If you have a craving for something irresistibly comforting and bubbling with cheese, this Extra Cheesy Penne and Mozzarella Casserole Recipe is just the thing to fill your kitchen with warmth and delight. Picture tender penne pasta generously coated in a savory tomato and basil sauce, packed with layers of creamy, fresh mozzarella baked to perfection. Every bite is a harmonious blend of creamy, tangy, and herbaceous flavors that make this casserole a true crowd-pleaser. Whether it’s a weeknight dinner or a potluck favorite, this recipe is guaranteed to become a beloved classic on your table.
Ingredients You’ll Need
These ingredients may be simple, but each one plays an essential role in crafting the perfect balance of flavor, texture, and color in your casserole.
- 1 pound penne pasta: The ideal pasta shape to hold sauce and cheese in every bite.
- 1 (28-oz) can crushed tomatoes: Creates a rich, tangy base for the casserole’s sauce.
- 1 cup basil pesto*: Adds a fresh, herbal punch and vibrant green color.
- 1 teaspoon sugar: Balances the acidity of the tomatoes nicely.
- 2 teaspoons dried basil: Deepens the herby, aromatic flavor.
- 2 teaspoons dried oregano: Lends a warm, earthy note to the sauce.
- 1 teaspoon garlic powder: Infuses subtle garlicky richness without overpowering.
- 1 teaspoon salt (or more to taste): Enhances all the other flavors brilliantly.
- 1/4 teaspoon pepper: Adds just a touch of heat.
- 1 teaspoon pepper flakes: Gives a gentle kick for those who love a little spice.
- 1 & 1/2 pounds mozzarella (fresh*): The creamy star ingredient that melts beautifully over the casserole.
How to Make Extra Cheesy Penne and Mozzarella Casserole Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375 degrees F. This ensures the oven is ready when your casserole is assembled, helping that cheese melt into an irresistible golden topping.
Step 2: Boil the Pasta
Fill a large pot with water and salt it generously—think seawater salty! Bring it to a rolling boil before adding your penne. Cook until just al dente; you want that firm bite because the pasta will continue cooking later in the oven. It’s the secret to avoiding mushy pasta.
Step 3: Prevent Sticking and Prep the Dish
Once the pasta is perfectly cooked, drain it and toss it with a drizzle of oil to keep the noodles from sticking together. At the same time, lightly spray your casserole dish with nonstick spray. This step makes the cleanup so much easier, plus keeps that cheesy goodness from clinging to the edges.
Step 4: Mix the Sauce Ingredients
Pour your crushed tomatoes into the casserole dish, then blend in the basil pesto, sugar, dried basil, oregano, garlic powder, salt, pepper, and red pepper flakes. Give everything a good stir so that the flavors marry beautifully and create the luscious base for your pasta.
Step 5: Combine Pasta and Cheese
Add the cooked penne right into the casserole dish and toss it all together with the sauce until every piece is coated. Next, shred one pound of mozzarella and fold it into the pasta mix, letting that creamy cheese melt into the sauce during baking.
Step 6: Top It Off and Bake
Now, shred or slice the remaining half pound of fresh mozzarella and generously spread it across the top of your casserole. Pop it into the preheated oven and bake for 20 minutes until bubbly and golden.
Step 7: Broil for Extra Color
If you love those signature brown spots on your cheese, switch to the broiler for 1-2 minutes at the end. Just make sure to watch it closely to avoid burning—this final step amps up both texture and visual appeal.
How to Serve Extra Cheesy Penne and Mozzarella Casserole Recipe
Garnishes
A sprinkle of fresh basil leaves or a pinch of chopped parsley adds a fresh, herbal brightness and a pop of color to each serving. If you’re feeling indulgent, a drizzle of extra virgin olive oil can tie everything together with a glossy, flavorful finish.
Side Dishes
This casserole pairs beautifully with simple sides that balance out the richness. Think a crisp green salad with a light vinaigrette or some crusty French bread perfect for scooping every last cheesy bite off your plate.
Creative Ways to Present
For a crowd, consider serving the casserole in smaller individual ramekins or even muffin tins for adorable cheese-filled pasta cups. It’s a fun twist that’s perfect for parties or family gatherings and looks just as appetizing as it tastes.
Make Ahead and Storage
Storing Leftovers
This casserole keeps wonderfully in the fridge for up to three days. Store it in an airtight container to preserve its cheesy goodness and prevent it from drying out, making it an easy next-day meal.
Freezing
You can freeze the Extra Cheesy Penne and Mozzarella Casserole Recipe before baking. Cover it tightly with foil and freeze for up to three months. When you’re ready, thaw overnight in the fridge before baking as directed.
Reheating
Reheat leftovers in the oven at 350 degrees F to retain that baked texture and melty cheese. Microwave works in a pinch, but the oven method keeps the cheese beautifully stretchy and the pasta texture ideal.
FAQs
Can I use other types of pasta?
Absolutely! While penne is ideal for holding sauce and cheese well, you can swap in rigatoni, ziti, or even shells. Just make sure to keep cooking it to al dente so it doesn’t get mushy in the bake.
Is fresh mozzarella necessary?
Fresh mozzarella really makes a difference with its creamy texture and meltability, but you can use low-moisture mozzarella if needed. Just keep in mind fresh mozzarella has a more delicate flavor and better melt.
Can I add meat to this casserole?
Definitely. Ground beef, sausage, or even shredded chicken work beautifully. Cook the meat separately, season it well, and stir it into the sauce before mixing with the pasta and cheese.
How spicy is this recipe?
The pepper flakes add a gentle kick that complements the richness but don’t overpower. If you prefer milder dishes, you can reduce or omit the red pepper flakes altogether.
Can I prepare this casserole entirely ahead of time?
Yes! Assemble the casserole up to the baking step, cover it, and refrigerate for up to 24 hours before baking. This makes it a fantastic option for busy days or entertaining.
Final Thoughts
Your search for the ultimate comfort food ends with this Extra Cheesy Penne and Mozzarella Casserole Recipe. It’s easy, hearty, and absolutely loaded with cheesy goodness that feels like a warm hug from the inside. Give it a go, share it with loved ones, and watch it quickly become a favorite you’ll want to make again and again.
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Extra Cheesy Penne and Mozzarella Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Italian
Description
This Extra Cheesy Penne and Mozzarella Casserole is a hearty, comforting baked pasta dish loaded with flavorful crushed tomatoes, fragrant herbs, basil pesto, and an abundant amount of fresh mozzarella cheese. Perfect for a family dinner, this casserole features perfectly cooked penne pasta tossed in a rich tomato pesto sauce and baked to gooey, cheesy perfection.
Ingredients
Dry Ingredients
- 1 pound penne pasta
- 1 teaspoon sugar
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt (or more to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon red pepper flakes
Sauce Ingredients
- 1 (28-oz) can crushed tomatoes
- 1 cup basil pesto*
Cheese
- 1 & 1/2 pounds mozzarella (fresh*)
- Olive oil (for drizzling to prevent sticking, optional)
Instructions
- Preheat Oven: Set your oven temperature to 375 degrees Fahrenheit to prepare for baking the casserole later.
- Prepare Pasta Water: In a 3-quart or larger pot, fill with several quarts of water and add about 1 tablespoon of salt to mimic seawater taste; this seasons your pasta well during boiling.
- Cook Pasta: Bring the water to a rolling boil, then add the penne pasta. Cook until al dente according to the package instructions, checking early to avoid mushy pasta.
- Prevent Pasta from Sticking: Once pasta is cooked, drain and drizzle with a little olive oil to prevent clumping. Alternatively, if your sauce is ready, you can combine pasta directly with the sauce.
- Prepare Casserole Dish: Spray a 9×13 inch (or similar size holding 3 quarts) casserole dish with nonstick cooking spray to prevent sticking during baking.
- Mix Sauce Base: In the casserole dish, add the crushed tomatoes. Stir in the basil pesto, sugar, dried basil, dried oregano, garlic powder, salt, black pepper, and red pepper flakes until well combined.
- Combine Pasta and Sauce: Add the cooked pasta into the casserole dish with the sauce and stir thoroughly to coat all pasta evenly.
- Add Mozzarella Cheese: Shred 1 pound of mozzarella and stir it into the pasta mixture, ensuring the cheese is distributed well throughout.
- Top with Cheese: Shred or slice the remaining 1/2 pound of mozzarella and arrange it evenly on top of the casserole for a melty, golden topping.
- Bake: Place the casserole dish in the preheated oven and bake for 20 minutes until bubbly and the cheese has melted.
- Optional Broil for Browning: For a nicely browned, slightly crisp cheese topping, broil the casserole for 1 to 2 minutes, placing it close to the broiler flame. Watch carefully to prevent burning.
- Serve: Remove from the oven and serve warm, ideally with a big fresh salad and some crusty French bread.
Notes
- Adjust salt to taste, especially considering salted pasta water and salty pesto.
- For best results, use fresh mozzarella rather than pre-shredded to avoid additives and get meltier cheese.
- If basil pesto is unavailable, substitute with fresh basil leaves chopped finely or store-bought pesto.
- Broiling is optional but adds beautiful color and texture to the cheese topping.
- This casserole can be prepared ahead up to the baking step, covered, and refrigerated; bake when ready.
- Leftovers keep well refrigerated for 3-4 days and can be reheated in the oven or microwave.
