Easy No-Boil Penne Pasta Bake Recipe🍝

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

1. Prepare aromatics

   Dice the onion, mince the garlic, and chop the parsley.

   Time: PT5M

2. 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

3. Season the base

   Sprinkle in the Italian seasoning, salt, and black pepper. Stir for 30 seconds.

   Time: PT1M

4. 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

5. 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

6. 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

7. 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

8. 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