Italian Oven-Baked Penne with Roasted Tomatoes and Mozzarella

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Penne pasta baked in the oven with sweet roasted cherry tomatoes, fresh mozzarella, and fragrant basil for a comforting Italian meal. This italian-inspired pasta (vegetarian) ready in about 45 minutes pairs penne pasta, cherry tomatoes, halved, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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: 10 min Cook: 35 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 400°F. Toss 2 cups halved cherry tomatoes, 3 tbsp olive oil, 4 sliced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 20 minutes until tomatoes are soft and caramelized.
  2. Step 2: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 9-11 minutes until al dente. Drain the pasta and reserve 1/2 cup of pasta water.
  3. Step 3: In a large mixing bowl, combine the cooked penne, roasted tomatoes with their juices, 8 oz torn fresh mozzarella, and 1/4 cup chopped fresh basil. Add reserved pasta water gradually to loosen the mixture.
  4. Step 4: Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle 1/2 cup grated Parmesan cheese evenly on top. Bake in the oven for 15 minutes until the cheese is golden and bubbly.
  5. Step 5: Remove from oven and let cool for 5 minutes before serving for the cheese to set slightly.

Equipment for this recipe

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Frequently asked questions

How long does Italian Oven-Baked Penne with Roasted Tomatoes and Mozzarella take to make?

Total time is about 45 minutes (10 min prep + 35 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 Italian Oven-Baked Penne with Roasted Tomatoes and Mozzarella?

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 Italian Oven-Baked Penne with Roasted Tomatoes and Mozzarella?

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 Tomatoes and Mozzarella for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Tomatoes and Mozzarella 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.

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