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.
Servings: 5
Ingredients
- 1 24 oz jar of pasta sauce any kind will work.
- 1 lb dry penne pasta *see notes
- 2 cups water
- 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 *see notes
- 1½ cup fresh mozzarella *see notes
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, 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 can use a different shape of pasta. Cooking times will vary slightly.
*fresh spinach will be best, frozen will be too wet.
*high quality mozzarella works best but any cheese will do.
Nutrition
Serving: 2cups | Calories: 257kcal | Carbohydrates: 31g | Protein: 14g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 235mg | Potassium: 218mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1472IU | Vitamin C: 4mg | Calcium: 196mg | Iron: 2mg