Some recipes stick with you because they are fancy, and some stick because they are downright useful. This little baked penne came to me from my cousin down in Texas, the kind of cook who knows how to make a meal feel generous without making a mess of the kitchen. With just a few ingredients and a hot oven, Oaxaca cheese melts into the pasta in a way that turns simple penne into a creamy, stretchy casserole with browned edges and plenty of comfort in every bite.
This is rich enough to stand on its own, but I like to set it out with a crisp green salad, some roasted zucchini, or sliced tomatoes with a little salt and pepper to balance the creaminess. If you are feeding a hungrier crowd, it goes nicely beside grilled chicken, browned sausage, or a bowl of pinto beans, and a piece of warm garlic bread never hurts a thing.
Oven Baked 3-Ingredients Lazy Oaxaca Cheese Penne
Servings: 6
Ingredients
1 pound penne pasta
12 ounces Oaxaca cheese, shredded or torn into thin strands
2 cups heavy cream
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 until just barely tender, about 2 minutes less than the package directions. Drain well.
3. Spread half the penne into the prepared baking dish, scatter over half the Oaxaca cheese, then add the remaining penne and top with the rest of the cheese.
4. Pour the heavy cream evenly over the top, pressing the pasta down gently with a spoon so the cream settles through the layers.
5. Bake uncovered for 25 to 30 minutes, until the cheese is melted, the cream is bubbling, and the top edges are lightly golden. Let it rest 5 to 10 minutes before serving so it thickens up a bit.
Variations & Tips
Add a little seasoning: Even though this dish works with only three ingredients, a pinch of black pepper, garlic powder, or crushed red pepper can give it extra character if your family likes a little more zip.
Try another pasta shape: Ziti, rigatoni, or mostaccioli all bake up nicely here. Just choose a shape with hollows and ridges so the cream and cheese have places to settle.
Make it a meal: If you want something heartier, stir in a cup of cooked shredded chicken or browned crumbled sausage before baking. It turns this simple side into a full supper dish.
Watch the salt: Oaxaca cheese is milder than many cheeses, so salt the pasta water well, but taste before adding extra salt at the table. A little attention there keeps the whole dish from tasting flat.
For the best texture: Do not overcook the pasta before it goes into the oven. Keeping it a bit firm at the boiling stage helps it finish just right in the cream without turning too soft.