Lasagna Recipe With Penne Pasta: Baked Layers of Italian Comfort

This penne twist on classic lasagna delivers all the comfort of traditional layers without the fuss of sheet pasta. My grandmother’s handwritten notes inspired this approach—simple, hearty, and foolproof.

Penne’s ridges catch the rich meat sauce and creamy ricotta, ensuring every bite is packed with flavor. The dish bakes into a bubbling, golden casserole that’s as satisfying as it is impressive.

No special skills required—just layer, bake, and enjoy. The result is a restaurant-quality meal that feels like home, proving great food doesn’t need to be complicated.

Perfect for feeding a crowd or meal prepping for the week. Here’s how to make it.

Ingredients for Lasagna Recipe with Penne Pasta

Pantry staples and a few fresh picks build this hearty, layered dish.

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The meat makes this. Ground chuck (80/20) gives you that rich, juicy sauce—skip the lean stuff here. For the sausage, Johnsonville or Aidells are my go-tos (sweet Italian if you want classic flavor, spicy if you like a kick). Penne with ridges is non-negotiable—they grab all that sauce. Barilla or De Cecco hold up best to baking. The tomatoes should be San Marzano if you can swing it.

No sausage? Double the ground beef or swap in Italian turkey sausage. Out of ricotta? Cottage cheese blended smooth works in a pinch. Fresh mozzarella too wet? Pat it dry first or it’ll make everything soggy. The spinach can be frozen and thawed (squeeze out all the water). Want to veg it up more? Add a layer of sliced zucchini or eggplant.

Assemble ahead and refrigerate overnight—flavors get even better. Baked penne keeps 4-5 days in the fridge, freezes for 3 months. Leftovers microwaved with a splash of water steam right up. Always cover with foil before freezing to prevent freezer burn.

Step-by-Step Instructions for Lasagna With Penne Pasta

Here’s how to build those cozy, cheesy layers without the fuss of traditional noodles.

Step 1: Brown the Meat and Aromatics

Heat the 2 tbsp olive oil in a large skillet over medium-high heat. Add the 1 lb ground beef and 0.5 lb italian sausage (casings removed), breaking it up with a wooden spoon. Cook for 5-7 minutes until the meat is no longer pink and starts to brown.

Push the meat to one side of the pan and add the finely diced 1 whole onion. Cook for 3 minutes until translucent, then add the minced 4 cloves garlic cloves and cook for 30 seconds until fragrant.

This builds a deep, savory base for your sauce. I always let the meat develop a slight crust—it adds incredible flavor to the finished dish.

Step 2: Build the Rich Tomato Sauce

Stir the 6 oz tomato paste into the meat mixture and cook for 1 minute to caramelize slightly. This step intensifies the tomato flavor and removes any raw taste from the paste.

Add the 28 oz crushed tomatoes (with juices), 2 tsp dried basil, 2 tsp dried oregano, 1 tsp salt, and 0.5 tsp black pepper. Rub the dried herbs between your fingers as you add them to release their oils.

Reduce heat to medium-low and let the sauce simmer for 15-20 minutes, stirring occasionally, until it thickens slightly and the flavors meld. You’ll know it’s ready when the sauce coats the back of a spoon and has a rich, brick-red color.

Step 3: Cook the Penne and Prepare Spinach

In a large pot of salted boiling water, cook the 12 oz penne pasta for 2 minutes less than package directions for al dente. It’ll finish cooking in the oven, so you want it slightly underdone now.

While the pasta cooks, chop the 4 cups fresh spinach and remove any tough stems. Drain the pasta well, then return it to the pot and stir in the chopped spinach. The residual heat will wilt it perfectly in 1-2 minutes.

Real talk: don’t skip wilted spinach layer—it adds freshness that cuts through the richness of the cheese and meat.

Step 4: Layer and Bake to Perfection

In a 9×13-inch baking dish, spread 1 cup of the meat sauce on the bottom. Top with half the pasta-spinach mixture, then dollop half the 15 oz ricotta cheese over it. Sprinkle with ⅓ of the 1 cup parmesan cheese and ⅓ of the 8 oz mozzarella cheese.

Repeat the layers: remaining pasta-spinach, remaining ricotta, another 1 cup of meat sauce, then the last of the parmesan and mozzarella. You should have just enough sauce to peek through the cheese in spots.

Bake at 375°F for 25-30 minutes until the cheese is bubbly and golden brown and the edges are crispy. Let it rest for 10 minutes before serving—this gives the layers time to set so you get perfect squares when serving.

Troubleshooting This Recipe

Sauce Too Thin?

If your meat sauce looks watery after simmering, cook it uncovered for an extra 5-10 minutes over medium heat. I also stir in 1 tbsp tomato paste to thicken. The pasta will absorb some liquid during baking, but starting with a thicker sauce prevents a soggy result. 💡

Pasta Overcooked?

If your penne is mushy after baking, you likely boiled it too long initially.

Cheese Not Melting?

Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. I always use block cheese I grate myself. Also, ensure your oven is fully preheated to 375°F before baking.

Layers Separating?

This usually happens if you skip resting. Always let your dish sit for 10 minutes after baking. I also press down gently on the top layer before baking to help everything adhere.

Dry Top Layer?

Cover with foil for the first 15 minutes of baking, then remove to brown. If it’s still dry, sprinkle 2 tbsp water around the edges before the final 10 minutes. This prevents the cheese from drying out. ❄️

Bland Flavor?

Taste your sauce before layering. If it’s lacking, add ½ tsp salt or 1 tsp dried oregano. I also stir ¼ cup grated parmesan into the ricotta for extra depth. Season each layer as you build.

Frequently Asked Questions