Appetizers
This baked penne with cheese recipe delivers the ultimate comfort food experience with its golden crust and gooey pull-apart magic. The secret lies in combining al dente pasta with a rich, cheesy sauce that transforms into a bubbling, crispy masterpiece when baked.
I've perfected this dish over years of testing, ensuring every bite delivers that perfect balance of creamy, cheesy goodness with a satisfying crunch on top.
The beauty of this recipe is its simplicity—just a handful of ingredients come together to create a dish that's impressive yet easy to prepare. You'll start with penne pasta, tossed in a velvety sauce made from heavy cream, garlic, and a blend of cheeses that melt into perfection.
The key to achieving that crispy golden crust is baking it at the right temperature and letting it sit just long enough to set while staying warm inside.
What you'll end up with is a restaurant-quality baked pasta dish that's perfect for feeding a crowd or enjoying as a hearty weeknight dinner. The top will be beautifully browned and crispy, while the inside remains tender and gooey with melted cheese.
Each forkful delivers that satisfying pull-apart texture that makes this dish so irresistible.
Whether you're serving this as an appetizer at a party or a main course for your family, this baked penne with cheese is sure to be a hit. The best part?
It's a foolproof recipe that's hard to mess up, making it perfect for both beginners and experienced cooks alike. Let's get started on creating this cheesy masterpiece!
Ingredients for baked penne and cheese
Just 12 ingredients transform into that perfect golden crust and gooey pull-apart magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Penne Pasta 🍝 | 1 ½ lb | Dry, al dente preferred |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for richness |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Mozzarella Cheese 🧀 | 1 ½ cups | Shredded, part-skim works |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Butter 🧈 | 4 tbsp | Unsalted, room temperature |
| All-Purpose Flour 🌾 | ¼ cup | For breadcrumb topping |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, fine |
| Italian Seasoning 🌿 | 1 tbsp | Dried, for extra flavor |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Breadcrumbs 🍞 | ½ cup | Panko for extra crunch |
The cheeses are where the magic happens. Block cheddar and mozzarella melt better than pre-shredded—look for Kraft or Sargento at the grocery store. Freshly grated Parmesan adds that umami punch, but pre-grated works in a pinch. For the breadcrumb topping, I always grab Panko from Trader Joe's—it stays crispy no matter what. The garlic? Fresh is non-negotiable here—jarred minced loses flavor fast. Pro tip: Toast the breadcrumbs with a little butter first for extra crunch.
No heavy cream? Half-and-half plus a splash of milk works in a bind, but trust me on the full-fat version. Running low on mozzarella? Fontina or Gruyère melts just as beautifully. Short on Parmesan? Pecorino Romano is a great swap. The pasta? Any short pasta works—fettuccine or rigatoni are solid choices. And if you're worried about the crust not browning? Broil for 2-3 minutes at the end—that's the secret to that perfect golden finish.
This reheats beautifully—just cover with foil and pop in the oven for 10-15 minutes at 375°F. Keeps for 3 days in the fridge, freezes for 2 months (though it's best fresh). I always make a double batch—one for dinner, one for leftovers that disappear faster than you can say 'crispy top.' Store leftovers in an airtight container, and if the crust gets soggy, just broil for a minute to revive it.
Why You'll Love This Recipe
- One-Pan Wonder: Honestly, I swear by this recipe because it’s literally one bowl, one pan, and done. Toss the cooked penne with heavy cream, shredded cheddar, and mozzarella—no fancy layers or baking dishes to juggle. Just bake, broil for a golden crust, and you’re golden.
- Creamy-Garlicky Magic: Between us, the combo of sharp cheddar and roasted garlic in that rich heavy cream sauce is dangerously good. The mozzarella stretches into gooey strings while the cheddar adds that tangy bite—every bite feels like a hug for your taste buds.
- Meal Prep MVP: I make this on Sundays and it lasts all week. The baked texture holds up perfectly when reheated, and it’s the kind of dish that tastes just as good cold for lunches. Plus, it’s cheap enough to feed the whole family without breaking the bank.
- Budget Comfort Food: This recipe uses pantry staples you already own—no specialty ingredients, no markup. A few cloves of garlic, a block of cheddar, and some pasta? That’s it. It’s the kind of dish that makes you feel like you’re eating fancy without spending fancy prices.
Step-by-step instructions for baked penne with cheese
Here's how to create that irresistible golden crust and gooey center everyone will beg for.
Cook the Pasta Al Dente
Bring a large pot of water to a rolling boil and add 1.5 pounds of penne pasta. Cook until 1 minute before the package instructions for al dente—you want it firm enough to hold its shape when baked. I always taste-test a piece first; it should be tender but still have a slight bite. Drain the pasta and transfer it to a very large bowl.
While the pasta cooks, I like to prepare the cheese mixture separately. This keeps everything warm and ready to combine. Don't rinse the pasta—those surface starches help the cheese sauce cling beautifully. The pasta should be piping hot when you mix it with the cheese, so work quickly to maintain that temperature.
Create the Cheesy Sauce Base
In a separate bowl, melt 4 tablespoons of butter over low heat in a saucepan. Add the 4 minced garlic cloves and cook for 30 seconds until fragrant—don't let it brown or it'll become bitter. Pour in the 1.5 cups heavy cream and bring to a gentle simmer, stirring occasionally for 3-4 minutes until slightly thickened.
Remove from heat and stir in the 2 cups sharp cheddar cheese and 1.5 cups mozzarella cheese until completely melted and smooth. I like to use a rubber spatula to scrape up any cheese stuck to the bottom. Season with 1 tablespoon Italian seasoning, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. The mixture should be velvety and ready to combine with the pasta.
Combine Pasta and Cheese Mixture
Pour the warm cheese sauce over the hot pasta in the large bowl and gently fold everything together using a wooden spoon. You want to distribute the cheese evenly without breaking the penne. Add 0.5 cup Parmesan cheese and mix until fully incorporated. The combination should look rich and inviting—like a creamy, cheesy dream.
At this point, I like to give the mixture a taste. If it needs more seasoning, add a pinch more salt or pepper. The cheese should be fully melted and the pasta completely coated. This is where all the magic happens—the perfect balance of textures and flavors coming together.
Prepare the Baking Dish
Lightly grease a 9x13-inch baking dish with nonstick spray or a thin layer of butter. Spread the penne mixture evenly into the dish, pressing down gently to compact it. This helps create that perfect baked texture we're after. The dish should be filled to about ¾ full—don't overfill or it'll spill during baking.
In a small bowl, mix together the 0.25 cup all-purpose flour and 0.5 cup breadcrumbs. This creates our crispy topping. Sprinkle the flour-breadcrumb mixture evenly over the top of the pasta, pressing down lightly to help it adhere. The breadcrumbs should cover the entire surface, leaving no gaps for that perfect golden crust.
Bake to Golden Perfection
Preheat your oven to 375°F for 10 minutes to ensure it's fully heated. Bake the penne for 25-30 minutes until the top is deep golden brown and the edges are bubbly. You'll see the breadcrumbs turn from pale to a beautiful golden color—this is your signal that it's ready.
For the last 5 minutes of baking, I like to broil the dish on high for 2-3 minutes to get that extra crispy finish on top. Watch it closely—broilers can be aggressive! When it's done, let the penne rest for 5 minutes before serving. This resting time allows the cheese to set slightly and makes it easier to cut clean slices.
Pro Tips For Making Baked Penne And Cheese
- Toss Pasta Dry: Drain your penne just al dente, then shake it hard in the colander to break up surface starch. That dry toss prevents a gummy sauce—no one wants soup instead of baked cheese.
- Shred Cheese Hot: Microwave your cheddar for 20 seconds before shredding—it’ll melt smoother and stick better. Mozzarella? Buy pre-shredded or shred it yourself right before baking (it packs tighter).
- Roast Garlic First: Toss 3 whole cloves in olive oil, bake at 400°F for 15 minutes before mincing. The caramelized flavor cuts through the richness—way better than raw garlic, which can taste harsh.
- Cover Early, Uncover Late: Bake covered with foil for 15 minutes to melt the cheese evenly, then uncover for the last 5 minutes. This guarantees a golden crust without burning the top—no more sad, pale cheese.
Dietary considerations for this baked penne and cheese
Gluten-Free Adaptations
Swap the penne for gluten-free pasta like Barilla or Jovial—both hold up well when baked. I recommend gluten-free penne from Trader Joe's for that classic shape. For the breadcrumb topping, use certified gluten-free panko (like Annie's) mixed with 1 tbsp cornstarch to prevent clumping.
The crust will still crisp, though slightly less golden—just broil for an extra 1-2 minutes at the end. 🌟
Dairy-Free Options
Replace heavy cream with full-fat coconut milk (1 can, well-stirred) for richness, and use dairy-free cheeses like Miyoko's shredded mozzarella and cheddar. For extra creaminess, add 2 tbsp nutritional yeast—it adds a cheesy flavor without dairy.
The texture will be slightly lighter, but still delicious. I also recommend adding 1 tbsp arrowroot powder to the sauce to help it thicken properly. 🥥
Lower-Carb Swaps
For a keto-friendly version, replace penne with shirataki noodles (rinsed and drained) or zucchini noodles (sautéed first to remove moisture). Use cream cheese instead of heavy cream (start with 8 oz) and Parmesan cheese for flavor.
Top with crushed pork rinds (instead of breadcrumbs) and almond flour for a crispy, low-carb crust. Bake as directed, but watch closely—the crust burns faster without moisture. 🥦
Vegetarian Protein Boost
Add 1 cup cooked white beans (like cannellini) or ½ cup crumbled tofu (pressed and pan-fried) to the pasta mixture for extra protein. For a meaty texture, try ½ cup lentils (cooked and drained).
These additions work especially well with the dairy-free version, balancing the dish with plant-based protein. Just fold them in after combining the pasta and cheese sauce. 💪
Allergen-Friendly Tips
For nut allergies, skip the Parmesan and use nutritional yeast for flavor instead. If you're avoiding gluten and dairy simultaneously, opt for a gluten-free, dairy-free cheese blend (like Violife) and ensure your breadcrumbs are certified for both.
Always double-check labels—many breadcrumbs contain hidden dairy or gluten. When in doubt, I keep certified allergen-free brands on hand for peace of mind. ✨
Nutrition facts
Frequently asked questions
Can I use a different type of pasta for this recipe?
While penne works perfectly, you can swap in rigatoni, fettuccine, or even short pasta shapes like rotini. Just ensure it's cooked al dente and holds its shape well when baked. Avoid long, thin noodles like spaghetti—they'll get mushy during baking.
Why did my baked pasta turn out soggy instead of crispy?
Soggy results usually happen when the pasta is overcooked or the baking time is too short. Always cook pasta 1 minute less than package instructions for al dente, and bake until the top is deep golden brown (about 25-30 minutes). For extra crispiness, broil for 2-3 minutes at the end. Covering with foil too early can also trap moisture—let it develop that crust!
How can I make this dish ahead of time?
This recipe reheats beautifully! Assemble the dish (without baking) up to 24 hours ahead and refrigerate. When ready to bake, add 10-15 minutes to the baking time at 375°F to account for the cold start. For freezing, bake the dish completely, cool, then wrap tightly in foil. Reheat covered in the oven for 20-25 minutes—the crust may need a quick broil to revive crispiness.
What's the best way to add protein to this dish?
For a heartier meal, stir in ½ cup cooked ground beef, 1 cup diced chicken, or ½ cup crumbled bacon when combining the pasta and cheese. For vegetarian options, add 1 cup cooked white beans or ½ cup lentils—they blend right into the cheesy sauce. Just make sure everything is fully warmed through before baking.
Can I make this in a smaller baking dish?
Yes! For a 9x9-inch dish, reduce the recipe by about 30% (use 1 lb pasta and 1 cup each cheddar and mozzarella). For 8-inch round dishes, scale down to 50% of the recipe. The key is keeping the same thickness—don't overfill, or it won't bake evenly. A 2-inch deep layer works best for that perfect golden crust.