Layered Baked Penne with Roasted Garlic and Ricotta

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A comforting Italian pasta bake featuring tender penne layered with roasted garlic-infused tomato sauce and creamy ricotta cheese. This Italian Super Bowl recipe (vegetarian), ready in about 75 minutes, pairs penne pasta, olive oil, and garlic cloves for a weeknight-friendly dinner. Each serving lands at about 420 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.

Ingredients

• 12 oz penne pasta
• 3 tbsp olive oil
• 8 whole garlic cloves
• 28 oz canned crushed tomatoes
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup ricotta cheese
• 1 1/2 cups mozzarella cheese shredded
• 1/2 cup Parmesan cheese grated
• 1/4 cup chopped fresh basil leaves

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 8 whole garlic cloves with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and fragrant.
2. Step 2: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 9 minutes until al dente, then drain and set aside.
3. Step 3: In a medium saucepan, heat remaining 2 tbsp olive oil over medium heat. Squeeze the roasted garlic cloves from their skins into the pan and sauté for 1 minute until fragrant.
4. Step 4: Add 28 oz canned crushed tomatoes, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to the saucepan. Simmer for 10 minutes until slightly thickened.
5. Step 5: Spread one-third of the tomato sauce on the bottom of a 9x13-inch baking dish. Add half of the cooked penne, then dollop 1/2 cup ricotta cheese in spoonfuls evenly over the pasta. Sprinkle with 1/2 cup shredded mozzarella.
6. Step 6: Repeat layering with another third of sauce, remaining penne, remaining ricotta, and another 1/2 cup mozzarella.
7. Step 7: Finish by spreading the remaining sauce on top and sprinkling 1/2 cup mozzarella and 1/2 cup Parmesan cheese over everything.
8. Step 8: Bake uncovered at 400°F for 25 minutes until bubbly and golden on top. Remove from oven and sprinkle 1/4 cup chopped fresh basil leaves before serving.