No-Boil Baked Penne Pasta

Description

Looking for an easy, no-fuss dinner? This No-Boil Baked Penne Pasta takes the work out of pasta night by skipping the boiling step. Everything cooks together in one dish, creating a rich, cheesy, and satisfying meal.

With layers of marinara, ricotta, mozzarella, and Parmesan cheese, this recipe delivers comfort and flavor while keeping prep simple—perfect for busy families or weeknight meals.

Ingredients

  • 4 ounces baby spinach (optional)
  • 14 ounces dried penne pasta
  • 1 jar (32 ounces) marinara sauce
  • 4 ounces water
  • 2 cups mozzarella cheese, shredded
  • 1 cup Parmesan cheese, finely grated, divided
  • 1 container (15 ounces) whole-milk ricotta cheese
  • Fresh basil or parsley leaves, coarsely chopped (optional garnish)

Instructions

  1. Preheat oven. Preheat oven to 400°F. Coat a 9 x 13-inch baking dish with cooking spray.
  2. Combine ingredients. Add spinach (if using), penne pasta, marinara sauce, and water to the baking dish. Stir well to coat pasta and distribute spinach evenly.
  3. Add cheeses. Sprinkle mozzarella and ½ cup of Parmesan cheese over the pasta. Dollop ricotta evenly across the dish, then gently stir to incorporate while keeping some larger pockets of ricotta.
  4. Layer and cover. Spread into an even layer and sprinkle remaining Parmesan cheese on top. Cover tightly with aluminum foil.
  5. Bake. Bake for 40 minutes. Remove foil and continue baking for another 20 minutes, or until pasta is tender and cheese is lightly browned.
  6. Rest and serve. Let cool for 5–10 minutes. Garnish with fresh basil or parsley if desired, then serve.

Why Dairy?

Ricotta, mozzarella, and Parmesan cheeses bring creaminess, flavor, and essential nutrients like calcium and protein. Dairy helps create a satisfying texture while turning simple ingredients into a comforting, well-balanced meal.

Make It Your Own

  • Add cooked ground beef, sausage, or chicken for extra protein
  • Swap spinach for mushrooms or zucchini
  • Use whole wheat pasta for added fiber
  • Add red pepper flakes for a bit of heat

Storage Tips

  • Store leftovers in an airtight container in the refrigerator for up to 4 days
  • Reheat in the oven or microwave until warmed through
  • Freeze portions for up to 2 months for easy future meals

Reach out any time!

PHONE
314.835.9668

FAX
314.835.9969

EMAIL
[email protected]

MAIN OFFICE - ST. LOUIS
325 North Kirkwood Road, Suite 222
St. Louis, Missouri 63122

Send a Message

Fill out this contact form and we will return your message in 2 business days.

This field is for validation purposes and should be left unchanged.
Name(Required)