Baked Penne Arrabbiata Dish (Print View)

Spicy penne tossed in tomato sauce, layered with cheese, baked until golden and bubbling.

# Components:

→ 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, adjust 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

# Directions:

01 - Preheat oven to 400°F and grease a large baking dish.
02 - Boil penne in salted water until just al dente, about 2 minutes less than package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add garlic and crushed red pepper flakes; cook 1-2 minutes until fragrant but not browned.
04 - Add crushed tomatoes, sugar, oregano, salt, and pepper. Simmer for 10-12 minutes, stirring occasionally until sauce thickens slightly.
05 - Remove from heat and stir in chopped basil.
06 - Toss drained penne into the sauce until evenly coated.
07 - Transfer half the pasta mixture into the baking dish. Sprinkle half the Parmesan and mozzarella cheeses on top. Repeat layering with remaining pasta and cheeses.
08 - Bake for 18-20 minutes until cheese melts, turns golden, and sauce bubbles.
09 - Allow to rest for 5 minutes, garnish with reserved fresh basil, and serve hot.

# Expert Advice:

01 -
  • It comes together faster than you'd think, with most of the work happening while you're already standing at the stove.
  • The arrabbiata sauce gets its heat from red pepper flakes in a way that builds gently rather than attacking your mouth all at once.
  • Baking it with cheese transforms a simple tomato pasta into something that feels like a proper celebration dinner.
02 -
  • Undercook the pasta slightly or it'll turn mushy in the oven; this one detail changed everything the first time I got it right.
  • Don't skip letting the garlic and pepper flakes warm together before adding the tomatoes—that moment is when the flavor gets built, not rushed.
  • The five-minute rest at the end seems small but makes the difference between a messy spoon and something you can actually serve.
03 -
  • Save a ladle of pasta water before draining, and add a splash to your sauce if it's too thick—the starch helps it coat the noodles better than water alone.
  • If you're feeding people who are sensitive to heat, make the sauce mild and let the red pepper flakes on the side do the work; everyone's happy that way.
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