Baked Penne

Introduction

This baked penne combines a light, airy ricotta base with pasta and tomato paste, then finishes with a browned, bubbly top—a technique that transforms a simple mixture into something more substantial than a standard pasta dish. The separation and beating of egg whites creates lift and texture, making this work as a weeknight dinner or a make-ahead casserole that reheats well.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 70 minutes
• Servings: 4

Ingredients

• 1 cup (125 g) uncooked penne pasta
• 1 cup (300 g) ricotta cheese
• 4 eggs, separated and brought to room temperature
• ¼ cup (½ stick/125 g) unsalted butter, melted
• ⅛ tsp cream of tartar
• 1 pinch salt
• ¼ tsp freshly-ground black pepper
• 1 tsp minced garlic
• 1 tbsp flat-leaf parsley, finely chopped
• ½ cup (60 g) grated mozzarella cheese
• 1 ½ cups (400 g) tomato paste
• 4 leaves fresh basil

Instructions

1. Preheat the oven to 375 F.
2. In a gallon of salted, boiling water, cook pasta until al dente. Drain and rinse with cold water. Set aside.
3. Combine ricotta, egg yolks, butter, salt, pepper, garlic, parsley, and tomato paste. Fold in cooked pasta. Set aside.
4. In a spotlessly clean metal bowl, beat egg whites to stiff peaks with cream of tartar. Gently fold into pasta mixture.
5. Pour into a parchment-lined high-sided roasting pan. Sprinkle with mozzarella cheese and cover with aluminum foil. Bake in the center of the oven for 15 minutes.
6. Remove foil and lower temperature to 350 F. Bake for another 30 minutes or until browned and bubbly on top.
7. Place serving portions onto plates and garnish with basil. Serve warm.

Variations

Spinach version: Stir 1 cup of chopped fresh spinach (or thawed frozen spinach, squeezed dry) into the ricotta mixture before folding in the egg whites. This adds color, nutrients, and a slight earthiness without changing the cooking time.

Extra herb richness: Replace the flat-leaf parsley with a mix of 1 tbsp parsley and 1 tsp dried oregano or Italian seasoning added to the ricotta base. The dried herbs distribute more evenly than fresh throughout the bake.

Vegetable-forward: Fold in ½ cup of diced zucchini or roasted red peppers (drained well if from a jar) with the cooked pasta. Keep chunks small so they distribute evenly and cook through.

Cheese upgrade: Use half ricotta and half mascarpone for a richer, slightly creamier texture. Maintain the same total volume and proceed as directed.

Reduced dairy: Replace ½ cup of the ricotta with plain Greek yogurt. This lowers fat slightly while keeping the structure intact thanks to the egg whites.

Tips for Success

Room-temperature eggs are essential: Cold eggs won’t incorporate smoothly into the ricotta base and won’t whip to full volume. Separate them about 30 minutes before cooking, or place them in a bowl of warm water for 5 minutes.

Use a spotlessly clean bowl for egg whites: Any trace of egg yolk, oil, or residue will prevent the whites from reaching stiff peaks. Wash the bowl and whisk with hot soapy water, rinse thoroughly, and dry completely.

Don’t overmix after adding egg whites: Fold gently with a rubber spatula, rotating the bowl as you go. You want to preserve the air bubbles that give the finished dish its lift; vigorous stirring deflates them.

Watch the top in the final bake: The dish should be browned and bubbly around the edges, not charred. If it browns too quickly, cover loosely with foil for the last 10 minutes of the second bake.

Let it rest briefly before serving: This allows the structure to set slightly and makes plating cleaner. Wait 5 minutes after removing from the oven.

Storage and Reheating

Store covered in an airtight container in the refrigerator for up to 3 days. This dish does not freeze well—the structure breaks down and becomes watery upon thawing.

Reheat individual portions in a 325 F oven, covered with foil, for 12–15 minutes until warmed through. Alternatively, microwave a single serving on 50% power for 2–3 minutes to avoid overcooking the eggs. Stovetop reheating is not recommended, as the delicate texture can become tough.

FAQ

Can I make this ahead and bake it later?

Yes. Assemble the dish through the folding step, pour into the pan, cover tightly with plastic wrap, and refrigerate for up to 8 hours. Add 5–10 minutes to the baking time since the mixture starts cold.

Why do my egg whites not reach stiff peaks?

Any fat—from yolk residue, butter on the bowl, or oil—prevents foaming. Wash the bowl and whisk with hot soapy water, dry completely, and try again. Also check that your eggs are at room temperature.

Can I use store-bought pesto instead of fresh basil?

Yes, but use it as a garnish only (about 1 tsp per serving drizzled on top) rather than baking it in, since it can turn bitter in the oven. The fresh basil adds brightness at the end without cooking out.

What if the top isn’t browning by the 30-minute mark?

Raise the oven temperature to 375 F for the final 5–10 minutes to encourage browning. Watch closely to avoid burning. Alternatively, finish under a broiler for 2–3 minutes, watching constantly.