This recipe was born on one of those weeknights when I wanted comfort food, but my sink and my schedule both said, "Please, no more dishes." Instead of choosing between pasta night and something fun like empanadas, I mashed the two ideas together and ended up with these oven-baked 5-ingredient Alfredo penne empanadas. Think creamy, cheesy Alfredo pasta tucked into a crisp, golden crescent-shaped pocket—basically, portable pasta. While traditional empanadas have roots in Spanish and Latin American cooking and are usually filled with seasoned meats or veggies, this version leans fully into Midwestern comfort food territory. They’re simple, cozy, and a little quirky in the best way, perfect for using up leftover pasta or turning a jar of Alfredo sauce into something a bit more special. If you’re juggling work, kids, or just general life chaos, these are a fun, low-effort way to make dinner feel like an occasion without demanding much from you.

These Alfredo penne empanadas are pretty hearty on their own, but I like to round them out with something fresh and crunchy. A simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette balances out the richness really well. Steamed or roasted broccoli, green beans, or asparagus also make an easy, no-fuss pairing—just toss with olive oil, salt, and pepper and roast while the empanadas bake. If you’re feeding a hungry crowd, add a bowl of marinara or extra warmed Alfredo sauce for dipping, and maybe some garlic-roasted carrots or a quick fruit salad on the side. They also work great as a party appetizer alongside a veggie platter and store-bought hummus for a spread that looks intentional but doesn’t eat up your whole evening.

Servings: 8 empanadas (about 4 servings)

1 1/2 cups cooked penne pasta (al dente, cooled slightly)
3/4 cup jarred Alfredo sauce
1 cup shredded mozzarella cheese (or Italian blend)
2 refrigerated pie crusts (store-bought, 9-inch rounds)
1 large egg, beaten (for egg wash)

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper so the empanadas don’t stick and clean-up stays easy.

In a medium bowl, combine the cooked penne, Alfredo sauce, and shredded mozzarella. Stir until all the pasta is evenly coated and the cheese is distributed. The mixture should be creamy but not soupy; if it looks too loose, add a small handful of extra pasta or cheese to thicken.

Unroll one pie crust onto a lightly floured surface. Using a 4–5 inch round cutter (a wide mug or small bowl works in a pinch), cut out as many circles as you can. Gather the scraps, gently press them together, and roll out again to cut more circles. Repeat with the second pie crust until you have 8 rounds total.

Place the dough circles on the prepared baking sheet. Working one at a time, spoon 2–3 tablespoons of the Alfredo penne mixture onto one half of each circle, leaving about a 1/4-inch border around the edge so you can seal them well.

Fold the empty half of the dough over the filling to form a half-moon or crescent shape. Gently press the edges together with your fingers to seal, then use the tines of a fork to crimp all the way around each empanada. This helps keep the filling tucked in and gives you that classic crimped-edge look.

Brush the tops of each empanada lightly with the beaten egg, making sure to cover the entire surface. This will help them bake up with a matte golden crust. For steam to escape and prevent bursting, use the tip of a knife to cut a small slit on the top of each empanada.

Bake in the preheated oven for 15–20 minutes, or until the empanadas are a light golden color and the crust feels firm and set. The tops should look dry and matte, not shiny or doughy.

Remove the baking sheet from the oven and let the empanadas cool on the pan for about 5–10 minutes. This rest time helps the filling set so it doesn’t ooze out when you bite in. Serve warm, either on their own or with extra sauce for dipping.

To keep this weeknight-friendly, I stuck to five ingredients, but there’s plenty of room to play if you have a few extras on hand. For a bit of color and veggie power, stir in a handful of frozen peas or chopped spinach to the Alfredo penne mixture before filling the empanadas. If you’ve got leftover rotisserie chicken, finely chop 1/2 to 1 cup and mix it in for a heartier, protein-packed version. Love a little kick? Add a pinch of red pepper flakes or a few cracks of black pepper to the filling. You can also swap the mozzarella for shredded Parmesan or a blend of mozzarella and cheddar for a slightly sharper flavor. If you don’t have pie crusts, refrigerated biscuit dough or crescent roll dough can work in a pinch—just flatten each piece into a circle before filling and baking, and keep an eye on the bake time since they may brown faster. For meal prep, assemble the empanadas ahead of time, freeze them unbaked in a single layer on a sheet pan, then transfer to a freezer bag; bake from frozen at 375–400°F, adding a few extra minutes, until heated through and golden.

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