Name: Mozzarella and Penne Pasta Bake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 cups whole-grain penne (cooked) or ziti; 1 1/2 cups part-skim mozzarella (shredded); 1 cup cherry tomatoes (halved (about 1/2 pint)); 1 1/2 cups marinara sauce (sugar-free, homemade or store-bought (e.g., Ragu Lite or Amy's)); 1/2 teaspoon salt; 1/2 teaspoon black pepper; 10 leaves basil (torn into a few pieces each)

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There’s comfort food, and then there’s an oven-warm pan of bubbling pasta that makes you stop, sigh, and reach for a fork. This Mozzarella and Penne Pasta Bake is exactly that kind of dish: simple, satisfying, and built from pantry-friendly ingredients that come together fast. Whole-grain penne adds a nutty chew and extra fiber, while gooey part-skim mozzarella and bright cherry tomatoes keep every bite balanced. The finished bake is a weeknight hero, a potluck winner, and completely customizable to whatever you have on hand.

Why you’ll love this recipe

Quick assembly: Most of the work happens while the pasta cooks.
Balanced comfort: Whole-grain penne provides heartiness without heaviness.
Minimal ingredients: Just a few staples deliver big flavor.
Make-ahead friendly: Assemble and refrigerate, then bake when you’re ready.

Ingredients

4 cups whole-grain penne, cooked or ziti
1 1/2 cups part-skim mozzarella, shredded
1 cup cherry tomato, halved (1/2 pint)
1 1/2 cups marinara sauce, sugar-free, substitute with homemade or store bought, such as Ragu Lite or Amy’s Pasta Sauce
1/2 teaspoon salt
1/2 teaspoon pepper
10 basil leaves, torn into a few pieces each

Notes on ingredients

Use whole-grain penne or ziti cooked to al dente so it holds up under baking without turning mushy. Part-skim mozzarella gives you that melt without excessive oil; shred it fresh for the best texture. For the marinara, choose a sugar-free option whether you make it at home or use a trusted brand—this keeps the flavors bright and lets the tomatoes and basil shine. Fresh cherry tomatoes add pops of freshness; if they’re not in season, small plum tomatoes halved will work fine. Fresh basil is crucial: add it late so the aroma remains vibrant.

Equipment

Large pot for boiling pasta
Colander
Mixing bowl
9×13-inch baking dish (or similar)
Spoon or spatula
Oven preheated to 375°F (190°C)

Step-by-step instructions

Follow these clear steps to create a bubbling, golden-topped pasta bake. The directions below follow the ingredient list exactly and keep the order logical so you can move through the recipe without pauses or guesswork.

Preheat your oven to 375°F (190°C). Position the oven rack in the middle so the pasta bakes evenly.
Bring a large pot of salted water to a rolling boil. Add the whole-grain penne (or ziti) and cook until al dente, following the package timing but checking a minute or two earlier so the pasta maintains some bite. Once cooked, drain the pasta in a colander and briefly shake off excess water. Transfer the drained pasta to a large mixing bowl.
Pour 1 1/2 cups of marinara sauce over the hot pasta in the mixing bowl. Stir gently to coat the penne evenly. The heat from the pasta will help the sauce cling to each piece.
Add 1/2 teaspoon salt and 1/2 teaspoon pepper to the bowl. Stir again to distribute the seasoning through the sauced pasta.
Fold in 1 cup of cherry tomato halves so they’re dispersed throughout the pasta. The tomatoes will roast in the oven and burst slightly, adding bright, fresh flavor to the bake.
Reserve about 1/4 cup of the shredded part-skim mozzarella for topping. Add the remaining mozzarella to the sauced pasta and stir gently. This ensures melty, cheesy pockets throughout the dish.
Spray or lightly oil a 9×13-inch baking dish. Transfer the coated pasta mixture into the prepared dish and spread it into an even layer.
Scatter the reserved shredded mozzarella evenly across the top of the pasta. This will form a golden, gooey crust as it bakes.
Tear 10 basil leaves into a few pieces each and sprinkle them over the top. The basil will crisp slightly and infuse the pasta with a fresh herbal scent while baking.
Place the baking dish in the preheated oven and bake for 15–20 minutes, or until the cheese is melted, bubbling, and beginning to turn golden at the edges. If you prefer more browning, slide the dish under the broiler for 1–2 minutes—watch closely so it doesn’t burn.
Remove the dish from the oven and let it rest for 5 minutes. This short cooling period helps the bake set so it slices neatly and the cheeses settle.
Spoon the Mozzarella and Penne Pasta Bake onto plates and garnish with any extra basil leaves or a light drizzle of olive oil if desired. Serve warm.

Serving suggestions

This pasta bake stands beautifully on its own, but pairing it with a simple salad or steamed vegetables rounds the meal out. Try a crisp green salad with lemon vinaigrette, roasted asparagus, or a bowl of seasoned sautéed spinach. For a heartier spread, add garlic bread made with whole-grain baguette or a side of marinated olives and sliced cucumbers.

Make-ahead and storage

To make ahead, assemble the pasta in the baking dish up to the point of adding the reserved mozzarella on top. Cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove the plastic, add the reserved mozzarella, and bake from chilled—add an extra 5–8 minutes to the baking time so the center reaches serving temperature.

Leftovers keep well refrigerated in a covered container for 3–4 days. Reheat individual portions in a microwave or rewarm the entire dish in a 350°F (175°C) oven for 15–20 minutes, covered with foil to prevent excessive browning; uncover for the last 3–5 minutes to refresh the top cheese.

Variations and swaps

Vegetable boost: Stir in 1 to 2 cups of sautéed mushrooms, spinach, or zucchini with the sauce to add volume and nutrients.
Protein option: Add cooked chickpeas or cubed, cooked chicken breast for extra protein—stir them into the sauced pasta before baking.
Spice it up: A pinch of red pepper flakes or a teaspoon of harissa stirred into the marinara adds a gentle kick.
Cheese twist: For a creamier cross-section, fold in 1/4 cup ricotta with the marinara before mixing with the pasta.

Troubleshooting

If your bake comes out too saucy, bake a few extra minutes uncovered to allow some moisture to evaporate. If it feels dry, stir a tablespoon or two of marinara into the portion you’re serving, or drizzle lightly with olive oil.

If the cheese bubbles but doesn’t meld into the pasta, cover the dish with foil for the first part of baking to let internal heat warm everything through, then remove the foil for the last 5–7 minutes to brown the top.

Why whole-grain pasta works

Whole-grain penne or ziti brings a deeper, nuttier flavor and a firmer texture that stands up to baking. It also adds fiber, which balances the richness of the cheese and makes the dish more filling and wholesome without sacrificing comfort.

Final thoughts

Simple ingredients, minimal fuss, and big results—this Mozzarella and Penne Pasta Bake is a weeknight staple that looks and tastes like you spent more time in the kitchen than you actually did. The balance of tangy marinara, fresh tomatoes, melting mozzarella, and aromatic basil turns pantry staples into a warm, inviting dinner. Make a double batch for effortless lunches, or bring it to a gathering where it will disappear quickly.

Ready to preheat the oven?