Million Dollar Penne Pasta Bake

Name: Million Dollar Baked Penne Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 pound penne pasta, uncooked; 6-8 slices provolone cheese; 1 1/2 cups sour cream; 3 cups shredded mozzarella cheese (more or less to taste); 1 cup freshly grated Parmesan cheese (more or less to taste); 1 pound lean ground beef; 1 pound bulk Italian Sausage; 1 onion, chopped; 6-8 garlic cloves, minced; 1 28 oz. can crushed tomatoes in puree; 1 15 oz. can tomato sauce; 2 tablespoons tomato paste; 1/4 cup water; 2 tablespoons sugar; 2 teaspoons beef bouillon; 1 TBS EACH dried basil, dried parsley; 1 1/2 teaspoons salt; 1 teaspoon dried oregano; 1/2 tsp EACH dried thyme, pepper; 1/4-1/2 teaspoon red pepper flakes

Jump to Recipe Print Recipe

This post may contain affiliate links. Please read our disclosure policy.

Family Favorite Baked Penne

This Baked Penne Pasta recipe is loaded with hearty sausage, garlic infused tomato sauce and a hidden layer of creamy, gooey cheesiness that tastes like a million dollars AND it is quick and easy to make, fabulous for a crowd, freezes beautifully and doesn’t break the bank!

PIN THIS RECIPE TO SAVE FOR LATER

Watch How to Make Baked Penne

Richly Satisfying Baked Penne Pasta

Oh how I love a hearty pasta from my Classic Lasagna and One Pot Chili Mac to my 30 Minute Spaghetti Bolognese, Cheesy Skillet Penne, Cheesy Tortellini Al Forno and Cheesy Taco Pasta Bake. There is just something so richly satisfying and decadently delicious about pasta. Still, my most popular pasta recipe by far is my Million Dollar Macaroni and Cheese, for good reason. That epic best-macaroni-and-cheese-ever was inspired by this Baked Penne.

I grew up on a version of this Million Dollar Baked Penne and I am forever grateful for those satisfying rich forkfuls of memorable foodie bliss. Baked Penne was served at almost every big family gathering of my immediate family and my married sisters family alongside my sister’s Garlic Parmesan Butter Breadsticks. And it is still a family favorite today.

My mom still bakes and freezes this Baked Penne for make-ahead company meals and just last week, I was asking my niece what her favorite food was and she said, “Baked Ziti,” which is our family’s affectionate name for Baked Penne because we prefer penne pasta as opposed to ziti pasta. And you just might prefer this Baked Penne to lasagna as it is another Italian American comfort food stuffed with yummy layers, but without all the fuss.

Million Dollar Pasta Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

THE PENNE BAKE:

Penne: The namesake of the recipe! Take care to cook just until al dente in heavily salted water.
Mozzarella: Please use only freshly shredded mozzarella for superior melting ability and flavor.
Provolone: Use thinly sliced provolone from the deli.
Sour cream: Please use full fat so it does not curdle.
Parmesan: Use freshly grated for its for its superior melting ability and flavor.

THE SAUCE:

Italian sausage: This comes seasoned with Italian seasonings, primarily fennel. Fennel is crucial for authentic Italian flavor so if you swap the sausage for chicken, beef or turkey, make sure to add some fennel and additional Italian seasonings.
Beef: Use lean ground beef, turkey or chicken.
Crushed tomatoes: You will need one 28 ounce can crushed tomatoes. I recommend high-quality San Marzano tomatoes for their sweet, intense tomatoey flavor and lower acidity. Some reputable brands include San Marzano, Cento and Muir Glen.
Tomato sauce: One can creates a richer, more flavorful sauce than just using broth.
Tomato paste: Freeze unused tomato paste by wrapping it by the tablespoon in parchment paper, then storing together in a freezer bag.
Onion: One yellow onion will do the trick. For lazy days, substitute with 1 ½ teaspoons of onion powder.
Garlic: I use 6-8 cloves of garlic and it is divine but feel free to use less if you prefer. You may also use 1-1 ½ teaspoons garlic powder – but the real stuff is so much better!
Seasonings: This Baked Penne is seasoned to perfection with basil, parsley, oregano, thyme, salt, pepper and red pepper flakes.
Beef bouillon: This adds a depth of concentrated flavor which makes the sauce taste like it’s been simmering all day. Use an equal amount of beef base (such as Zoup! or Better Than Bouillon), granulated beef bouillon, or crushed cubes. Add the bouillon directly to the pot, don’t dissolve in water first.
Sugar: The acidity of the tomatoes is balanced with one teaspoon or so of sugar. The amount of sugar will depend on the actual acidity of the tomatoes and personal preference – I add a different amount of sugar every time!

This Million Dollar Baked Penne has been a family favorite for decades! We serve it at all our family gatherings because its SO good, so easy! The homemade sauce is incredible and the hidden layer of creamy/cheesiness is to live for!

Baked Penne Ingredient Substitutions and Variations

Use a different pasta shape: Use ziti, cellentani, rigatoni, or any other larger pasta that can stand up against the hearty sauce.
Swap the protein: Use plain lean ground beef, ground chicken, or ground turkey. If substituting, be aware you are losing the Italian seasonings and spice from the Italian sausage, so I recommend additional Italian seasonings, a pinch of red pepper flakes and ground fennel (about ¼ teaspoon fennel).
Store bought marinara: You are welcome to use store bought marinara if you are in a pinch but you will want to add more seasonings and I promise the “homemade” version is very simple. It really is as easy as cook the meat then dump in the rest of the ingredients and simmer for 15 minutes.
Add or swap veggies: Add different veggies such as bell peppers, celery, carrots, mushrooms, asparagus, broccoli, zucchini, spinach, etc.
Make it spicy: Add additional red pepper flakes to the sauce to taste.
Omit the provolone/sour cream: Skip completely, or add a layer of mozzarella in the middle instead.
Make gluten-free. Use your favorite gluten-free pasta.

How to make Million Dollar Pasta

Now what makes this Baked Penne soooo good? Like “a million dollars good?” A few different factors, but let’s start with the ridiculously delicious Carlsbad Cravings homemade ragu sauce. Many Baked Penne Casseroles don’t use homemade sauce but even worse, there isn’t enough sauce resulting in dry pasta casserole – noooooo! – but that crime is not committed here or you can just strip away that “million dollar” title.

The robust sauce itself is a homemade simmering of mostly pantry ingredients: beef, Italian sausage (or you can use all beef if you prefer), onions, garlic, crushed tomatoes, tomato sauce, tomato paste, a dash of sugar, beef bouillon and plenty of aromatic seasonings. This sauce is one of my favorite all purpose ragus and it knocks the sauce of store bought.

Once your sauce is made, you combine it with al dente pasta.
Layer half of your saucy penne – then comes the extra zero to make a million – the hidden mozzarella, provolone, sour cream layer.

The what?! I know it might sound odd, but please trust me. This is the same intoxicating hidden layer (plus mozzarella!) I use in my crazy popular, rave reviewed Million Dollar Macaroni and Cheese and I actually got the idea from this Baked Penne. The creamy, cheesy center sandwiched in between pasta works like a dream in that Macaroni and Cheese it is likewise the best part of this Baked Penne. The hidden layer of mozzarella, provolone and sour cream melts when baked for a ridiculous amount of velvety creamy, cheesy gooey goodness.

We top this brilliance with the remaining penne and top the penne with more mozzarella followed by freshly grated Parmesan cheese. At this point you can freeze or refrigerate for later or immediately bake until bubbly golden perfection.

A million dollar perfection.

LOOKING FOR MORE ITALIAN PASTA RECIPES?

Baked Italian Meatballs (and Spaghetti)
Skinny Fettuccine Alfredo
Parmesan Meatballs and Orzo
Lasagna Soup
Shrimp Scampi
Sun-Dried Tomato Pasta

How to make this Penne Pasta Bake ahead of time

1. Yes! Take care that your noodles are cooked al dente and are rinsed in cold water so they don’t keep cooking.
2. Assemble Baked Penne according to directions up until baking.
3. Tightly cover Baked Penne with foil and refrigerate.
4. Bake, covered, at 350 degrees then uncover and continue to bake and additional 20-30 minutes or until completely warmed through.

Penne Bake Tips and Tricks

Use the right pot: Use a large enameled Dutch oven for this recipe so you can easily combine the sauce and pasta in one pot. The best pots to cook tomato sauces in are stainless steel or enameled cast iron (like a Dutch oven). Porcelain enamel is a type of glass that’s resistant to both acidic and alkaline foods. Don’t use reactive cookware like aluminum, cast iron or nonstick pans.
Cheese: Please buy blocks of mozzarella and Parmesan cheese and shred them yourself. The bags of pre-shredded cheeses found at the grocery store contain anti-clumping ingredients like starch, so they don’t melt as beautifully as freshly grated blocks of cheese and most importantly, don’t taste as good!
Use fresh ingredients – or don’t: Use fresh garlic, onions, basil and parsley for the ultimate sauce, or use dried/powdered substitutes when needed for a convenient pantry friendly meal.
Cook pasta in salted the water. Always salt your pasta water – it is the one chance you have to flavor the pasta and enhance the subtle pasta flavor – you can taste the difference. Use 1 tablespoon salt for 6 quarts of water.
Don’t overcook the penne. I recommend testing your rigatoni 2 or 3 minutes before the box recommends. The pasta should be 1 minute shy of al dente– meaning it should be a little firm/have a “bite” because it will continue to cook in the oven.
Stop penne from continuing to cook. If your sauce isn’t ready to receive the penne as soon as it’s drained (which is ideal), rinse it with cold water until the pasta is cold to prevent it from continuing to cook.

Penne Bake MEAL PREP

This Penne Bake is the perfect make-ahead meal to either refrigerate and bake the next day or to assemble and freeze.

Option 1: Assemble and refrigerate. Assemble the Penne Bake a day in advance, tightly cover, and refrigerate (without baking). I think the casserole tastes better this way because the flavors have more time to develop and meld. When ready to enjoy, let the casserole sit on the counter for 20 minutes before baking, and add an additional 10 minutes or so to the baking time.
Option 2: Make sauce in advance. The sauce can be made up to 3 days in advance and refrigerated or freeze it for up to 3 months (it tastes 10X better made ahead!).

How to store Baked Penne Pasta

How to freeze Million Dollar Pasta

You can freeze this Million Dollar Baked Penne, but just keep in mind that milk products tend to change in texture somewhat, so your cream cheese/sour cream center might seem slightly curdled after baking, but it will still taste the same.

To freeze Baked Penne:

• Assemble Baked Penne according to directions but do not bake.
• Allow penne to cool down completely before tightly covering with a double layer of heavy duty foil.
• Layer penne and keep for up to 3 months in the freezer.
• Bake penne from FROZEN. Bake covered (with foil) for 60 minutes, then uncover and bake an additional 15-30 minutes OR until hot throughout.

Reheating Baked Penne

Microwave: Microwave individual portions for 90 seconds, then continue to heat at 30-second intervals until warmed through. I recommend covering with a paper towel to protect against any splatters.

Oven: Cover with foil and bake at 325ºF for 20-25 minutes or until warmed through.

Looking for more easy pasta recipes?

Lightened Up Margherita Pasta
Caprese Chicken Pasta
(Lightened Up) One Pot Lemon Garlic Cream Ravioli and Shrimp
Taco Spaghetti

WANT TO TRY THIS RECIPE?

PIN IT to your recipe BOARD TO SAVE FOR LATER!

FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!

©Carlsbad Cravings by CarlsbadCravings.com

Servings: -12 servings

Total Time: 1

Prep Time: 15

Cook Time: 45

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes all in one place!

Print Recipe Pin Recipe Save Recipe

Ingredients

1 pound penne pasta, uncooked
6-8 slices provolone cheese
1 1/2 cups sour cream
3 cups shredded mozzarella cheese more or less to taste
1 cup freshly grated Parmesan cheese more or less to taste

Sauce

1 pound lean ground beef
1 pound bulk Italian Sausage
1 onion, chopped
6-8 garlic cloves, minced
1 28 oz. can crushed tomatoes in puree
1 15 oz. can tomato sauce
2 tablespoons tomato paste
1/4 cup water
2 tablespoons sugar
2 teaspoons beef bouillon
1 TBS EACH dried basil, dried parsley
1 1/2 teaspoons salt
1 teaspoon dried oregano
1/2 tsp EACH dried thyme, pepper
1/4-1/2 teaspoon red pepper flakes

Instructions

Cook pasta in salted water according to package directions just until al dente – don’t overcook! Strain and rinse with cold water.
In a Dutch oven, brown ground beef, sausage and onion over medium heat. Add garlic and cook 30 more seconds. Drain grease. Add all remaining Sauce ingredients and bring to a simmer. Simmer gently uncovered for 15 minutes, stirring occasionally.
Meanwhile preheat oven to 350 degrees F. When oven reaches full temperate, mix cooked pasta with Sauce. (We wait to mix so the pasta doesn’t continue to cook in the sauce.)
In a 9×13 pan, layer evenly: ½ the pasta, ½ mozzarella, all provolone, all sour cream, remaining pasta, remaining mozzarella and top with Parmesan.
Bake uncovered for 30 minutes or until cheese is melted. Broil until cheese is golden. Garnish with fresh parsley if desired.

Video

Notes

*You just need enough provolone to cover the 9×13 in a single layer. Typically 8 slices medium provolone or 6 large slices as pictured from Costco.
You can substitute the Italian sausage for lean ground beef.
You can substitute the penne for your favorite pasta.
It is very important to not overcook your pasta because it is going to continue to cook in the oven.
You are welcome to use store bought marinara if you are in a pinch but you will definitely want to add more seasonings and I promise the “homemade” version is very simple. It really is as easy as cook the meat then dump in the rest of the ingredients and simmer for 15 minutes.
Add veggies such as zucchini, mushrooms, carrots, etc. to the pasta sauce if you wish.

How to Make Baked Penne Ahead of Time

Take care that your noodles are cooked al dente and are rinsed in cold water so they don’t keep cooking.
Assemble Baked Penne according to directions up until baking.
Tightly cover Baked Penne with foil and refrigerate.
Bake, covered, at 350 degrees for 30 minutes then uncover and continue to bake and additional 20-30 minutes or until completely warmed through.

How to Freeze Baked Penne

To freeze Baked Penne:

Assemble Baked Penne according to directions but do not bake.
Allow penne to cool down completely before tightly covering with a double layer of heavy duty foil.
Layer penne and keep for up to 3 months in the freezer.
Bake penne from FROZEN. Bake covered (with foil) for 60 minutes, then uncover and bake an additional 15-30 minutes OR until hot throughout.

Did You Make This Recipe?

Tag @CarlsbadCravings and Use #CarlsbadCravngs

Leave a Review, I Always Love Hearing From You!

leave a review Cancel reply

90 Comments

Elizabeth says

at

Love, Love, Love this Million Dollar Baked Penne recipe! Thanks for sharing, I’ll be making it real soon…my husband is drooling over it 🙂 Do you think I could sub Greek Yogurt for the Sour Cream? Wishing you a Happy Day!

Reply
- Jen says
  
  at
  
  Hi Elizabeth! I’m excited for you to make it and love that your husband is already drooling over it! I personally wouldn’t sub Greek yogurt as I think it has a much more distinct taste than sour cream and the flavor wont blend as well with the cheeses but that is just my personal preference. If you end up trying that way. let me know how it goes!
  
  Reply
Tara says

at

This secret layer of cheese and sour cream sounds heavenly! Any advice on cooking time if I’ve frozen it immediately after making? Thaw first or can it be cooked from frozen? Thanks for any guidance

Reply
- Jen says
  
  at
  
  Hi Tara! I would bake from frozen covered with foil for about 50 minutes then remove foil and continue to bake until hot and bubbly – it might need an extra 10-20 minutes. Hope this helps!
  
  Reply
julie says

at

So glad I found this recipe in my email today! I was going to make lasagna, but couldn’t really find a recipe. This was wonderful, and easier to put together. Thanks!

Reply
- Jen says
  
  at
  
  It sounds like the timing of this recipe was meant to be! I love that you made it already and I’m so happy you enjoyed it! Thanks Julie!
  
  Reply
Rachel says

at

This looks amazing, as all of your recipes do! Apologies if this is a dumb question, but do you freeze it before or after baking it? Definitely going to try this—would love to make and freeze for nights when we have a babysitter watch the kids and feed them dinner! 🙂

Reply
- Jen says
  
  at
  
  Hi Rachel! I was just adding freezer directions to the recipe 🙂 What a great idea for babysitter nights! You let the casserole cool completely after assembling and then, cover and freeze BEFORE baking then bake from frozen for approximately 50 minutes covered, remove foil and continue baking until hot and bubbly. Hope this helps!
  
  Reply
  - Rachel says
    
    at
    
    Thank you so much!
    
    Reply
Rod Bauer says

at

This was incredible! Easy and very good. My picky family gave it the “you can make this again”. Always a good sign. Thanks, Rod

Reply
- Jen says
  
  at
  
  Yay! Thank you so much Rod! I’m thrilled it will be a regular at your house 🙂
  
  Reply
Gerontologist says

at

I have been making mine this way for 25 of my 39 years of marriage. Also, I do my lasagna this way, because we hate cottage cheese. All of your recipes look yummy.

Reply
- Jen says
  
  at
  
  My mom must have gotten the idea from the same recipe as you back in the day 🙂 I hope you can try some of my recipes soon!
  
  Reply
Claire says

at

Thanks for sharing ! It looks amazing

Reply
- Jen says
  
  at
  
  You are so welcome, hope you love it!
  
  Reply
jennifer says

at

Hi, this looks great!! Is the Italian sausage out of the casing? Can’t wait to make this

Reply
- Jen says
  
  at
  
  Hi Jennifer, I will clarify in the recipe – it is bulk Italian sausage so the kind you buy outside of the casing like you would fresh ground beef or in one pound tubes (like Jimmy Dean). Hope this helps!
  
  Reply
Lily says

at

Yummy will be making this pasta this weekend thank you for sharing

Reply
- Jen says
  
  at
  
  You are so welcome! Hope you love it!
  
  Reply
Christine Jones says

at

I just finished making the sauce for the Cheesy Million Dollar Baked Penna. Owwwww My it is delicious. I am really looking forward to finishing this dish for dinner tonight. My family will love it. Thanks for sharing this incredible recipe. I will continue to Pray for your health and Gods healing hand.

Reply
- Jen says
  
  at
  
  Thank you Christine! I hope you family absolutely loved it! Above all, thank you so much for your prayers, that means the world to me and I know they make a difference! xo
  
  Reply
Amber says

at

I just made this tonight and my family loved it. My husband said “that was delicious.” This is a rare compliment from him as I am not the best cook 😉 Thank you so much for your website and for sharing your recipes. I am looking forward to trying them all. My thoughts and prayers are with you for health and healing.

Reply
- Jen says
  
  at
  
  Hi Amber, I am thrilled your family, including your husband, loved this recipe! I hope you continue to find more family favorites here! Thank you also so much for your prayers. That means everything to me! May God bless you and yours as well! xo
  
  Reply
Susan says

at

Absolutely delicious! My family loved it, thank you once again for an amazing recipe!

Reply
- Jen says
  
  at
  
  You are so welcome Susan! I am so happy it was a hit with the fam!
  
  Reply
Teija says

at

I am making this tonight and can’t wait! My youngest is on the XC team at school and has a meet tomorrow and likes to eat pasta the night before. He will be thrilled with this!! I’ve had success with all your recipes so far, so I have no doubt this one will be just as delicious as everything else I have made of yours. 🙂 I hope you are feeling good, I think of you often and wonder how you are.

Reply
- Jen says
  
  at
  
  Hi Teija, I hope you and your family loved this recipe! How awesome are you to make pasta especially for your son before his meet! Thank you for your kinds words about my recipes and my health as well – you sure know how to make a girl feel loved! I hope you and your family are having a fabulous October! xo
  
  Reply
Susan Scott says

at

Thanks for this recipe, I made a double batch tonight and everyone loved it. Very delicious.

Reply
- Jen says
  
  at
  
  You are so welcome Susan!!!
  
  Reply
Layne Schwabedissen says

at

loved that layer of cheese!

Reply
- Jen says
  
  at
  
  Can’t go wrong with lots of cheeeeese 🙂 So happy you enjoyed it!
  
  Reply
Marcie Longchamps says

at

This was sooo good, and easier than lasagna. Grown kids are making it in their own kitchens now, which speaks volumes! About to make another batch and freeze for Thanksgiving weekend to break up the turkey overload! Have NEVER made a reject recipe from your website. Happy Being Thankful Week 🙂

Reply
- Jen says
  
  at
  
  Thank you so much Marcie! I am thrilled this was a hit and that your grown kids are now making it too – that makes me so happy! I am honored/flattered/relieved you have never had a reject recipe from my site, that is the ultimate compliment, thank you so much!! xo
  
  Reply
Lisa says

at

I have to give ya’ll a breakdown of the 3 men that I made this for so everyone understands how good this recipe is… my dad “hates cheese,” my husband “hates casseroles,” and my teenage son “hates anything resembling lasagna!” I just made this recipe for the 3rd time in 3 weeks per their request! Ya’ll need to make this asap!

Reply
- Jen says
  
  at
  
  You are awesome Lisa! I LOVE LOVE LOVE your comment and the thought of all 3 men enjoying this pasta! I’m so happy it is such a hit! Thank you so much for taking the time to comment! Happy New Year!
  
  Reply
Carla says

at

Just curious if beef bouillon is the granules or the paste?

Reply
- Jen says
  
  at
  
  I use the granules but I’m sure the paste would also work. Enjoy!
  
  Reply
Marcia says

at

Thank you so much for sharing this recipe! I made this tonight and it was a huge hit! My husband said it was better than anything you could get in a restaurant…and that’s high praise coming from him because we’ve eaten at a lot of restaurants all over the states!

Reply
- Jen says
  
  at
  
  You are so welcome Marcia, I’m thrilled it was a huge hit and I’m flattered your husband loved it so much! Thanks for making my day!
  
  Reply
Sophia says

at

Amazing spring pasta ! I will make it this weekend and enjoy with my friends. Thanks for sharing 🙂

Reply
- Jen says
  
  at
  
  Thank you Sophia! I hope you love it!
  
  Reply
Cindy says

at

Hi Jen!! I’ve made this a few times I luv it!! Ty!! I’m thinking of making this without the cheese n sour cream and baking so basically just pasta n sauce to save on money for a catering because I just luv this sauce so much!! What would you recommend me to do diff if all a want is meat sauce and pasta I’m also adding mushrooms. Do I need to add more tomato sauce or purée ty so much again?!

Reply
- Jen says
  
  at
  
  Hi Cindy, I’m so happy you love this recipe! Nope, you don’t need to do anything differently! Enjoy and good luck with your catering!
  
  Reply
  - Cindy says
    
    at
    
    Thanks again Jen!!! Glad I ck this I’m at the store now n on a tight budget lol
    
    Reply
    - Jen says
      
      at
      
      You are so welcome! Enjoy!
      
      Reply
Kasey says

at

For a healthier option, could I sub plain Greek yogurt for the sour cream portion?

Reply
- Jen says
  
  at
  
  Sorry for the delay Kasey, just got home from an Alaskan cruse and was without internet! My guess is that Greek yogurt won’t hold up as well in the oven but you can try it!
  
  Reply
Susan says

at

Made this for my family last night and everyone loved it! Thanks for an awesome recipe once again. It definitely is going to the rotation.

Reply
- Jen says
  
  at
  
  You are so welcome! I’m so pleased it’s a new family favorite!
  
  Reply
Rachel says

at

So good! I finally made this after bookmarking it when it was first posted. Definitely worth the effort to make the sauce. Plus you can make it ahead and heat the day of. It took about a hour in the oven when cold from the fridge. Perfect recipe for a crowd. Could be a great holiday dinner, especially since it can be made ahead.

Reply
- Jen says
  
  at
  
  Hi Rachel, I’m so pleased you loved it after waiting so long to make it! And I agree, the homemade sauce makes it so much better and it is perfect for a crowd!
  
  Reply
Desiree says

at

Hi Jen!

Just a little note, you didn’t indicate how long to bake the penne covered before uncovering. 😉

Another delicious recipe!

Thank you!

Reply
- Jen says
  
  at
  
  Hi Desiree, I’m so happy you loved it! You bake uncovered the entire 30 minutes before broiling per step 5.
  
  Reply
Desiree says

at

I’m sorry, Jen! I was looking at the directions for making it ahead of time!

Thank you

Reply
Terri Presta says

at

I have made this a few times and it delicious. I was wondering if you think it would work if I layered it in a 6 quart crockpot?

Reply
- Jen says
  
  at
  
  Hi Terri, I have never tried it, but in theory it should work 🙂
  
  Reply
Lynn H. says

at

Hi Jen,
If made with gluten free penne would this be gluten free, then? Thank you!

Reply
- Jen says
  
  at
  
  Yes, you would be good to go!
  
  Reply
Jack L. Armstrong says

at

Dear Jen,
I recently discovered your website and couldn’t wait to try one of your recipes. I made your million dollar baked penne (for adults) and million dollar mac ‘n cheese (for kids) for a large luncheon at church this afternoon. Both recipes were enormous hits! My church provides winter shelter for the homeless, and the extra pans of pasta I made will feed the homeless this evening. Your ragu truly is the best! Every chef makes this claim, but in your case, it is true! Thank you and God bless,
Jack Armstrong

Reply
- Jen says
  
  at
  
  Welcome to my site Jack! I’m so pleased both my Million Dollar pastas were a huge success and that you loved my ragu! What a wonderful service you provide for your church and the homeless. God bless!
  
  Reply
Deb says

at

I wanted to let you know your sauce was delicious! We really enjoyed this. I followed it exactly except I only used 1 pound of Ground Beef. I look forward to trying your Lasagne Recipe since this sauce was so good. Thank you for sharing!

Reply
- Jen says
  
  at
  
  Thanks so much for taking the time to comment Deb, I hope you love the Lasagna equally as much!
  
  Reply
Kara says

at

I made this tonight, and was doubtful about sour cream and almost substituted ricotta, but went ahead and used the sour cream. Amazing. It was fabulous. I did double tomato paste and garlic, but otherwise followed the recipe exactly. Everyone loved it!!!

Reply
- Jen says
  
  at
  
  YAY! I’m so happy you tried the sour cream, loved it and it was a hit with all! Thanks Kara!
  
  Reply
Tiffany says

at

Hello,

I am looking forward to making your million dollar baked penne. One question – for making ahead of time and refrigerating, how long should I bake it covered before uncovering?

Reply
- Jen says
  
  at
  
  For 30 minutes, enjoy!
  
  Reply
Tam says

at

Hi, I am making this tonight and I saw in the article that there is a mention of cream cheese. Is that just for the mac and cheese or do you use a mixture of sour cream and cream cheese in the penne as well?

Reply
- Jen says
  
  at
  
  Hi Tam, sorry for the confusion, there is no cream cheese in this baked penne recipe. Enjoy!
  
  Reply
Blake says

at

Good afternoon!

I was thinking about cooking this recipe, but my girlfriend is a pescatarian.

Do you think the recipe will be good if I just remove the meat or should I try to find something different? We are both big fans of baked pasta, and this sounded delicious.

Appreciate your feedback – I’m a rookie to cooking.

Reply
- Jen says
  
  at
  
  Hi Blake, sorry for the delayed response, I have been swamped with the holidays. Yes, I still think this baked penne would be delicious without the meat. You may need to tone down the spices a little because you have one less pound to season. Good luck!
  
  Reply
Annette says

at

Hi there! This recipe looks fantastic and much easier than lasagna. I don’t have provolone cheese or sour cream at hand though (writing this during covid lockdown and i’m afraid the supermarkets are short on supplies!). I do have cottage cheese on hand and creme fraiche. How can I utilise either for a substitute? Any tips?

Reply
- Jen says
  
  at
  
  Hi Annette, I think both of those would work great! I would mix them together and just spread in an even layer. Good luck!
  
  Reply
Cindy says

at

I made this ahead and baked from frozen. It was delicious, however, I doubled the recipe and made too much. This is a silly question, but I have never frozen meals before. Is it okay to keep it and eat leftover if I baked it from frozen? If so, about how many days do you think it would keep since there is sour cream in it?

Reply
- Jen says
  
  at
  
  Hi Cindy, you can absolutely keep leftovers. It ultimately comes down to the freshness of your ingredients when you froze it. I would say you it’s good for 3-5 days.
  
  Reply
Lisa H says

at

Hi Jen

Can this be made without any meat? Would I have to change any of the other ingredients?

Thanks…Lisa

Reply
- Jen says
  
  at
  
  Absolutely! The Italian sausage is very flavorful so I would anticipate adding additional Italian seasonings and a dash more red pepper flakes to taste after simmering.
  
  Reply
Gail Wilson says

at

From all the reviews and comments I am late to the deliciousness. This was OH SO GOOD! I made this tonight. The family loved this – several second helpings and no left overs! wa wa. 🙁 Your recipes are the VERY BEST!!! May God Bless you! Thank you for sharing!

Reply
- Jen says
  
  at
  
  Thank you for making my day Gail! I’m so pleased this recipe is a new family favorite! Thank you for continually making my recipes!
  
  Reply
Cheryl L. says

at

Wow! So good! I was unsure of the sour cream in the recipe but it just added to the cheesiness. Really good.

Reply
- Jen says
  
  at
  
  Yay! Thank you so much, Cheryl, I’m so glad this did not disappoint!
  
  Reply
Reiko Sugisaka says

at

Great recipe! I did use the whole can of tomato paste and added 1 can of diced tomatoes. I would omit the salt since it was a bit salty and I’m more sensitive to it. But I think it’s more about individual taste.

Reply
- Jen says
  
  at
  
  Thank you! I’m glad you were able to personalize it!
  
  Reply
Megan Davis says

at

How many days in advance can you keep this in the fridge before baking it?

Reply
- Jen says
  
  at
  
  Hi Megan, I would stick with around two days. Enjoy!
  
  Reply
Kamar says

at

I made it today for dinner and it turned out heavenly. Thank you so much for this recipe.

Reply
- Jen says
  
  at
  
  Thank you! I’m so happy to hear that!
  
  Reply
Jacques Guilloton says

at

Always being skeptical of a self-described Million Dollar anything, I made this one and it was out of this world! Not very difficult and the recipe was well written. The addition of the provolone and sour cream was magic!
I’m glad I followed your descriptions and guidance. Thanks, Jennifer. (From San Marcos)

Reply
- Jen says
  
  at
  
  Hi Jacques! Thank you so much for your awesome review! It is so wonderful to hear that the Million Dollar title lived up to its name and that you found all my tips for the recipe helpful! 🙂
  
  Reply
Dorothy says

at

Could I bake this in a rectangular crock pot insert and then keep it on warm in the crock pot to take to a gathering

Reply
- Jen says
  
  at
  
  Hi Dorothy, yes I think that would work great!
  
  Reply

Family Favorite Baked Penne

PIN THIS RECIPE TO SAVE FOR LATER

Watch How to Make Baked Penne

Richly Satisfying Baked Penne Pasta

Million Dollar Pasta Ingredients

THE PENNE BAKE:

THE SAUCE:

Baked Penne Ingredient Substitutions and Variations

How to make Million Dollar Pasta

LOOKING FOR MORE ITALIAN PASTA RECIPES?

How to make this Penne Pasta Bake ahead of time

Penne Bake Tips and Tricks

Penne Bake MEAL PREP

How to store Baked Penne Pasta

How to freeze Million Dollar Pasta

Reheating Baked Penne

Looking for more easy pasta recipes?

WANT TO TRY THIS RECIPE?

PIN IT to your recipe BOARD TO SAVE FOR LATER!

FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!

Tools Used in This Recipe

Million Dollar Baked Penne Recipe

Save This Recipe To Your Recipe Box

Ingredients

Sauce

Instructions

Video

Notes

How to Make Baked Penne Ahead of Time

How to Freeze Baked Penne

Want To Make This Recipe?

Never Miss a Craving

You Might Also Like

Reader Interactions

leave a review Cancel reply

90 Comments

The Face Behind the Recipes

Find the Recipe You Are Craving:

Don't Miss a Craving!