A comforting baked pasta recipe layered with marinara, mozzarella, provolone, and creamy ricotta, ideal for weeknight dinners or weekend feasts.

Scale

12 oz uncooked penne pasta

2 cups marinara sauce

1 tsp garlic powder

1/2 tsp crushed chili flakes

1 tsp dried Italian herbs

1 cup shredded mozzarella

1 cup shredded provolone

3/4 cup ricotta cheese

1/4 cup grated parmesan (optional)

1 tbsp olive oil

Salt and pepper to taste

Fresh basil for garnish

Preheat oven to 375°F and grease a 9×13” baking pan with olive oil.

Boil pasta until al dente. Drain and set aside.

Mix marinara sauce with garlic powder, chili flakes, herbs, and half the mozzarella and provolone.

Gently fold in pasta.

Spoon half the mixture into the pan, dot with ricotta, then layer the rest. Top with the remaining cheese.

Sprinkle parmesan if using. Cover with foil.

Bake covered for 25 minutes, uncover and bake 10 more until cheese is bubbly and golden.

Rest 10 minutes before serving and garnish with basil.

Sub zucchini noodles or gluten-free pasta if desired.

Make ahead and refrigerate for 2 days before baking.

Top with crushed red pepper for extra heat.

Keywords: baked pasta, three cheese baked penne, easy pasta bake recipe, baked ziti alternative