Name: Cheesy Baked Penne with Ricotta and Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1 lb penne pasta (dried); 3 cups marinara sauce (homemade or good-quality jarred); 1 cup whole-milk ricotta cheese (drained if watery); 2 cups shredded low-moisture mozzarella (divided); 1/2 cup grated Parmesan cheese (divided); 1 large egg (lightly beaten); 2 cloves garlic (minced); 1 tsp dried oregano; 1/2 tsp red pepper flakes (optional); to taste salt and black pepper; 1/4 cup panko breadcrumbs; 2 tbsp melted butter; handful fresh basil leaves (torn, for serving)

Cheesy Baked Penne with Ricotta and Mozzarella: A bubbling, golden-crusted pasta bake that wraps tender penne in velvety marinara, creamy ricotta, and stretchy mozzarella.
Why You Will Love This Cheesy Baked Penne with Ricotta and Mozzarella Recipe
Your Simple Ingredients for the Perfect Cheesy Baked Penne with Ricotta and Mozzarella
How to Make Perfect Cheesy Baked Penne with Ricotta and Mozzarella
Pro Tips and Easy Variations for Your Cheesy Baked Penne with Ricotta and Mozzarella
Serving Suggestions
Nutrition Information
Storage and Make-Ahead Instructions
Your Cheesy Baked Penne with Ricotta and Mozzarella Questions Answered
More Incredible Italian-American Recipes to Try
The Story Behind This Recipe
Pin This Cheesy Baked Penne with Ricotta and Mozzarella Recipe for Later

Cheesy Baked Penne with Ricotta and Mozzarella: A bubbling, golden-crusted pasta bake that wraps tender penne in velvety marinara, creamy ricotta, and stretchy mozzarella.

The first time I made this cheesy baked penne with ricotta and mozzarella recipe, it was a chilly Sunday afternoon and I wanted something that felt like a warm hug in a dish. I had ricotta left over from another project, a block of good mozzarella, and a bag of penne staring at me from the pantry. That day I learned that layering ricotta mixed with an egg and herbs into a mountain of saucy pasta isn’t just smart, it’s transformative. The whole thing baked up with a crackly panko crust and when I pulled it from the oven the kitchen smelled like a little Italian restaurant tucked into a side street. My kids, who normally pick at anything unfamiliar, went back for seconds and then thirds. It became an instant family classic.

What sets this baked penne apart from a simple pasta casserole is the ricotta filling. Instead of just stirring ricotta through the sauce, you whip it with an egg, garlic, and seasonings into a thick, almost spreadable mixture. This creates pockets of creamy, slightly set richness throughout the dish, a little like what you would find in the best lasagna. The other secret is the topping. A combination of shredded mozzarella, nutty Parmesan, and buttery panko breadcrumbs bakes into a crunchy, golden shell that contrasts beautifully with the tender pasta underneath. I also deliberately undercook the penne before baking, which prevents the dreaded mushy texture so many baked pasta dishes suffer from. The result is a homemade cheesy baked penne with ricotta and mozzarella from scratch that tastes like it came from a much fancier kitchen than your own.

This is the kind of dinner you make when you want something comforting but impressive, when you need to feed a crowd, or when you simply crave a big, bubbling pan of cheesy pasta on a weeknight. It is equally at home on a holiday buffet table, next to a simple arugula salad, as it is Tuesday night with the family gathered around. Even better, you can assemble the whole thing ahead of time and pop it in the oven when you are ready. On lazy Sundays, my family often requests fluffy Japanese souffle pancakes for breakfast, but when dinnertime comes around, this baked penne is the real request. It’s an Italian-American dinner recipe that delivers big flavor with very little fuss, and once you try it, I have a feeling it will become a regular in your rotation too.

Why You Will Love This Cheesy Baked Penne with Ricotta and Mozzarella Recipe

Effortlessly impressive. The bubbling cheese and golden crust look like you spent all day cooking, but the actual hands-on time is only about 15 minutes. You get that “wow” factor without any complicated techniques or expensive equipment.
Ricotta pockets of pure joy. The whipped ricotta mixture bakes into soft, creamy layers that remind me of a deconstructed lasagna. Each bite has a little surprise of herby, garlicky creaminess that keeps you going back for more.
Perfectly balanced textures. You get tender penne, velvety marinara, stretchy mozzarella, and a crunchy buttery topping all in one forkful. The contrast between the crispy top and the soft interior is what makes this dish truly special.
Make-ahead friendly. You can assemble the entire dish, minus the breadcrumb topping, up to 24 hours in advance and store it in the fridge. Simply add the topping and bake when you are ready, which makes it a lifesaver for busy days or dinner parties.
Endlessly adaptable. Whether you want to add meat, pack in extra vegetables, or play with different cheeses, this recipe is a flexible canvas. It is the best cheesy baked penne with ricotta and mozzarella recipe to tweak based on what you have on hand.
A true crowd pleaser. Kids love it, adults love it, and even picky eaters are won over by the familiar, comforting flavors. It’s the dish I bring to potlucks that always comes home with an empty pan.

Your Simple Ingredients for the Perfect Cheesy Baked Penne with Ricotta and Mozzarella

Main

1 lb penne pasta, dried
3 cups marinara sauce, homemade or good-quality jarred
1 cup whole-milk ricotta cheese, drained if watery
2 cups shredded low-moisture mozzarella, divided
1/2 cup grated Parmesan cheese, divided
1 large egg, lightly beaten
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp red pepper flakes, optional
to taste salt and black pepper

Topping

1/4 cup panko breadcrumbs
2 tbsp melted butter
handful fresh basil leaves, torn, for serving

Ingredient Notes

Penne pasta. The tubular shape with ridges is made for holding onto sauce and small pockets of cheese. I use dried penne because it has the ideal sturdy texture to survive the double cooking process without turning to mush. If you need a substitute, rigatoni, ziti, or fusilli all work wonderfully. Look for a bronze-die cut pasta if you can, the rough surface clings to sauce even better.

Marinara sauce. This is the backbone of the dish, so use one you truly love. A homemade sauce with good tomatoes, garlic, and basil is fantastic, but a high-quality jarred marinara can be just as delicious on a busy night. I recommend one that is on the thinner side because the pasta will absorb liquid as it bakes. If your sauce is very thick, stir in a splash of water or broth before using.

Whole-milk ricotta. Full-fat ricotta gives you that luscious, melt-in-the-mouth creaminess that low-fat versions simply can’t match. If your ricotta is watery, drain it in a fine-mesh sieve for 15 minutes before mixing, this prevents a soggy baked pasta. For a silkier texture, you can even whip the ricotta with a tablespoon of heavy cream. The egg in the mixture helps it set into firm but tender pockets during baking.

Low-moisture mozzarella. This is the classic pizza cheese, the one that gives you those long, glorious cheese pulls. Fresh mozzarella in water has too much moisture and will make the dish watery, so stick with the block or pre-shredded variety labeled “low-moisture.” I always shred my own because pre-shredded cheese often has anti-caking agents that prevent it from melting as smoothly.

Panko breadcrumbs. These larger, flakier breadcrumbs create that signature crunchy topping. Regular breadcrumbs work in a pinch, but panko stays crisper longer. For extra flavor, toast them in a dry pan until golden before mixing with the melted butter.

Garlic and seasonings. Minced fresh garlic gives the ricotta mixture a fragrant punch that mellows beautifully as it bakes. Dried oregano is classic, and a pinch of red pepper flakes adds a gentle warmth without making the dish spicy. Taste your ricotta mixture before assembling and adjust the salt and pepper, remember that the pasta water and marinara also bring salt to the final dish.

How to Make Perfect Cheesy Baked Penne with Ricotta and Mozzarella

Step 1: Boil Pasta

Bring a large pot of salted water to a rolling boil. You want the water to taste like the sea because this is your only chance to season the pasta itself. Add the penne and cook it until just al dente, about 2 minutes less than what the package recommends. The pasta will continue cooking in the oven, so that undercooked bite now prevents a soft, overcooked texture later. Drain the penne well, return it to the pot, and give it a little drizzle of olive oil if you are not assembling the dish right away.

Tip: Undercooking slightly prevents mushy pasta after baking.

Step 2: Prepare Ricotta Filling

In a medium bowl, combine the whole-milk ricotta, 1 cup of the shredded mozzarella, 1/4 cup of the grated Parmesan, the beaten egg, minced garlic, dried oregano, red pepper flakes if using, and a generous pinch of salt and pepper. Use a fork or a spatula to mix everything together until it is smooth and uniform. The egg is essential, it will set as the dish bakes and give the ricotta layer the structure to hold its shape. At this stage the mixture will smell herby and garlicky, a sneak peek of what the final dish will be. If you love the combination of creamy ricotta and bright flavors, you might also enjoy my blueberry lemon ricotta pancakes for a sweet morning twist.

Tip: For extra silkiness, whip in a tablespoon of heavy cream.

Step 3: Assemble the Dish

Preheat your oven to 375°F (190°C). Spread 1 cup of the marinara sauce evenly across the bottom of a 9×13-inch baking dish, this keeps the pasta from sticking and adds a saucy foundation. In the pasta pot, toss the drained penne with the remaining 2 cups of marinara until every piece is coated. Spoon half of the sauced penne into the prepared dish in an even layer. Now dollop the entire ricotta mixture over the pasta. Use the back of a spoon or a small offset spatula to gently spread it without dragging the pasta around too much. It doesn’t need to be perfect, a few gaps and uneven areas only mean more delightful pockets of creamy surprise in every serving. Top with the remaining sauced penne, pressing down lightly to level the surface.

Tip: Use an offset spatula to spread ricotta evenly without pulling the pasta out of place.

Step 4: Add Cheese and Crunchy Topping

Sprinkle the remaining 1 cup of mozzarella and the remaining 1/4 cup of Parmesan over the top layer of pasta. In a small bowl, stir together the panko breadcrumbs and the melted butter until every crumb is glistening. Scatter the buttery panko evenly over the cheese. This is the moment when the dish transforms from a simple pasta bake into something with real textural contrast. For an even crunchier finish, toast the panko in a dry skillet for a minute or two before mixing with butter.

Tip: For extra crunch, toast the panko in a dry pan until golden before mixing with butter.

Step 5: Bake to Bubbling Gold

Place the dish in the preheated oven, uncovered, and bake for 25 to 30 minutes. You will know it’s ready when the cheese is fully melted, the panko topping is deep golden brown, and the layers are bubbling vigorously around the edges. The egg in the ricotta layer needs to reach an internal temperature of at least 160°F (71°C) to be fully set, so if you have a kitchen thermometer, check the center. If the top is browning too quickly before the inside is hot, tent the dish loosely with aluminum foil. For an extra crispy top, switch the oven to broil for the final 2 minutes, but watch it like a hawk because panko can go from golden to burnt in seconds.

Tip: Broil for the last 2 minutes for an extra-crispy top, watching carefully.

Step 6: Garnish and Serve

Remove the baked penne from the oven and let it rest on a wire rack for at least 10 minutes. This resting time is crucial, it allows the ricotta and cheese to set up so that when you cut into the dish, the squares come out clean like a proper lasagna rather than collapsing into a delicious but messy puddle. Scatter a generous handful of torn fresh basil leaves over the top just before bringing the dish to the table. The bright, peppery basil cuts through the richness and makes everything taste fresh. Serve directly from the baking dish with a big spoon.

Tip: Letting it rest helps the layers set so it cuts cleanly.

Pro Tips and Easy Variations for Your Cheesy Baked Penne with Ricotta and Mozzarella

Pro Tips

Salt the water generously. Pasta water that tastes like the sea is the foundation of great flavor. Since the penne only gets a quick boil, that salted exterior makes a noticeable difference in the final dish.
Drain ricotta if needed. Even slightly watery ricotta can turn your baked pasta soupy. A quick drain in a fine sieve while you prepare the other ingredients takes almost no time and guarantees a creamy, not wet, filling.
Toast your panko first. Taking an extra two minutes to toast panko breadcrumbs in a dry pan until lightly golden intensifies their nuttiness and helps them stay crispier during baking. Then mix with butter for the ultimate crunchy crown.
Rest before slicing. I know it is hard to wait, but a 10-minute rest lets the egg set firmly and the cheese thicken. This small step makes serving so much easier and the presentation looks like restaurant quality.
Undercook the penne. This is the single most important tip to avoid mushy baked pasta. Cook it 2 minutes less than the package says because it will absorb more liquid and finish cooking in the oven.
Use foil if needed. If your topping is browning too fast while the center needs more time, tent a piece of foil loosely over the dish. This reflects heat while protecting the crust.

Delicious Variations

Meaty Marvel. Add 1 pound of cooked and crumbled Italian sausage or seasoned ground beef between the layers. Brown the meat with a little onion before assembling and you’ll have a hearty, protein-packed dinner that satisfies the biggest appetites.
Veggie Delight. Stir in 2 cups of sautéed spinach and sliced mushrooms. Cook the vegetables until their moisture releases and evaporates before adding, this keeps the dish from becoming watery while still giving you a nutritional boost.
White Baked Penne. Swap the marinara for a creamy béchamel or a light Alfredo sauce. Use the same ricotta layer and top with mozzarella and panko for a rich, cheese-forward version that feels extra indulgent.
Spicy Arrabbiata Twist. Use a spicy arrabbiata sauce and increase the red pepper flakes to 1 teaspoon. The extra heat balances perfectly with the cool, creamy ricotta pockets.

If you’re looking for another deeply comforting dinner for chilly evenings, my Moroccan chicken tagine is a fragrant one-pot wonder full of tender meat and warming spices. It’s a completely different flavor profile but brings the same level of cozy satisfaction to the table.

Serving Suggestions for a Perfect Dinner

This cheesy baked penne with ricotta and mozzarella is rich and satisfying on its own, but a few simple sides turn it into a complete meal that feels special. I love serving it with a crisp arugula salad dressed in a sharp lemon vinaigrette, the peppery greens and acidity cut through the richness of all that cheese beautifully. A basket of warm garlic knots or some crusty sourdough bread is perfect for scooping up any extra marinara clinging to the pan. For drinks, a glass of medium-bodied red wine like Chianti or a sparkling water with a squeeze of lemon both complement the dish without overwhelming it. When I present this at the table, I bring the baking dish right from the oven, scatter the fresh basil on top at the last moment, and let everyone dig in family-style. It feels generous and unfussy, exactly how an Italian-American dinner should feel.

This dish is ideal for so many occasions. It’s my go-to for potlucks and casual dinner parties because it travels well and always draws compliments. On busy weeknights, I’ll assemble it in the morning, leave it in the fridge, and slide it into the oven when I walk through the door. For a crowd, the recipe scales beautifully, just double the ingredients and use a larger baking dish, adding about 10 to 15 minutes to the baking time. Serve it with the arugula salad and garlic bread I mentioned, and you’ve got a dinner that feeds a hungry group without keeping you in the kitchen all night.

Nutrition Information

(Approximate per serving, 6 servings total) Calories: 480, Fat: 20g, Carbohydrates: 52g, Protein: 22g, Fiber: 4g, Sodium: 780mg. Nutritional values are estimates only.

Storage and Make-Ahead Instructions

Refrigerator: Store any leftovers in an airtight container for up to 5 days. The pasta will soften slightly over time, but the flavors deepen and become even more comforting. Reheat individual portions in the microwave for 2 to 3 minutes or in a 350°F oven until warmed through.
Freezer: Freeze the baked penne for up to 3 months. For best results, cool the dish completely, then wrap it tightly in plastic wrap followed by a layer of aluminum foil. You can also freeze individual portions in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Reheating: To reheat the entire dish, place it in a 350°F oven for 15 to 20 minutes or until hot in the center. If the topping has lost some of its crunch, run it under the broiler for a minute to crisp back up. Single servings microwave well in 2-minute intervals until steaming.
Make-Ahead: Assemble the dish completely without the panko topping up to 24 hours in advance. Cover and refrigerate. When ready to bake, add the buttery panko mixture and bake, adding about 10 minutes to the covered baking time to ensure the center is hot. This is a wonderful strategy for busy days or when entertaining.

Your Cheesy Baked Penne with Ricotta and Mozzarella Questions Answered

Can I assemble this ahead of time?

Yes! Assemble the entire dish (without the breadcrumb topping) up to 24 hours in advance, cover, and refrigerate. Add the panko topping just before baking and increase the bake time by about 10 minutes since the dish will be cold from the fridge. This make-ahead method is a lifesaver on hectic days.

Why did my baked penne turn out dry?

Dryness usually happens because the pasta absorbs too much moisture during baking. Use a marinara sauce that is slightly thinner than usual, undercook the penne by a full 2 minutes, and if needed, cover the dish with foil for the first 15 minutes of baking to trap steam. Also check that your ricotta wasn’t overly dry before mixing.

Can I use other pasta shapes?

Absolutely. Rigatoni, ziti, and fusilli all work beautifully because their ridges and hollow centers capture the sauce and cheese. Choose any short, sturdy pasta with plenty of nooks. Avoid delicate pasta like angel hair that would clump and overcook.

What can I substitute for ricotta?

If you can’t find ricotta, a mixture of cottage cheese and cream cheese can work as a substitute. Blend 3/4 cup cottage cheese with 1/4 cup softened cream cheese until fairly smooth and use in place of the ricotta. The texture won’t be identical, but you’ll still get creamy pockets.

How do I know when the dish is fully cooked?

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Chloe