Simple Cheesy No-Boil Penne

I've totally changed my weeknight cooking game with this no-boil baked penne method. It cuts out all the hassle of using multiple cookware pieces. The trick happens when dry pasta soaks up all the tasty sauce while it bakes, turning into a rich, cheese-filled comfort meal that seems like it took forever to make.

I stumbled onto this cooking trick during an incredibly busy week when I needed to feed everyone but couldn't face complicated cooking. Now my family asks for it at least twice every month, especially when friends drop by unexpectedly for dinner.

Ingredients

• Uncooked penne pasta: works as the main foundation that soaks up all the delicious flavors during baking
• Pasta sauce: grab a good quality brand for the best taste results
• Heavy cream: adds that smooth, rich texture that makes everyone come back for seconds
• Italian seasoning blend: cuts down prep work while adding layers of herb flavors
• Three cheese blend: mozzarella gives you those long, stretchy strands, ricotta brings creaminess, and Parmesan tops it off with savory notes
• Aromatic seasonings: garlic powder, dried onion bits, and Italian herbs pack in flavor without any knife work

Step-by-Step Instructions

Prep the Baking Dish:

Get your oven hot at 400°F and coat a 9x13 inch baking dish with olive oil, making sure you don't miss any spots to avoid sticking. This quick step makes serving so much easier later.

Mix the Base:

Put your dry penne, sauce, water, heavy cream, and all your seasonings in a big bowl. Stir everything until each piece of pasta gets covered in the liquid mix. Don't worry that it looks really wet - that's exactly what you want.

Initial Bake:

Dump everything into your oiled baking dish and wrap it tightly with foil. The tight covering matters here because it keeps steam in so the pasta cooks right. Let it bake for 45 minutes without peeking.

Check Pasta Doneness:

Take off the foil and try a piece of pasta to see if it's done. It should be soft but not mushy. If it's still crunchy, cover it back up and give it another 5 to 10 minutes until the pasta feels just right.

Add the Cheese Layer:

Mix ricotta throughout the hot pasta to make pockets of creamy goodness. Then sprinkle mozzarella and Parmesan all over the top to create that classic homemade Italian look.

Final Bake:

Put it back in the oven without any cover for 10 to 15 minutes until the cheese melts completely and gets little golden spots. Those browned bits add extra taste and different textures to each bite.

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I really like using San Marzano tomato sauce in this dish whenever I can get my hands on it. These special tomatoes bring such rich flavor that they turn a basic weeknight meal into something that tastes like it came from an Italian family cookbook. My kids always know when I've used the "fancy sauce" because they always want extra helpings.

Make It Your Own

What's great about this no-boil pasta dish is how easily you can change it up. Try using rigatoni or ziti instead of penne - they work just as well in the oven. Want something with a kick? Add some red pepper flakes or swap in spicy arrabbiata sauce. My teenage boy loves when I put pepperoni slices on top for the last baking stage to give it a pizza feel.

Storage and Reheating

This pasta stays good in the fridge for up to 4 days. Cover what's left with foil or put it in sealed containers. When warming up single servings, splash a spoonful of water over the pasta before putting it in the microwave to bring back the sauce's smoothness. For bigger portions, warm it covered in a 350°F oven until hot all the way through, around 20 minutes.

Make It Ahead

You can fix this dish completely the day before up through step 3, stopping before you add cheese. Cover it well and stick it in the fridge overnight. When you're ready to cook, let it sit out for 30 minutes, then start baking. You'll probably need to add 10 to 15 extra minutes to the first baking time since everything will be cold from the fridge.

Serving Suggestions

This filling pasta goes perfectly with a simple green salad that has just lemon and olive oil to cut through the richness. Garlic bread makes a great side for scooping up all that creamy sauce. For a full Italian dinner, you could serve smaller amounts as your first course before some basic protein like baked chicken or grilled fish.

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Frequently Asked Questions

→ Can I switch to another pasta kind?

Yes, swap penne for other short shapes like rigatoni or ziti. Just make sure to adjust your cooking time accordingly.

→ Could I add veggies to it?

For sure! Toss in options like zucchini, spinach, or peppers to give it more flavor and nutrition.

→ Is there a substitute for heavy cream?

Sure thing! Use whole milk or half-and-half. It won't be as rich, but it'll still be tasty.

→ Could I prep it beforehand?

Yep! Assemble it a few hours early, keep it covered in the fridge, and bake when you're ready to enjoy it.

→ How can I make sure the pasta cooks just right?

Seal it tightly with foil before baking to lock in the moisture and stop the noodles from drying out or overcooking.