Recipe For Baked Penne Pasta With Ricotta Cheese: Layered Cheesy Indulgence

This baked penne delivers restaurant-quality comfort in every bite. I developed this recipe to capture the perfect balance of creamy ricotta and melted cheese layered between al dente pasta.

The secret lies in the layering technique—alternating cooked penne with a rich ricotta mixture and generous amounts of mozzarella. This ensures every forkful contains that ideal combination of textures and flavors.

Baking at high heat creates a golden, bubbling top while the center stays creamy and flavorful. The ricotta adds a light, slightly sweet contrast to the savory cheese and tomato sauce.

This dish transforms simple ingredients into a satisfying meal that feels special enough for company but easy enough for a weeknight. The layers melt together beautifully during baking.

Ingredients for Recipe for Baked Penne Pasta with Ricotta Cheese

Restaurant-quality layers start with these carefully selected ingredients for perfect texture and flavor balance.

The ricotta quality is non-negotiable for that creamy, light texture. Whole-milk ricotta from BelGioioso or Galbani delivers the best results—avoid low-fat versions as they lack richness. For the mozzarella, block cheese shredded by hand melts better than pre-shredded (which contains anti-caking agents). The Parmesan should be Parmigiano-Reggiano—look for the DOP label on the wedge at Whole Foods or specialty grocers.

No whole-milk ricotta? Cottage cheese blended smooth works in a pinch. Skip the egg if needed (the dish will be slightly less cohesive). For the marinara, San Marzano tomato-based sauces like Rao’s or Victoria offer superior flavor. Fresh mozzarella can replace the shredded if you prefer gooey pockets in the layers. The basil garnish is optional but adds fresh brightness that cuts through the richness.

Assemble and bake immediately for best texture. Leftovers keep 4-5 days refrigerated in an airtight container. Reheat covered with foil at 350°F until warmed through. The dish freezes well for up to 3 months—portion before freezing for easy meals.

Step-by-Step Instructions for Baked Penne Pasta With Ricotta Cheese

Master this layered dish with precise technique and timing for optimal texture and flavor.

Step 1: Prepare the Pasta and Sauce Base

Cook the 12 oz penne pasta according to package directions until al dente. Drain and toss immediately with 1 tablespoon of the extra-virgin olive oil to prevent sticking. This step ensures the pasta maintains structure during baking rather than turning mushy.

While the pasta cooks, heat the remaining 1 tablespoon extra-virgin olive oil in a saucepan over medium heat. Add the 3 minced garlic cloves, 1 tsp dried oregano, 0.25 tsp red pepper flakes, 1.5 tsp kosher salt, and 0.5 tsp freshly ground black pepper. Sauté for 1 minute until fragrant, then stir in the 3 cups marinara sauce. Simmer for 5 minutes to meld the flavors.

Step 2: Create the Ricotta Mixture

In a bowl, combine the 15 oz whole-milk ricotta cheese, 1 whole large egg, 1 cup parmesan cheese, and 0.5 tsp freshly ground black pepper. Whisk until smooth and fully integrated. The egg acts as a binder, while the parmesan adds depth and saltiness to balance the ricotta’s mildness.

If the ricotta appears watery, drain it briefly in a fine-mesh strainer before mixing. This prevents excess moisture from making the baked dish soggy. The mixture should be thick but spreadable, like a rich, creamy paste.

Step 3: Layer the Ingredients for Baking

Preheat the oven to 375°F. In a 9×13-inch baking dish, spread 1 cup of the prepared marinara sauce evenly across the bottom. Add half of the cooked penne pasta, followed by half of the ricotta mixture, and 4 oz mozzarella cheese. Repeat the layers, ending with the remaining 4 oz mozzarella cheese on top.

This layering technique ensures every bite contains a balance of pasta, creamy ricotta, and melted cheese. Press down gently on each layer to eliminate air pockets, which can cause uneven baking.

Step 4: Bake to Golden Perfection

Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the top is golden brown and the cheese is bubbling at the edges. The foil prevents the top from browning too quickly while allowing the center to heat through.

Let the dish rest for 5-10 minutes after baking. This resting period allows the layers to set, making it easier to serve neat portions. Garnish with the 0.25 cup chopped fresh basil leaves just before serving for a pop of color and freshness.

Make-Ahead Tips for This recipe for baked penne pasta with ricotta cheese

Prep Ahead Strategy

You can assemble the entire dish 24 hours ahead and refrigerate it covered with foil. I recommend preparing the ricotta mixture and sauce the day before, then layering everything just before baking. This prevents the pasta from absorbing too much moisture overnight.

Freeze for Later

Baked penne freezes beautifully for up to 3 months. Portion into individual servings in airtight containers or wrap tightly in plastic wrap and foil. I use quart-size freezer bags—they stack efficiently and thaw quickly. 📅

Thawing Method

Transfer from freezer to fridge 24 hours before reheating for even thawing. For quicker results, submerge the sealed container in cold water for 2-3 hours. Never thaw at room temperature, as this can promote bacterial growth.

Reheating Instructions

For best results, reheat covered with foil at 350°F for 20-25 minutes. Uncover and bake an additional 5-10 minutes to restore that golden, bubbling top. Microwave works in a pinch—use 50% power and stir occasionally.

Fresh Touch Before Serving

Always add the chopped fresh basil right before serving—it loses its vibrant color and flavor if added too early. A sprinkle of Parmigiano-Reggiano on top refreshes the dish beautifully. 💫

Frequently Asked Questions