Baked Penne With Cheese Recipe: Cheesy Crispy Bites in One Pan

This baked penne with cheese recipe transforms simple pasta into crispy, golden bites that require just one pan and minimal effort. The secret lies in boiling the penne al dente, then baking it with a rich cheese sauce until the edges achieve that perfect, shatteringly crispy texture.

I developed this method after years of testing—it's the one dish that always delivers restaurant-quality results without the fuss.

The process is straightforward: cook your penne slightly underdone, then mix it with a creamy cheese sauce that includes sharp cheddar, mozzarella, and a touch of cream cheese for extra richness. Transfer everything to a baking dish, top with breadcrumbs for that signature crunch, and bake until bubbly and golden.

The result is a dish that's hearty enough for a main course but easy enough to make on a busy weeknight.

What you'll end up with is penne that's tender yet crispy at the edges, swimming in a velvety cheese sauce with a golden, crackly topping. The aroma alone will have everyone heading to the table, and the first bite delivers that perfect balance of creamy, cheesy goodness with satisfying crunch.

This recipe is foolproof—no special techniques required, just quality ingredients and a little patience in the oven.

Serve with a simple side salad or garlic bread to soak up every last bit of that cheesy sauce. The leftovers reheat beautifully, making it perfect for meal prep or feeding a crowd. Here's everything you need to create this cheesy, crispy masterpiece in your own kitchen.

Ingredients for baked penne and cheese

Twelve ingredients, one pan, restaurant-quality cheesy crispy penne magic.

The cheeses are where this dish shines. Sharp cheddar gives that tangy bite, while fresh mozzarella keeps it creamy—don't use low-moisture pre-shredded, trust me. Grab Kraft sharp cheddar or Cabot for that perfect balance. Cream cheese adds richness, but Philadelphia full-fat is non-negotiable here. For the pasta, De Cecco or Barilla penne holds up best during baking. If you're feeling fancy, Trader Joe's has a great organic version that works perfectly.

No sharp cheddar? Pepper jack or Gruyère can step in, but the flavor will shift. Running low on mozzarella? Fontina melts beautifully too. The breadcrumbs can be swapped for crushed cornflakes if you're out of panko—just add an extra tablespoon of olive oil to bind them. For extra crispiness, toss the breadcrumbs with a pinch of garlic powder and paprika before baking. The butter and olive oil combo ensures that golden, shatteringly crispy topping that's the whole point of this recipe.

This dish reheats like a dream—honestly tastes better the next day once everything melds together. Store leftovers in an airtight container for up to 4 days, or freeze for 3 months. I always make a double batch because it disappears fast. The breadcrumb topping stays crispy for about 2 hours after baking, so serve it fresh if you can. For meal prep, portion into individual containers and reheat covered at 350°F for 10 minutes.

Step-by-step instructions for baked penne with cheese

Here's how to create cheesy, crispy penne bites that'll have everyone asking for seconds.

Bring a large pot of water to a rolling boil and add 12 oz penne pasta. Cook according to package instructions until 1 minute before it reaches al dente—you want it slightly undercooked because it'll finish cooking in the oven. The pasta should be tender but still have a slight bite.

Before draining, reserve 1 cup of pasta water. This starchy liquid is essential for creating a creamy sauce later. Drain the pasta and return it to the pot. Toss with 1 tbsp olive oil to prevent sticking and keep it warm while you prepare the cheese mixture.

In a large bowl, combine 2 cups sharp cheddar cheese, 1.5 cups mozzarella cheese, 4 oz cream cheese, and 0.5 cup heavy cream. Add 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp black pepper, and 0.5 tsp salt. Mix until smooth and fully combined.

I like to use a rubber spatula for this step—it helps break up the cream cheese completely. If the mixture looks too thick, add a splash of the reserved pasta water to loosen it. The sauce should be creamy but still coat the back of a spoon easily.

Add the cooked pasta to the cheese mixture and toss everything together until fully coated. The pasta should be evenly distributed in the sauce, with no dry spots. If it's too thick, add more reserved pasta water 1 tablespoon at a time until you reach a smooth, pourable consistency.

This is where the magic happens—the cheese begins to melt and coat each strand of pasta. You'll see the mixture transform from dry ingredients to a glossy, cheesy mass. Don't be tempted to rush this step; proper mixing ensures every bite is packed with flavor.

Preheat your oven to 375°F and grease a 9x13-inch baking dish with 2 tbsp melted butter. Transfer the pasta mixture to the prepared dish and spread it out evenly. The top should be slightly uneven—this creates more surface area for browning.

In a small bowl, mix the 0.5 cup panko breadcrumbs with 1 tbsp melted butter. Sprinkle this mixture evenly over the top of the pasta. The breadcrumbs will create that perfect crispy crust we're after. Bake for 20-25 minutes until the top is golden brown and bubbly.

Switch your oven to broil and place the baking dish on the top rack. Broil for 2-3 minutes until the top is deeply golden and crispy. Watch it closely—broilers can vary, and you don't want to burn the breadcrumbs. The cheese should be melted and bubbly underneath that crispy crust.

Let the baked penne rest for 5 minutes before serving. This resting time allows the cheese to set slightly, making it easier to cut and serve. Cut into squares and enjoy immediately while the cheese is still warm and gooey. The contrast of crispy breadcrumbs with creamy cheese in every bite is what makes this dish truly special.

Wine and beer pairings for this dish

Creamy White Wine

For this rich, cheesy dish, a dry Italian white wine like Pinot Grigio or Vermentino is my go-to. The crisp acidity cuts through the richness of the cheese sauce beautifully, cleansing your palate between bites.

I reach for a chilled bottle of Santa Margherita Pinot Grigio—its bright citrus notes complement the sharp cheddar and creamy mozzarella perfectly. 🍷

Crisp Lager Pairing

A crisp Italian lager like Peroni or Moretti works wonderfully with this dish. The light, refreshing carbonation balances the heavy cheese, while the subtle malt sweetness enhances the caramelized breadcrumb topping.

For a craft option, try a Belgian witbier—the coriander and citrus notes add a fun contrast to the cheesy richness. 🍺

Red Wine Alternative

If you prefer red, go for a light-bodied option like Chianti or Pinot Noir. The acidity in these wines helps break down the fat from the cheese, making each bite more enjoyable.

I love a Sangiovese-based Chianti—its bright acidity and cherry notes pair surprisingly well with the creamy, cheesy flavors. Avoid heavy reds like Cabernet, as they can overpower the dish. 🍇

Beer Pairing Tips

When pairing beer, serve it ice-cold to enhance its crispness and contrast with the warm baked penne. If you're using a witbier, add a slice of lemon to the glass—it amplifies the citrus notes and ties into the garlic and onion flavors in the dish.

For lagers, pour it into a tulip glass to concentrate the aromas and make each sip more refreshing. 💡

Non-Alcoholic Options

For a non-alcoholic pairing, try sparkling apple cider or a citrus-infused sparkling water. The bubbles and acidity mimic the effect of wine, cutting through the richness. I like to add a splash of fresh lemon juice to sparkling water for a zesty kick that complements the cheesy flavors. 🍏

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