Creamy Tomato Penne Bake: The Comfort Dish You’ll Crave Weekly
If your weeknight dinners feel like a tired rerun, this is your plot twist. Creamy Tomato Penne Bake delivers buttery comfort, bold flavor, and gooey cheese pull energy—without requiring chef-level skills or a sink full of dishes.
It’s fast, budget-friendly, and tastes like something you’d brag about on Instagram. Perfect for feeding a crew, or for you plus three days of smug leftovers.
Warning: you’ll want seconds, and maybe thirds.
What Makes This Recipe So Good
- Ultra-creamy, ultra-tomato-y: A silky blend of crushed tomatoes and cream coats every tube of penne like it was meant to be.
- Golden, bubbly top: Mozzarella and Parmesan create that irresistible browned crust you’ll “accidentally” break early with a spoon.
- One-pan vibes: Boil pasta, mix, bake. Minimal effort, maximum payoff.
- Customizable: Add sausage, spinach, mushrooms, or keep it classic.
It won’t complain.
- Meal-prep friendly: Reheats like a champ and even tastes better on day two. IMO, that’s rare.
Creamy Tomato Penne Bake: The Comfort Dish You’ll Crave Weekly
Course: Dinner6
servings15
minutes30
minutes520
kcalIngredients
12 ounces dried penne
2 tablespoons olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1/2 cup tomato sauce (or passata)
1 cup heavy cream (or half-and-half for lighter)
1 teaspoon sugar (balances acidity)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil)
1/4 teaspoon red pepper flakes (optional, for heat)
1/2 cup grated Parmesan cheese, divided
2 cups shredded low-moisture mozzarella, divided
1/4 cup fresh basil, chopped (plus extra for garnish)
2 tablespoons butter (optional, for extra silkiness)
Optional add-ins: 8 ounces Italian sausage (browned), 2 cups baby spinach, 8 ounces mushrooms (sautéed), or 1 cup ricotta dotted throughout
Step-by-Step Instructions
- Preheat and prep: Heat oven to 400°F (200°C).Grease a 9×13-inch baking dish.
- Boil the penne: Cook pasta in salted boiling water until just shy of al dente (about 1–2 minutes less than package). Drain and set aside.
- Sauté aromatics: In a large skillet, warm olive oil over medium heat. Add onion and cook 3–4 minutes until translucent. Stir in garlic for 30 seconds until fragrant.
- Build the sauce: Pour in crushed tomatoes and tomato sauce. Stir in sugar, salt, pepper, Italian seasoning, and red pepper flakes. Simmer 5 minutes.
- Make it creamy: Lower heat and add heavy cream.Stir until fully combined and gently bubbling. Add butter if using for extra richness.
- Cheesy upgrade: Stir in 1/4 cup Parmesan and 1 cup mozzarella until slightly melted.Fold in chopped basil.
- Combine with pasta: Add drained penne to the sauce and toss to coat. If using add-ins (sausage, spinach, mushrooms, ricotta), fold them in now.
- Assemble the bake: Transfer to the baking dish.Top with remaining 1/4 cup Parmesan and 1 cup mozzarella for that epic cheese lid.
- Bake: 15–20 minutes until bubbly with golden spots. If you want extra color, broil for 1–2 minutes.Keep eyes on it—cheese goes from perfect to “oops” fast.
- Rest and serve: Let it sit 5 minutes. Garnish with fresh basil.Serve hot and accept compliments graciously (or not, your call).
How to Store It Right
- Fridge: Cool fully, then store in airtight containers up to 4 days.
- Freezer: Wrap tightly (foil + freezer-safe lid) for up to 2 months. Thaw overnight in the fridge.
- Reheat: Microwave individual portions with a splash of water or milk, covered, 1–3 minutes.
For larger amounts, bake at 350°F (175°C) covered for 15–20 minutes until hot.
- Pro tip: Add a handful of fresh cheese on top before reheating for that just-baked vibe.
Nutritional Perks
- Balanced energy: Pasta provides a steady carb base, ideal for workouts or busy days.
- Protein and calcium: Mozzarella and Parmesan deliver protein plus bone-loving calcium.
- Lycopene boost: Cooked tomatoes are rich in lycopene, linked to heart health. Science says yes, seconds are justified.
- Customization control: Use half-and-half, part-skim mozzarella, or add lean protein (like chicken) to tailor macros.
Nutrition Stats
Per serving (approximate, 1/6 of recipe):
- Calories: ~520
- Protein: ~22 g
- Carbohydrates: ~55 g
- Fat: ~22 g
- Saturated Fat: ~12 g
- Fiber: ~4 g
- Sodium: ~820 mg
Numbers vary with ingredient brands and add-ins, FYI.
Swap to whole-wheat penne for more fiber, or lighten cream/cheese to trim calories.
What to Avoid
- Overcooking the pasta: It still bakes, so keep it shy of al dente or it’ll go mushy.
- Skipping salt in pasta water: Unseasoned pasta = bland results. Salt like the sea.
- Watery sauce:</-strong> Don’t add cream before the tomato base simmers a bit.
Reduce briefly for thickness.
- Too much moisture in add-ins: Sauté mushrooms/spinach first to cook off liquid or the bake won’t set nicely.
- Burning the top: Broil carefully at the end and watch like a hawk.
Creative Twists
- Rosé vodka penne bake: Add 2 tablespoons vodka to the sauce before the cream; simmer 2 minutes to cook off.
- Spicy arrabbiata upgrade: Double the red pepper flakes and add chopped Calabrian chiles.
- Veggie-loaded: Fold in roasted zucchini, peppers, and cherry tomatoes. More color, more texture.
- Three-cheese glory: Mix in ricotta and provolone with mozzarella for extra stretch and tang.
- Protein boost: Add grilled chicken, turkey sausage, or white beans for extra staying power.
- Pesto swirl: Dollop 3 tablespoons basil pesto over the top before baking and swirl lightly.
FAQ
Can I make this ahead?
Yes.
Assemble fully, cover, and refrigerate up to 24 hours. Bake covered at 400°F for 20 minutes, then uncover 10–15 minutes until bubbly.
If very cold, add 5 extra minutes.
What if I don’t have heavy cream?
Use half-and-half or a 3:1 milk-to-cream cheese blend (gently melted into the sauce). Coconut cream works in a pinch but will add a light coconut note.
Which pasta shapes work best?
Penne, rigatoni, ziti, or any short, ridged pasta that traps sauce.
Avoid very small shapes; they can overcook and dry out.
Can I make it gluten-free?
Use quality gluten-free pasta and undercook by 1–2 minutes to keep texture. Everything else in the recipe is naturally GF—double-check labels on sausage and tomato products.
How do I prevent a bland sauce?
Season in layers: salted pasta water, a pinch of sugar for acidity balance, and enough salt in the sauce to make flavors pop.
Fresh basil and Parmesan add depth fast.
Is there a lighter version?
Use part-skim mozzarella, half-and-half, and skip the butter. Add extra veggies and lean protein to keep it satisfying with fewer calories.
Wrapping Up
Creamy Tomato Penne Bake is the weeknight hero with weekend energy—simple, saucy, and unapologetically comforting.
It’s flexible enough for your fridge clean-out and fancy enough to impress guests who “don’t do pasta” (they’ll convert). Make it once, and you’ll keep it in your rotation for good.
Now grab a spoon, break that cheese crust, and try not to grin too hard.
