📝 About This Recipe
This classic Italian comfort dish brings together tender penne pasta, a slow-simmered aromatic tomato sauce, and a decadent trio of cheeses. Baked until the edges are crispy and the center is molten, it captures the essence of a traditional Sunday dinner in a Roman trattoria. Each bite offers a harmonious balance of zesty herbs, creamy ricotta, and the savory depth of aged Parmesan.
🥗 Ingredients
The Pasta
- 1 pound Penne Rigate (high-quality bronze-cut pasta preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
The Homemade Sauce
- 3 tablespoons Extra Virgin Olive Oil
- 1 medium Yellow Onion (finely diced)
- 4 Garlic Cloves (minced)
- 28 ounces Crushed Tomatoes (San Marzano variety recommended)
- 2 tablespoons Tomato Paste
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Red Pepper Flakes (adjust for desired heat)
- 1/2 cup Fresh Basil Leaves (torn into small pieces)
The Cheese Layers
- 15 ounces Whole Milk Ricotta (drained of excess moisture)
- 12 ounces Fresh Mozzarella (shredded or torn into small pieces)
- 1 cup Parmigiano-Reggiano (freshly grated)
- 1 Large Egg (beaten, to bind the ricotta)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Grease a 9x13 inch ceramic baking dish with a light coating of olive oil or butter.
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2
In a large heavy-bottomed pot or Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent and soft.
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3
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and the garlic is fragrant.
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4
Pour in the crushed tomatoes, oregano, and red pepper flakes. Bring to a gentle simmer, then reduce heat to low and let it cook for 15-20 minutes while you prepare the other components.
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5
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the penne and cook for 2 minutes less than the package instructions for 'al dente'. The pasta should still have a firm bite as it will finish cooking in the oven.
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6
In a medium mixing bowl, combine the ricotta cheese, beaten egg, half of the Parmigiano-Reggiano, and the fresh basil. Season with a pinch of salt and black pepper; mix until smooth.
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7
Drain the pasta, reserving about 1/2 cup of the starchy pasta water. Return the pasta to its pot.
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8
Stir the cooked marinara sauce into the pasta. If the mixture looks too dry, add a splash of the reserved pasta water to loosen it.
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9
Spread half of the sauced pasta into the bottom of the prepared baking dish. Dollop the ricotta mixture evenly over the pasta layer.
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10
Top with the remaining pasta, then sprinkle the shredded mozzarella and the rest of the Parmigiano-Reggiano evenly over the top.
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11
Cover the dish loosely with aluminum foil (ensure the foil isn't touching the cheese) and bake for 20 minutes.
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12
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown in spots. For a crispier top, broil on high for the last 2 minutes.
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13
Remove from the oven and let the dish rest for 10 minutes before serving. This allows the layers to set so you get clean portions.
💡 Chef's Tips
Always undercook your pasta by 2-3 minutes; it absorbs the sauce in the oven and prevents a mushy texture. Use whole milk ricotta for the best creamy mouthfeel; low-fat versions can become watery when baked. Freshly grate your cheese from a block; pre-shredded cheeses are coated in potato starch which prevents them from melting smoothly. If you want more protein, add browned Italian sausage or sautéed mushrooms to the sauce layer. Don't skip the resting period; 10 minutes of patience ensures the sauce thickens and the cheese doesn't slide off.
🍽️ Serving Suggestions
Serve with a crisp Arugula Salad tossed in a lemon-shallot vinaigrette to cut through the richness. A side of warm, buttery Garlic Bread is essential for mopping up any leftover sauce. Pair with a medium-bodied Italian red wine like a Chianti Classico or a Barbera d'Alba. For a vegetable side, try Roasted Broccolini with lemon zest and red pepper flakes. Finish the meal with a light dessert like lemon sorbet or fresh berries with balsamic glaze.