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
Scale
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.
