Craving comfort food without the mountain of dishes? This one pan pasta bake is about to become your go-to solution for those chaotic evenings when everyone needs fed and you’re running on empty. Consider this your permission slip to serve something delicious without spending hours in the kitchen or facing a sink full of pots and pans afterward.
Why This Recipe Works
- Minimal cleanup means you can actually relax after dinner instead of facing a mountain of dishes – we’re talking one pan from start to finish, which is priceless when you’re juggling homework, baths, and bedtime routines
- The hands-off baking time gives you 25-30 minutes to help with homework, fold laundry, or just take a breather while dinner cooks itself – no standing over the stove stirring constantly
- Family-friendly flavors that please both picky eaters and hungry adults, with that perfect cheesy, saucy comfort food appeal that makes everyone come running when you call them to the table
- Customizable ingredients let you use what you have on hand, making it perfect for those nights when a grocery run just isn’t happening – swap proteins, vegetables, or cheeses based on your fridge contents
- The pasta cooks right in the sauce, absorbing all those delicious flavors while creating its own starchy thickening agent, resulting in a perfectly creamy texture without any separate boiling or draining
Ingredients
- 1 pound penne pasta, uncooked
- 1 pound ground beef, 85% lean
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 (24-ounce) jar marinara sauce
- 4 cups chicken broth
- 1 (15-ounce) can diced tomatoes, undrained
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
Equipment Needed
- Large oven-safe skillet or 9×13 inch baking dish
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater (if using block cheese)
- Cutting board and chef’s knife
- Oven mitts
Instructions
Brown the Meat and Sauté Aromatics
Preheat your oven to 400°F and grab your large oven-safe skillet. Place it over medium-high heat and add the ground beef, breaking it up with your wooden spoon as it cooks. You’ll want to cook this for about 5-7 minutes until no pink remains, stirring occasionally to ensure even browning. Once the meat is cooked through, drain off any excess grease – I usually tilt the pan and use a spoon to remove it, or you can carefully pour it into an old can. Add the diced onion and cook for another 3-4 minutes until the onion becomes translucent and fragrant. Stir in the minced garlic and cook for just 30 seconds more until you can really smell that garlicky aroma – be careful not to burn it! This initial flavor-building step is crucial for developing depth in your final dish.
Combine All Ingredients Except Cheese
Now for the magic part – add the uncooked penne pasta directly to the skillet with your meat mixture. Pour in the entire jar of marinara sauce, followed by the chicken broth and the can of diced tomatoes with their juices. Sprinkle in the Italian seasoning, salt, black pepper, and red pepper flakes if using. Give everything a really good stir, making sure all the pasta gets submerged in the liquid and the seasonings are evenly distributed. You’ll notice the liquid will look quite thin at this stage – that’s perfectly normal! The pasta will absorb much of it as it bakes. Use your spoon to press any floating pasta pieces down into the liquid to ensure they cook evenly. This no-boil method saves you both time and an extra pot to wash later.
Initial Baking Phase
Carefully transfer your skillet to the preheated 400°F oven, making sure to use oven mitts as the handle will get hot. Bake uncovered for 20 minutes – this initial baking time allows the pasta to absorb the liquid and become tender while the flavors meld together. About halfway through, at the 10-minute mark, I recommend giving the pasta a quick stir to redistribute everything and prevent any sticking on the bottom. You’ll notice the liquid has reduced significantly and the pasta should be nearly al dente at this point. The sauce will still look a bit loose, but don’t worry – it will thicken up beautifully during the final baking phase with the cheese.
Add Cheese Topping
Remove the skillet from the oven using oven mitts – remember that handle is hot! Sprinkle the shredded mozzarella cheese evenly over the entire surface, followed by the grated Parmesan. Make sure you cover all the pasta, right up to the edges of the skillet, for that perfect golden-brown cheesy crust everyone loves. If you notice the edges are browning too quickly, you can create a loose foil tent over the top for the final baking phase. This cheese layer not only adds incredible flavor but also helps create that beautiful bubbly, golden top that makes this dish so visually appealing when you bring it to the table.
Final Bake and Resting
Return the skillet to the 400°F oven and bake for another 8-10 minutes, or until the cheese is completely melted, bubbly, and starting to develop those beautiful golden-brown spots. You’re looking for the edges to be gently bubbling and the center to be hot throughout. Once it’s done, carefully remove it from the oven and let it rest for 5-7 minutes before serving – this resting time is crucial as it allows the sauce to thicken up properly and makes serving much easier. Sprinkle with fresh chopped basil right before serving for that fresh, herbal note that cuts through the richness. The pasta will continue to absorb any remaining liquid during this resting period, resulting in the perfect saucy consistency.
Tips and Tricks
If you’re short on time or dealing with particularly hungry kids, you can use pre-cooked pasta – just reduce the chicken broth to 2 cups and bake for only 15-20 minutes total. For families with varying spice preferences, serve the red pepper flakes on the side rather than mixing them in, allowing everyone to customize their own bowl. When it comes to cheese, freshly grated melts much better than pre-shredded because pre-shredded cheeses contain anti-caking agents that can make your sauce grainy. If you don’t have an oven-safe skillet, you can brown the meat and onions in a regular skillet, then transfer everything to a 9×13 inch baking dish for the oven portion. For make-ahead convenience, you can assemble everything except the cheese topping up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate – just add 5-10 minutes to the baking time when you’re ready to cook. If your family includes vegetarians, simply omit the ground beef and add an extra can of drained and rinsed kidney beans or lentils for protein. Leftovers reheat beautifully in the microwave or oven – just sprinkle a tablespoon of water over the top before reheating to prevent drying out. For extra nutrition, stir in 2 cups of fresh spinach during the last 5 minutes of baking – it wilts perfectly into the hot pasta. If you’re watching sodium, use low-sodium broth and no-salt-added canned tomatoes, then adjust seasoning at the end. Don’t skip the resting time – it really does make a difference in the final texture and makes serving much cleaner.
Recipe Variations
- Italian Sausage Version: Swap the ground beef for 1 pound of mild or hot Italian sausage removed from casings – the fennel and herbs in the sausage add incredible flavor. Brown it just like the beef, breaking it into crumbles, and consider reducing the Italian seasoning to 1 teaspoon since the sausage is already seasoned. This variation gives you that classic sausage and peppers flavor profile without any extra work.
- Chicken Alfredo Twist: Replace the ground beef with 1 pound of diced boneless, skinless chicken thighs and use Alfredo sauce instead of marinara. Use 4 cups of chicken broth as usual but omit the diced tomatoes, and add 1 cup of frozen peas during the last 10 minutes of baking. Top with a mix of mozzarella and provolone cheeses for a creamy, comforting white sauce version that kids particularly love.
- Vegetarian Supreme: Omit the meat entirely and add 1 diced bell pepper and 8 ounces of sliced mushrooms when you sauté the onions. Include 1 can of drained and rinsed chickpeas for protein, and consider using vegetable broth instead of chicken broth. This packed-with-veggies version still feels substantial and satisfying while being meat-free – perfect for Meatless Mondays or vegetarian family members.
- Spicy Tex-Mex Style: Use ground turkey or beef with 1 packet of taco seasoning instead of Italian seasoning, and replace the marinara with 24 ounces of salsa. Use black beans instead of, or in addition to, the meat, and top with a blend of Monterey Jack and cheddar cheeses. Serve with dollops of sour cream and sliced avocado for a fun fiesta night that feels completely different from the Italian original.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! While penne works beautifully because its tube shape holds sauce well and cooks evenly, you can substitute with ziti, rigatoni, or fusilli. Avoid very thin pastas like angel hair or very large shapes like lasagna noodles, as they won’t cook properly in this method. The key is choosing a pasta with similar cooking times to penne – usually about 10-12 minutes according to package directions. If using whole wheat pasta, you may need to add an extra 1/2 cup of broth and extend the baking time by 5-7 minutes since whole wheat pasta tends to absorb more liquid and takes slightly longer to become tender.
What if I don’t have an oven-safe skillet?
No problem at all – this is a common issue for many home cooks. Simply brown your meat and sauté your aromatics in any large skillet or pot, then transfer everything to a greased 9×13 inch baking dish for the oven portion. The cooking times and temperatures remain exactly the same, though you might want to check it a few minutes early since the thinner metal of a baking dish can sometimes cook slightly faster than a cast iron or oven-safe skillet. Just be careful when transferring the hot mixture to avoid burns or spills.
Can I make this ahead of time?
Yes, this dish is fantastic for make-ahead meals! You can prepare everything through the cheese-topping step up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate, then bake as directed, adding 5-10 minutes to the total baking time since you’re starting with a cold dish straight from the refrigerator. The cheese might brown a bit more quickly on a cold dish, so keep an eye on it during the last 10 minutes. You can also freeze the assembled-but-unbaked dish for up to 3 months – thaw overnight in the refrigerator before baking.
How do I know when the pasta is properly cooked?
The best way to test doneness is to scoop a piece of pasta from the center of the dish during the last 5 minutes of baking – it should be tender but still have a slight bite (al dente). Remember that the pasta will continue to soften during the resting period after baking, so you want it to be just slightly firmer than your ideal final texture when you take it out of the oven. The sauce should be thickened but still saucy – if it looks too dry, stir in 1/4 cup of warm broth or water before adding the cheese topping.
What’s the best way to store and reheat leftovers?
Leftovers will keep in an airtight container in the refrigerator for 3-4 days. To reheat, individual portions microwave well on medium power for 2-3 minutes, stirring halfway through. For larger amounts, reheat in a 350°F oven for 15-20 minutes covered with foil, then uncover for the last 5 minutes to crisp up the cheese. Always sprinkle a tablespoon of water over the top before reheating to restore moisture, as pasta continues to absorb liquid even after cooking. I don’t recommend freezing after baking as the texture can become mushy upon thawing.
Summary
This one pan pasta bake delivers maximum comfort with minimal cleanup, using simple ingredients that come together beautifully in your oven. Perfect for busy weeknights when you need something satisfying without the fuss, it’s become my family’s most-requested meal for good reason.
