No Boil Baked Penne

No Boil Baked Penne Recipe – penne pasta, cheese and meat sauce baked in the oven – no need to precook the pasta – it bakes in the pan with everything else!

No Boil Baked Penne - penne pasta, cheese and meat sauce baked in the oven - no need to precook the pasta - it bakes in the pan with everything else!

I call this a “no excuses meal”. There are no excuses to not eat at home with this recipe.  It takes longer for the oven to preheat than it does to make this dish.  If you want to make this even easier – mix it up the night before and just pop it in the oven while it is preheating!  You can’t ask for an easier home cooked meal.  The best part about this pasta dish – it tastes really good!

We had this for dinner on Monday night, and I had it again for lunch and dinner yesterday.  It tasted just as good reheated.   This is a very versatile recipe.  Feel free to change up the sauce and meats; add some vegetables like peppers and mushrooms.  We loved this, and it is perfect for a busy weeknight.

No Boil Baked Penne - penne pasta, cheese and meat sauce baked in the oven - no need to precook the pasta - it bakes in the pan with everything else!
No Boil Baked Penne - penne pasta, cheese and meat sauce baked in the oven - no need to precook the pasta - it bakes in the pan with everything else!

Yield: serves 6 to 8

No-Boil Baked Penne

prep time: 5 MINScook time: 1 hourtotal time: 1 hours and 5 mins

ingredients:

  • 1 jar pasta sauce (26-oz)
  • 1-1/2 cups water
  • 1 (15-oz) container ricotta
  • 2 cups shredded mozzarella, divided
  • 1/4 cup parmesan cheese
  • 1 lb sausage, cooked and crumbled
  • 8-oz uncooked penne

instructions:

  1. Preheat oven to 400ºF.  Lightly grease 9×13 pan; set aside.
  2. Combine sauce, water, ricotta 1 cup of mozzarella, sausage, parmesan and penne.  
  3. Pour into 9×13 pan and cover with foil. 
  4.  Bake for 55 minutes.  Remove foil and top with remaining mozzarella cheese.  Bake for 5 to 10 minutes, until bubbly.

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Comments

  1. The ricotta can be halved with sour cream or Greek yogurt (regular & NOT low or non-fat) The ricotta can be left in a sieve for a while to drain and be drier. Using some sour cream WITH the ricotta will make a smoother blend. So think maybe 12oz if drier ricotta and 3 oz of sour cream.

  2. I love this recipe! I hold scrapbooking retreats and I provide the food for everyone all weekend. I've used this multiple times and I'm using it again for a group next weekend. It's currently mixed up and in my freezer because I prepare everything ahead of time. It can't get much simple or more delicious than this dish!

  3. I'm making this today for a dinner tomorrow night. Do I need to go ahead and bake it today, refrigerate it and then re-heat it tomorrow. OR should I put it all together without baking it today, refrigerate and bake tomorrow? I'm concerned about the pasta consistency.

    1. I'm not sure about the pasta soaking in the liquid overnight either. You could mix everything in a bowl except the pasta and stir it together right before baking or bake it and reheat it.

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