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Ultimate Creamy Tomato and Four-Cheese Baked Penne

Extreme close-up of a freshly baked Cheesy Pasta Bake with Creamy Tomato Sauce, featuring melted, browned cheese and herbs.
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Make this satisfying baked pasta dish featuring penne coated in a rich, creamy tomato sauce and topped with a blend of four cheeses, baked until golden brown.

Ingredients

Scale
  • 1 pound penne pasta
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 28 ounces crushed tomatoes
  • 1/2 cup heavy cream
  • 4 ounces cream cheese, cubed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded provolone cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Romano cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  2. Cook the penne pasta according to package directions until al dente. Drain the pasta and set it aside.
  3. While the pasta cooks, heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the crushed tomatoes. Stir in the oregano, basil, and red pepper flakes. Season with salt and pepper. Bring the sauce to a simmer.
  6. Reduce the heat to low. Stir in the heavy cream and the cubed cream cheese until the cream cheese has fully melted and the sauce is smooth and creamy.
  7. Remove the sauce from the heat. Stir in the cooked penne pasta until it is evenly coated.
  8. In a small bowl, mix together the mozzarella, provolone, Parmesan, and Romano cheeses.
  9. Pour half of the pasta mixture into the prepared baking dish. Sprinkle half of the cheese blend over the top.
  10. Add the remaining pasta mixture, then top with the remaining cheese blend.
  11. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese topping is melted and lightly golden brown.
  12. Let the bake rest for 5 minutes before serving.

Notes

  • For extra flavor, sauté 1/2 pound of ground Italian sausage with the onion before adding the garlic.
  • You can substitute the four cheeses with any combination of good melting cheeses you prefer, such as Gruyère or Fontina.
  • If the sauce seems too thick after adding the cream, add a splash of the reserved pasta cooking water to thin it slightly.

Nutrition

Find it online: https://kitchnkudos.com/cheesy-pasta-bake-with-creamy-tomato-sauce/