Description
If you’re craving a hearty, cheesy, comfort food classic, this Cheesy Baked Penne Casserole checks all the boxes! Packed with veggies, tender pasta, a savory tomato 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.
Ingredients
Units
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- Ingredients
- 1 cup finely diced onion
- 1 cup finely diced green pepper
- 3 cloves garlic, minced
- 1 Tbsp. olive oil
- 1 can (28 oz.) tomatoes with liquid, cut up (or I often use petite diced tomatoes)
- 1 can (4 oz.) mushrooms, drained & chopped
- 1 can (2-1/4 oz.) sliced ripe olives, drained & chopped
- 2 tsp. dried oregano
- 1.5 lb. ground beef, browned and drained, optional
- 16 oz. penne, cooked according to package and drained
- 2 cups (8 oz.) shredded cheddar cheese
- 1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
- 1/4 cup milk or water
- 1/4 – 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 350°F.
- Fill a large pot with 4 quarts (16 cups) of water and add 1 tablespoon of salt. Bring it to a rolling boil over high heat.
- Add your pasta (penne or ziti work well) and cook according to the time listed on the package, just until it’s al dente—tender but still slightly firm when bitten.
- Drain the pasta using a colander. If you’d like, toss the hot pasta with a drizzle of olive oil to keep it from sticking together while you prepare the rest of the dish.
- In a large skillet, heat 1 to 2 tablespoons of olive oil over medium heat.
- Add chopped onion, diced green bell pepper, and minced garlic.
- Sauté for about 5 to 7 minutes, or until the vegetables are soft and fragrant.
- Add 1 to 1½ pounds of ground beef to the skillet.
- the meat until it’s fully browned, breaking it apart with a spoon as it cooks. Once browned, carefully drain off any excess grease.
- Stir in canned diced tomatoes, sliced mushrooms, sliced black olives, and 1 teaspoon of dried oregano.
- Let everything simmer uncovered on low to medium heat for at least 10 minutes to blend the flavors. You can let it simmer longer if you have time—the longer it cooks, the more flavorful it gets.
- Grease a large 9×13-inch baking dish (a deep one is best) with nonstick spray or a bit of oil.
- Layer half of the cooked pasta in the bottom of the dish. Spoon half of the meat and vegetable mixture over the pasta. Sprinkle 1 cup of shredded cheddar cheese over the top.
- Repeat the layers with the remaining pasta, sauce mixture, and another cup of cheddar cheese.
- In a small bowl, mix 1 can of cream of mushroom soup with ½ cup of milk. Stir until smooth.
- Pour this mixture evenly over the top of the casserole.
- Finish with a generous sprinkle of grated Parmesan cheese.
- Place the dish in the preheated oven.
- Bake uncovered for 30 to 35 minutes, or until the cheese is melted and bubbly and the casserole is heated all the way through.
- Let the casserole cool for 5 to 10 minutes before serving. Serve with a fresh salad and warm garlic bread for a complete meal.
Notes
- 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.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Main Dish
