Three-Cheese Baked Pasta with Sun-Dried Tomatoes
A creamy, baked pasta dish with a tangy tomato layer and three melted cheeses for a perfect crowd-pleaser. This italian-inspired pasta ready in about 55 minutes pairs Penne pasta, Olive oil, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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 Penne pasta
- 2 tbsp Olive oil
- 4 cloves Garlic
- 1/2 cup Sun-dried tomatoes
- 1 cup Cherry tomatoes
- 1 cup Mozzarella cheese
- 1/2 cup Parmesan cheese
- 1/2 cup Ricotta cheese
- 1/4 cup Fresh basil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/2 cup Water
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cook the penne pasta in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and set aside, reserving 1/2 cup pasta water.
- Step 2: In a large skillet, heat 2 tbsp olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to brown.
- Step 3: Stir in the chopped sun-dried tomatoes and halved cherry tomatoes, and cook for 3 minutes until softened.
- Step 4: In a large bowl, combine the cooked penne, mozzarella, parmesan, ricotta, and fresh basil. Add the tomato mixture from the skillet and toss until well combined. If the mixture is too dry, add 1/4 cup reserved pasta water.
- Step 5: Transfer to a greased 9x13-inch baking dish and bake for 25-30 minutes, or until the cheese is melted and bubbly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Three-Cheese Baked Pasta with Sun-Dried Tomatoes take to make?
Total time is about 55 minutes (25 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 Three-Cheese Baked Pasta with Sun-Dried Tomatoes?
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 Three-Cheese Baked Pasta with Sun-Dried Tomatoes?
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 Three-Cheese Baked Pasta with Sun-Dried Tomatoes 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 Three-Cheese Baked Pasta with Sun-Dried Tomatoes?
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.
What others are saying
- ★★★★★
My family devoured this pasta. The sun-dried tomatoes were the perfect touch.
- ★★★★☆
The cheese was delicious, but the pasta was a bit too soft. Still, it was good.
- ★★★★☆
Loved the flavor, but it took longer to bake than stated.
