Save The first time I made baked penne arrabbiata, I was trying to salvage a weeknight dinner that felt too ordinary. I had a can of tomatoes, some garlic, and the confidence of someone who'd eaten this dish a hundred times in Rome. What emerged from the oven wasn't the light, brothy pasta I'd anticipated—it was bubbling, golden, and impossibly satisfying. The heat hit you right away, but the cheese melted into every crevice, softening the blow. I've made it countless times since, but that first accidental discovery of turning a simple sauce into something baked and luxurious still makes me reach for this recipe.
I made this for a potluck once where everyone brought something that required reheating, and mine was the only dish that actually improved in the keeping. The cheese had set into a light crust, the sauce had deepened, and somehow it tasted better at the end of the night than at the beginning. A friend asked for the recipe right there, fork still in hand, and I realized this wasn't fancy or complicated—it was just honest food that works.
Ingredients
- Penne pasta (350 g): Don't skip the al dente timing; pasta continues cooking in the oven, so undercook it slightly or you'll end up with mush.
- Olive oil (2 tbsp): Good olive oil matters here because it's carrying flavor at the beginning when garlic hits the pan.
- Garlic (4 cloves, finely chopped): Mince it small so it melts into the sauce instead of leaving bitter chunks.
- Crushed red pepper flakes (1–2 tsp): Start with 1 teaspoon; you can always add heat but you can't take it back.
- Canned crushed tomatoes (800 g): Crushed works better than whole here because you want the sauce to coat the pasta evenly.
- Sugar (1 tsp): This balances the acidity of the tomatoes just enough to let everything else shine.
- Dried oregano (1 tsp): It blooms in the hot oil, so don't add it to cold ingredients.
- Salt and black pepper (½ tsp and ¼ tsp): Taste as you go; canned tomatoes vary in saltiness.
- Fresh basil (1 small bunch): Reserve half for garnish so you get that bright, just-cut basil flavor at the end.
- Parmesan cheese (80 g, grated): Grate it yourself if you can; pre-grated versions don't melt as smoothly.
- Mozzarella cheese (150 g, shredded): This is your melting agent—it stretches and bubbles while Parmesan adds sharpness.
Instructions
- Get your oven ready and grease the dish:
- Preheat to 200°C (400°F) and coat a large baking dish with a little oil or butter so nothing sticks. A ceramic or glass dish about 2L works perfectly.
- Boil the pasta until just underdone:
- Salt the water generously and cook the penne about 2 minutes less than the package suggests. It should still have a slight bite when you drain it because it'll soften in the oven.
- Build the sauce base:
- Heat olive oil in a large skillet over medium heat, then add garlic and red pepper flakes. Let them sizzle for about a minute until you smell them—that's when you know the heat is releasing their flavor, but not burning.
- Simmer the sauce:
- Stir in crushed tomatoes, sugar, oregano, salt, and pepper. Let it bubble gently for 10–12 minutes, stirring now and then, until it thickens slightly and the raw tomato flavor mellows into something round and rich.
- Add fresh basil and combine:
- Pull the sauce off the heat and stir in the basil you didn't reserve for garnish. Add the drained pasta directly to the skillet and toss everything together until the pasta is completely coated and no sauce pools at the bottom.
- Layer it all in the baking dish:
- Spread half the sauced pasta into the prepared dish, sprinkle with half the Parmesan and mozzarella, then add the remaining pasta on top. Finish with the last of both cheeses scattered over the surface so it gets golden.
- Bake until golden and bubbling:
- Slide it into the oven for 18–20 minutes. You'll know it's done when the cheese is melted and turning light golden at the edges, and you can see the sauce bubbling up slightly around the sides.
- Rest before serving:
- Let it sit for 5 minutes out of the oven. This sounds small, but it lets everything set slightly so it holds together when you scoop it onto a plate.
Save There's something almost meditative about watching this dish transform in the oven—seeing the cheese start to bubble, smelling the basil and tomato mingling with hot mozzarella. It's pasta bake at its simplest, but somehow it feels like an accomplishment.
Making It Your Own
Arrabbiata means angry in Italian, and the heat is the whole point, but this isn't a dish that demands you suffer for it. I've served it to friends who don't handle spice well, and I start with just a teaspoon of red pepper flakes, letting them add more if they want. The beauty of baking it is that the sauce mellows slightly as everything braises together, so the initial sharpness becomes something warmer and more integrated.
Cheese and Variation
I've tried swapping mozzarella for provolone on nights when I wanted something with more character, and it works—the flavor becomes earthier, less purely creamy. Fontina would be equally gorgeous. The only thing I wouldn't change is the combination of Parmesan and a melting cheese; that contrast is what stops this from being one-note.
Serving and Pairing
Serve this with a crisp green salad dressed simply with lemon and olive oil so it cuts through the richness. A cold glass of white wine or even a light red like Chianti works perfectly. I've also added sautéed mushrooms or bell peppers to the sauce on occasions when I had them in the fridge, and they disappear into the layers without changing the soul of the dish.
- Fresh basil over the top at the table is non-negotiable—it's the final note that makes everything feel fresh and alive.
- This keeps well in the refrigerator for 2–3 days and actually tastes better the next day when the flavors have merged.
- You can prepare it completely, refrigerate it unbaked, and bake it straight from cold—just add 5–8 minutes to the cooking time.
Save This is the kind of dish that becomes a regular at your table once you've made it once. It's uncomplicated, deeply satisfying, and somehow feels more special than its simple ingredients suggest.
Questions & Answers
- → How spicy is the arrabbiata sauce?
The sauce features crushed red pepper flakes, providing a noticeable but adjustable heat level. You can add more or less to suit your taste.
- → Can I use a different type of pasta?
Penne is ideal for holding the sauce well, but other tubular pastas like rigatoni or ziti can also be used effectively in the bake.
- → What cheeses are used in this dish?
Grated Parmesan and shredded mozzarella are layered throughout, creating a rich, melty texture and depth of flavor once baked.
- → Is it possible to prepare this dish ahead of time?
Yes, you can assemble the penne and sauce mixture with cheeses, refrigerate it, and bake when ready, adding a few extra minutes to the cooking time.
- → What are some good accompaniments for this baked pasta?
A crisp green salad pairs well, and a hearty Italian red wine like Chianti complements the bold, spicy flavors.