This Cheesy Pasta Bake is the ultimate comfort dish that balances indulgence and nutrition.
Packed with fiber-rich vegetables, plant-based protein from the Italian cheese blend, and healthy fats from olive oil, it’s both satisfying and nourishing.
Quick to prepare and perfect for family meals or meal prep, it delivers a golden, cheesy top that’s as appealing as it is flavorful.
Creamy Baked Penne Marinara
Equipment
- 1 large saucepan or skillet
- 1 large pot for boiling pasta (about 10 cups water)
- 1 9×13-inch glass or ceramic baking dish
- Wooden Spoon or Spatula
- Strainer/colander
- Knife and cutting board
Ingredients
- 1 large yellow onion diced
- 8 ounces mushrooms chopped
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes optional
- 16 ounces penne rigate
- 24.5 ounces marinara sauce ≈3 cups
- 4 cloves garlic minced
- 4 ounces cream cheese
- 8 ounces Italian shredded cheese blend
- 4 ounces shredded mozzarella
- 1 handful fresh basil for garnish
Instructions
- Prepare the Oven and Pasta Water: Preheat your oven to 375°F (190°C) so it’s ready when your pasta mixture is assembled. At the same time, fill a large pot with about 10 cups of water, add a pinch of salt, and bring it to a rolling boil. The boiling water will ensure your pasta cooks evenly and prevents sticking.
- Sauté the Vegetables: While the water is heating, dice 1 large yellow onion and chop 8 ounces of mushrooms into bite-sized pieces. Heat 2 tablespoons of olive oil in a large skillet or saucepan over medium heat. Once the oil shimmers, add the onions and mushrooms, seasoning with ¼ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon crushed red pepper flakes if you like a hint of heat. Cook for about 5 minutes, stirring frequently, until the onions turn translucent and the mushrooms release their moisture and shrink slightly. This step intensifies their natural flavors.
- Cook the Pasta to Al Dente: Once your water is boiling, carefully add 16 ounces of penne rigate. Cook according to the package instructions, usually around 6–10 minutes, until the pasta is al dente—tender but still firm to the bite. Avoid overcooking as the pasta will continue to cook slightly when baked. Once done, drain thoroughly using a colander and set aside to dry completely.
- Combine Sauce and Vegetables: Return the skillet with the sautéed mushrooms and onions to medium heat. Pour in 24.5 ounces of marinara sauce (about 3 cups). Stir gently and allow it to simmer for 3–5 minutes, letting some of the excess water in the sauce cook off. Reduce the heat to low and continue stirring occasionally. This concentrates the flavors and ensures a thick, rich sauce.
- Melt in the Cheeses: Add 4 ounces of cream cheese, 8 ounces of shredded Italian cheese blend, and 4 cloves of minced garlic to the sauce. Stir gently but thoroughly over low heat until the cheeses melt completely and blend into a creamy, smooth sauce. Make sure the garlic is evenly distributed so each bite has a hint of its aromatic flavor. Taste and adjust seasoning if necessary, adding more salt or pepper to suit your preference.
- Combine Pasta with Sauce: Remove the skillet from heat and carefully add the cooked penne pasta to the sauce. Using a wooden spoon or spatula, fold the pasta into the sauce until every piece is evenly coated with the creamy, cheesy mixture. Ensure that the pasta absorbs some of the sauce for maximum flavor in every bite.
- Assemble the Baking Dish: Lightly grease a 9×13-inch glass or ceramic baking dish. Transfer the coated pasta mixture into the dish, spreading it evenly with the spoon or spatula. Sprinkle 4 ounces of shredded mozzarella on top in an even layer, which will melt and form a golden, bubbly crust while baking.
- Bake to Golden Perfection: Place the baking dish in the preheated oven and bake for 25 minutes. During this time, the cheese on top will melt fully, bubble, and turn a beautiful golden brown. Keep an eye on it during the last 5 minutes to avoid over-browning.
- Garnish and Serve: Remove the pasta bake from the oven and allow it to rest for a few minutes. This helps the sauce set slightly and makes serving easier. Finish with a handful of fresh basil on top for a pop of color and fresh herbal aroma. Slice portions and serve warm, either as a satisfying family dinner or a hearty meal prep option.
- Storage and Reheating Tips: Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, cover with a microwave-safe lid or plastic wrap and heat in short intervals, stirring halfway through for even warmth. The flavors remain just as vibrant, and the cheesy top stays delightfully creamy.
Notes
- Always use a combination of cheeses for a rich, balanced flavor and creamy texture. A mix of Italian blend and mozzarella works perfectly.
- Dice vegetables uniformly to ensure even cooking and consistent texture throughout the pasta bake.
- Let the pasta drain completely before combining with sauce to avoid a watery bake.
- Cooking the sauce on low heat after adding cheeses helps prevent separation and keeps it silky.
- This recipe is flexible—feel free to swap mushrooms for other vegetables like zucchini, bell peppers, or spinach to increase fiber and nutrients.
Chef’s Secrets for Ultimate Flavor
To elevate this cheesy pasta bake, focus on layering flavors carefully. Start by sautéing the onions and mushrooms until golden, which develops a natural sweetness and depth.
Using room-temperature cream cheese ensures it blends smoothly without clumping.
Don’t rush the sauce thickening step; allowing some moisture to evaporate intensifies the marinara’s flavor.
For a perfectly bubbly crust, sprinkle mozzarella just before baking and avoid covering the dish, which keeps the top golden and slightly crisp.
Serving Suggestions for Maximum Enjoyment
This pasta bake pairs wonderfully with a light, fresh salad such as arugula with a lemon vinaigrette or a crisp cucumber-tomato salad.
Garlic bread or a warm, crusty baguette adds a satisfying crunch. For a balanced meal, serve alongside roasted or steamed vegetables.
This dish also works as a hearty lunch or make-ahead dinner—simply portion into airtight containers and enjoy reheated.
Fresh basil or a sprinkle of Parmesan before serving adds an extra touch of flavor and presentation.
Storage Tips for Longer Freshness
Store leftovers in a tightly sealed container in the refrigerator for up to five days.
If freezing, place the pasta bake in a freezer-safe dish and cover tightly with foil; it will last up to two months.
To reheat, thaw overnight in the fridge for best results, then warm in a preheated oven at 350°F for 15–20 minutes or in the microwave, covering loosely to retain moisture.
Avoid overcooking during reheating to preserve the creamy texture of the cheese.
Frequently Asked Questions
1. Can I use a different pasta shape?
Yes! Penne rigate works best for holding sauce, but other sturdy pasta like rigatoni, fusilli, or ziti can be substituted. Just ensure it’s cooked al dente.
2. Can I make this recipe vegan or dairy-free?
Absolutely. Use plant-based cream cheese and vegan shredded cheese.
Olive oil or vegan butter works in place of traditional cheese fat, and the bake remains creamy and satisfying.
3. How do I prevent the pasta from getting soggy?
Drain the pasta thoroughly and let it dry slightly before mixing with the sauce.
Avoid overcooking both the pasta and the sauce to maintain a firm, creamy texture.
4. Can I add more vegetables?
Yes! Spinach, broccoli, zucchini, or bell peppers can easily be added during the sautéing step.
Just cook them until slightly tender before adding the sauce to maintain texture.
5. Can this be prepared ahead of time?
Definitely. Assemble the pasta bake in advance, cover it, and refrigerate for up to 24 hours before baking.
This makes it perfect for meal prep or a busy weeknight dinner.
