Baked Penne Pomodoro- Deliciously Simple

Rich tomato sauce, bubbling mozzarella, and golden baked pasta — simple, comforting, and universally loved

About This Recipe

Simple pasta dishes are often the first to disappear at a buffet. A rich tomato sauce, bubbling mozzarella, fresh herbs, and perfectly cooked pasta create something comforting, familiar, and universally loved — especially when done well.

This baked penne pomodoro is intentionally simple: rich tomato flavor, plenty of cheese, garlic, basil, and a beautifully golden top. Scaled to fully fill a standard 13×9 inch half-size catering pan, it's one of the easiest and most affordable crowd-feeding dishes you can make.

Ingredients For the Pasta 2½ lbs penne pasta 3 tbsp olive oil 6 garlic cloves, minced 2 cans (28 oz each) crushed tomatoes 2 cans (14.5 oz each) diced tomatoes 2 tbsp tomato paste 2 tsp dried oregano 1½ tsp dried basil 1 tsp red pepper flakes (optional) 2 tsp kosher salt, plus more to taste 1 tsp black pepper 1 tsp granulated sugar 1 cup heavy cream (optional, for a richer, rosier sauce) For the Cheese Layer 5 cups shredded mozzarella 1½ cups grated Parmesan ½ cup ricotta, for dolloping on top (optional but delicious) For Garnish Fresh basil or parsley Extra Parmesan

Method

1. Cook the pasta: bring a very large pot of salted water to a boil. Cook penne 3 minutes less than package directions. Drain and set aside.
   
2. Make the tomato sauce: heat olive oil in a large saucepan over medium heat. Add garlic; cook 1 minute until fragrant. Stir in crushed tomatoes, diced tomatoes, tomato paste, oregano, basil, red pepper flakes if using, salt, pepper, and sugar. Simmer uncovered 20 minutes until rich and slightly thickened. For a creamier sauce, stir in heavy cream during the final 5 minutes.
   
3. Combine: add cooked pasta to the sauce and stir to coat. The mixture should look slightly saucier than you think necessary — pasta absorbs sauce as it bakes and holds.
   
4. Fill the pan: transfer half the pasta mixture into your 13×9 inch half-size catering pan. Sprinkle over half the mozzarella and Parmesan. Add the remaining pasta, then top with remaining mozzarella and Parmesan. Dot ricotta across the top if using.
   
5. Bake at 375°F for 35–40 minutes until bubbling and deeply golden around the edges. Rotate the pan halfway through for even browning. Rest 10 minutes before serving.

Pro Tip
Undercook the pasta slightly and keep the sauce a little looser than a stovetop pasta sauce. Pasta keeps absorbing liquid while baking and holding in a chafing dish — starting loose means finishing perfectly creamy.

Chafing Dish Setup

• Keep loosely covered between servings
  
• Stir gently from the corners occasionally to maintain creaminess
  
• Finish with fresh basil and a sprinkle of Parmesan just before serving
  
• Holds beautifully for up to 2 hours

Make-Ahead Tips
Assemble the pasta bake up to 24 hours ahead and refrigerate unbaked. Bake fresh before serving for the best texture and cheese crust. Leftovers reheat extremely well the next day.

Serving Ideas

Serve with:

• Garlic Bread
  
• Caesar Salad
  
• Meatballs
  
• BBQ Pulled Pork
  
• Garlic Butter Shrimp
  
• Roasted Vegetables
  
• Beef Chili
  

Scaling This Recipe

This recipe fills one 13×9 inch pan generously. For very large events, make two pans — the sauce is quick to make in bulk and the whole dish is very affordable to scale.

Complete Your Spread

Pair this dish with:

• Spinach & Ricotta Pasta Bake
  
• Mac & Cheese
  
• Beef Ragu Pasta Bake