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Baked Penne Pasta up close in a baking dish.
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5 from 11 votes

Baked Penne Pasta With Mozzarella

Baked Penne Pasta requires only one dish, no boiling your pasta. Everything is baked together for the most divine, flavorful pasta casserole you've ever had. The bubbly cheese makes it creamy and perfectly cheesy. pair with garlic bread and enjoy.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Diet: Vegetarian
Servings: 4
Author: Bailey Rhatigan

Equipment

  • Baking Dish 9x9 or similar in size

Ingredients

  • 1 24 oz jar of pasta sauce any kind will work. You may want extra for severing
  • 1 lb dry penne pasta Or other short pasta
  • 2 cups water *more as needed
  • ½ tbsp dried, crushed, oregano
  • ½ tbsp garlic powder
  • ½ tbsp onion powder
  • 1 tsp red pepper flakes
  • 1 cup sliced mushrooms optional
  • 2 cups spinach
  • 1½ cup fresh mozzarella
  • ⅓ cup grated parmesan

Instructions

  • Preheat oven to 375º. In an 8 x 11 or 9x9 baking dish, add dry pasta, red sauce, water (I fill the empty sauce jar with the water and shake it to get more sauce out). Add in seasoning, mushrooms, spinach. Carefully, gently mix together in the dish. Cover the dish tightly with tin foil.
  • Bake covered for 30 minutes. After baking for 30 minutes, pull it out. If you need to add a little extra water or sauce, feel free to at this time.
    Add the fresh mozzarella over the top of the pasta casserole, cover again and bake for another 30 minutes.
  • Take tin foil off and cook for another 10 minutes or until cheese is browned, bubbling and the pasta is al dente. Total time baking is about an hour and ten minutes (give or take some time depending on oven temps and pasta size).
  • Let the pasta sit for about 5 minutes before serving. I like to enjoy mine with garlic bread. Enjoy! 

Notes

  • You may want to add some extra water or sauce throughout the bake. All pasta brands can vary just a bit on absorption. add 1/4 cup if needed.
  • Feel free to add some cooked ground beef or sausage to this bake. You can also add pepperoni.
  • Other good veggies to add, zucchini, or bell peppers.
  • Store leftovers in an airtight container for up to 4 days in the fridge and up to 3 months in the freezer. 

Nutrition

Serving: 2cups | Calories: 357kcal | Carbohydrates: 40g | Protein: 20g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 440mg | Potassium: 288mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1912IU | Vitamin C: 5mg | Calcium: 319mg | Iron: 2mg