Baked Penne Arrabbiata Dish (Printable)

Spicy baked penne layered with Parmesan and mozzarella cheeses, featuring a rich arrabbiata sauce.

# What You'll Need:

→ Pasta

01 - 12 oz penne pasta

→ Sauce

02 - 2 tbsp olive oil
03 - 4 cloves garlic, finely chopped
04 - 1–2 tsp crushed red pepper flakes, adjusted to taste
05 - 28 oz canned crushed tomatoes
06 - 1 tsp sugar
07 - 1 tsp dried oregano
08 - ½ tsp salt
09 - ¼ tsp freshly ground black pepper
10 - 1 small bunch fresh basil, chopped, reserve some for garnish

→ Cheese

11 - ¾ cup grated Parmesan cheese
12 - 1½ cups shredded mozzarella cheese

# How to Make It:

01 - Preheat the oven to 400°F. Lightly grease a large baking dish to prevent sticking.
02 - Boil penne in salted water until just al dente, about 2 minutes less than package directions. Drain and set aside.
03 - In a large skillet over medium heat, warm olive oil. Add garlic and crushed red pepper flakes; sauté for 1 to 2 minutes until fragrant without browning.
04 - Stir in crushed tomatoes, sugar, oregano, salt, and black pepper. Simmer for 10 to 12 minutes, stirring occasionally, until the sauce thickens slightly.
05 - Remove from heat and fold in chopped basil to the sauce.
06 - Add the drained penne to the sauce and toss thoroughly to coat all pasta evenly.
07 - Transfer half of the pasta mixture into the prepared baking dish. Sprinkle half of the Parmesan and mozzarella cheeses over the pasta. Layer the remaining pasta on top and finish with the remaining cheese.
08 - Bake for 18 to 20 minutes until the cheese melts, turns golden, and the sauce bubbles.
09 - Allow to rest for 5 minutes. Garnish with reserved fresh basil and serve warm.

# Expert Suggestions:

01 -
  • It tastes like you spent hours cooking, but you're genuinely done in less than an hour.
  • The spice sneaks up in the best way—warming, never overwhelming, unless you want it to be.
  • Baked pasta has this irresistible texture that boiled-and-sauced versions can never match.
02 -
  • Undercooking the pasta is non-negotiable—most people ruin this dish by cooking it fully before it goes into the oven.
  • Don't stir the sauce constantly while it simmers; just check on it occasionally so you know when it's thickened enough.
  • The 5-minute rest at the end isn't fancy; it's the difference between a loose, soupy mess and something that actually holds on a plate.
03 -
  • If you like more heat, don't add it all at once; stir in red pepper flakes to taste so you can stop before it gets too intense.
  • Fresh grated cheese melts more evenly and browns more beautifully than pre-grated, which often contains anti-caking agents that prevent proper melting.
Go Back