If you’ve been searching for a cozy, flavorful, and spicy pasta dish to warm your soul, look no further than this incredible Baked Penne Arrabbiata Recipe. Imagine perfectly cooked penne pasta tossed in a vibrant, zesty arrabbiata sauce packed with garlic, crushed red pepper, and fresh basil, then layered generously with melted mozzarella and Parmesan cheese, baked until bubbly and golden. This dish brings Italian comfort right to your table with every bite, balancing heat and cheesy goodness in the most delightful way.
Ingredients You’ll Need
The magic of this Baked Penne Arrabbiata Recipe lies in its simplicity. Each ingredient plays a key role in creating a harmonious dish that bursts with flavor, texture, and color. From the spicy kick of red pepper flakes to the creamy melt of mozzarella, every component is essential.
- 12 oz penne pasta: Choose a sturdy pasta like penne to hold all the sauce and cheese beautifully.
- 2 tbsp olive oil: Adds richness and helps sauté the aromatics perfectly.
- 4 cloves garlic, finely chopped: Infuses the sauce with its unmistakable pungent aroma and flavor.
- 1–2 tsp crushed red pepper flakes (to taste): Gives the signature spicy kick that defines arrabbiata sauce.
- 28 oz canned crushed tomatoes: Provides a luscious, tangy base for the sauce.
- 1 tsp sugar: Balances the acidity of the tomatoes for a smoother taste.
- 1 tsp dried oregano: Adds that classic Italian herbaceous note.
- ½ tsp salt: Enhances all the flavors in perfect harmony.
- ¼ tsp freshly ground black pepper: Adds a gentle warmth to the sauce.
- 1 small bunch fresh basil, chopped: Brightens the dish with herbaceous freshness; save some for garnish!
- ¾ cup grated Parmesan cheese: Brings a savory, nutty flavor and salty bite.
- 1½ cups shredded mozzarella cheese: Melts perfectly to create that irresistible gooey cheese layer.
How to Make Baked Penne Arrabbiata Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F. Lightly grease a large baking dish to prevent sticking and make cleanup a breeze later.
Step 2: Cook the Penne
Boil your penne pasta in salted water until it is just under al dente—about two minutes less than the package instructions suggest. This ensures the pasta won’t become mushy during baking. Drain and set aside, ready to soak up that spicy sauce.
Step 3: Sauté the Aromatics
In a large skillet over medium heat, warm the olive oil and add the finely chopped garlic along with the crushed red pepper flakes. Sauté for 1 to 2 minutes until fragrant, but take care not to brown the garlic as it will turn bitter.
Step 4: Simmer the Sauce
Pour in the crushed tomatoes, then add sugar, oregano, salt, and black pepper. Lower the heat and let the sauce simmer gently for 10 to 12 minutes. Stir occasionally to thicken the sauce and marry all those delicious flavors.
Step 5: Add Fresh Basil
Remove the sauce from heat and stir in the chopped fresh basil, giving the sauce a bright and aromatic finish that makes the arrabbiata truly fresh.
Step 6: Combine Pasta and Sauce
Toss the drained penne pasta into the sauce, ensuring every piece is coated with the vibrant, spicy goodness.
Step 7: Assemble Your Bake
Spread half of the pasta and sauce mixture evenly into your prepared baking dish. Sprinkle half of the Parmesan and mozzarella cheeses over it. Then add the remaining pasta mixture, topping everything off with the rest of the cheeses for that ooey-gooey, golden finish.
Step 8: Bake to Perfection
Pop the dish into the preheated oven and bake for 18 to 20 minutes. You’ll know it’s ready when the cheese is melted, bubbly, and golden brown, and the sauce is irresistibly hot.
Step 9: Rest and Garnish
Allow the baked penne to rest for about 5 minutes after removing it from the oven. This helps the flavors settle and makes serving easier. Garnish with the reserved fresh basil leaves for a pop of color and fresh aroma.
How to Serve Baked Penne Arrabbiata Recipe
Garnishes
A sprinkle of fresh basil or a light dusting of extra Parmesan just before serving elevates the dish and adds a fresh, vibrant touch that perfectly complements the rich cheese and fiery sauce.
Side Dishes
Pair your Baked Penne Arrabbiata Recipe with a crisp green salad tossed in a simple lemon vinaigrette or some garlic bread for mopping up every last bit of that flavorful sauce. Roasted vegetables also make a bright contrast to the spicy pasta.
Creative Ways to Present
Serve individual portions in small, oven-safe ramekins for a charming presentation. Alternatively, sprinkle some toasted pine nuts or chili flakes on top for an added layer of flavor and crunch. Presentation can turn this casual comfort food into something special for guests or family dinners.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Penne Arrabbiata Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making it a perfect next-day meal.
Freezing
This dish freezes wonderfully. Transfer cooled portions into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best results without losing that fresh-baked charm.
Reheating
Reheat leftovers in the oven at 350°F until warmed through to bring back that crispy cheese top, or microwave for a quicker fix, covering loosely to retain moisture. Adding a splash of water or extra tomato sauce can help if it seems dry.
FAQs
Can I use gluten-free pasta for this recipe?
Absolutely! Gluten-free penne works beautifully in the Baked Penne Arrabbiata Recipe, just be mindful of cooking times since they can vary slightly.
How spicy is this dish, and can I adjust the heat level?
The recipe is designed to have a pleasant kick, but you can adjust the crushed red pepper flakes to make it milder or even hotter according to your preference.
Can I prepare the sauce ahead of time?
Yes, the arrabbiata sauce can be made a day ahead and refrigerated. This actually helps deepen the flavors. Just combine with pasta and bake when ready.
What cheese alternatives can I use?
While Parmesan and mozzarella give the best results, you can substitute with pecorino Romano or provolone if desired. Just keep the melting and flavor profiles in mind.
Is this recipe suitable for vegetarians?
Definitely! The Baked Penne Arrabbiata Recipe is completely meat-free and packed with plant-based ingredients, making it a great option for vegetarians.
Final Thoughts
There’s something truly comforting about a spicy baked pasta that brings everyone to the table with smiles. This Baked Penne Arrabbiata Recipe is one of my absolute favorites for a reason—it’s easy, flavorful, and deliciously warm. I encourage you to try it soon and share that cozy, cheesy goodness with friends or family. You’ll quickly see why it’s become such a beloved dish.
Print
Baked Penne Arrabbiata Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Vegetarian Favorites
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Baked Penne Arrabbiata is a spicy and comforting Italian pasta dish featuring penne pasta tossed in a fiery arrabbiata sauce made from garlic, crushed red pepper flakes, and tomatoes, then baked with a generous topping of Parmesan and mozzarella cheeses until golden and bubbly. This vegetarian favorite is easy to prepare and perfect for a warming weeknight dinner.
Ingredients
Pasta
- 12 oz penne pasta
Sauce
- 2 tbsp olive oil
- 4 cloves garlic, finely chopped
- 1–2 tsp crushed red pepper flakes (to taste)
- 28 oz canned crushed tomatoes
- 1 tsp sugar
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 1 small bunch fresh basil, chopped (reserve some for garnish)
Cheese
- ¾ cup grated Parmesan cheese
- 1½ cups shredded mozzarella cheese
Instructions
- Preheat oven and prepare dish: Preheat the oven to 400°F (200°C). Lightly grease a large baking dish to prevent sticking and allow easy cleanup.
- Cook penne: Bring a large pot of salted water to a boil. Add the penne pasta and cook it until just under al dente, about 2 minutes less than the package instructions. Drain the pasta well and set aside to prevent overcooking during baking.
- Sauté aromatics: In a large skillet, heat the olive oil over medium heat. Add the finely chopped garlic and crushed red pepper flakes. Sauté for 1–2 minutes until fragrant, making sure the garlic does not brown to avoid bitterness.
- Simmer sauce: Stir in the canned crushed tomatoes, sugar, dried oregano, salt, and ground black pepper into the skillet. Reduce the heat to low and let the sauce simmer gently for 10–12 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
- Add basil to sauce: Remove the sauce from the heat and stir in the chopped fresh basil, reserving some basil leaves for garnish later.
- Combine pasta and sauce: Add the drained penne pasta to the sauce in the skillet. Toss thoroughly to coat all the pasta evenly with the spicy arrabbiata sauce.
- Assemble layers: Spread half of the pasta and sauce mixture evenly into the prepared baking dish. Sprinkle half of the grated Parmesan and shredded mozzarella cheeses over the pasta. Layer the remaining pasta mixture on top and finish by sprinkling the remaining Parmesan and mozzarella cheeses evenly over the surface.
- Bake: Place the baking dish in the preheated oven and bake for 18–20 minutes. Bake until the cheese is melted and golden brown and the sauce is bubbly around the edges.
- Rest and garnish: Remove from the oven and allow the baked penne to rest for 5 minutes. This lets the dish set slightly for easier serving. Garnish with the reserved fresh basil leaves and serve hot for a satisfying meal.
Notes
- Do not overcook the pasta initially; it will finish cooking in the oven and remain firm but tender.
- Adjust crushed red pepper flakes according to your preferred spice level.
- Use fresh basil for best flavor, but dried basil can be substituted if necessary.
- If you prefer a creamier sauce, add a splash of heavy cream or use a blend of cheeses.
- This dish can be prepared ahead up to the baking step and refrigerated; bake when ready to serve.
