Hearty Baked Penne Pasta

By Polly Conner
April 6, 2021

Baked Penne Pasta has it all.

Delicious dinner recipe? Check. Freezer friendly? Check. Makes a lot of leftovers? Check. Approved by all ages in the family? Check. Feeds a large group of people? Check. Easy to make? Check!

Baked Penne Pasta in a baking dish

Affiliate Disclosure:  Posts may contain affiliate links.

I’ve been making this Baked Penne Pasta Recipe for a while now. It’s finally time for me to share it with the world. If any of you dear readers out there embark on making this recipe, the world will be a better place. Share the love and impress your eaters.

Video Tutorial: Baked Penne Pasta

What’s in Baked Penne Pasta?

As you can see from the video above, Baked Penne Pasta is made in a few stages. Here is what you’ll need for each step.

Meat Sauce

Filling & Topping

  • Seasonings
  • Whole wheat penne pasta
  • Whole milk ricotta cheese
  • Mozzarella cheese, grated
  • Parmesan cheese
  • 1 egg
Ingredients for Baked Penne Pasta

Make the Meat Sauce

Start by softening up your garlic and diced onion in some olive oil. Now add your ground beef and brown it up until there is no pink showing. (Here is where you can find meat you can trust, btw.)

Browning ground beef

After the meat is browned up, drain off some fat and add in the whole tomatoes and cans of tomato sauce.

Add your salt, pepper, Italian seasoning and anything else you feel it needs.

Now let it simmer on low for about 25-30 minutes.

After that, remove 3 to 4 cups of the sauce to a different bowl to cool down. You’ll see why in a bit.

Making tomato sauce

Cook the Pasta & Filling

After you get that sauce a-simmerin’, start multitasking.

If you need to shred your cheese (here is why you should shred your own cheese by the way) go ahead and do that. You can also start to boil your pasta. Make sure to undercook it a tad. Seriously. If not, you’ll have some funky texture going on after it bakes in the oven.

In another bowl, combine your creamy stuff: ricotta, egg, 2 cups mozzarella, parmesan, salt, and pepper. Give it a good stir. But not TOO good of a stir. Just enough to mix it together, k?

Mix the Pasta with the Creamy Filling

Once pasta is cooked and drained, mix it with your cheese mixture. After the pasta and cheese mixture is combined, add in that cooled pasta sauce I told you about earlier. You did follow my directions, right?!

Once you’ve mixed that together, you have a delicious, gooey mess.

Pour the pasta into a baking dish. 

Pasta in a 9x13 dish

Now top it off with remaining pasta sauce.

Pasta & sauce in a 9x13 dish

Now finish it off with a layer of mozzarella.

Cheese on top of pasta in a 9x13 dish

You know what comes next… bake it!

Baked Penne Pasta in a 9x13 dish

Can You Freeze Baked Penne Pasta?

You bet! Like many of our amazing freezer meals, you prep the recipe right up until baking it. If you know you are going to freeze this, we recommend undercooking the pasta a bit. That way it doesn’t get too mushy once it’s thawed and you bake it.

Here are the freezing containers we use and recommend.

Freezer meal

What to Serve with Baked Penne Pasta

This recipe plays nice with others. Here are some side dish ideas:

Corn on the Cob

Cranberry Spinach Salad

Oven Roasted Broccoli

Texas Toast

Baked penne pasta next to a green salad

Goodness. I need to make some more after writing this post.


Baked Penne Pasta

  • Author: Thriving Home
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1012 1x
  • Category: Pasta
  • Method: Baking
  • Cuisine: Italian


Freezer Friendly Baked Penne Pasta Recipe. Easy, kid-friendly dinner idea. Great for large groups too.


  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 pounds ground beef (or one pound ground beef & one pound Italian sausage) Here is where you can find meat you can trust.
  • 1 (28 ounce) can whole tomatoes, with juice
  • 2 (14.5 ounce) cans tomato sauce
  • 2 teaspoons Italian Seasoning
  • 1/2 teaspoon red pepper flakes
  • Salt and Pepper, to taste
  • 1 pound (16 ounces) whole wheat penne pasta
  • 1 tub (15 ounces) whole milk ricotta cheese
  • 11/2 pounds mozzarella cheese, grated
  • 1/2 cup grated Parmesan cheese
  • 1 egg


Make It Now:

  1. Heat olive oil in a skillet over medium heat. Add diced onions and garlic and saute for several minutes, or until starting to soften.
  2. Add ground beef and cook until browned. Drain off fat, leaving a bit behind for flavor and moisture.
  3. Add tomatoes, tomato sauce, Italian seasoning, red pepper flakes, salt, and pepper. Stir and simmer for 25 to 30 minutes.
  4. After that time, remove 3 to 4 cups of the sauce to a different bowl to cool down.
  5. Preheat oven to 375 degrees F.
  6. Begin to boil your pasta. Make sure to undercook it a tad–especially if freezing!
  7. In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and a dash of salt and pepper.
  8. Drain the pasta and rinse under cool water to stop the cooking. Pour it into the bowl with the cheese mixture and barely mix it together.
  9. Add the cooled meat sauce that you set aside earlier and toss to combine.
  10. Dump the pasta mixture into a large greased casserole dish or lasagna dish. (NOTE: I ended up using a 9×13 AND a 9×9 dish to fit all of it!) Spoon the remaining sauce over the top, then top with remaining mozzarella cheese. (Freezing instructions begin here.)
  11. Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving. Hint: Sprinkle chopped parsley over the pasta before serving!

Freeze For Later: Follow the recipe through Step 10. Cover tightly with plastic wrap, foil or a lid. Freeze.

Prepare From Frozen: When ready to cook, you have two options:

  1. Thawed: Thaw in the fridge (may take up to 48 hours) or thaw in the microwave on defrost setting. Bake at 375 degrees F according to Step 11 in the recipe.
  2. Frozen: If cooking directly from frozen state, cover with foil. Bake in a 375°F oven for about 1 hour and 20 minutes or so, until heated through and bubbly. Remove the foil the last 20 minutes.


We get our meat from ButcherBox*. The ground beef is grass-fed, grass-finished with no hormones or antibiotics and is absolutely delicious! We highly recommend this service to source DELICIOUS and HEALTHY meat–like heritage-raised pork, organic chicken, wild salmon, and uncured bacon–and have used it for years ourselves. *Disclaimer: We are an affiliate of ButcherBox.

Looking for more ground beef recipes?

Check out our Top 10 Ground Beef Freezer Meals!

Ground Beef Freezer meals

Leave a Comment

Your comments make our day. Thank you! If you made the recipe, please choose a star rating, too.

Leave a Reply

Recipe rating

Your email address will not be published.

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

55 replies
  1. Amanda F. says:

    Hi! Is it two 14.5oz jars tomato sauce PLUS one 28oz can of canned tomatoes or one 14.5oz jar of sauce and the can of tomatoes? The description at the top makes it seem like 1 and 1, but the recipe suggests all 3. Thanks!

  2. Leen says:

    I made this for my kid’s birthday and everyone loved it!
    Just one question though, when you say two cans of tomato/marinara sauce, do you mean 14,5 ounce per can, or in total? They don’t seem to sell tomato sauce in cans where I live so I got a bit confused.

    • Rachel Tiemeyer says:

      Hi Leen. Sorry that was confusing in the directions. I just updated the recipe, but it’s two (14.5 ounce) cans of tomato sauce for a total of about 29 ounces. Really any kind of pasta sauce/marinara sauce will work!

    • Rachel Tiemeyer says:

      I haven’t yet, but I eat a lot of GF pasta myself. I imagine it would work if you cook the pasta very al dente and then don’t cook the casserole too long. I find the GF pasta can get mushier faster than wheat pasta.

  3. Hannah Smith says:

    I don’t know what I did wrong but I followed the instructions for freezing the meal, covered and froze for a gathering we had planned this evening and when cooking (from frozen) followed cooking instructions, 375 for an hour and 20 min and it’s still rock hard, cold to the touch! What did I do wrong 😩

    • Rachel Tiemeyer says:

      Hannah, oh no! I’m so sorry, but it actually takes 1 hour and 20 minutes total from frozen. Here’s what is in the recipe…Frozen: If cooking directly from frozen state, cover with foil. Bake in a 375°F oven for about 1 hour and 20 minutes or so, until heated through and bubbly. Remove the foil the last 20 minutes.

  4. Lindsay says:

    Hello! Thank you for this delicious looking recipe. If I can’t access ricotta do you think cream cheese would work? Or perhaps creme fraiche?

  5. Debbie says:

    I made this yesterday for a group of 38 women. It was a real hit!
    I did use 1/2 ground beef and 1/2 Italian sausage, and would do that again. Thanks for the great recipe!😄

  6. Joan says:

    Do you think the pasta would work correctly in a pyrex glass dish that is 10x14x2.5″? Information on the bottom says it is 5 quart. Since you put your pasta in a 13×9 (3qt) and a 9×9 (2qt) I think it might work. It might be too deep with less cheese topping per serving. How do you think using the 5qt dish would affect cooking time?
    Did you have to bake your two size casseroles on one shelf or two and then transfer the casseroles halfway through baking?

    • Rachel says:

      I think that size would work great! Cooking time should be about the same. I bake my two dishes on different racks for more even baking (allows more hot air to circulate around each one). I don’t worry about switching them around. This recipe is honestly kind of hard to mess up. Just keep an eye on it and make sure it gets bubbly around edges. If it starts to brown too much on top, cover with foil. I hope this helps!

  7. Grace says:

    Lol over the pant-less cooking courtesy of a 2 year old, I can totally relate to the attempts to stay clothed with a toddler hanging off you! This recipe looks delish, comfort food at its best, will rate once I’ve made it!

  8. Emily says:

    Can’t wait to try this! But I have some questions, because I live overseas and these canned products are not readily available – can I use fresh tomatoes instead of whole canned ones? If so, about how much fresh? And about how many cups for the marinara sauce and ricotta cheese? (I make these myself, so I’m not sure how much the cans are translated into cups). Thanks!!

  9. Emily says:

    Hi 🙂 I want to gift this to a family friend who just lost his wife. He lives alone, so I would probably give him half of the recipe in a smaller container. Do you know if this would change the baking time or temp? Ty!

    • Rachel says:

      Hi Emily, that is so sad but I’m thankful you are there. Food speaks a thousand words. I don’t think you will need to change the temp or the time on this one. Just watch it and make sure it’s bubbly on the sides and warmed all the way through. Since everything is already pre-cooked in it, you’re just wanting it to get nice and hot.

  10. Laura says:

    I’m excited to make this recipe! Due to schedule issues, I’d like to make it a couple days ahead of time. Would it be safe to stay in the fridge for 2-3 days prior to baking or would you recommend freezing and thawing?

    Thank you!

    PS – I’m so happy to have found your website. Thank you for what you two are doing. It is so helpful and encouraging to have women like you who are honoring God and sharing your gifts with others!

  11. Mika says:

    This was a great recipe! I made it with my mom and our whole family enjoyed it. Also, it made a lot so we could save some for the next night.

    Rachel and Polly: I love what you do! I think that it is so great that you do what you love and what you are good at while honoring God. Keep it up!

    • Rachel says:

      Wow, thank you for the nice comment, Mika. Our goal is to share all of this–recipes, parenting articles, reviews, etc–to truly help others and glorify God. Makes me happy to know it’s helping you. 🙂

    • Rachel says:

      I have never tried it without ricotta. Cottage cheese is any easy replacement, but I’m guessing they might turn their noses up at that too. 🙂 I’m sure it can’t hurt to add mozzarella in place of the ricotta. It’s definitely worth a shot.

  12. Lunt Davidson says:

    When you use a glass container with lid, as pictured, do you still need to wrap the food in plastic before freezing?

  13. Micheala says:

    This was easy as pie and SO DELICIOUS. It took a little time, but wasn’t complicated, and for my small family it made three meals! I feel so productive!! Love love love this.

  14. Angie says:

    Could this be made a couple days ahead of time, but not frozen? Would the noodles get too mushy if it was refrigerated for 2 days, or so?

  15. Amy J. says:

    Can I cook this and then freeze it? I’m supposed to bake and a freeze a meal to have ready to go when called on and am trying to find a good recipe.

    • Rachel says:

      This would be better unbaked and then frozen. Some pre-cooked options that might work instead: On-the-Go Chicken Burritos, Make Ahead Breakfast Sandwiches, Slow Cooker Pot Roast, or any of our soups (my personal favorite is the Tomato Bisque). Hope that helps!

  16. Nancy says:

    Do you have any nutritional values to your recipes? I’m with Suzanne, what are the instructions for cooking after its been frozen? You give a time, but no temps.

    • Polly says:

      Hi Nancy. At this time we don’t provide the exact nutritional information for our recipes. I think there are tools out there to gather this but at the time, we just provide the ingredients and directions. Sorry! I’ve also updated the recipe to clarify freezer cooking instructions. Thanks!