Baked Penne

PIn it

Introduction

This baked penne combines pasta with whipped egg whites folded into a ricotta base, creating a light, soufflé-like texture that rises in the oven. The dish finishes with a golden, bubbly top and fresh basil, working equally well as a simple weeknight dinner or a side dish for a larger meal. Start to table takes about an hour.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 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

Add vegetables: Stir chopped roasted zucchini, mushrooms, or spinach into the ricotta mixture before folding in the pasta. This adds moisture and texture without changing the rise or baking time.

Use a tomato sauce instead: Substitute the tomato paste with an equal volume of marinara or tomato sauce (about 1 ½ cups). The final dish will be slightly wetter but will bake in the same timeframe.

Increase the herb layer: Double the parsley in the ricotta mixture and add torn basil there instead of only at the end. The herbs will distribute throughout rather than sitting on top.

Top with panko: Replace some or all of the mozzarella with panko breadcrumbs tossed in melted butter. This creates a crispier, more textured top.

Make it a vegetarian protein dish: Add white beans or chickpeas (about ¾ cup, drained) to the ricotta mixture to increase protein and make the dish more substantial.

Tips for Success

Bring eggs to room temperature before separating: Cold eggs are harder to whip to stiff peaks. Set them on the counter for 20 minutes while you prep other ingredients.

Use a spotlessly clean bowl for egg whites: Even a trace of fat, yolk, or grease will prevent the whites from reaching stiff peaks. Wash the bowl with hot soapy water and dry thoroughly.

Fold the whites gently: Use a rubber spatula and fold in two additions rather than one, turning the bowl as you go. Overmixing deflates the foam and reduces the rise.

Watch for browning in the final 10 minutes: The top can shift from golden to burnt quickly once you lower the temperature. If it’s browning too fast, tent loosely with foil.

Let it rest 5 minutes before serving: The soufflé-like texture is slightly fragile right out of the oven. A short rest helps it set just enough to hold its shape on the plate.

Storage and Reheating

FAQ

Can I prepare this ahead and bake it later?

You can assemble the unbaked dish up to 4 hours ahead, cover it, and refrigerate it. Add 5–10 minutes to the final baking time if baking from cold.

Why do my egg whites not reach stiff peaks?

Even a tiny amount of egg yolk, fat, or dish residue will prevent stiff peaks. Separate eggs carefully, use a freshly washed and dried bowl, and ensure your whisk or beaters are clean.

Can I use a different pasta shape?

Yes, any short pasta (rigatoni, fusilli, farfalle) works. Avoid long pasta like spaghetti, which won’t fold evenly into the egg mixture.

What if the top isn’t browning by the end of baking?

Raise the oven temperature to 400°F for the final 5 minutes, or turn on the broiler briefly (watch constantly). If the interior is already set and warm, browning the top is optional—the dish is done when it no longer jiggles in the center.