Some recipes earn a place in the weekly rotation because they are fussy and impressive, but this one stays for the opposite reason. This oven baked 3-ingredients lazy sun dried tomato penne is the kind of thrifty, comforting supper that feels right at home on a busy weeknight, when you want something warm and filling without a sink full of dishes. It leans on a short list of pantry and refrigerator staples, yet comes out rich, creamy, and bubbling like something you worked on all afternoon.
This penne is lovely on its own, but I like to set it out with a crisp green salad, simple roasted broccoli, or a plate of buttered green beans to balance the richness. A piece of garlic toast or a warm hunk of crusty bread is mighty welcome for scooping up that creamy tomato sauce, and if you want to stretch the meal a bit further, a bowl of fruit on the table makes it feel complete.
Oven Baked 3-Ingredients Lazy Sun Dried Tomato Penne
Servings: 4
Ingredients
12 ounces penne pasta
Directions
1. Heat the oven to 375°F and lightly grease a medium baking dish or casserole dish.
2. Bring a large pot of salted water to a boil and cook the penne for 2 minutes less than the package directions, so it stays a little firm. Drain well.
3. In a large bowl, stir together the drained penne, the sun dried tomato pasta sauce, and 1 cup of the Parmesan cheese until the pasta is evenly coated.
4. Spoon the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup Parmesan cheese over the top.
5. Bake uncovered for 20 to 25 minutes, until hot and bubbly around the edges and golden on top. Let it rest for 5 minutes before serving.
Variations & Tips
Add a little creaminess: If your sauce is especially thick, stir in a splash of pasta water before baking. That little trick helps the penne stay tender and keeps the sauce from tightening up too much in the oven.
Make it heartier: A handful of cooked shredded chicken, browned Italian sausage, or a drained can of white beans can be folded in with the pasta if you want to stretch this into a more filling supper without changing its easy nature.
Use another cheese: Parmesan gives a nice salty finish, but mozzarella or an Italian blend will melt into a softer, stretchier top if that is what your family prefers.
Do-ahead tip: You can assemble the casserole earlier in the day, cover it, and refrigerate it until supper time. When baking from cold, add 5 to 10 extra minutes so the center gets piping hot.
