Best Gourmet Baked Penne Pasta Recipes

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BAKED PENNE



Baked Penne image

This version of the Italian-inspired classic dish combines ground beef, peppers, and sauteed onions, baked with penne and PHILADELPHIA Italian Cheese and Herb Cooking Creme, and topped with Mozzarella cheese.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 35m

Yield 6

Number Of Ingredients 7

½ pound extra lean ground beef
½ cup chopped onions
½ cup chopped green peppers
1 (24 ounce) jar spaghetti sauce
1 (10 ounce) tub PHILADELPHIA Italian Cheese and Herb Cooking Creme, divided
1 cup KRAFT Shredded Mozzarella Cheese, divided
3 cups hot cooked penne pasta

Steps:

  • Heat oven to 350 degrees F.
  • Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
  • Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
  • Bake 20 min. or until heated through, uncovering after 15 min.

Nutrition Facts : Calories 397.2 calories, Carbohydrate 38.8 g, Cholesterol 64.2 mg, Fat 17.3 g, Fiber 4.4 g, Protein 21.4 g, SaturatedFat 8 g, Sodium 922 mg, Sugar 11.3 g

BAKED PENNE WITH MEATBALLS



Baked Penne with Meatballs image

This baked penne is so easy! Everything, including the pasta, cooks in one pan for the easiest baked pasta. Combine everything in the pan, pop it in the oven, and not long after, you have the best comfort food dinner that's cozy, hearty, and satisfying.

Provided by April Anderson

Categories     Dinner

Time 1h15m

Number Of Ingredients 14

2 tablespoons olive oil
1 cup chopped onions (use frozen to make it easy!)
2 (15-oz) cans tomato sauce
1 cup low-sodium beef broth (see note)
2 teaspoons garlic powder
2 teaspoons Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
10 ounces penne
16 ounces frozen beef meatballs
1/4 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
Chopped parsley, for garnish

Steps:

  • Preheat the oven to 375°F.
  • Place the onions, tomato sauce, broth, and all of the seasonings in a 9×13" baking dish. Stir to combine (carefully so the sauce doesn't splash over the sides). Add the penne and press it down into the sauce. It should be completely submerged. If it isn't add a little more broth.
  • Spread the meatballs over the top and lightly press them into the pasta and sauce. They don't need to be completely submerged. If any of the penne pop up above the sauce, press them back in.
  • Cover the pan with foil and bake the pasta for 45 minutes. After the time is up, take the pan out of the oven and remove the foil. Carefully stir the pasta and meatballs. Place the pan back in the oven (uncovered) and bake the pasta for 15 minutes.
  • Take the pan out of the oven and sprinkle the cheese over the top. Pop it back in the oven for about five mintues or until the cheese is melted. Let the baked pasta stand for a few minutes. Garnish with the parsley, if using, and serve.

Nutrition Facts : Calories 509 calories, Sugar 10.3g, Sodium 893.4mg, Fat 24.3g, SaturatedFat 7.7g, UnsaturatedFat 14.4g, TransFat 0.5g, Carbohydrate 53.2g, Fiber 6.2g, Protein 21.8g, Cholesterol 54.6mg

BAKED PENNE PASTA



Baked Penne Pasta image

These is a recipe that I created by combining 2 recipes. The result is fabulous! This is my kids' favorite meal. I serve it with green salad and bread sticks or garlic bread.

Provided by Overton Fam

Categories     Penne

Time 1h25m

Yield 1 9x13 casserole, 12-16 serving(s)

Number Of Ingredients 7

16 ounces penne rigate (also called mostaccioli)
2 eggs
15 ounces ricotta cheese or 15 ounces cottage cheese
3/4 cup parmesan cheese, grated
1 tablespoon dried parsley
48 ounces marinara sauce (I use Barilla sauce)
3 cups mozzarella cheese, shredded and divided

Steps:

  • Preheat oven to 375 degrees. Spray a 9x13 pan with no-stick spray.
  • Cook pasta according to package directions (do not overcook). Drain.
  • Beat eggs in a small bowl. Stir in ricotta cheese, parmesan cheese and parsley.
  • To assemble casserole:.
  • Layer 1: Spread 2 cups marinara sauce to cover the bottom of the pan.
  • Layer 2: place 1/2 of the pasta over the sauce.
  • Layer 3: Spoon 1/2 the cheese mixture over the pasta by tablespoonfuls and spead to distribute evenly over the pasta.
  • Layer 4: sprinkle evenly with 1 cup mozzarella cheese.
  • Repeat above layers.
  • To finish, spread the last 2 cups of marinara sauce over casserole and top with last 1 cup of mozzarella cheese.
  • Cover with foil and bake 60-70 minutes, until hot and bubbly.
  • Uncover, bake 5 minutes more until cheese is melted.

Nutrition Facts : Calories 421.2, Fat 17.2, SaturatedFat 8.6, Cholesterol 81.7, Sodium 917.4, Carbohydrate 44.6, Fiber 1.8, Sugar 12.3, Protein 21.2

GOURMET BAKED PENNE PASTA



Gourmet Baked Penne Pasta image

Make and share this Gourmet Baked Penne Pasta recipe from Food.com.

Provided by Skooch

Categories     Penne

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

6 tablespoons olive oil, divided
1 1/2 cups chopped onions
1 teaspoon minced garlic
3 (28 ounce) cans Italian plum tomatoes, drained
2 teaspoons dried oregano
1/4 cup finely chopped fresh basil (optional)
1 1/2 teaspoons crushed red pepper flakes
2 cups reduced-sodium chicken broth
2 1/2 cups packed grated havarti cheese
1/3 cup sliced black olives
1/3 cup grated parmesan cheese
1 lb penne pasta

Steps:

  • Heat 3 tablespoons oil in heavy Dutch oven; add onion and garlic and saute 5 minutes.
  • Mix in tomatoes, oregano and red pepper flakes. Bring to a boil, breaking up tomatoes with the back of the spoon.
  • Add broth and bring to a boil. Reduce heat, simmer until thickened, stirring occasionally, about 1 hour and 10 minutes.
  • Season with salt and pepper to taste.
  • Cook pasta until just tender; drain and return to same pot, toss with remaining oil.
  • Pour sauce over pasta, toss to blend.
  • Mix in Havarti cheese and transfer to a 13x9x3 baking dish. Sprinkle with olives, basil and Parmesan cheese.
  • Bake 30 minutes in preheated 375 degree oven.
  • Note: Can be made ahead and refrigerated. Increase baking time to 1 hour.

Nutrition Facts : Calories 525.6, Fat 18.8, SaturatedFat 3.4, Cholesterol 4.9, Sodium 188, Carbohydrate 81.6, Fiber 14.2, Sugar 12.4, Protein 13.5

BAKED PASTA WITH TOMATOES, SHIITAKE MUSHROOMS, AND PROSCIUTTO



Baked Pasta with Tomatoes, Shiitake Mushrooms, and Prosciutto image

Categories     Mushroom     Pasta     Tomato     Bake     Sauté     Kid-Friendly     Chill     Prosciutto     Gourmet     Small Plates

Yield Serves 6 to 8

Number Of Ingredients 17

2 cups finely chopped onion
2 large garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes, or to taste
1 teaspoon dried basil, crumbled
1 teaspoon dried orégano, crumbled
2 tablespoons olive oil
1 pound fresh shiitake mushrooms, stems discarded and the caps sliced
1/2 stick (1/4 cup) unsalted butter
3 tablespoons all-purpose flour
2 cups milk
two 28-ounce cans Italian tomatoes, drained well and chopped
1/4 pound thinly sliced prosciutto, cut into strips
1/4 pound Italian Fontina, grated (about 1 cup)
1/4 pound Gorgonzola, crumbled (about 1 cup)
1 1/2 cups freshly grated Parmesan
2/3 cup minced fresh parsley leaves
1 pound farfalle (large bow-tie-shaped pasta) or penne (quill-shaped macaroni)

Steps:

  • In a large skillet cook the onion, the garlic, the red pepper flakes, the basil, and the orégano in the oil over moderately low heat, stirring, until the onion is softened. Add the mushrooms, cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until the mushrooms are tender, and transfer the mushroom mixture to a large bowl. In the skillet melt 3 tablespoons of the butter over moderately low heat, whisk in the flour, and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking, and simmer the mixture, whisking, for 2 minutes, or until it is thickened. Pour the sauce over the mushroom mixture and add the tomatoes, the prosciutto, the Fontina, the Gorgonzola, 1 1/4 cups of the Parmesan, and the parsley.
  • In a kettle of boiling salted water cook the pasta for 5 minutes (the pasta will not be tender) and drain it well. Add the pasta and salt and pepper to taste to the mushroom mixture, toss the mixture until it is combined well, and transfer it to a buttered 3- to 4-quart baking dish. The pasta may be prepared up to this point and kept covered and chilled overnight. Bring the pasta to room temperature before continuing with the recipe. Sprinkle the pasta with the remaining 1/4 cup Parmesan, dot it with the remaining 1 tablespoon butter, cut into bits, and bake it in the middle of a preheated 450°F. oven for 25 to 30 minutes, or until the top is golden and the pasta is tender.

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