Comfort food at its very best: Tomato & Mozzarella Baked Penne. Tender penne tossed in a rich marinara and layered with fresh mozzarella — an easy make-ahead family dinner you can refrigerate and bake just before serving.
It’s comfort food season and I’m making the most of it. This tomato-and-mozzarella baked penne is warm, cheesy and satisfying. If you love pasta and melty cheese, this one will become a winter favourite.
This started as a quick, improvised lunch for the kids when lasagna felt like too much effort. It turned out to be a hit — simple, unfussy, and perfect for a weeknight. Not everything has to be elaborate to be delicious.
What We Need to Make This Tomato & Mozzarella Baked Penne
- 1/2 lb Penne pasta
- 3 cups Marinara sauce
- 2 cups Mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/3 cup Bread crumbs
- 1 teaspoon Dried oregano
- Small bunch Fresh basil, chopped
What Makes This Pasta Dish Great
The shortcut that makes this recipe quick is ready-made marinara. Store-bought sauce works perfectly if you don’t want to make your own, and a good jarred sauce still delivers great flavour. If you do make your own marinara, you’ll find it lifts the dish even further, but either approach is delicious. This recipe is flexible — add extra herbs or a pinch of red pepper flakes if you like a little heat.
Wrap up something warm and comforting — this baked penne is ideal for chilly evenings.
More Comforting Pasta Dishes You’ll Love
- Bell Pepper & Bacon Pasta Bake
- Fusilli Pasta Bake with Bacon & Zucchini
- Bowtie Pasta & Broccoli Bake
Get the recipe
Tomato & Mozzarella Baked Penne
10
40
50
Ingredients
- 1/2 lb Penne pasta
- 3 Cups Marinara sauce
- 2 Cups Mozzarella cheese shredded
- 1/2 Cup Parmesan cheese grated
- 1/3 Cup Bread crumbs
- 1 Teaspoon Dried oregano
- Small bunch fresh chopped basil
Instructions
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Preheat oven to 350°F (175°C). Have an 8-inch round deep baking dish ready.
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In a small bowl, combine bread crumbs, grated Parmesan and oregano; set aside.
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Cook the penne according to package instructions, drain and return to the pot.
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Stir the marinara sauce and chopped basil into the cooked pasta until well coated.
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Place half the pasta in the baking dish, sprinkle with half the mozzarella. Top with the remaining pasta, then the remaining mozzarella. Finish with the breadcrumb mixture.
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Bake 25–30 minutes, until the top is golden and the cheese is bubbly. Let stand a few minutes before serving.
*Note: oven temperatures and appliance performance vary; times are estimates.