Penne Pasta Casserole With Tomatoes
This penne pasta bake is a casserole that can be served as a main dish or side dish. It is an excellent choice for a potluck, or for a holiday dinner when you must provide some vegetarian options.
This penne pasta casserole is an excellent choice for a meatless main dish, or you might serve it as a side dish with a meat entrée. The pasta is combined with a simple tomato sauce mixture. Mozzarella cheese provides a protein-rich topping. Feel free to add Parmesan to the sauce, or top it with a cheddar and mozzarella blend.
The recipe calls for penne pasta, but the smaller “mini penne” or elbows are good options as well. Or use another similar tubular pasta. For a chunkier casserole, replace the tomato sauce with a can of petite diced tomatoes.
For a heartier non-vegetarian casserole, add browned ground beef or sausage to the tomato mixture, or add some diced cooked chicken or turkey.
What You’ll Like About This Dish
Vegetarian-friendly. A satisfying meatless option that doesn’t skimp on flavor.
Great for gatherings. Easy to make ahead and perfect for potlucks, holidays, or casual dinners.
Customizable. Add your favorite cheese or mix in vegetables or cooked meat.
Simple ingredients. No fancy steps or specialty items—just pantry staples and pasta.
Ingredient Notes
- Penne pasta: Use regular or mini penne, or substitute elbows, ziti, or another small tubular pasta.
- Crushed tomatoes & tomato sauce: Form the base of the savory tomato mixture—use petite diced tomatoes for more texture.
- Shallots & garlic: Add aromatic depth and sweetness.
- Olive oil: Used to sauté the aromatics and build the sauce.
- Herbs: Dried basil and oregano for classic Italian flavor.
- Mozzarella cheese: Adds richness and protein—half goes in the casserole, half on top.
- Optional add-ins: Parmesan, cheddar, meat, or veggies.
Steps to Make Penne Pasta Casserole With Tomatoes
- Boil the pasta in salted water until just al dente; drain and set aside.
- Sauté shallots in olive oil, then add garlic and cook briefly.
- Stir in crushed tomatoes, tomato sauce, herbs, salt, and pepper.
- Combine the cooked pasta with the sauce and half the mozzarella.
- Transfer to a buttered baking dish and top with the remaining cheese.
- Bake until bubbly around the edges and the cheese is melted.
Tips for a Great Pasta Bake
- Undercook the pasta slightly—it will finish cooking in the oven.
- Use a deep 2 1/2-quart dish to prevent bubbling over.
- Let the casserole rest a few minutes before serving to help it set.
- Shred your own mozzarella for better melting and texture.
Recipe Variations
- Make it meaty. Stir in 1/2 to 1 pound of cooked ground beef, sausage, or diced chicken.
- Add cheese blend. Use part cheddar, Monterey Jack, or Parmesan in the topping.
- Chunkier sauce. Substitute diced tomatoes for the tomato sauce or part of the crushed tomatoes.
- Vegetable version. Stir in cooked spinach, mushrooms, or zucchini with the pasta.
- Spicy version. Add crushed red pepper flakes or use spicy Italian sausage.
Serving Suggestions
- Serve as a meatless main with a side salad and garlic bread.
- Pair with roasted chicken or meatloaf as a side dish.
- Add a drizzle of pesto or a dollop of ricotta when serving.
- Include in a holiday buffet as a vegetarian-friendly option.
How to Store and Reheat
Refrigerate: Cover and refrigerate leftovers for up to 4 days.
Freeze: Freeze baked or unbaked in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Cover with foil and bake at 350°F until heated through, or microwave individual portions until hot.
This Neapolitan pasta with sausage is another tasty pasta main dish option. Or you might like this super easy Instant Pot beef and bowtie pasta dinner or our classic American chop suey.
Penne Pasta Casserole With Tomatoes
Ingredients
- 1 pound penne pasta, or another kind of tubular pasta
- 1 1/2 teaspoons Kosher salt, divided use, or to taste
- 1 tablespoon olive oil
- 1/2 cup shallots, chopped
- 3 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 8 ounces can tomato sauce
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 8 ounces mozzarella cheese, shredded, divided use
Instructions
- Fill a pot with water and add 1 teaspoon of kosher salt. Bring the water to a boil over high heat; add the pasta and cook, following the package directions for al denté pasta. Drain the pasta and set aside.
- Heat the oven to 350 F and butter a 2 1/2-quart baking dish.
- Heat the oil in a large skillet over medium heat. Add the shallots and cook for 2 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes, tomato sauce, basil, and oregano. Taste and add the pepper and 1/2 teaspoon of kosher salt, or to taste. Combine the pasta with the sauce mixture and stir in half of the mozzarella cheese.
- Turn the pasta mixture into the prepared baking dish and scatter the remaining mozzarella cheese over the top.
- Bake the casserole for about 25 minutes, or until the casserole is bubbly around the edges and the cheese is melted.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
