It’s cheesy, saucy, carb-filled goodness. It’s the Easy Cheesy Pasta Bake! And almost everyone who has eaten at our house for dinner will recognize this guy!
This super comfort food, family-style dish is a go-to when we have people for dinner because it’s quick, filling, feeds A LOT, and appeals to everyone.
It’s very similar to a vegetarian baked ziti, but I use penne instead of ziti here and cream cheese instead of the classic ricotta for an even creamier, more flavorful bite.
As a mom balancing family life and an elevated taste for food, a meal that comes together relatively quickly and typically makes enough to have leftovers is a win!
I mean cheesy carbs with red sauce and garlic. What’s not to like??
You can switch up the veggies in this recipe or the cheese you use— it’s always delicious regardless of the variation, so don’t be scared to adjust this pasta bake with red sauce to your own taste!
This recipe gives you a base recipe to add any extra veggies you have in the fridge to use them up before they go bad!
Easy Cheesy Pasta Bake Ingredient Highlights
Yellow, white, or Vidalia onions and Baby bella, white button, or Cremini work best. I usually go for Penne Rigate in this Cheesy Pasta Bake because I love how the cheese and sauce sneak into the hollow pasta.
If you don’t like spice you can omit the crushed red pepper or add just a pinch.
I usually go for Raos marinara sauce but use your favorite! You can also use spaghetti sauce. I prefer block cream cheese, though whipped does work.
Easy Cheesy Pasta Bake Tips and Tricks
Cook Your Pasta Al Dente
Cook your pasta to al dente according to the directions on the box.
It’s best to keep it a little bit firm because it will continue to cook in the sauce in the oven.
Most pasta bakes (including this one) instruct you to pre-boil the pasta before baking. It is possible to bake your pasta in the oven from raw by adding extra water to your pasta bake, but it will retain all the excess starch and oftentimes become stodgy.
Though I love a shortcut, I don’t recommend doing so in this recipe!
How I Make My Easy Pasta Bake
We want to reduce as much moisture as we can by cooking the mushrooms and onions in the olive oil first and letting them sweat.
You’ll also season them at this point with salt and pepper.
You can opt to add extra veggies. I often add squash or spinach to this dish. It’s a great opportunity to clean out your fridge and use up those extra veggies before they go bad!
We also want to reduce any excess liquid in your jarred or canned sauce. Add the marinara to the pan with the vegetables and stir. Make sure to reduce your heat and stir frequently to avoid splatter.
While you may feel inclined to add your minced garlic when you add your onions and mushrooms, resist the urge and add it last with the shredded Italian blend cheese and cream cheese.
The more you cook garlic, the more mellow the flavor becomes. The garlic will cook for some time in the sauce and then continue to cook in the oven.
Once your cream cheese, cheese, and garlic are fully integrated into your sauce, add your cooked pasta and stir to coat.
I find it easiest to use a spatula to fold the pasta in. Then, use the spatula to transfer the pasta-coated sauce to your baking dish.
Use your spatula once again to smooth the pasta out, so it is flat and snug in your baking dish.
Add the mozzarella cheese in a roughly even top layer before baking. This will not only give you that gorgeous layer of golden-brown cheese on top, but it also traps the moisture in your bake so your noodles don’t get hard and tough.
You’ll know your pasta bake is ready when it starts to bubble and brown on top, with the mozzarella forming a delicious outer layer of cheesy deliciousness.
How I Store and Reheat Leftover Baked Pasta with Cheese
Unless you’re having 8 for dinner, you WILL have leftovers that you’ll definitely want to keep. Store in an airtight container for up to 5 days, or you can freeze it for up to 3 months.
If it’s in the fridge, reheating the Easy Cheesy Pasta Bake is as simple as covering it with saran wrap in a microwave-safe dish and heating it up in the microwave. Depending on the serving size and power of your microwave, you will heat for 1-3 minutes.
From the freezer, either thaw out overnight in the refrigerator or microwave for an extra 1-2 minutes. If you have the patience, the best way to reheat it is by baking it in an oven preheated to 375°F for 10-15 minutes, or 20-25 if frozen.
Easy Cheesy Pasta Bake with Marinara
SAVE RECIPE TO COLLECTION PIN PRINT RATEIngredients
- 1 large yellow onion, diced
- 8 ounces mushrooms, chopped
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper (optional)
- 16 ounces Penne Rigate
- 24.5 ounces marinara or spaghetti sauce (24.5 oz = 3 cups)
- 4 cloves garlic, minced
- 4 ounces cream cheese
- 8 ounces Italian shredded cheese blend
- 4 ounces shredded mozzarella
- 1 handful Fresh basil for garnish
Instructions
- Preheat your oven to 375°F and boil about 10 cups of water for your pasta.
- Add the mushrooms and onions to a large pan over medium heat with olive oil, salt, pepper, and crushed red pepper (optional). Cook until the mushrooms shrink and the onions turn translucent—about 5 minutes.1 large yellow onion, diced, 2 tablespoons olive oil, ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon crushed red pepper, 8 ounces mushrooms, chopped
- Once water is boiling, cook pasta until al dente, according to the directions on the box (usually about 6-10 minutes). Strain and set aside to dry completely.16 ounces Penne Rigate
- Add the marinara sauce to the mushrooms and onions to cook off any excess liquid in the sauce. Turn the heat source down to low. and stir frequently to avoid splatter.24.5 ounces marinara or spaghetti sauce
- Once your sauce thickens, add the cream cheese, shredded Italian blend cheese, and minced garlic and stir over low heat to combine.4 cloves garlic, minced, 4 ounces cream cheese, 8 ounces Italian shredded cheese blend
- Add the cooked pasta to the sauce and remove it from heat. Stir until the pasta is coated.
- Transfer the pasta to a 9 x 13-inch glass baking dish. Top with an even, thin layer of mozzarella.4 ounces shredded mozzarella
- Bake for 25 minutes or until the cheesy top is golden brown. Garnish with fresh basil and enjoy with family and friends, or keep for up to 5 days in the refrigerator.1 handful Fresh basil for garnish
Pro Tips
- You will most likely have leftovers. This actually reheats really well in the microwave if you cover it with saran wrap. It’s just as good the next day!
- I actually use light cream cheese in this because I’ve had it both ways and can’t tell the difference. This is by no means a low calories dish, but may as well cut where you can!
- Sometimes I add more vegetables, too. It’s delicious with spinach, broccoli, and peppers. Just cook the extra vegetables with the onion and the mushroom.
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3 thoughts on “Easy Cheesy Pasta Bake with Marinara”
This is my dream of a cheesy pasta dish – I am craving it as I type, making it tomorrow!
(Review provided by a family/friend of marleysmenu.com)
Really easy to make. Delicious and leftovers taste just as good. Love the photos of this dish.
(Review provided by a family/friend of marleysmenu.com)
looks great