Baked Penne Arrabbiata (Printable Version)

Spicy penne layered with cheeses and baked to golden perfection with a rich tomato sauce.

# What You Need:

→ Pasta

01 - 12 oz penne pasta

→ Sauce

02 - 2 tbsp olive oil
03 - 4 cloves garlic, finely chopped
04 - 1 to 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 - Small bunch fresh basil, chopped, with reserved leaves for garnish

→ Cheese

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

# How To Make It:

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

# Expert Advice:

01 -
  • One baking dish, minimal cleanup, and the kind of bubbling heat that fills your kitchen with the smell of garlic and tomatoes.
  • It sits on the table hot and forgiving, letting everyone serve themselves as much cheese-crusted pasta as they want.
  • The heat builds slowly if you let it, never overwhelming but always present in the best way.
02 -
  • Don't fully cook the pasta; it absolutely must be slightly underdone or you'll end up with something mushy instead of pasta with texture.
  • Low-moisture mozzarella is worth seeking out—regular mozzarella releases water that can make the whole dish watery and won't brown as nicely.
  • The cheese doesn't need to be dark brown to be done; golden is perfect and keeps it from getting bitter or hard.
03 -
  • Make the sauce while the pasta cooks so you're not standing around waiting. Multitasking in the kitchen is where time actually disappears.
  • If you have leftover basil, tear a leaf into each serving just before eating—the fresh green against the hot cheese is a small luxury that takes thirty seconds.
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