My baked penne pasta is a one-pan wonder that’s just as delicious as it is easy. I don’t even pre-boil the pasta; I just pop it in the baking dish and let it all cook!
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My Easy Pasta Bake Recipe
I think we can all agree that pasta is one of the best options for a weeknight dinner — especially when I’m totally blanking on what to make! And even better if it’s a hands-off recipe that doesn’t require me to stand in front of my stove the whole time like my baked penne pasta!
I knew I wanted something with minimal steps and simple ingredients, which is why there’s no need to pre-boil the pasta. Simply dump (almost) everything into a baking dish and let the oven work its magic.
The whole kitchen smelled amazing while it was baking… my husband Ben poked his nose in at least two or three times while I was working on some side dishes. “It’s not ready yet!” I had to laugh when I pulled it out to add the cheesy topping.
Hey, I’ll take his impatience as a compliment! And, the fact that he devoured the no boil pasta bake in minutes.
I’ve got plenty of other pasta recipes to choose from! Check out my chicken spaghetti recipe, spicy chicken chipotle pasta, creamy garlic parmesan chicken, and chicken tetrazzini recipe for even more inspiration.
No Boil Pasta Bake Ingredients
- Penne Pasta – Absorbs the pasta sauce as it bakes, making this a no-boil recipe! Penne is of course my first pick for this recipe, but rigatoni or ziti would also work.
- Pasta Sauce – I went with the jarred stuff to make things even easier, but homemade is a great alternative.
- Cream Cheese – I use a 4-ounce brick of cream cheese and leave it in the middle of the pan during baking. It makes the entire dish so creamy.
- Chicken Broth – For extra liquid (needed to cook the pasta). I have also used vegetable broth and water, and both work well.
- Frozen Meatballs – This dish is all about ease, which is why I went with frozen meatballs for extra protein and texture!
- Mozzarella Cheese – The best melty cheese to top the bake. Provolone or Fontina are some other options.
- Parmesan Cheese – Adds a bit of sharp contrast to the milk mozzarella cheese and contributes to that yummy, golden-brown finish!
- Seasonings – Simple garlic powder and Italian seasoning are all that are needed.
How to Make Baked Penne Pasta
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 400 degrees F, then add the penne pasta, pasta sauce, chicken broth, garlic powder, and Italian seasoning to a 9×13-inch pan and mix.
STEP TWO: Place the brick of cream cheese in the center of the pan. Add the frozen meatballs in an even layer on top.
STEP THREE: Cover the baking dish with aluminum foil and bake for about 35 minutes.
STEP FOUR: Remove the foil, stir, then top with mozzarella and Parmesan cheese. Bake for another 8-10 minutes or until the top is golden brown and bubbly. Cool slightly before serving, and enjoy!
Tips for the Best Penne Pasta Bake
- Make sure the uncooked penne is evenly distributed in the pan — and fully covered by the sauce and broth mixture. It must be totally covered for it to cook to at least al dente.
- I swear by heavy-duty aluminum foil for recipes like these. It’s strong enough to trap all of the steam needed to cook the pasta. Remember to crimp the edges before popping it in the oven.
- Give the whole bake a gentle stir before adding the cheesy topping. That way, the now-melted cream cheese gets incorporated throughout.
- Let the penne bake sit for about 5 minutes before digging in. This allows the sauce to thicken slightly, making it much easier to serve!
- I recommend buying a block of Parmesan cheese and grating it by hand. The pre-shredded bags contain anti-caking agents that prevent it from melting properly.
No Boil Pasta Bake Variations and Substitutions
- Replace half of the marinara sauce with Alfredo for a creamier taste and texture! I usually use chicken meatballs or even shredded rotisserie chicken when I make this variation.
- Leave out the meatballs and add in another 4 ounces of penne. I do this often if I realize I’m out of frozen meatballs.
- Or, do the same but with pesto sauce instead of Alfredo!
- Spicy arrabbiata sauce is my husband’s fave, and surprisingly my kids love it too. If I can’t find a jar at the store, I just add a few pinches of red pepper flakes or cayenne with the garlic powder and Italian seasoning.
- This casserole is perfect for sneaking in some veggies. Simply stir in some chopped spinach, mushrooms, and zucchini before baking — no need to cook them first.
- I never turn down extra cheese and neither do my kiddos. We usually have something in the fridge… shredded cheddar, provolone, and gouda work so well with the mozz and parm!
What to Serve with Baked Pasta
With pasta, cheese, and meatballs, there isn’t much else needed to make this a meal! I usually keep things simple and make my twice baked potatoes and garlic cheese bread recipe, plus cottage cheese jello salad for dessert.
Baked Penne Pasta FAQs
Can I make this easy pasta bake ahead of time?
To make it ahead of time, assemble the dish up to 24 hours in advance, cover tightly with foil, and refrigerate it. When I’m ready to bake, I pull it out about 15-20 minutes before baking to take the chill off, then bake at 400 degrees F as directed. Or, I’ll bake straight from the fridge but add an extra 5 minutes to the baking time.
How do I store leftover baked pasta?
Store any leftover baked pasta in an airtight container in the fridge for up to 4 days. To reheat, I recommend adding a splash of water or broth to keep everything moist, then covering and reheating in the oven at 350 degrees F for 15 minutes.
Can I make this pasta bake vegetarian?
Absolutely, simply skip the meatballs, use vegetable broth instead of chicken, and add in 4 more ounces of pasta. Mushrooms, spinach, zucchini, or bell peppers would add flavor and bulk everything up!
Why do I not need to boil the pasta ahead of time?
Boiling the pasta isn’t necessary because it absorbs liquid (chicken broth and pasta sauce) while baking. Covering the dish traps steam, softening the pasta and cooking it evenly without pre-boiling. It’s one of my favorite time-saving tricks!
Why is my baked penne pasta dried out?
Baked penne can dry out if there isn’t enough liquid or if the foil isn’t secured properly. Make sure the pasta is fully covered in the sauce and broth before baking, and be careful when adding the foil. If it isn’t on tight enough, all of that valuable steam will escape, causing the bake to dry out.
More Easy Dinner Recipes
No Boil Baked Penne Pasta
Equipment
Ingredients
- 8 ounces penne pasta
- 1 jar pasta sauce 24 ounces
- 4 ounces cream cheese keep as a brick in middle of pan
- 15 oz can chicken broth
- ¼ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 12 to 16 frozen meatballs
- 1/2 cup mozzarella cheese
- ¼ cup Parmesan cheese freshly grated
Instructions
- Preheat the oven to 400 degrees F.
- Add the penne pasta, pasta sauce, chicken broth, garlic, and Italian seasoning into a 9×13 pan. Mix everything to combine.
- Add the cream cheese to the middle of the pan still all in one brick and make sure the pasta is in an even layer covered as best as possible with the sauce.
- Add in the frozen meatballs throughout the dish on top.
- Cover tightly with aluminum foil and cook for about 35 minutes.
- Remove the aluminum foil and stir the pasta to evenly combine the cream cheese into the dish. Top it with mozzarella cheese and Parmesan cheese, and cook it for an additional 8-10 minutes.
Notes
- If leaving out the meatballs, add in another 4 ounces of penne.
- Make sure the uncooked penne is evenly distributed in the pan — and fully covered by the sauce and broth mixture. It must be totally covered for it to cook to at least al dente.
- Let the penne bake sit for about 5 minutes before digging in. This allows the sauce to thicken slightly, making it much easier to serve!
- I recommend buying a block of Parmesan cheese and grating it by hand. The pre-shredded bags contain anti-caking agents that prevent it from melting properly.
- Store any leftovers in an airtight container in the fridge for up to 4 days.
- To reheat, add a splash of water or broth to keep everything moist, then cover and reheat in the oven at 350 degrees F for 15 minutes.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
I am a single and a 9 x 13 is to.much for me me at in time. Can leftovers be frozen?
Hi Paul, You can freeze this dish, but reheating from frozen may make the pasta a bit mushy. Halving the recipe is also a possibility if you don’t want too many leftovers. I hope this helps!