Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Extra Cheesy Penne and Mozzarella Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 87 reviews
  • Author: admin
  • 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

Scale

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

  1. Preheat Oven: Set your oven temperature to 375 degrees Fahrenheit to prepare for baking the casserole later.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Combine Pasta and Sauce: Add the cooked pasta into the casserole dish with the sauce and stir thoroughly to coat all pasta evenly.
  8. Add Mozzarella Cheese: Shred 1 pound of mozzarella and stir it into the pasta mixture, ensuring the cheese is distributed well throughout.
  9. 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.
  10. Bake: Place the casserole dish in the preheated oven and bake for 20 minutes until bubbly and the cheese has melted.
  11. 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.
  12. 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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://simplysavorykitchen.com/extra-cheesy-penne-and-mozzarella-casserole-recipe/