Baked Penne Arrabbiata (Printable)

Penne pasta baked with spicy tomato sauce, Parmesan, mozzarella, and fresh basil for a comforting meal.

# What You'll Need:

→ Pasta

01 - 12 oz penne pasta

→ Sauce

02 - 2 tbsp olive oil
03 - 4 cloves garlic, finely chopped
04 - 1-2 tsp crushed red pepper flakes, adjusted to taste
05 - 28 oz canned crushed tomatoes
06 - 1 tsp sugar
07 - 1 tsp dried oregano
08 - ½ tsp salt
09 - ¼ tsp freshly ground black pepper
10 - 1 small bunch fresh basil, chopped, reserve some for garnish

→ Cheese

11 - ¾ cup grated Parmesan cheese
12 - 1½ cups shredded mozzarella cheese

# How To Make It:

01 - Preheat the oven to 400°F. Grease a large baking dish thoroughly.
02 - Boil penne in salted water until just al dente, about 2 minutes less than package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add garlic and crushed red pepper flakes; sauté for 1 to 2 minutes until fragrant without browning.
04 - Add crushed tomatoes, sugar, oregano, salt, and black pepper. Simmer gently for 10 to 12 minutes, stirring occasionally until slightly thickened.
05 - Remove skillet from heat and stir in chopped basil.
06 - Mix the drained penne thoroughly into the sauce to coat evenly.
07 - Place half of the pasta mixture into the baking dish. Sprinkle with half of the Parmesan and mozzarella cheeses. Add remaining pasta and top with remaining cheeses.
08 - Bake for 18 to 20 minutes until cheese melts, turns golden, and sauce bubbles.
09 - Allow to rest for 5 minutes. Garnish with reserved basil and serve hot.

# Expert Advice:

01 -
  • It tastes like you spent hours simmering sauce, but actually takes less than an hour from start to table.
  • The baking step means you can walk away—no standing over the stove stirring endlessly.
  • One dish, zero fussy plating, and somehow it always looks impressive when it comes out of the oven.
02 -
  • Undercooking the pasta by 2 minutes is non-negotiable; it keeps the texture right after baking instead of turning into mush.
  • Don't skip letting the garlic and pepper flakes sizzle together before adding tomatoes—that moment builds the whole flavor.
  • The 5-minute rest after baking prevents the dish from being soupy when you plate it.
03 -
  • Save a cup of pasta water before draining—a splash of it stirred into the sauce loosens everything just enough for better layering.
  • Grating your own Parmesan instead of using pre-grated means fresher flavor and better melting without the anti-caking agents.
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