Layered Baked Penne with Roasted Garlic and Ricotta

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting Italian pasta bake featuring tender penne layered with roasted garlic-infused tomato sauce and creamy ricotta cheese. This Italian-inspired Super Bowl recipe (vegetarian), ready in about 75 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 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 "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: 20 min Cook: 55 min Serves 6 Italian cuisine 420 cal/serving

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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

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.
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.
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.
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.
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.
Step 6: Repeat layering with another third of sauce, remaining penne, remaining ricotta, and another 1/2 cup mozzarella.
Step 7: Finish by spreading the remaining sauce on top and sprinkling 1/2 cup mozzarella and 1/2 cup Parmesan cheese over everything.
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.