Tomato-Basil Baked Penne with Mozzarella and Parmesan

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

An easy baked pasta dish featuring penne tossed in a rich tomato-basil sauce, topped with melted mozzarella and parmesan for a comforting Italian-inspired dinner. This italian-inspired pasta (vegetarian) ready in about 45 minutes pairs penne pasta, olive oil, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 15 min Cook: 30 min Serves 6 Italian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook 12 oz penne pasta for 9 minutes until just al dente. Drain and set aside.
  2. Step 2: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until soft and translucent.
  3. Step 3: Add 4 minced garlic cloves, 1 tsp dried oregano, 1/4 tsp red pepper flakes (if using), and cook for 1 minute until fragrant.
  4. Step 4: Stir in 28 oz canned crushed tomatoes, 1 tsp salt, 1/2 tsp black pepper, and 1/4 cup chopped fresh basil. Simmer the sauce for 8 minutes until slightly thickened.
  5. Step 5: Combine the cooked penne with the tomato sauce in a large mixing bowl, then transfer to a 9x13-inch baking dish. Top evenly with 2 cups shredded mozzarella and 1/2 cup grated parmesan.
  6. Step 6: Bake uncovered for 20 minutes until the cheese is melted, bubbly, and golden on top. Remove from oven and let rest for 5 minutes before serving.

Equipment for this recipe

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Frequently asked questions

How long does Tomato-Basil Baked Penne with Mozzarella and Parmesan take to make?

Total time is about 45 minutes (15 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 Tomato-Basil Baked Penne with Mozzarella and Parmesan?

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 Tomato-Basil Baked Penne with Mozzarella and Parmesan?

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 Tomato-Basil Baked Penne with Mozzarella and Parmesan 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 Tomato-Basil Baked Penne with Mozzarella and Parmesan 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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