Baked penne pie is a twist on an old classic. Cooked pasta smothered in marinara sauce and cheese, and baked to perfection. WOW your guests with this amazingly simple dish Or serve it as a simple fulfilling weeknight meal.
Baked Penne Pie
Prep Time 30 minutes
Cook Time 35 minutes
1 pound (dry) penne pasta cooked al dente, drained and cooled
1 teaspoon salt
8 oz. Mozzarella cheese shredded
½ teaspoon black pepper
3 tablespoons olive oil
1 White onion, Diced
5 cloves garlic, Minced
1 can tomato sauce
1 can diced tomatoes
2 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red chilli flakes
1 tablespoon sugar
2 tsp Italian seasoning
In a medium pot, heat the olive oil over medium heat. Add the onions, garlic, and cook for 4 to 5 minutes, stirring occasionally. Pour the tomato sauce, diced tomatoes and tomato paste to the pot and stir. Add the salt, pepper, sugar, chilli flakes and Italian seasoning. Reduce the heat to simmer, cook uncovered, for ½ hour, stirring occasionally. Add minced fresh parsley.
Prepare the marinara sauce before assembling the pie.
Cook raw penne pasta according to package directions with a salt. Cook to “al dente” or just slightly underdone because they will cook a little bit more in the oven. Preheat oven to 350 degrees.
Lightly spray 13x9-inch baking dish with cooking spray.
Pour 2 cups of the marinara sauce into a deep bowl. Add the cooked pasta; add half of the cheese and toss well. Pour into the prepared dish. Sprinkle with remaining half of the mozzarella cheese. Top with shredded parmesan cheese.
Bake 35 minutes or until center is bubbly and thoroughly heated. Cool 10 to 15 minutes before serving. Carefully remove and allow to sit for 10 minutes. Garnish with more finely shredded Parmesan cheese.