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Cheesy penne bake recipe

Cheesy penne bake recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef pasta

This warming pasta bake is simple enough to make for a midweek supper, yet feels like slow-cooked comfort food.

6923 people made this

IngredientsServes: 10

  • 500g packet dried penne pasta
  • 1 onion, chopped
  • 500g lean mince
  • 2 (700g) jars pasta sauce
  • 175g white Cheddar cheese, sliced
  • 350g soured cream
  • 175g mozzarella cheese, grated
  • 2 tablespoons grated Parmesan cheese

MethodPrep:20min ›Cook:35min ›Ready in:55min

  1. Bring a large pot of lightly salted water to the boil. Add pasta, and cook until al dente, about 8 minutes; drain.
  2. In a large frying pan, brown onion and mince over medium heat. Add pasta sauce, and simmer 15 minutes.
  3. Preheat the oven to 180 C / Gas mark 4. Butter a 22x33cm (9x13 in) baking dish. Layer as follows: 1/2 of the pasta, Cheddar cheese, soured cream, 1/2 sauce mixture, remaining pasta, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
  4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

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Reviews & ratingsAverage global rating:(8166)

Reviews in English (5751)

Altered ingredient amounts.I only used one jar of pasta sauce as i thought that two jars would make it too 'sloppy'!-22 Sep 2009

Altered ingredient amounts.I used a 284 ml pot of soured cream. think I'll try half fat next time.-03 Feb 2009

Incredibly easy and the little ones loved it. I was nervous using soured cream, but they didn't even notice. It just added to the creaminess. I think next time I'll try using light soured cream-03 Feb 2009


Cheesy Sausage & Pepper Pasta Bake

It's the ultimate one-pot wonder: Cooking pasta in diced tomatoes and water creates a thicker sauce.

sweet Italian sausage, casings removed

sharp Cheddar cheese, grated

Grated Parmesan and chopped parsley, for serving

  1. Heat oven to 375°F. Heat large oven-safe skillet on medium. Add sausage and cook, breaking up into small pieces, until browned, 6 to 8 minutes transfer to plate.
  2. Add oil to skillet, then onion, red pepper, and thyme. Season with ½ tsp salt and pinch of red pepper flakes. Cook, stirring occasionally, until tender, 5 to 7 minutes.
  3. Add tomatoes (and their juices) and 2 cups water, then stir in pasta. Bring to a boil, then reduce heat and simmer, covered, 10 minutes (pasta should still have just a slight bite or tightness).
  4. Remove from heat and fold in sausage and 1/3 cup each Cheddar and Gruyère. Top with remaining cheese and bake until bubbly, 10 to 12 minutes. Serve sprinkled with Parmesan and parsley if desired.

TIP: You can make this ahead, stopping just before baking. Cook straight from the fridge.

PER SERVING: 810 calories, 47 g fat (19.5 g saturated), 36 g protein, 1,360 mg sodium, 59 g carb, 4 g fiber


Baked Cheesy Chicken Penne

Preheat oven to Butter two shallow 2-quart baking dishes. If you&rsquore going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente drain pasta and set aside.

While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.(Since I used left over chicken, I just cooked the mushrooms in the olive oil)

In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic cook, whisking, 1 minute. While whisking constantly, gradually add milk bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.

Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.


How to make baked spaghetti

Just a few simple steps to make this spaghetti bake…

SPAGHETTI. Cook the spaghetti according to the instructions on the package. While it’s cooking, prepare the egg mixture. Drain spaghetti, combine with egg mixture, and place in the bottom of a 9吉 casserole dish.

MEATS. In a large skillet, cook beef, sausage, sugar, oregano and basil over medium heat until meat is cooked. Drain and stir in spaghetti sauce and tomato sauce. Spoon over the spaghetti mixture.

Note: You can find sweet Italian sausage that has many of the same flavor profiles without the spicy red pepper flakes.


How to Make Cheese Penne

  • First, brown your beef with onions and carrots then stir in your bell pepper and garlic.
  • Stir in crushed tomatoes, fire roasted tomatoes, tomato paste, and your Italian seasonings and bring to a simmer. Simmer gently uncovered for 10 minutes, stirring occasionally.
  • After 10 minutes and your ragu flavors have melded, stir in the water and pasta…
  • And simmer an additional 12-ish minutes or until your pasta is al dente and has soaked up the seasoned water.
  • Stir in the cream, Parmesan, and cheddar – mmmmmmm……
  • Top with mozzarella and broil just until the cheese is melted and golden.

And you have ooey, gooey, saucy One Skilley Cheesy Penne all under 30 minutes and all in one dish!

Another bonus of this One Skillet Cheesy Penne is that it makes wonderful leftovers – I think the flavors are even better the next day as I could not stop craving it, eating it, loving every bite of it.

So the next time you need an easy prep, easy cleanup but absolutely rave worthy meal (which is all the time right?), try this One Skillet Cheesy Penne! And sit back, relax, and let someone else wash the one skillet.


How to Make Baked Penne With Italian Sausage

Start by cooking the pasta according to the package instructions, then drain it and set it aside.

Make the sauce by cooking the sausage until no longer pink inside then start adding the rest of the ingredients to it. You’ll want to simmer this for 20 to 30 minutes, to give time for the sauce to do its thing. The longer you simmer it the better it will taste. Trust me!

Once the sauce is done, toss it with the penne or pasta of your choice and half of the mozzarella cheese. Transfer it to a casserole dish and top it with the remaining cheese.

Bake this in the oven for about 20 minutes at 350 F degrees until it’s bubbly and the cheese has melted.


  • Shredded Chicken Breasts – boil or pressure cook 1 pound of boneless, skinless chicken breasts, then shred the chicken. You can also use shredded rotisserie chicken. I like to use this Instant Pot Buffalo Chicken recipe when making this dish.
  • Cream Cheese
  • Buffalo Sauce – I like to use Frank’s Red Hot Buffalo Sauce, but any brand of buffalo sauce will work!
  • Chicken Broth
  • Paprika
  • Garlic Powder
  • Black Pepper
  • Kosher Salt
  • Blue Cheese Dressing – ranch dressing can also be used instead, if that’s your preference!
  • Uncooked Penne Pasta
  • Green Onions – optional topping to add some color, flavor and crunch!
  • Crushed Red Pepper Flakes – optional topping, for a little extra spice!

Just follow these 6 simple steps to make one of my all-time favorite recipes!


Ricotta Pasta Bake

My family has a weakness for pasta. My mom makes it all the time back in Arizona, and I make it almost weekly here in Texas. It wasn’t too long ago that my mom tried a new pasta dish that she found on My Recipes. She said they LOVED it, so of course I had to give it a try myself. It was a Three Cheese Pasta Bake recipe, and I knew with 3 different cheeses, it had to be good. Let’s be honest, you can’t go wrong with 3 cheeses!!

This particular recipe has Ricotta, Parmesan and Mozzarella Cheese, which happen to be three of my favorites. It’s also extra creamy because of the sour cream and Alfredo sauce. With all of these yummy, creamy, cheesy ingredients, it was no surprise that this recipe really was terrific! My family loved it, and even the kids asked for seconds. Next time we give it a try, I think we’ll add some grilled chicken. Chicken is always a great addition to white sauce pastas.


Dump-and-Bake Cheesy Chicken Penne Pasta

"You don't even have to boil the pasta! For an easy dinner with just 10 minutes of prep, stir together this Dump-and-Bake Chicken Penne Pasta Recipe and let the oven do the work. The cheesy baked casserole is a cozy, hearty and satisfying one dish meal that the whole family will love! There's nothing better than a warm casserole on a chilly evening however, it can be a hassle to pre-cook the pasta, pre-cook the meat and vegetables, and pull together a sauce. Instead, a dump-and-bake penne pasta recipe with chicken is the way to go!"

Cooking Vessel Size 8 x 8 Baking Pan

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How to Make Cheesy Penne Ground Beef Casserole?

First, preheat your oven at 400 degrees Fahrenheit at the same time grease a deep rectangular baking dish by spraying oil to it. This recipe perfectly fits the 9 by 13 deep dish.

Cook your pasta in a pot of boiling water with salt. Undercook your pasta so it won’t get too mushy once baked. I cooked mine for 9 minutes. Drain the pasta and transfer to the baking dish.

Meanwhile, start browning the beef in a pan over medium heat. Start by heating a tablespoon of oil, then put the ground beef, add the onions and garlic. Remove excess oil. You don’t want a greasy casserole. Finally add your sauce until heated.

Pour the sauce mixture over to the baking dish with pasta. Toss until all of the pasta is coated with the sauce. Take 1/2 cup of the shredded cheese and combine and toss with the pasta and sauce.

Top the remaining cheese on the pasta dish making sure the top is fully covered with cheese.