Easy No-Boil Penne Pasta Bake Recipe
Easy No-Boil Penne Pasta Bake Recipe🍝 is a easy Italian recipe that serves 4. 460 calories per serving. Recipe by Simply Wanderfull on YouTube.
Prep: 15 min | Cook: 50 min | Total: 1 hr 20 min
Cost: $13.62 total, $3.41 per serving
Ingredients
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Parsley (fresh, chopped)
- 2 tablespoons Olive Oil (extra‑virgin preferred)
- 1 teaspoon Italian Seasoning
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper (freshly ground)
- 24 ounces Tomato Pasta Sauce (jarred, any flavor you like)
- 1 box Penne Pasta (about 12 oz, uncooked)
- 2 tablespoons Ricotta Cheese (dollops)
- 1 cup Vegetable Stock (low‑sodium)
- 1 cup Shredded Mozzarella Cheese
- 4 ounces Fresh Mozzarella (sliced)
- ¼ cup Fresh Basil (chopped)
Instructions
Prepare aromatics
Dice the onion, mince the garlic, and chop the parsley.
Time: PT5M
Sauté onion, garlic, and parsley
Heat 2 tbsp olive oil in the large pot over medium heat. Add the onion, garlic, and parsley and sauté for 2–3 minutes until fragrant and the onion begins to soften.
Time: PT5M
Season the base
Sprinkle in the Italian seasoning, salt, and black pepper. Stir for 30 seconds.
Time: PT1M
Add all remaining ingredients
Pour in the tomato pasta sauce, uncooked penne, dollops of ricotta, vegetable stock, and shredded mozzarella. Stir gently to combine, making sure the pasta is mostly submerged.
Time: PT3M
Bake the casserole
Cover the pot with its lid and place it in a pre‑heated oven at 375°F. Bake for 40 minutes.
Time: PT40M
Temperature: 375°F
Stir and add fresh mozzarella & basil
Remove the pot, give the pasta a quick stir, then layer the sliced fresh mozzarella on top and sprinkle the chopped basil over everything.
Time: PT5M
Finish baking
Return the uncovered pot to the oven and bake for an additional 5 minutes, or until the fresh mozzarella is melted and lightly golden.
Time: PT5M
Temperature: 375°F
Serve
Remove from oven, let stand 2 minutes, then serve hot with a side salad and garlic bread.
Time: PT2M
Nutrition Facts
- Calories
- 460
- Protein
- 20 g
- Carbohydrates
- 55 g
- Fat
- 15 g
- Fiber
- 4 g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Parsley: Dried parsley (1 tsp)
- Instead of Olive Oil: Vegetable oil
- Instead of Italian Seasoning: Dried oregano and basil (½ tsp each)
- Instead of Tomato Pasta Sauce: Marinara sauce
- Instead of Penne Pasta: Rigatoni or ziti
- Instead of Ricotta Cheese: Cottage cheese
- Instead of Vegetable Stock: Chicken stock, Water with a pinch of salt
- Instead of Shredded Mozzarella Cheese: Provolone or Monterey Jack
- Instead of Fresh Mozzarella: Bocconcini, torn
- Instead of Fresh Basil: Dried basil (1 tsp)
Equipment Needed
- Large Pot with Lid (Dutch oven works well)
- Oven
- Wooden Spoon or Heat‑proof Spatula
- Cutting Board
- Chef’s Knife
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Sauté aromatics without browning the garlic.
- Ensure the pot is tightly covered while baking the first 40 minutes.
- Add fresh mozzarella and basil after the long bake to preserve texture.
Chef Tips from the Video
- Use al‑dente penne (cook the dry pasta 1‑2 minutes less than package instructions) so it finishes perfectly in the oven.
- For extra flavor, stir in a splash of red wine or a pinch of red pepper flakes with the sauce.
- Finish with a drizzle of good quality extra‑virgin olive oil and a sprinkle of grated Parmesan.
Troubleshooting
Pasta is too soft or mushy.
Reduce the bake time by 5‑10 minutes or use a slightly larger pot so excess liquid can evaporate.
Sauce is dry and sticks to the bottom.
Add an extra ¼‑½ cup vegetable stock before covering, and make sure the pot lid fits tightly.
Cheese does not melt fully.
Cover the pot for the final 5‑minute bake, or increase oven temperature to 400°F for the last few minutes.
Storage
Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days.
Freezer: Portion into freezer‑safe containers, cover tightly, and freeze for up to 2 months. Reheat covered in the oven.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Assemble the uncooked mixture (steps 1‑4) a day ahead, cover, and refrigerate. Bake as directed when ready.
- The dish can be fully cooked, cooled, and frozen in a freezer‑safe pot; reheat covered at 350°F until hot.
Frequently Asked Questions
What is the cultural significance and history of baked penne pasta in Italian cuisine?
Baked pasta dishes, known as "pasta al forno," have been a staple of Southern Italian home cooking for centuries, originally created to stretch leftovers and make hearty meals for large families.
What are the traditional regional variations of pasta al forno in Italy?
In Naples, baked pasta often includes ricotta and mozzarella, while in Sicily you might find eggplant, peas, or even sweet raisins. Northern versions may use béchamel sauce instead of tomato.
How is One-Pot Baked Penne Pasta traditionally served in Italy?
It is typically served hot straight from the oven, accompanied by a simple green salad dressed with olive oil and vinegar, and a crusty loaf of bread to mop up the sauce.
What occasions or celebrations is baked penne pasta associated with in Italian culture?
Pasta al forno is popular for family gatherings, holidays like Christmas and Easter, and casual weekend meals because it feeds many people with minimal effort.
What authentic ingredients are essential for traditional Italian baked penne pasta versus acceptable substitutes?
Authentic ingredients include durum wheat penne, San Marzano tomato sauce, ricotta, mozzarella, and fresh basil. Substitutes can be cottage cheese for ricotta, any good melting cheese for mozzarella, and a quality jarred tomato sauce if fresh is unavailable.
What are the most common mistakes to avoid when making One-Pot Baked Penne Pasta?
Common errors include over‑cooking the pasta before baking, leaving the lid off during the first 40 minutes (which dries the dish), and adding too much stock, which makes the casserole soupy.
Why does this recipe use vegetable stock instead of water when baking the pasta?
Vegetable stock adds depth of flavor and helps the pasta absorb seasoning while keeping the dish vegetarian; water would result in a bland casserole.
Can I make One-Pot Baked Penne Pasta ahead of time and how should I store it?
Yes, you can assemble the uncooked mixture, refrigerate it overnight, and bake when needed. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to two months.
What texture and appearance should I look for when the One-Pot Baked Penne Pasta is done cooking?
The penne should be tender but still have a slight bite, the sauce should be bubbling, and the fresh mozzarella on top should be melted and lightly golden.
What does the YouTube channel Simply Wanderfull specialize in?
The YouTube channel Simply Wanderfull focuses on simple, travel‑inspired home cooking recipes that emphasize one‑pot or minimal‑cleanup meals for busy home cooks.
How does the YouTube channel Simply Wanderfull's approach to Italian cooking differ from other Italian cooking channels?
Simply Wanderfull blends classic Italian flavors with a modern, minimalist technique, often using a single pot or pan to keep preparation quick and cleanup easy, unlike many traditional channels that use multiple cookware pieces.
Last updated: August 20, 2026
