Creamy Tomato Basil Penne Bake

Creamy Tomato Basil Penne Bake combines penne pasta, crushed tomatoes, heavy cream in a creamy oven-baked dish with a warm, generous filling. It is a practical way to bring the main components of dinner together in one baking dish.

The key is to prepare the components before assembly, then bake just long enough to heat the center and finish the topping. The amounts below make approximately 6 servings. Oven times are a guide: the depth of the dish and whether the filling starts warm or chilled affect the final cooking time.

Recipe overview

Servings: approximately 6
Preparation: about 20–25 minutes, plus any separate cooking or thawing
Oven temperature: 375°F
Equipment: 9-by-13-inch baking dish, mixing bowl, pasta pot and skillet or saucepan

Ingredients

Penne pasta — 12 oz dry
Crushed tomatoes — 1 can (28 oz)
Heavy cream — 1 1/2 cups
Garlic — 3 cloves, minced
Fresh basil leaves — 2 tablespoons, chopped
Mozzarella cheese — 1 1/2 cups, shredded or thinly sliced
Parmesan — 1/2 cup, grated
Salt, to taste after adding sauces and cheese

Preparation notes

Cook the pasta in boiling water until 1–2 minutes short of the package’s full cooking time, then drain. It will finish in the oven. Keep a little pasta water to loosen the filling if it looks dry.

Directions

Preparing Creamy Tomato Basil Penne Bake before baking

Use drained, just-under-al-dente pasta in the assembly steps below.

Preheat your oven to 375°F.
Cook the penne pasta according to the package directions until al dente.
In a saucepan, simmer the crushed tomatoes, minced garlic, heavy cream, and chopped fresh basil until everything is heated through and the flavors meld together.
Toss the cooked penne with the creamy tomato sauce, making sure every piece is well-coated. Then, top it generously with mozzarella cheese.
Bake in the preheated oven until the cheese is bubbly and golden, about 20-25 minutes.

Continue baking as necessary until the center is hot and the edges are bubbling. If the topping browns too quickly, cover loosely with foil. Rest for 5 minutes before serving.

Tips for a better bake

Warm dairy gently and stir until smooth. Hard boiling can separate a creamy sauce. Add a splash of milk or pasta water if it becomes too thick to coat the filling.
Keep the pasta slightly firm before baking and reserve some cheese for the topping. The sauce should coat the pasta generously, since noodles absorb more moisture in the oven.

What to serve with it

Pair the bake with a crisp green salad or steamed vegetables. Serve from both the edge and the center so every portion includes some of the topping and the saucy filling.

Make-ahead and leftovers

For easier assembly, prepare the components ahead and refrigerate promptly in covered containers. Assemble when ready to bake. A chilled dish needs additional oven time; cover loosely at first if the topping colors before the center heats. Creamy fillings thicken as they cool, so loosen an individual portion with a small splash of milk or water before warming. Refrigerate leftovers promptly and reheat until hot throughout.

Frequently asked questions

Can I change the cheese?

Choose another cheese with a similar melting texture, keeping the total amount about the same. Use hard grating cheese for flavor rather than replacing all of the softer melting cheese.

How can I prevent a dry filling?

Do not overcook the components before assembly. Slightly undercooked pasta and a generous coating of sauce are especially helpful. Stop baking once the filling is hot and the topping is ready, then allow a short rest before serving.