Baked Penne Arrabbiata Italian (Printable Version)

Spicy penne tossed in arrabbiata sauce, layered with Parmesan and mozzarella, baked to golden perfection.

# What You Need:

→ 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, adjusted 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 - Small bunch fresh basil, chopped, reserve some for garnish

→ Cheese

11 - ¾ cup grated Parmesan cheese
12 - 1½ cups shredded mozzarella cheese

# How-to Steps:

01 - Preheat the oven to 400°F. Grease a large baking dish with approximately 2-quart capacity.
02 - Boil penne in salted water until just shy of al dente, about two minutes less than package recommendations. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add chopped garlic and crushed red pepper flakes, sauté 1-2 minutes until fragrant without browning.
04 - Add crushed tomatoes, sugar, oregano, salt, and pepper to the skillet. Simmer gently for 10–12 minutes, stirring occasionally until the sauce slightly thickens.
05 - Remove sauce from heat and fold in chopped basil leaves.
06 - Toss drained penne with the prepared sauce ensuring an even coating.
07 - Spread half the pasta mixture into the baking dish. Sprinkle evenly with half the Parmesan and mozzarella. Add the remaining pasta on top, finishing with the rest of the cheeses.
08 - Bake uncovered for 18–20 minutes until cheese melts, turns golden, and sauce bubbles.
09 - Allow to rest for 5 minutes. Garnish with reserved basil and serve warm.

# Expert Advice:

01 -
  • It transforms a simple sauce into something that feels restaurant-worthy just by baking it, and honestly, the bubbling cheese on top does most of the impressing for you.
  • The spice builds slowly as you eat—not overwhelming at first, but it lingers in the best way, especially paired with a cold drink.
  • It feeds four people generously and actually tastes better if you're not hovering over a plate the second it's done.
02 -
  • Undercooking the pasta is non-negotiable—I learned this the hard way by serving slightly mushy penne at a dinner party and watching everyone politely push it around their plates.
  • Don't brown the garlic; it tastes acrid and ruins the whole thing, so keep the heat medium and stay in the kitchen while it toasts.
  • The five-minute rest after baking is the difference between a casserole that holds together and one that falls apart when you serve it.
03 -
  • Use whole peeled tomatoes crushed by hand if you can find them—they have more personality than standard crushed tomatoes and make a noticeably better sauce.
  • Don't skip grating the cheese fresh; pre-shredded cheese has anti-caking agents that prevent it from melting smoothly and turn grainy instead.
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