Name: Three Cheese Baked Penne
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 Servings
Cuisine: American

From the Cook

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Warning0 allergens identified

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Preheat oven to 350

Prepare pasta according to package directions

In a sauce pan over medium high heat melt three tablespoons of butter.

Add onions and saute until translucent.

Add garlic, Italian seasoning and basil to butter and stir

Next, add flour to pot whisking constantly for two minutes

Add milk and stock to the flour and bring to a boil

Season with salt and pepper and remove from heat and cool for about two minutes until sauce thickens

Add cheeses to the mixture and stir to combine

While you wait for the cheese to melt drain the pasta and transfer into a 9×13 greased baking dish

Pour an undrained can of tomatoes over the pasta

Next, pour the sauce over of the pasta and then stir to combine

Sprinkle a little extra cheese over the top and bake for 25 minutes

If you want to make the cheese extra gooey turn on the broiler for 5 minutes or until the cheese is golden brown

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Toast Your Pasta Slightly 🍝
Cook penne to just under al dente (about 1 minute less than package directions) since it will continue cooking in the oven, preventing mushy pasta in the final dish.
Create a Proper Béchamel Base 🧈
Make your roux with equal parts butter and flour, cooking for 2-3 minutes before adding milk to eliminate flour taste and create a silky, lump-free cheese sauce foundation.
Layer Your Cheeses Strategically 🧀
Reserve the mozzarella for the top layer only, as it browns beautifully and creates that golden crust, while mixing asiago and parmesan throughout the sauce for complex, nutty depth.
Bloom Your Dried Aromatics 🧅
Sauté your minced garlic and onions in butter for at least 3-4 minutes before adding flour to fully develop their flavors and eliminate any raw, harsh notes in the finished dish.
Rest Before Serving ⏱️
Let the baked penne cool for 5 minutes after removing from the oven—this allows the sauce to set slightly, making it easier to plate and preventing the dish from becoming too liquidy.