combine the pasta with the tomato basil sauce and 2 tbsp olive oil. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper, tossing well.
- Step 5: Lightly grease a 9x13 inch baking dish. Pour in the pasta mixture and top with 8 oz shredded mozzarella and 1/4 cup grated Parmesan.
- Step 6: Bake uncovered for 15 minutes until the cheese is melted and bubbly. Let cool for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Oven-Baked Penne with Roasted Tomato and Basil Sauce take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Italian Oven-Baked Penne with Roasted Tomato and Basil Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Italian Oven-Baked Penne with Roasted Tomato and 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 Italian Oven-Baked Penne with Roasted Tomato and 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.
Is Italian Oven-Baked Penne with Roasted Tomato and Basil Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
