Description
This cheesy layered pasta bake features tender penne, creamy ricotta, rich tomato sauce, and bubbling layers of mozzarella and Parmesan. It’s a comforting, oven-baked classic perfect for weeknights or cozy weekends in
Ingredients
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12 oz penne or rigatoni pasta, cooked al dente
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1 tablespoon olive oil
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1 onion, finely chopped
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2 cloves garlic, minced
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2 cups tomato passata or crushed tomatoes
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1 teaspoon Italian seasoning
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Salt and pepper, to taste
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1 cup ricotta cheese
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1½ cups shredded mozzarella cheese
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½ cup grated Parmesan cheese
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2 tablespoons chopped fresh basil or parsley (optional)
Instructions
1. Preheat and Prepare
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Preheat oven to 375°F (190°C).
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Lightly grease a 9×13-inch baking dish.
2. Make the Sauce
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In a skillet, heat olive oil over medium heat.
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Add chopped onion and cook until softened (about 3–4 minutes).
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Stir in garlic and cook for another 30 seconds.
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Add tomato passata, Italian seasoning, salt, and pepper.
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Simmer uncovered for 10 minutes, stirring occasionally.
3. Assemble the Layers
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Spread a thin layer of sauce over the bottom of the baking dish.
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Add a layer of cooked pasta.
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Dot with spoonfuls of ricotta, then sprinkle with mozzarella and spoon on more sauce.
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Repeat the layers until all ingredients are used.
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Finish with a final layer of sauce, then top with remaining mozzarella and all the Parmesan cheese.
4. Bake
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Cover the dish with aluminum foil and bake for 20 minutes.
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Remove foil and bake for another 10–15 minutes, or until the top is golden and bubbling.
5. Cool and Garnish
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Let the bake rest for 5–10 minutes before serving.
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Garnish with fresh chopped basil or parsley, if desired.
Notes
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For extra cheesiness, double the mozzarella and add a layer in the middle.
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Always let the pasta bake rest before serving—it helps everything set up nicely.
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This dish is perfect for potlucks, freezer meals, and Sunday dinners.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American