This five-ingredient cheesy baked penne is the kind of weeknight dish I lean on when I’m short on time but still want something deeply comforting. Dry penne goes straight into the baking dish, then you simply dump in jarred marinara sauce, water, and two cheeses, and let the oven do the rest. Baked pasta dishes like this trace their roots to Italian-American home cooking, where pantry staples—dried pasta, tomato sauce, and cheese—are layered together for a no-fuss, crowd-pleasing meal.
Serve this cheesy baked penne with a simple green salad dressed in a bright vinaigrette to balance the richness of the cheese. Warm garlic bread or a crusty baguette is perfect for swiping up any extra sauce. A light Italian red wine such as Chianti or a chilled sparkling water with lemon pairs nicely, and for a finishing touch, offer extra grated Parmesan and a pinch of red pepper flakes at the table.
5-Ingredient Cheesy Dump-and-Bake PenneServings: 4
Ingredients
12 oz dry penne pasta
3 cups jarred marinara sauce (about 24–26 oz)
2 1/4 cups water
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a thin film of oil or nonstick spray so the pasta and cheese release easily after baking.
Pour the dry penne pasta evenly into the bottom of the baking dish, spreading it into an even layer so it cooks uniformly.
In a large measuring cup or bowl, whisk together the jarred marinara sauce and the water until well combined; this extra liquid is what allows the dry pasta to cook through in the oven.
Dump the marinara-and-water mixture evenly over the dry penne, making sure all of the pasta is submerged or at least moistened. Use the back of a spoon to press any exposed pasta down into the liquid.
Sprinkle 1 cup of the shredded mozzarella cheese and all of the grated Parmesan evenly over the saucy pasta, reserving the remaining 1/2 cup mozzarella for later.
Cover the baking dish tightly with aluminum foil, crimping the edges to seal in steam. Bake on the center rack for 30 minutes, allowing the pasta to absorb the sauce and water.
After 30 minutes, carefully remove the foil (watch for hot steam). Stir the pasta gently from the edges toward the center to redistribute sauce and ensure even cooking.
Sprinkle the remaining 1/2 cup shredded mozzarella evenly over the top of the pasta. Return the dish to the oven, uncovered, and bake for another 10–15 minutes, or until the pasta is tender and the cheese on top is melted and lightly golden around the edges.
Let the baked penne rest for 5–10 minutes before serving; this helps the sauce thicken slightly and makes it easier to scoop neat portions.
Taste and adjust at the table with a pinch of salt, freshly ground black pepper, and, if you like a little heat, red pepper flakes.
Variations & Tips
For extra richness, you can swap up to 1/2 cup of the water for whole milk or half-and-half, keeping the total liquid at about 2 1/4 cups so the pasta cooks properly. To add protein while still keeping things simple, scatter 1 cup of cooked Italian sausage, rotisserie chicken, or drained canned chickpeas over the dry pasta before you dump on the marinara mixture. A handful of baby spinach or a cup of frozen peas can be stirred in after the initial 30 minutes of baking for a bit of green. If you prefer a sharper flavor, use an aged provolone or Romano in place of some of the mozzarella. For a crisper top, broil the dish for 1–2 minutes at the end, watching closely so the cheese doesn’t burn. Food safety tips: Always ensure the pasta is heated to a safe serving temperature (the sauce should be bubbling hot) before eating. If you add cooked meats, make sure they were previously cooked to safe internal temperatures and cooled promptly, and don’t leave the finished dish at room temperature for more than 2 hours. Leftovers should be cooled quickly, stored in shallow containers in the refrigerator, and eaten within 3–4 days; reheat until steaming hot throughout before serving.
