Easy Baked Penne Pasta

There’s a comfort-food magic that happens when bubbling cheese meets tender pasta and a bright, saucy base. This Easy Baked Penne Pasta is exactly that kind of homey, satisfying dish—simple enough for a weeknight, impressive enough for company, and endlessly adaptable. It uses pantry-stable ingredients, comes together quickly, and finishes in the oven with a golden, melty top. Whether you’re feeding a crowd or packing lunches for the week, this recipe is a fail-safe weeknight winner.

This version keeps things straightforward: a 12-ounce box of penne, a 24-ounce jar of your favorite pasta sauce, creamy cottage cheese and sour cream for the internal creaminess, fresh garlic for a gentle kick, and plenty of shredded mozzarella to create that irresistible blanket of melted cheese. The final result is cheesy, saucy, and warmly spiced by garlic—comfort food in under an hour.

Why you’ll love this Easy Baked Penne Pasta

• One-pan-ish simplicity: Most of the work happens in a single baking dish after the pasta is cooked.
• Family-friendly flavors: Mild, cheesy, and saucy—this dish appeals to picky eaters and grown-ups alike.
• Make-ahead potential: Assemble ahead and bake when you’re ready, or bake and reheat for great leftovers.
• Flexible: Swap in your favorite jarred sauce flavor and adjust the cheese blend to suit taste.

Ingredients

• 1 12-ounce box penne pasta
• 1 24-ounce jar pasta sauce (use the brand/flavor you like)
• 8 ounces cottage cheese, low fat is fine
• 8 ounces sour cream, low fat is fine
• 5 cloves garlic, pressed
• 4 cups shredded mozzarella, divided

Before you start

Preheat your oven to 375°F (190°C) so it’s ready once the pasta is mixed with the cheeses and sauce. Prepare a 9×13-inch baking dish with a light coating of oil or nonstick spray. Have a large pot of salted water boiling for the pasta so it cooks evenly and absorbs good seasoning from the start.

Flavor tips

• If your chosen pasta sauce is on the sweeter side, a small pinch of red pepper flakes or a teaspoon of balsamic vinegar can add balance.
• Stir fresh chopped basil or a tablespoon of dried Italian seasoning into the sauce if you want more herbaceous notes.
• For a crispier top, broil the assembled pasta for 2–3 minutes after baking—watch closely so the cheese doesn’t burn.

Step-by-step directions

The directions below have been rewritten for clarity and flow while keeping the ingredient amounts and order intact.

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil. Add the 12-ounce box of penne pasta and cook until just shy of al dente, about 1–2 minutes less than the package directions recommend. The pasta will finish cooking in the oven and you want it to hold its shape.
3. While the pasta cooks, combine the creamy filling in a large mixing bowl: add 8 ounces cottage cheese, 8 ounces sour cream, and the 5 pressed cloves of garlic. Stir until smooth and well distributed. This mixture gives the casserole its tender, creamy interior.
4. Reserve about 1/2 cup of the pasta cooking water, then drain the penne and return it to the pot or place it into the large bowl with the cottage cheese mixture. Pour the full 24-ounce jar of your chosen pasta sauce over the warm penne. Stir gently to coat every piece; the heat from the pasta will loosen the sauce and help the cheeses meld.
5. Fold the cottage cheese and sour cream mixture into the sauced penne. Mix until the sauce and creamy mixture are evenly distributed throughout the pasta. If the mixture seems very thick, add 1–2 tablespoons of the reserved pasta water to achieve a saucier consistency.
6. Transfer about two-thirds of the combined pasta, sauce, and creamy mixture into the prepared 9×13-inch baking dish, spreading it into an even layer. Sprinkle roughly half of the shredded mozzarella over this layer—aim for even coverage to start the cheesy strata.
7. Spoon the remaining pasta mixture over the first cheese layer, spreading gently to cover. Finish by sprinkling the remaining shredded mozzarella evenly across the top so the entire casserole will brown and melt uniformly.
8. Cover the baking dish with foil and bake in the preheated oven for 20 minutes. This step gently reheats the filling and allows flavors to marry without drying out the surface.
9. After 20 minutes, remove the foil and bake uncovered for an additional 10–15 minutes, or until the cheese on top is melted and starting to turn golden brown. If you like an extra-bubbly, browned crust, switch to the broil setting for 1–2 minutes—watch very closely to prevent burning.
10. Let the baked penne rest for 5 minutes before serving. This short rest helps the sauce set slightly so servings hold together more cleanly. Serve hot, garnished with fresh herbs if desired.

Serving suggestions

This Easy Baked Penne Pasta pairs beautifully with a crisp green salad and a simple vinaigrette to cut through the richness. Garlic bread or toasted baguette slices are classic companions for soaking up every last bit of sauce. For a lighter contrast, serve with roasted vegetables or a lemon-dressed arugula salad.

Make-ahead and storage

• Assemble the casserole up to the point of baking, then cover and refrigerate for up to 24 hours. Add an extra 5–10 minutes to the baking time if baking from cold.
• Leftovers keep well in the refrigerator for 3–4 days. Reheat individual portions in the microwave or rewarm the whole dish in a 350°F (175°C) oven until heated through—about 20–30 minutes.
• Freeze for longer storage: cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating and crisping under the broiler if desired.

Notes on substitutions

• If you prefer a different shape, penne is forgiving; rigatoni or ziti are excellent substitutes that hold sauce well.
• Swap part of the mozzarella for provolone or fontina for a different melting profile and flavor depth. Keep the total shredded cheese at 4 cups to maintain the same cheesy pull.
• If you like a meatier version, stir in 1 pound of cooked, crumbled protein of your choice that aligns with your dietary preferences—brown it first, drain, and then mix into the pasta after combining with the sauce.

Common troubleshooting

• Pasta too firm after baking: Cook the penne a touch longer before baking; al dente pasta should still be slightly underdone since it finishes in the oven.
• Casserole too watery: Drain the cooked penne thoroughly and use only a little reserved pasta water to adjust sauce consistency. Also, avoid over-relying on very watery cottage cheese if yours tends to be loose—drain slightly if needed.
• Top browns too quickly: Cover with foil for longer during baking, then remove for the final 10–15 minutes. If broiling, watch closely and keep the oven door cracked to prevent burning.

Why this works

The combination of cottage cheese and sour cream creates a creamy, tangy interior that keeps the dish moist without becoming overly heavy. Using a full jar of your preferred pasta sauce provides consistent flavor and helps bind all components together. Finishing with a generous layer of shredded mozzarella ensures a beautifully molten, golden top that signals exactly the kind of comfort you want from a baked pasta dish.

Final thoughts

Easy Baked Penne Pasta is a true crowd-pleaser—cheesy, saucy, and simple. It’s the kind of recipe that rewards small touches: a sprinkling of fresh herbs, a shake of pepper, or a quick broil to finish. Follow the straightforward steps, and you’ll have a hearty, satisfying meal that disappears fast. Make it your own by switching sauces and cheeses, doubling the recipe for a party, or packing leftovers for an easy, comforting lunch the next day.

Enjoy this comforting casserole hot from the oven, and don’t forget: the best part is the crispy, cheesy edges. Serve with a bright salad and a crusty slice of bread, and you’ve got dinner covered.