Baked Penne

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Introduction

This baked penne combines a light, soufflé-like egg white base with ricotta, pasta, and tomato paste, creating a texture that’s creamy yet airy and firmer than a standard casserole. Prep and baking take under an hour total, making it a practical weeknight dinner or elegant side dish that holds its structure when plated individually.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 70 minutes
• Servings: 4

Ingredients

• 1 cup (125 g) uncooked penne pasta
• 1 cup (300 g) ricotta cheese
• 4 eggs, separated and brought to room temperature
• ¼ cup (½ stick/125 g) unsalted butter, melted
• ⅛ tsp cream of tartar
• 1 pinch salt
• ¼ tsp freshly-ground black pepper
• 1 tsp minced garlic
• 1 tbsp flat-leaf parsley, finely chopped
• ½ cup (60 g) grated mozzarella cheese
• 1 ½ cups (400 g) tomato paste
• 4 leaves fresh basil

Instructions

1. Preheat the oven to 375 F.
2. In a gallon of salted, boiling water, cook pasta until al dente. Drain and rinse with cold water. Set aside.
3. Combine ricotta, egg yolks, butter, salt, pepper, garlic, parsley, and tomato paste. Fold in cooked pasta. Set aside.
4. In a spotlessly clean metal bowl, beat egg whites to stiff peaks with cream of tartar. Gently fold into pasta mixture.
5. Pour into a parchment-lined high-sided roasting pan. Sprinkle with mozzarella cheese and cover with aluminum foil. Bake in the center of the oven for 15 minutes.
6. Remove foil and lower temperature to 350 F. Bake for another 30 minutes or until browned and bubbly on top.
7. Place serving portions onto plates and garnish with basil. Serve warm.

Variations

Spinach and ricotta: Thaw 1 cup frozen spinach, squeeze dry, and mix into the ricotta base before folding in pasta. This adds iron and deepens the savory profile without changing texture.

Roasted vegetables: Fold in ½ cup diced roasted zucchini or mushrooms after the pasta. This builds volume and umami without requiring extra cooking time.

Herb boost: Replace the flat-leaf parsley with 1 tbsp fresh oregano or 2 tbsp fresh basil mixed into the ricotta base. Dried herbs (1 tsp) work if fresh are unavailable but use half the quantity.

Reduced mozzarella topping: Use ¼ cup mozzarella instead of ½ cup for a lighter finish that shows the rise of the soufflé layer more clearly.

Pecorino instead of mozzarella: Substitute the grated mozzarella with pecorino Romano for a sharper, saltier crust.

Tips for Success

Bring egg whites to room temperature before beating: Cold eggs take longer to reach stiff peaks and don’t incorporate air as efficiently. Room-temperature whites beat in 2–3 minutes instead of 5–7.

Fold gently: After beating egg whites to stiff peaks, use a rubber spatula and cut down the center, scrape along the bottom, and fold over the top. Rotate the bowl as you go. Rough stirring deflates the whites and flattens your final texture.

Check pasta for al dente: Undercooked pasta hardens further during baking; overcooked pasta becomes mushy. Taste at 1 minute before the package time to find the exact moment.

Use a high-sided roasting pan: A shallow casserole dish will overflow during the second bake. The foil initially contains steam; remove it to allow browning and bubbling on top.

Make ahead up to step 3: Combine ricotta, egg yolks, butter, seasonings, garlic, parsley, and tomato paste with the cooked pasta, cover, and refrigerate up to 12 hours. Beat egg whites fresh just before folding and baking.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The soufflé layer will compress and become denser after the first day, but flavor remains intact.

FAQ

Can I cook the pasta ahead of time?

Yes. Cook and rinse the pasta up to 8 hours in advance, then toss lightly with a drizzle of olive oil to prevent sticking. Keep it at room temperature or refrigerated until you’re ready to combine it with the ricotta mixture.

What if I don’t have fresh basil for garnish?

Omit the basil or use 1 tsp dried basil mixed into the ricotta base instead. Fresh basil adds color and a bright note at the end; dried basil lacks that visual pop but still delivers flavor if folded in early.

Why does the recipe separate eggs and use egg whites?

The beaten egg whites create a light, soufflé-like rise that sets during baking, keeping the pasta mixture creamy rather than dense. The yolks go into the ricotta base for richness. You cannot skip the separation without changing the texture entirely.

Can I use store-bought pasta sauce instead of tomato paste?

Not directly. Tomato paste is concentrated; a jar of pasta sauce is already diluted with water and oil. Using sauce instead would make the mixture too wet and prevent proper setting. If you prefer a milder tomato flavor, reduce the tomato paste to 1 cup and add ¼ cup water instead.