Cheesy Baked Penne Pasta Recipe (Loaded with Vegetables!)

If you’re craving a hearty, cheesy, comfort food classic, this Cheesy Baked Penne Pasta Recipe ecks all the boxes! A casserole packed with veggies, tender pasta, a savory tomato-based sauce, and layers of gooey melted cheese, It’s the kind of meal the whole family will love. You can skip the meat and make it vegetarian or add ground beef or turkey for extra protein. It’s easy to make, freezer-friendly, and even better the next day—perfect for weeknight dinners, potlucks, or make-ahead meals.

Originally posted January 2012, updated May 2025

Baked Penne

Baked Penne is one of those dishes that doesn’t cut any corners on flavor or comfort. Whether you’re sharing it with family or taking it to a potluck, its warm layers and cheesy goodness never fail to comfort.

And I love it because you can make this Pasta Casserole bake your own—it’s forgiving and friendly, You can change out vegetables, use your favorite meat (or none at all) and spice it up if yu like a little heat. Try this Penne Bake and you’ll understand why it deserves a spot in your recipe rotation.

Penne Pasta Recipe

This Baked Penne is one of my husband’s favorite recipes and we make it at least monthly at our house – sometimes for special occasions, sometimes just because we’re craving it! It’s loaded with veggies and cheese and lots of textures… and it’s such a good pasta dinner!

I got this from my hubby’s Aunt Julie many years ago and after tweaking the original a few times to suit our tastes… it’s a go-to recipe for us! My kids will even eat everything in it.

I think the key to getting my kids to eat it without too much fuss is that I chop the veggies up pretty small; I mean tiny dices of onions, peppers, mushrooms and olives… that way they’re almost too small to be picked out! And I add lots of cheese. Cheese is always a great way to get kids to eat veggies 😉

Anyway, if you like a hearty pasta dish – give this a try! You won’t even need spaghetti sauce – you make your own sauce with lots of flavors and textures. Add a side of garlic bread and a salad and you have a perfect meal!

Pasta Bake with Ground Beef

We prefer this Baked Penne Pasta with ground beef. But we’ve also made Baked Penne with sausage (Italian sausage, to be specific) and it’s always a hit.

You could easily use ground turkey if you want to use a leaner meat or you can skip the meat altogether and still enjoy a delicious Pasta Casserole that is vegetarian.

Why You’ll Love Baked Penne

There are so many reasons to love this Baked Penne recipe!

• Family-friendly – A crowd-pleaser that even picky eaters will enjoy.
• Easy to customize – Add meat, swap cheeses, or use your favorite pasta. Or skip the meat altogether for a delicious, veggie-loaded casserole.
• Make-ahead friendly – Assemble it early and bake when ready.
• Freezes beautifully – Perfect for meal prep or sharing with others.
• Comfort food at its best – Warm, cheesy, and satisfying.
• Great for leftovers – Tastes even better the next day!
• Simple ingredients – Uses pantry staples and everyday groceries.

Equipment Needed

• Large Pot
• Measuring Cups and Spoons
• Large Skillet
• Cutting Board
• Sharp Knife
• Large Pot (for boiling pasta)
• Colander
• 9×13-inch Baking Dish
• Oven Mitts

Ingredients

The ingredients for this Penne Pasta Bake are all pretty common and easily found at your local grocery store, but come together for a delicious, hearty meal.

• Water
• Salt
• Onion, finely diced
• Green bell pepper, finely diced
• Garlic, minced
• Olive oil
• Canned tomatoes with liquid (or petite diced tomatoes)
• Canned mushrooms, drained and chopped
• Sliced ripe olives, drained and chopped
• Dried oregano
• Lean ground beef, browned and drained (optional)
• Penne pasta, cooked al dente and drained
• Cheddar cheese, fresh shredded
• Condensed cream of mushroom soup, undiluted
• Milk or water
• Grated Parmesan cheese

Note: Find the complete recipe with ingredient measurements in the recipe card at the bottom of this post.

How to Make Baked Penne

While there are a few steps to make this Baked Penne Pasta, it’s worth every minute of prep!

1. Preheat oven to 350°F.
2. Bring a large pot of salted water to boil (4 quarts of water, 1 tablespoon of salt).
3. Boil pasta until it’s al dente, according to package directions. Drain the boiling water off and set aside. Tip: toss the cooked pasta with olive oil to prevent it from sticking together in a big clump.
4. Cook ground beef until browned over medium-high heat. Drain any excess grease.
5. In a large skillet, heat olive oil, then sauté onion, green pepper, and garlic until tender.
6. Add the cooked ground beef, tomatoes, mushrooms, olives, and oregano.
7. Simmer uncovered for at least 10 minutes (I’ve let it simmer up to an hour…your house will smell divine!).
8. Place half of the cooked pasta in the bottom of a large casserole dish (a greased deep 9×13 dish is my preference).
9. Top with half the vegetable mixture.
10. Sprinkle with 1 cup of cheddar cheese.
11. Repeat layers with the rest of the pasta, the veggie/meat mixture, and the cheese.
12. Mix the soup and milk until smooth; pour over casserole.
13. Sprinkle generously with Parmesan cheese.
14. Bake uncovered for 30-35 minutes or until heated through.
15. Enjoy with a big salad and garlic bread!

Variations

This Baked Pasta Casserole is really easy to customize to your tastes. Don’t like mushrooms or black olives? Skip them. Want to add chopped spinach or extra peppers? Go for it. Here are some suggestions…

• Use fresh mushrooms and tomatoes, if desired.
• For a lighter version, use reduced-fat cheeses and low-sodium soup.
• Baked Penne Pasta with mozzarella cheese is equally delicious. We sometimes use half mozzarella, half cheddar for a perfect combination.
• Substitute ground turkey for the beef. Or use Italian sausage for more flavor (we love to do this!!)
• Skip the meat altogether for an easy vegetarian pasta bake.
• Works with any short pasta like ziti or rigatoni.
• To add a kick of spice, add some red pepper flakes.
• Instead of oregano alone, sometimes I use Italian seasoning or even fresh herbs like fresh basil or oregano.
• Garlic powder can be used in place of fresh or jarred garlic.
• Toss the cooked pasta with a little olive oil to prevent it from sticking together in a big clump.

Pro Tips

• Make Ahead or Enjoy the Leftovers – this Baked Penne Pasta is even better the next day—just like most casseroles!
• Use Al Dente Pasta – Cook your penne just shy of fully done—the pasta will finish cooking in the oven, soaking up all the delicious flavors. Overcooked pasta can turn mushy after baking, so keep an eye on the timing.
• You can’t go wrong with cheese! Mix different cheeses for a balance of melt and flavor. Tossing cheddar with mozzarella or a handful of grated Parmesan or Pecorino adds a savory depth that elevates the dish.
• Cover then Uncover While Baking – Start baking with a foil cover to keep moisture in and prevent the top from drying out, then remove the foil toward the end to get that golden, bubbly cheese crust we all love.
• Shred the cheese yourself! Pre-shredded cheese is coated with anti-caking agents (like potato starch) that prevent it from clumping together but it also hinders smooth melting. Fresh cheese melts easier and more evenly.

Serving Suggestions

We almost always serve this Penne Bake with salad and garlic bread. 

Garlic Bread – Perfect for soaking up any leftover sauce and complementing the cheesy richness of the penne.

Simple Green Salad – A light salad with crisp lettuce, cucumbers, and tomato. It perfectly balances the hearty pasta.

Storage Suggestions

Storing: Keep leftover pasta in an airtight container in the refrigerator for 3 to 4 days. Reheat in the oven or microwave, covering loosely to retain moisture.

Freezing: Allow the baked penne pasta to cool completely, then store it in an airtight container or heavy-duty freezer bag. Freeze for up to 2 months. To reheat, thaw overnight in the fridge and warm in the oven until bubbly.

FAQ

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