Lasagna Recipe With Penne Pasta: Baked Layers of Italian Comfort

This baked penne lasagna delivers all the comfort of traditional lasagna without the fuss of layering sheets. I developed this version after one too many struggles with tearing noodles and uneven cooking.

The secret is using penne pasta, which holds the rich meat sauce and creamy cheese mixture perfectly in every bite. No pre-boiling required—just assemble and bake until bubbling and golden.

What emerges from the oven is a dish with all the familiar flavors of lasagna: hearty meat sauce, creamy ricotta, and melted cheese, now in a form that’s easier to serve and enjoy.

It’s the same satisfying comfort you expect from lasagna, now with the convenience of a one-dish meal. The penne captures every layer of flavor in each forkful.

Ingredients for Lasagna Recipe with Penne Pasta

Pantry staples plus a stop at the deli counter. Nothing exotic, just good stuff.

The meat matters here. Ground beef with 20% fat keeps things juicy—leaner versions can dry out. Italian sausage adds depth (sweet or spicy, your call). Most grocery stores carry both in the same package. I usually grab mine from Whole Foods—their butcher counter has great quality. The tomatoes? San Marzano canned if you can find them, but any crushed tomatoes work.

No Italian sausage? Double the ground beef with extra oregano. Fresh herbs can replace dried at three times the amount. Out of ricotta? Cottage cheese (drained well) gets you close. The mozzarella can be pre-shredded (convenient) or block (melts better). Penne shape not critical—rigatoni or ziti work too if that’s what’s in the cupboard.

Assemble and bake right away, or cover and refrigerate up to 24 hours before baking. Leftovers keep 4-5 days in the fridge, freezes beautifully for 3 months. Always reheat covered to keep it from drying out.

Step-by-Step Instructions for Lasagna With Penne Pasta

Here’s the method I use to create those cozy, layered flavors everyone loves.

Step 1: Cook the Penne Pasta to Al Dente

Bring a large pot of salted water to a rolling boil. Add the 12 oz Penne Pasta and cook for 2 minutes less than the package instructions suggest. You want it slightly underdone because it’ll finish cooking in the oven.

Drain the pasta and rinse briefly under cold water to stop the cooking process. Toss it with 1 tablespoon of the olive oil to prevent sticking. This step ensures the penne holds its shape and doesn’t turn mushy when baked.

Step 2: Prepare the Rich Meat Sauce

Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the 1 lb Ground Beef and 0.5 lb Italian Sausage, breaking them up with a wooden spoon. Cook for 5-6 minutes until browned and no longer pink.

Add the finely diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic cloves and cook for 30 seconds until fragrant. This builds a solid flavor foundation for your sauce.

Pour in the 28 oz Crushed Tomatoes, 2 tbsp Tomato Paste, 1 tbsp Dried Basil, 1 tbsp Dried Oregano, and 1.5 tsp Salt. Simmer for 10-12 minutes until the sauce thickens slightly. The tomatoes should darken in color, and the aroma will be rich and inviting.

Step 3: Make the Creamy Ricotta Mixture

In a bowl, combine the 15 oz Ricotta Cheese, 0.5 cup Parmesan Cheese, and 1 whole Large Egg. Mix until smooth and fully incorporated. The egg binds the ricotta, creating a creamy, sliceable layer that holds up during baking.

Season the mixture lightly with a pinch of salt if desired, though the Parmesan already adds a salty depth. The texture should be thick but spreadable, almost like a very thick batter.

Step 4: Layer and Bake the Penne Lasagna

Preheat your oven to 375°F. In a 9×13-inch baking dish, start with a thin layer of the meat sauce to prevent sticking. Add half of the cooked penne pasta, spreading it evenly across the dish.

Spread the ricotta mixture over the pasta, then sprinkle half of the 8 oz Mozzarella Cheese on top. Add another layer of meat sauce, the remaining pasta, and finish with the rest of the mozzarella. The top should be generously covered for that perfect melted, golden finish.

Bake uncovered for 25-30 minutes until the cheese is bubbly and golden brown and the edges are slightly crisp. Let it rest for 10 minutes before serving—this allows the layers to set, making it easier to slice and serve.

Make-Ahead Tips for This lasagna recipe with penne pasta

Overnight Assembly

I always assemble this dish the night before baking. After layering everything in your 9×13-inch baking dish, cover it tightly with plastic wrap and refrigerate. The pasta absorbs flavors overnight, making it even more delicious. 💡

Morning Prep

When ready to bake, remove from the fridge 30 minutes before cooking to take the chill off. This ensures even baking throughout. I learned this the hard way after pulling a cold dish straight from the fridge into the oven.

Freezer-Friendly

You can freeze the assembled dish for up to 3 months. Wrap it tightly in aluminum foil and then plastic wrap to prevent freezer burn. Thaw overnight in the fridge before baking as usual.

Individual Portions

For easy weeknight meals, divide the mixture into 8×8-inch dishes or even muffin tins. Bake smaller portions for 15-20 minutes at 375°F. This works great for lunch portions too. ❄️

Cheese Prep

If making ahead, keep the mozzarella cheese separate until baking time. This prevents it from getting soggy in the fridge. Just sprinkle it on top before putting the dish in the oven.

Reheating Leftovers

Store leftovers in the fridge for up to 4-5 days. Reheat covered in the microwave with a damp paper towel for 2-3 minutes, or in the oven at 350°F for 15-20 minutes. 🔥

Frequently Asked Questions