Ingredients
Scale
- 1 pound (16 oz) penne pasta
- 24 oz high-quality marinara sauce
- 1 cup heavy cream
- 15 oz whole milk ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Fresh parsley and basil for garnish
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or non-stick cooking spray. Bring a large pot of salted water to a boil. Cook the penne pasta for 2 minutes less than the package instructions for “al dente.” The pasta will continue to cook in the oven, so you want it to have a firm bite.
- In a large mixing bowl, combine the marinara sauce, heavy cream, minced garlic, Italian seasoning, and red pepper flakes. Stir until the sauce is a uniform, creamy pink color. Taste and adjust the seasoning with salt and pepper as needed. The creaminess of the sauce is what sets this Christmas pasta apart from standard bakes.
- Drain the cooked pasta and return it to the pot or a large bowl. Add the creamy sauce and the ricotta cheese. Stir gently so that pockets of ricotta remain throughout the pasta rather than blending in completely. Stir in 1 cup of the mozzarella cheese and half of the Parmesan cheese.
- Transfer the pasta mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining 1 cup of mozzarella and the rest of the Parmesan over the top. Cover the dish with aluminum foil. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and starting to turn golden brown.
- Remove the dish from the oven and let it rest for 5 minutes. This allows the sauce to set slightly so it isn’t too runny when served. Garnish generously with freshly chopped parsley and basil to add a festive pop of green against the red sauce and white cheese. Serve warm and enjoy!
- Cook Time: 45 minutes