14 Penne Pasta Bakes That Are Extra Cheesy

Nothing beats a bubbly, golden-brown pasta bake fresh from the oven on a busy weeknight. These 14 extra-cheesy penne bakes are pure comfort—loaded with gooey mozzarella, cheddar, and creamy sauces that’ll have everyone rushing to the table. Ready for dinner inspiration? Let’s dig in!

Creamy Cheese Penne Bake

Baked pasta always hits the spot, and this creamy cheese penne bake is pure comfort food. It's easy to throw together for a weeknight dinner or a cozy weekend meal.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Pasta

• 1 pound penne pasta
• 1 tablespoon salt (for pasta water)

For the Creamy Cheese Sauce

• 4 tablespoons salted butter
• 4 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup rich heavy cream
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 2 cups sharp cheddar cheese, shredded
• 1/2 cup freshly grated Parmesan cheese
• 2 cloves garlic, minced

Topping

• 1/2 cup sharp cheddar cheese, shredded
• 2 tablespoons freshly grated Parmesan cheese
• 1/4 cup plain breadcrumbs
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F and bring a large pot of water to a rolling boil. Add 1 tablespoon salt.
2. Cook the penne pasta according to package directions, but stop 2 minutes before al dente. (Tip: Slightly undercook since it will bake further.) Drain and set aside.
3. In a large saucepan over medium heat, melt 4 tablespoons salted butter. Add the minced garlic and sauté for 30 seconds until fragrant.
4. Whisk in the flour and cook for 1 minute, stirring constantly, to make a roux. (Tip: Keep whisking to prevent lumps.)
5. Gradually pour in the whole milk and heavy cream, whisking continuously. Bring to a gentle simmer; cook until thickened, about 3–4 minutes.
6. Reduce heat to low and stir in 2 cups shredded cheddar, 1/2 cup Parmesan, 1 teaspoon salt, 1/2 teaspoon black pepper, and dried oregano. Stir until the cheese melts into a smooth sauce.
7. Combine the cooked penne with the cheese sauce in the pot, stirring to coat every piece. Transfer the mixture to a 9×13-inch baking dish.
8. Top with remaining 1/2 cup cheddar, 2 tablespoons Parmesan, and breadcrumbs. (Tip: For extra crunch, dot with a few small butter pieces.)
9. Bake uncovered for 20 minutes, until bubbly and golden on top. Let it rest for 5 minutes before serving. (Tip: This helps the sauce set so it doesn’t slide off the pasta.)
10. Garnish with fresh chopped parsley just before serving.

Best served hot from the oven—the creamy sauce clings to every bite, while the crispy top adds a satisfying contrast. Pair it with a simple green salad for a complete meal.

Spicy Sausage and Cheese Penne Bake

Zooming in on comfort food that’s bold, cheesy, and satisfying—this Spicy Sausage and Cheese Penne Bake is the ultimate weeknight win. A rich, spicy sausage sauce clings to tender penne, all topped with a golden, bubbly cheese crust that’ll make everyone ask for seconds.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Pasta and Sausage

• 1 pound dry penne pasta
• 1 tablespoon extra virgin olive oil
• 1 pound spicy Italian sausage, casings removed
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 1 (24-ounce) jar rich marinara sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional, for extra heat)
• 1/2 teaspoon finely ground black pepper
• 1/4 teaspoon kosher salt

For the Cheese Topping

• 2 cups shredded whole-milk mozzarella cheese
• 1/2 cup finely grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil. Add the penne and cook until al dente (about 1 minute less than package directions, since it will bake further). Drain and set aside.
3. While the pasta cooks, heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it into crumbles with a wooden spoon, until browned and no longer pink, about 6-8 minutes.
4. Reduce heat to medium and add the diced onion. Sauté for 3-4 minutes until translucent, then stir in the minced garlic and cook for 30 seconds until fragrant.
5. Pour in the marinara sauce, oregano, red pepper flakes (if using), black pepper, and salt. Stir well and let the sauce simmer for 5 minutes to meld flavors.
6. Remove the skillet from heat. Add the drained penne to the sauce and toss until every piece is coated.
7. Sprinkle the shredded mozzarella evenly over the top, followed by the grated Parmesan.
8. Transfer the skillet to the preheated oven and bake uncovered for 20-25 minutes, until the cheese is melted, bubbly, and lightly golden around the edges.
9. Let the bake rest for 5 minutes before serving—this helps the layers set so you get neat portions. Garnish with fresh parsley.

A crispy, cheesy crust gives way to tender pasta and spicy sausage in every forkful. Serve it with a simple green salad or crusty bread to soak up any extra sauce—this dish is a winner any night of the week.

Vegetable Cheesy Penne Bake

Looking for a cozy, veggie-packed dinner that the whole family will love? This Vegetable Cheesy Penne Bake is exactly what you need—loaded with colorful vegetables and a gooey, melted cheese topping.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Pasta and Vegetables

• 12 oz al dente penne pasta
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1 medium sweet red bell pepper, sliced
• 1 medium sweet yellow bell pepper, sliced
• 2 cups firm broccoli florets

Cheese Sauce and Topping

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 tsp fine sea salt
• 1/4 tsp finely ground black pepper
• 2 cups sharp cheddar cheese, shredded (divided)
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat your oven to 375°F (tip: make sure it's fully preheated for even baking).
2. Cook the penne according to package directions until al dente; drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic; sauté until fragrant, about 2 minutes.
4. Add the sliced bell peppers and cook, stirring occasionally, until softened, about 5 minutes (tip: don't overcrowd the pan—cook in batches if needed).
5. Stir in the broccoli florets and cook for 2 more minutes, until bright green. Remove from heat.
6. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly (tip: whisk continuously to avoid lumps).
7. Gradually pour in the milk while whisking. Cook until the sauce thickens, about 3-4 minutes. Mix in the salt, pepper, and 1 1/2 cups of the cheddar cheese; stir until smooth and melted.
8. Combine the cooked pasta, sautéed vegetables, and cheese sauce in a large bowl. Stir gently until everything is evenly coated.
9. Transfer the mixture to a greased 9×13-inch baking dish. Top with the remaining 1/2 cup cheddar, the Parmesan, and the breadcrumbs.
10. Bake for 20-25 minutes, until bubbly and the topping is golden brown (tip: let it rest 5 minutes before serving to let the casserole set).

Keen on texture? The tender pasta, crisp-tender veggies, and creamy, cheesy sauce meld into a comforting bite every time. Serve with a simple green salad to balance the richness, or enjoy it on its own for a hearty weeknight meal.

Classic Cheddar Penne Pasta Bake

Unexpectedly, this creamy cheddar pasta bake became a weeknight favorite in our house. It's simple, cheesy, and comes together with pantry staples for that ultimate comfort food vibe.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 pound (16 oz) penne pasta
• 3 tablespoons unsalted butter, divided
• 2 tablespoons all-purpose flour
• 2 cups whole milk, warmed
• 2 cups shredded sharp cheddar cheese (about 8 oz)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 cup panko breadcrumbs
• 2 tablespoons freshly grated Parmesan cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon finely ground black pepper

Instructions

1. Preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook until al dente, about 10-12 minutes. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
2. While the pasta cooks, make the cheese sauce. In a large saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute until golden and bubbly — this removes the raw flour taste.
3. Gradually pour in the warmed milk, whisking constantly to prevent lumps. Continue cooking, whisking often, until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes.
4. Remove the pan from heat. Stir in the shredded cheddar cheese, Dijon mustard, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper. Whisk until smooth and fully melted. If the sauce seems too thick, add a splash of reserved pasta water to loosen it.
5. Combine the drained pasta with the cheese sauce, stirring until every piece is coated. Pour the mixture into a greased 9×13-inch baking dish and spread evenly.
6. In a small microwave-safe bowl, melt the remaining 1 tablespoon of butter. Stir in the panko breadcrumbs and grated Parmesan until well combined. Sprinkle this mixture evenly over the pasta.
7. Bake for 20-25 minutes, until the casserole is bubbly and the top is golden brown. For extra crunch, switch the oven to broil for the last 1-2 minutes, watching closely to avoid burning.
8. Let the pasta bake rest for 5 minutes before serving. This allows the sauce to set slightly for cleaner servings.

Nothing beats the first bite of this cheesy, golden-brown pasta bake. The creamy sauce clings perfectly to each penne, and the crispy breadcrumb topping adds a satisfying crunch. Serve it with a simple green salad or roasted broccoli for a complete comfort meal.

Italian Herb and Cheese Penne Bake

Got a busy weeknight? This Italian Herb and Cheese Penne Bake is your new best friend—no fuss, big flavor, and all baked in one dish.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 lb uncooked penne pasta
• 2 tbsp robust extra virgin olive oil
• 4 cloves fresh garlic, minced
• 1 tsp dried oregano leaves
• 1 tsp dried basil
• 1/2 tsp dried thyme
• 1 tsp kosher salt
• 1/2 tsp finely ground black pepper
• 3 cups high-quality marinara sauce
• 1 cup whole milk ricotta cheese
• 2 cups shredded whole-milk mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F. Tip: Don't skip preheating—it ensures even baking.
2. Bring a large pot of salted water to a boil. Add the penne and cook until al dente, about 1 minute less than package directions. Drain and set aside.
3. While pasta cooks, in a medium bowl, whisk together the olive oil, garlic, oregano, basil, thyme, salt, pepper, and marinara sauce.
4. In a 9×13-inch baking dish, spread a thin layer of the marinara mixture on the bottom. Add half the cooked penne, then dollop half the ricotta over the pasta. Sprinkle with half the mozzarella and half the Parmesan. Repeat the layers: remaining pasta, sauce, ricotta, mozzarella, and Parmesan.
5. Bake uncovered for 25–30 minutes, until bubbly and the cheese is melted and lightly golden. Tip: For a browner top, broil for the last 2 minutes, watching closely.
6. Let the bake rest for 5 minutes before serving. Tip: This allows the layers to set, making serving easier and preventing a soupy mess.

Kick it up with a sprinkle of red pepper flakes or a side of garlic bread. The cheese pulls are irresistible, and the herbs make every bite fragrant. It’s comfort food that feels special without the fuss.

Buffalo Chicken Cheese Penne Bake

Zesty and comforting, this Buffalo Chicken Cheese Penne Bake is the ultimate weeknight dinner. It's creamy, spicy, and oh-so-cheesy—perfect for game day or a cozy night in.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

Main Ingredients

• 1 pound penne pasta
• 2 cups cooked shredded chicken (from a rotisserie chicken)
• 1/2 cup buffalo wing sauce (like Frank's RedHot)
• 8 ounces cream cheese, softened
• 1 cup whole milk
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon finely ground black pepper
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup panko breadcrumbs (optional, for topping)

Instructions

1. Preheat oven to 375°F. Grease a 9×13 baking dish.
2. Cook penne pasta according to package directions until al dente. Drain and set aside. (Tip: Reserve 1 cup of pasta water to thin the sauce if needed.)
3. In a large bowl, combine shredded chicken and buffalo sauce; toss to coat evenly.
4. In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute until golden and bubbly. (Tip: Don't over-brown the flour—it'll make the sauce bitter.)
5. Gradually whisk in milk, then add cream cheese, garlic powder, salt, and pepper. Cook, stirring constantly, until sauce thickens and cream cheese is fully smooth, about 3-4 minutes.
6. Remove from heat and stir in 1/2 cup each of cheddar and mozzarella until melted and creamy.
7. Add cooked pasta and buffalo chicken to the cheese sauce; stir until well combined. If sauce seems too thick, add reserved pasta water a tablespoon at a time.
8. Transfer mixture to prepared baking dish. Top with remaining cheddar and mozzarella. If using, sprinkle panko breadcrumbs evenly over the top.
9. Bake for 20-25 minutes until bubbly and golden brown on top. Let cool for 5 minutes before serving. (Tip: Letting it rest helps the sauce set and prevents burns.)

Every bite of this bake delivers a perfect balance of creamy, spicy, and cheesy. The crispy breadcrumb topping adds a satisfying crunch. Serve with a side of celery sticks and blue cheese dip for the full buffalo experience.

Mushroom and Garlic Cheese Penne Bake

Here's a comforting dish that brings together earthy mushrooms, aromatic garlic, and gooey cheese in a creamy penne bake. Perfect for a weeknight dinner, it's easy to whip up and sure to please the whole family.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

• 12 oz penne pasta (preferably bronze-cut for texture)
• 2 tbsp unsalted butter (rich and creamy)
• 1 lb cremini mushrooms, sliced (earthy and firm)
• 4 cloves garlic, minced (fresh and pungent)
• 2 tbsp all-purpose flour (for thickening)
• 2 cups whole milk (cold)
• 1 cup heavy cream (luxuriously thick)
• 1 tsp fine sea salt
• 1/2 tsp freshly cracked black pepper
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 1/2 cups shredded low-moisture part-skim mozzarella
• 1/2 cup grated sharp aged Parmesan

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil. Add penne and cook until al dente, about 1 minute less than package directions (about 9-10 minutes). Drain and set aside. Reserve 1/2 cup pasta water for thinning sauce if needed.
3. While pasta cooks, melt butter in a large oven-safe skillet over medium heat. Add sliced mushrooms and cook, stirring occasionally, until they release their liquid and start browning, about 6-7 minutes. Tip: Don't overcrowd the pan; cook in batches if necessary for proper browning.
4. Add minced garlic to the mushrooms and cook for 1 minute until fragrant.
5. Sprinkle flour over the mushroom mixture and stir constantly for 1 minute to cook out the raw flour taste.
6. Gradually pour in the cold milk and heavy cream, whisking continuously to prevent lumps. Bring to a gentle simmer.
7. Stir in salt, black pepper, and dried thyme. Let the sauce thicken for 2-3 minutes, until it coats the back of a spoon.
8. Remove from heat and stir in 1 cup of shredded mozzarella and all of the grated Parmesan until melted and smooth.
9. Add the cooked penne to the skillet and toss to coat evenly. If the sauce seems too thick, add a splash of reserved pasta water.
10. Top with the remaining 1/2 cup mozzarella. Bake in the preheated oven for 20 minutes, until bubbly and golden on top. Tip: For a deeper golden crust, switch to broil for the last 2 minutes, watching closely.
11. Let the bake rest for 5 minutes before serving.

Your kitchen will smell incredible as this bake turns golden and bubbly. The creamy, cheesy sauce clings to every penne, with earthy mushrooms in every bite. Serve it with a simple green salad for a complete meal.

Pesto and Cheese Penne Bake

First off, if you're craving a comfort dish that feels like a warm hug, this Pesto and Cheese Penne Bake is your answer. It's cheesy, herby, and so easy to throw together for a weeknight dinner.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Pasta and Base

• 1 pound (16 oz) dried penne pasta
• 1/2 cup rich extra virgin olive oil
• 1/3 cup prepared basil pesto

Cheese Mixture

• 2 cups shredded whole-milk mozzarella cheese, divided
• 1 cup grated Parmesan cheese, freshly grated recommended, divided
• 1/2 cup ricotta cheese, full-fat for creaminess
• 1/4 teaspoon finely ground black pepper

Topping

• 1/2 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted

Instructions

1. Preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil.
2. Add the penne pasta and cook according to package directions until al dente, about 10–12 minutes. (Tip: Cook it just under al dente because it will continue cooking in the oven.) Drain and return the pasta to the pot.
3. While the pasta cooks, in a small bowl, combine the ricotta, 1 cup of the mozzarella, 1/2 cup of the Parmesan, and the black pepper. Stir until blended.
4. In another small bowl, whisk together the pesto and olive oil until smooth.
5. Pour the pesto mixture over the drained pasta and toss well to coat every piece evenly.
6. Spread half of the pesto pasta into a greased 9×13-inch baking dish. Spoon the ricotta mixture evenly over the top, then cover with the remaining pesto pasta. (Tip: Distribute the ricotta in small dollops for even cheesy pockets.)
7. Sprinkle the remaining 1 cup mozzarella and 1/2 cup Parmesan over the top. In a small bowl, combine the panko with the melted butter, then scatter the mixture over the cheese layer. (Tip: The buttery panko adds a perfect crunchy contrast.)
8. Bake uncovered for 20–25 minutes, until the cheese is bubbly and the top is golden brown. Let rest for 5 minutes before serving to allow the layers to set.

Gosh, the creamy pockets of ricotta against the nutty pesto and gooey mozzarella are pure bliss. Serve it with a crisp green salad or garlic bread to soak up every last bit of sauce.

Meat Lover’s Cheesy Penne Bake

Making this Meat Lover's Cheesy Penne Bake is a breeze and pure comfort. Loaded with beef, sausage, and pepperoni, plus a creamy, cheesy topping, it satisfies big appetites. You'll want seconds!

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

• 1 lb penne pasta
• 1 lb ground beef
• 1 lb sweet Italian sausage, casings removed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (24 oz) jar rich marinara sauce
• 1 tsp dried Italian seasoning
• 1/2 tsp finely ground sea salt
• 1/4 tsp finely ground black pepper
• 8 oz cream cheese, softened
• 2 cups shredded high-quality mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese
• 4 oz sliced pepperoni

Instructions

1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil and cook penne pasta until al dente, about 1 minute less than package directions. Drain and set aside.
3. In a large skillet over medium-high heat, cook ground beef and Italian sausage, breaking into small crumbles, until browned, 5–7 minutes. Drain excess grease with a spoon.
4. Add diced onion and minced garlic to the skillet; cook until softened, about 3 minutes.
5. Stir in marinara sauce, Italian seasoning, salt, and pepper. Bring to a simmer, then reduce heat and cook for 5 minutes.
6. In a small bowl, mix softened cream cheese with 1/2 cup of the meat sauce until smooth.
7. Combine the cooked pasta with the remaining meat sauce in a large bowl, then transfer to a greased 9×13-inch baking dish.
8. Dollop the cream cheese mixture over the pasta and spread gently.
9. Top with shredded mozzarella, grated Parmesan, and pepperoni slices.
10. Bake for 20–25 minutes, until bubbly and cheese is golden. Let rest 5 minutes before serving.

Perfect for a busy weeknight, this penne bake comes together quickly and tastes like you spent hours in the kitchen. The combination of meats and melted cheese is irresistible. Serve it with a simple green salad and crusty bread for a complete meal.

Roasted Red Pepper and Cheese Penne Bake

Sometimes you just need a big, bubbly pan of comfort food. This Roasted Red Pepper and Cheese Penne Bake is creamy, smoky, and totally satisfying—perfect for a busy weeknight dinner.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 12 oz (about 4 cups) dried penne pasta
• 2 tbsp rich extra virgin olive oil
• 3 cloves fresh garlic, minced
• 1 (12 oz) jar roasted red peppers, drained and roughly chopped
• 1/2 cup heavy cream
• 1 cup finely shredded whole-milk mozzarella cheese
• 1/2 cup finely grated Parmesan cheese
• 1/2 tsp fine sea salt
• 1/4 tsp finely ground black pepper
• 1/4 cup chopped fresh basil (optional, for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
2. Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook until al dente, about 10-12 minutes (check package directions). Tip: Reserve 1 cup of pasta water before draining—it helps adjust the sauce consistency later.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant but not browned—burnt garlic turns bitter.
4. Add the chopped roasted red peppers to the skillet and cook for 2 minutes, stirring occasionally. This deepens their smoky flavor.
5. Reduce the heat to low and pour in the heavy cream. Stir continuously for 1 minute until the cream is warmed through. Turn off the heat.
6. Stir in 3/4 cup of the mozzarella and all of the Parmesan into the cream mixture. Keep stirring until the cheese is fully melted and smooth. Season with salt and pepper. Tip: If the sauce seems too thick, stir in a splash of reserved pasta water.
7. Drain the cooked pasta (reserve that pasta water if you haven't yet). Add the pasta to the skillet with the cheese-pepper sauce. Toss everything together until every piece of penne is evenly coated.
8. Transfer the pasta mixture to the prepared baking dish. Sprinkle the remaining 1/4 cup mozzarella evenly over the top.
9. Bake for 15-18 minutes, until the cheese is melted and bubbly and the edges are golden. For extra browning, switch to broil for the last 1-2 minutes—watch carefully to avoid burning.
10. Let the bake rest for 5 minutes before serving. This allows the sauce to set slightly so it's not too runny. Garnish with fresh basil if desired.

You'll love how the creamy, smoky sauce clings to every piece of penne, with a golden cheesy crust on top. Serve it alongside a crisp green salad or garlic bread for a complete meal that feels both cozy and impressive.

Four Cheese Penne Pasta Bake

Zipping up a cozy dinner? This four cheese penne pasta bake is pure comfort—creamy, cheesy, and oh-so-satisfying. Perfect for a weeknight meal or a potluck hit.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Pasta and Cheese Sauce

• 1 lb penne pasta
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups rich whole milk
• 1 cup heavy cream
• 1 cup shredded whole milk mozzarella
• 1 cup shredded provolone
• 1/2 cup finely grated Parmesan
• 1/2 cup full-fat ricotta
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or nonstick spray.
2. Bring a large pot of generously salted water to a rolling boil. Add the penne and cook until al dente, about 1 minute less than the package directions—this prevents mushy pasta after baking. Reserve 1/2 cup of the pasta water before draining.
3. While the pasta cooks, melt the butter in a large saucepan over medium heat. Add the flour and whisk constantly for 1 minute to create a smooth roux—this helps thicken the sauce without lumps.
4. Slowly pour in the milk and heavy cream, whisking continuously. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes. Tip: don't walk away; a roux can scorch quickly.
5. Remove the saucepan from heat. Add the mozzarella, provolone, Parmesan, and ricotta cheeses, stirring until completely melted and smooth. Season with salt, pepper, and garlic powder. Taste and adjust if needed—cheese can be salty, so go easy.
6. Fold the drained pasta into the cheese sauce until evenly coated. If the sauce seems too thick, stir in a splash of the reserved pasta water to loosen it up.
7. Pour the mixture into the prepared baking dish and spread it into an even layer. For an extra browned top, you can sprinkle a little extra mozzarella or Parmesan (not included in the ingredients, but feel free!).
8. Bake for 20-25 minutes, until the sauce is bubbly around the edges and the top is lightly golden. Let the dish rest for 5 minutes after baking—this sets the sauce so it doesn't turn runny when you serve.
9. Scoop onto plates and enjoy while hot and melty.

Dig into this creamy, cheesy pasta bake and you'll get a perfect forkful of tender penne wrapped in a velvety four-cheese sauce. Serve it with a crisp green salad or roasted veggies for a complete meal that's sure to become a family favorite.

Spinach and Ricotta Cheesy Penne Bake

Nothing beats a cozy, cheesy pasta bake on a busy weeknight. This spinach and ricotta penne bake is creamy, comforting, and comes together with simple ingredients.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• 1 lb penne pasta
• 2 cups fresh spinach, roughly chopped
• 1 cup whole milk ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 375°F.
2. Cook the penne pasta according to package directions until al dente. Drain and set aside.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
4. Add the chopped spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until wilted. Remove from heat.
5. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
6. Slowly pour in the milk while whisking continuously. Cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
7. Remove the saucepan from heat. Stir in 1/2 cup of the mozzarella and all the Parmesan cheese until fully melted. Season with salt and pepper.
8. In a large bowl, combine the cooked pasta, sautéed spinach, ricotta cheese, and the cheese sauce. Mix until well combined.
9. Transfer the mixture to a 9×13 baking dish and spread evenly. Top with the remaining 1/2 cup of mozzarella.
10. Bake for 20-25 minutes until the cheese is bubbly and lightly golden on top.
11. Let the bake rest for 5 minutes before serving to allow it to set.

A golden, bubbly top hides a creamy, cheesy interior with pops of green spinach. Serve it with a simple side salad for a complete meal that everyone will love.

Taco-Inspired Cheese Penne Bake

Just when you thought taco night couldn't get any better, this Taco-Inspired Cheese Penne Bake rolls in to steal the show. It's everything you love about tacos—spiced meat, melty cheese, and that tangy kick—tossed with tender penne for a hearty, weeknight-friendly casserole. Trust me, this one's a keeper.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 pound dried penne pasta
• 1 tablespoon rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 pound lean ground beef (90/10)
• 1 packet (1 ounce) mild taco seasoning
• 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 cup frozen corn kernels, thawed
• 1 can (4 ounces) diced green chiles, drained
• 2 cups shredded sharp cheddar cheese, divided
• 1 cup shredded Monterey Jack cheese, divided
• 1/2 cup finely chopped fresh cilantro
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray or a thin film of olive oil.
2. Bring a large pot of salted water to a rolling boil. Add the penne and cook until al dente, about 10-11 minutes (or 1 minute less than package directions). Drain in a colander and set aside. Tip: Undercooking the pasta slightly keeps it from turning mushy during baking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes. Tip: Don't rush this step—sweating the onion builds a sweet, savory base.
4. Stir in the minced garlic and cook until fragrant, about 30 seconds. Add the ground beef, breaking it apart with a wooden spoon. Cook until no longer pink, about 5-7 minutes. Drain any excess fat if needed.
5. Sprinkle the taco seasoning over the meat mixture and stir to coat evenly. Cook for 1 minute to bloom the spices, then pour in the undrained diced tomatoes and the tomato sauce. Stir well, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 3 minutes, until slightly thickened.
6. Remove the skillet from heat. Fold in the thawed corn, drained green chiles, 1 cup of the shredded cheddar, and 1/2 cup of the Monterey Jack cheese. Stir just until the cheese begins to melt, then add the drained penne and 1/4 cup of the fresh cilantro. Season with salt and pepper, and toss until everything is evenly coated. Taste and adjust seasoning if needed.
7. Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle the remaining 1 cup cheddar and 1/2 cup Monterey Jack cheese over the top. Tip: For an extra golden crust, mix a pinch of paprika into the cheese topping.
8. Bake in the preheated oven for 20-25 minutes, until the cheese is melted, bubbly, and lightly browned in spots. Let it rest on a wire rack for 5 minutes before serving. This sets the casserole so it slices cleanly.

Beneath that bubbly, browned cheese lies a creamy, spiced pasta filling that tastes just like your favorite taco filling. Serve it with a dollop of sour cream, a sprinkle of extra cilantro, or even crushed tortilla chips on top for crunch. Leftovers (if you have any) reheat beautifully for lunch the next day.

Lemon and Herb Cheesy Penne Bake

A zesty, cheesy pasta bake that brings sunshine to your dinner table. This Lemon and Herb Cheesy Penne Bake is comfort food with a bright twist.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 pound penne pasta
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups rich whole milk
• 1 cup heavy cream
• 1 teaspoon finely grated lemon zest
• 3 tablespoons freshly squeezed lemon juice
• 1 cup high-quality grated Parmesan cheese
• 2 cups shredded fresh mozzarella cheese
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup panko breadcrumbs

Instructions

1. Preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil.
2. Cook the penne according to package directions until al dente, about 10-11 minutes. Drain and set aside. Tip: Reserve 1/2 cup of pasta water to thin the sauce if needed.
3. While pasta cooks, melt the butter in a large saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Tip: Don't let the garlic burn—it turns bitter.
4. Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
5. Gradually pour in the milk and heavy cream, whisking continuously to avoid lumps. Cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
6. Remove from heat and stir in the lemon zest, lemon juice, Parmesan, and 1 1/2 cups of mozzarella. Stir until melted and smooth. Season with salt and pepper.
7. Fold in the cooked pasta, parsley, and basil until evenly coated. Tip: Taste and adjust lemon and salt if you want more zing.
8. Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle the remaining 1/2 cup mozzarella and panko breadcrumbs on top.
9. Bake for 20-25 minutes until bubbly and golden on top. Let rest for 5 minutes before serving. Tip: Letting it rest helps the sauce set.

Nice and bubbly, this bake delivers a creamy, tangy punch in every bite. Serve it with a crisp green salad or roasted vegetables for a complete meal.

Conclusion

There you have it—14 ways to make your next pasta night extra cheesy and totally satisfying. Whether you’re craving classic comfort or something new, these bakes are sure to please. Which one calls your name? Drop a comment below and don’t forget to pin this roundup for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.