Cheesy Baked Penne Casserole
This is the crowd-pleaser of baked pastas—a 40-minute weeknight dinner that delivers maximum cheese and minimal effort.
The secret is mixing cubed cream cheese directly into the hot pasta, which creates a thick, creamy base that prevents the casserole from drying out in the oven.
Meatless but protein-forward thanks to the cheese blend, this casserole feeds a family or provides leftovers for days.
Why You’ll Love It
- Ready in 40 minutes from start to finish.
- Uses pantry-stable ingredients you likely already have.
- The cream cheese technique ensures a saucy, creamy interior—not dry or grainy.
- Three types of cheese create depth without being one-note.
- Works as a vegetarian main course or a substantial side dish.
- Tastes even better the next day, making it ideal for meal prep.
Ingredients
1 pound penne pasta.
2 cups marinara sauce.
2 cups shredded mozzarella cheese.
1 cup shredded cheddar cheese.
8 ounces cream cheese, cubed.
1/2 cup grated Parmesan cheese.
1/2 cup milk.
2 cloves garlic, minced.
1 teaspoon Italian seasoning.
Salt and pepper to taste.
Steps
Heat your oven to 375 degrees Fahrenheit.
Cook the penne in salted boiling water until just 2 minutes short of the package’s al dente time, then drain (the pasta will finish cooking in the oven).
While the pasta drains, return it to the hot pot and immediately add the cubed cream cheese, stirring until it melts into the pasta.
Pour in the marinara sauce, milk, minced garlic, and Italian seasoning, stirring until the mixture is evenly combined.
Transfer the pasta mixture to a 9 by 13-inch baking dish.
Top evenly with the mozzarella, cheddar, and Parmesan.
Bake for 25 minutes until the edges are bubbly and the cheese is golden.
Let rest for 5 minutes before serving to allow the casserole to set slightly.
Helpful Tips and Substitutions
The cream cheese cubes are non-negotiable—they dissolve into the hot pasta and create the creamy coating that makes this work.
If you prefer all mozzarella, use 3.5 cups total; the casserole will be less sharp but still delicious.
Fresh garlic is worth the extra minute, but garlic powder works in a pinch (use 1/4 teaspoon).
For added protein, stir in 1.5 cups of cooked ground beef or Italian sausage before transferring to the baking dish.
A handful of fresh spinach or diced zucchini can be folded in without affecting the baking time.
Don’t skip the 5-minute rest; it prevents the casserole from falling apart when you plate it.
Serving Ideas
Pair with a simple green salad dressed in lemon vinaigrette to cut through the richness.
Serve alongside garlic bread or toasted ciabatta for scooping up every creamy bit.
A crisp white wine like Pinot Grigio or a light red like Barbera complements the cheese without overpowering.
For a lighter meal, serve a smaller portion with roasted broccoli or roasted Brussels sprouts.
Make-Ahead and Storage
Prepare the casserole through the topping step, cover with foil, and refrigerate for up to 24 hours; add 5 minutes to the baking time if baking from cold.
Leftovers keep in an airtight container in the refrigerator for 4 days.
Reheat individual portions in a 350-degree oven for 10 minutes until warmed through, or microwave in 1-minute intervals.
This casserole does not freeze well due to the cream cheese base becoming grainy during thawing.
More Cheesy Pasta Dinners
If you loved this casserole, try our Crockpot Beefy Tomato Macaroni Soup for a slow-cooker spin on cheesy pasta comfort food.
Stock your pantry with the best products for making this recipe:
