This penne and mozzarella casserole is the kind of dinner that earns real silence at the table the kind where everyone is just eating. It uses simple pantry staples, comes together without a complicated sauce, and delivers that pull-apart, bubbling cheese everyone digs into first. I put this together on a Tuesday night when I had nothing planned, and it was gone before I even sat down.
There is something about a cheesy baked pasta that just works on a weeknight. The whole sauce comes together right in the baking dish no simmering, no extra pots to wash. This penne and mozzarella casserole is one of those recipes I keep coming back to because it is genuinely easy and the results feel way more impressive than the effort.
Table of Contents
Ingredients for Penne and Mozzarella Casserole
I have made this casserole more times than I can count, and fresh mozzarella is what makes it worth making. I always grab the large pack you need enough to stir inside the pasta and still have plenty left to layer across the top.
- 1 lb penne pasta I recommend pulling it from the water 1 minute before the package says; it will finish cooking in the oven
- 1 (28 oz) can crushed tomatoes San Marzano is my go-to for a richer, less acidic base
- 1 cup basil pesto store-bought works perfectly here; in my experience, Costco pesto is one of the best options for this dish
- 1 tsp sugar this balances the acidity of the tomatoes, do not skip it
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp salt, or more to taste
- 1/4 tsp black pepper
- 1 tsp red pepper flakes I usually pull this back to 1/2 tsp when making it for the kids
- 1 1/2 lbs fresh mozzarella, shredded pro tip: shred it yourself from a block; it melts far better than pre-shredded bags
Step-by-Step Instructions
In my experience, the pasta step is what makes or breaks this casserole. Pull it from the water while it still has a slight bite it will keep cooking in the oven and you do not want it turning mushy.
Step 1: Preheat your oven to 375 degrees F. Spray the inside edges of a 9×13 inch casserole dish with nonstick spray and set aside.
Step 2: Fill a large pot with water and add about 1 tablespoon of salt it should taste like seawater. Bring to a boil, add the penne, and cook until just al dente. Check the package timing and pull the pasta 1 minute early. Drain and drizzle with a small amount of olive oil to prevent sticking while you prep the dish.
Step 3: Pour the crushed tomatoes directly into the prepared casserole dish. Add the pesto, sugar, dried basil, oregano, garlic powder, salt, black pepper, and red pepper flakes. Stir everything together right in the dish until the sauce is fully combined.
Step 4: Add the drained penne to the dish and stir until every piece is coated in the tomato pesto sauce.
Step 5: Shred 1 lb of the mozzarella and stir it into the pasta. It will look like a lot that is exactly right.
Step 6: Shred or slice the remaining 1/2 lb of mozzarella and lay it across the top of the casserole in an even layer.
Step 7: Bake uncovered at 375 degrees F for 20 minutes, until the cheese is fully melted and the edges are bubbling. For golden brown spots on top, switch your oven to broil for 1 to 2 minutes at the end. Move the dish up close to the broiler and watch it carefully it can go from golden to burnt fast.
Step 8: Let the casserole rest for 3 to 5 minutes before serving. This helps the cheese set slightly so it holds together when you scoop it out.
What to Serve with Penne and Mozzarella Casserole
This dish is rich and filling on its own, so the best sides are fresh, simple, or light. Here are the pairings that work best:
Big Green Salad: A crisp romaine or arugula salad with a sharp lemon vinaigrette cuts right through the richness of the cheese. The acidity makes every bite feel balanced. Try it alongside this BLT Pasta Salad if you want something a little heartier on the side.
Crusty Bread or Garlic Bread: You need something to drag through the extra tomato pesto sauce at the bottom of the dish. A thick slice of warm bread is the move. If you want to make your own, this Pizza Dough Recipe doubles as a great base for homemade focaccia or a quick pull-apart loaf.
Easy Stromboli: If you are feeding a crowd and want a second baked item coming out of the oven at the same time, this Easy Stromboli Recipe is a crowd favorite that pairs naturally with a tomato-based pasta dish.
Roasted Broccoli: Light, caramelized, and simple. Roast it at the same 375 degree temp while the casserole bakes. It adds color and some nutrition without competing with the dish. If you want more of a soup format, this Broccoli Cheddar Soup is a warm, satisfying pairing on a cold night.
Ravioli Lasagna: Looking to make a pasta night into a full spread? This Easy Ravioli Lasagna is a family-friendly crowd pleaser that works alongside or as a follow-up meal the next day using similar ingredients.
Cajun Sausage Pasta: If you want to add some heat and protein to the spread, this Cajun Sausage Pasta works well served alongside or even stirred directly into your casserole as a variation.
Homemade Tomato Soup: On a cold evening, a small bowl of this Homemade Tomato Soup served on the side turns this into a full Italian-style comfort dinner.
Storage and Reheating Tips
Leftovers keep well in an airtight container in the refrigerator for up to 4 days. The pasta absorbs more of the sauce overnight, which actually makes it taste even better the next day.
To reheat, I recommend warming individual portions in the microwave with a small splash of water stirred in to loosen the sauce. For a crispier top on reheated portions, pop them in the oven at 350 degrees F for about 10 minutes uncovered.
Pro tip: This casserole freezes well. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating. If you enjoy cheesy baked pasta and want something to rotate into your weekly meal plan, this Chicken Alfredo Stuffed Shells recipe is another make-ahead baked pasta worth bookmarking.
FAQs
Can I add meat to this casserole?
Yes. Stir a pound of cooked Italian sausage or ground beef into the pasta in Step 4 before baking. It makes the casserole heartier without changing anything else about the recipe.
Can I make this casserole ahead of time?
through Step 6, cover it tightly, and refrigerate for up to 24 hours before baking. Add 5 extra minutes to the bake time since it will be going in cold.
What if my cheese is not browning on top?
Your oven broiler will handle that. After the 20-minute bake, switch to broil, move the rack up close to the heat source, and watch it for 1 to 2 minutes. The cheese will bubble and brown quickly.
Extra Cheesy Penne and Mozzarella Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375 degrees F. Spray the inside edges of a 9×13 inch casserole dish with nonstick spray and set aside.
- Fill a large pot with water and add about 1 tablespoon of salt until it tastes like seawater. Bring to a boil, add the penne, and cook until just al dente. Pull the pasta 1 minute before the package time. Drain and drizzle with a small amount of olive oil to prevent sticking.
- Pour the crushed tomatoes directly into the prepared casserole dish. Add the pesto, sugar, dried basil, oregano, garlic powder, salt, black pepper, and red pepper flakes. Stir until fully combined.
- Add the drained penne to the casserole dish and stir until every piece is coated in the tomato pesto sauce.
- Shred 1 lb of the mozzarella and stir it into the pasta mixture until evenly distributed.
- Shred or slice the remaining 1/2 lb of mozzarella and arrange it in an even layer across the top of the casserole.
- Bake uncovered at 375 degrees F for 20 minutes, until the cheese is fully melted and the edges are bubbling. For golden brown spots on top, switch to broil for 1 to 2 minutes. Move the rack close to the broiler and watch carefully.
- Remove from the oven and let the casserole rest for 3 to 5 minutes before scooping and serving. This helps the cheese set slightly so it holds together.
