Penne Pasta Casserole With Tomatoes

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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.

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

1. Boil the pasta in salted water until just al dente; drain and set aside.
2. Sauté shallots in olive oil, then add garlic and cook briefly.
3. Stir in crushed tomatoes, tomato sauce, herbs, salt, and pepper.
4. Combine the cooked pasta with the sauce and half the mozzarella.
5. Transfer to a buttered baking dish and top with the remaining cheese.
6. Bake until bubbly around the edges and the cheese is melted.

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.

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

Diana Rattray

This penne pasta casserole is an easy, crowd-pleasing choice for potlucks, holidays, or any dinner where you want a hearty vegetarian option.

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Servings 6 servings

Calories 467

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Ingredients

  

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• 1 tbsp kosher salt for the pasta cooking water
• 1 pound penne pasta
• Butter for the baking dish
• 1 tbsp olive oil
• ½ cup chopped shallots
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (8-ounce) can tomato sauce
• 1 ½ tsp dried basil
• ½ tsp dried oregano
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces shredded mozzarella cheese, divided (2 cups)

Recommended Equipment

• 9-by-13-inch baking dish
• Large pasta pot
• 3-quart colander

Instructions

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• Fill a pot with water and add 1 tablespoon of kosher salt. Bring the water to a boil over high heat; add the pasta and cook until al dente, following the package directions. Drain the pasta and set aside.
  1 tbsp kosher salt for the pasta cooking water | 1 pound penne pasta
• Heat the oven to 350°F and butter a 9-by-13-inch baking dish.
  Butter for the 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. Bring to a simmer and cook for 5 to 8 minutes, stirring occasionally. Taste and season with salt and pepper. Combine the pasta with the sauce mixture and stir in half of the mozzarella cheese.
  1 tbsp olive oil | 1/2 cup chopped shallots | 3 cloves garlic (minced) | 1 (28-ounce) can crushed tomatoes | 1 (8-ounce) can tomato sauce | 1 1/2 tsp dried basil | 1/2 tsp dried oregano | Kosher salt and freshly ground black pepper (to taste) | 4 ounces shredded mozzarella cheese (divided (2 cups))
• Turn the pasta mixture into the prepared baking dish and scatter the remaining mozzarella cheese over the top.
  4 ounces shredded mozzarella cheese (divided (2 cups))
Tip: If assembling ahead, refrigerate the unbaked casserole and add a few extra minutes to the baking time.
• Bake the casserole for about 20 to 25 minutes, or until the casserole is bubbly around the edges and the cheese is melted.

Nutrition

Calories: 467kcalCarbohydrates: 69gProtein: 21gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 1023mgPotassium: 387mgFiber: 6gSugar: 9gVitamin A: 422IUVitamin C: 5mgCalcium: 227mgIron: 2mg

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.

Keyword penne pasta, tomatoes

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