Mozzarella Pasta Penne

Six ingredients, 30 minutes, dinner for two.

This baked penne starts with canned Roma tomatoes broken down in olive oil on the stovetop, then mixed with diced mozzarella, fresh basil, and half the Parmesan. That sauce gets tossed with the hot pasta in an ovenproof dish, topped with the remaining Parmesan, and baked until golden and bubbly.

The mozzarella melts into the sauce as it bakes, creating strings of cheese woven through every forkful. Using diced mozzarella instead of shredded gives you pockets of melted cheese rather than a uniform coating.

Break the canned tomatoes gently with a wooden spoon. You want chunky pieces, not a smooth puree. Those irregular tomato bits give the sauce texture and little bursts of bright acidity between the cheese.

Kitchen Tips

• Cook the penne just until al dente. It softens further in the oven, and overcooked pasta turns mushy in a bake.
• Use whole canned Roma tomatoes and drain them well. San Marzano-style plum tomatoes have the best flavor and lowest water content.
• A hot oven and a short bake is the approach here. You’re just melting and browning the cheese, not cooking the pasta further.

Variations

• Spicy arrabbiata: Add a pinch of red pepper flakes to the tomatoes while they simmer.
• Sausage bake: Brown Italian sausage and crumble it into the sauce for a heartier weeknight version.