5.0 from 3 votes
Baked Penne
Get ready to indulge in the ultimate comfort food—Baked Penne! This classic, hearty pasta dish features layers of tender penne, rich tomato sauce, gooey melted cheese, and velvety béchamel, all baked to golden perfection
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 people
Calories: 867 kcal
Course:
Main Course , Dinner
Cuisine:
Italian
Ingredients
- 3 cups tomato sauce
- 1 pound penne rigate pasta
- 1 cup parmigiano reggiano grated
- 2 tablespoons parmigiano reggiano grated
- 18 ounces mozzarella cut into small pieces
- 2 tablespoons unsalted butter
BECHAMEL SAUCE
- 3 cups whole milk
- 6 tablespoon s unsalted butter
- 5 tablespoons flour
- salt and pepper to taste
- Pinch of nutmeg
Instructions
- Preheat the oven to 375 F
- In a large pot, bring salted water to a full boil and cook the pasta to al dente. Follow the package manufacturer’s instructions.
- Drain the pasta and return it to the cooking pot. Add the tomato sauce and mix well. Add all but one cup of bechamel to the pasta and combine.
- Add the grated parmesan cheese and 3/4 of the mozzarella to the pasta and mix well.
- Pour the remaining cup of bechamel into the bottom of your ovenproof pan. Pour over the pasta mixture. Smooth the top. Sprinkle with the two tablespoons of grated Parmigiano and the remaining mozzarella.
- The remaining two tablespoons of butter should be cut into small pieces and placed all over the top, over the cheese, and in the corners.
- Bake in the hot oven for 20 minutes or until the top bubbles. If you want a golden crust, broil for a couple of minutes – this step is optional.
Cup of Yum
BECHAMEL CREAM
- Melt butter in a large, heavy-bottomed pan over medium heat. Add the flour. With a whisk, mix well until a thick cream is formed.
- Add the milk slowly, constantly whisking, ensuring no lumps are formed. Add more milk as the sauce thickens. Add salt, pepper, and grated nutmeg as needed. When it is ready, the sauce should leave a thin layer on the back of a wooden spoon.
Notes
- Make ahead: This baked penne recipe can be made ahead of time, one day, and baked at the last minute. Store in the refrigerator covered.
- Store: Any leftovers can be stored in an airtight container in the refrigerator for up to four days.
- Reheat: Bring back to room temperature and reheat in the refrigerator at 325 F until to desired warmth.
- Freeze: You can freeze in a safe freezer container for up to two months. Defrost overnight in the refrigerator and bring back to room temperature before reheating. Reheat in the oven at 325 F until hot to your likings.
Nutrition Information
Calories
867kcal
(43%)
Carbohydrates
76g
(25%)
Protein
42g
(84%)
Fat
44g
(68%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
134mg
(45%)
Sodium
1461mg
(61%)
Potassium
808mg
(23%)
Fiber
4g
(16%)
Sugar
13g
(26%)
Vitamin A
1913IU
(38%)
Vitamin C
9mg
(10%)
Calcium
835mg
(84%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 867
% Daily Value*
| Calories | 867kcal | 43% |
| Carbohydrates | 76g | 25% |
| Protein | 42g | 84% |
| Fat | 44g | 68% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 134mg | 45% |
| Sodium | 1461mg | 61% |
| Potassium | 808mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 1913IU | 38% |
| Vitamin C | 9mg | 10% |
| Calcium | 835mg | 84% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.