Baked Penne Arrabbiata Italian

The first time I made arrabbiata, I underestimated the heat and spent twenty minutes fanning my mouth while my roommate laughed from the couch. Now I understand that fiery sauce—that perfect balance of spicy and rich tomato—deserves respect and respect means knowing your own heat tolerance. Baking it transforms everything: the pasta becomes tender, the cheese melts into golden pools, and suddenly you've got something that feels less like a weeknight dinner and more like you've invited half the neighborhood over.

I made this for my sister's first dinner party in her new apartment, and she still texts me photos of her baked penne whenever she makes it again. The bubbling cheese coming out of the oven, that moment when everyone leans in to smell it—that's when you know you've made something worth remembering.

Ingredients

• Penne pasta (350g): The tubes catch sauce beautifully, so don't skip this shape for something thin and delicate—you want every bite loaded with tomato and heat.
• Olive oil (2 tbsp): Good quality matters here since it's the foundation of your sauce, but you don't need the fanciest bottle on the shelf.
• Garlic (4 cloves, finely chopped): Chop it small so it melts into the oil instead of sitting in chunks; I learned this the hard way.
• Crushed red pepper flakes (1–2 tsp): Start with the lower amount if heat isn't your thing—you can always add more, but you can't take it back.
• Canned crushed tomatoes (800g): San Marzano tomatoes make a difference if you can find them, but any crushed tomato that tastes like tomato, not metal, will do.
• Sugar (1 tsp): A small secret that balances the acid in the tomatoes and makes the whole sauce taste rounder.
• Dried oregano (1 tsp): Trust the dried version here—it stands up to the baking better than fresh.
• Salt and black pepper (½ tsp and ¼ tsp): You'll taste as you go, so these are starting points, not commandments.
• Fresh basil (1 small bunch): Chop it at the last minute and save a pinch for the top so it stays bright green instead of turning dark.
• Parmesan cheese (80g, grated): Grate it yourself if you can—the pre-grated kind has anti-caking stuff that keeps it from melting as smoothly.
• Mozzarella cheese (150g, shredded): This is what gives you those golden, bubbling patches; it's doing the real work here.

Instructions

Preheat and prepare:

Turn your oven to 200°C (400°F) and grease your baking dish while it heats up. This is the one moment where being ahead of yourself actually matters.

Cook the pasta:

Boil salted water in a large pot and cook the penne about 2 minutes shy of what the box says—it'll finish cooking in the oven, so you want it still with a little bite. Drain it and set it aside.

Build the sauce:

Heat olive oil in a large skillet over medium heat, add your finely chopped garlic and red pepper flakes, and let them sizzle for 1–2 minutes until your kitchen smells like someone's about to make something delicious. Don't let the garlic brown or it'll taste bitter.

Simmer and balance:

Pour in the crushed tomatoes, sugar, oregano, salt, and pepper, then let it bubble gently for 10–12 minutes, stirring now and then. The sauce will thicken slightly and develop more flavor as it sits.

Finish the sauce:

Take it off the heat and stir in your chopped basil, tasting as you go to see if you want more heat or salt. This is your sauce—make it yours.

Combine pasta and sauce:

Add the drained penne to the skillet and toss everything until every piece of pasta is coated in that fiery red sauce.

Layer in the baking dish:

Spread half the pasta mixture on the bottom of your prepared dish, sprinkle half the Parmesan and mozzarella over it, then layer the rest of the pasta on top and finish with the remaining cheese. This layering is what creates those pockets of melted cheese throughout.

Bake until golden:

Slide it into the oven for 18–20 minutes, watching until the cheese turns golden and the sauce starts bubbling up around the edges. The aroma will tell you when it's close.

Rest and serve:

Let it sit for 5 minutes so it firms up slightly, scatter fresh basil on top, and serve it hot while the cheese is still stretching.

Save

There's something about pulling a baked penne out of the oven when you've timed it right—that moment when the kitchen is filled with heat and spice and melted cheese—that makes you feel like you've actually cooked something worth eating. Even if you've made it ten times, that feeling doesn't get old.

Managing the Heat

Red pepper flakes can be sneaky because the heat builds as you eat, so if you're cooking for people with different spice tolerances, start conservative and let guests add more at the table. I once made this with two teaspoons for someone who said they liked spicy food, and they spent the meal reaching for water while politely insisting everything was fine. Now I smile and hand them the pepper flakes shaker.

Cheese: The Secret Binding Force

Mozzarella melts and creates those gorgeous golden spots, but Parmesan is where the flavor depth comes from—it browns slightly and gets nutty as it bakes. Using both together instead of choosing one is the difference between a good baked pasta and one people ask you to make again. The ratio matters less than making sure you use at least some of each.

Make It Your Own

This recipe is forgiving enough to bend without breaking, so don't be afraid to adapt it to what you have or what you're craving that night. A handful of sautéed mushrooms or bell peppers disappear into the sauce and add body, or swap the mozzarella for provolone if you want something with more bite.

• If you want extra richness, stir a splash of pasta water into the sauce before mixing it with the pasta—the starch helps everything come together.
• Leftovers taste even better the next day once the flavors have settled, so make extra if you can.
• Serve this with a simple green salad and something crisp to drink, and you've got a complete dinner that feels like you tried.

Save

This is the kind of dish that quietly becomes a regular in your rotation, something you make when you want comfort food that doesn't feel like you sacrificed flavor. It's honest Italian cooking, the kind that tastes like someone who knows what they're doing is in the kitchen.

Recipe FAQs

→ How do I achieve the perfect pasta texture?

Cook penne until just al dente by reducing the boiling time by about 2 minutes before draining. This helps it hold shape during baking.

→ Can I adjust the heat level of the sauce?

Yes, increase or reduce crushed red pepper flakes according to your spice preference or add a pinch of chili powder for extra heat.

→ What cheeses work best for this bake?

Parmesan and mozzarella provide a balanced sharpness and meltiness, but provolone or fontina also make excellent alternatives.

→ Are there suggested add-ins to customize this dish?

Sautéed vegetables like bell peppers or mushrooms can be added for extra flavor and texture variations.

→ What dishes pair well with this baked pasta?

A crisp green salad and a glass of Chianti complement the rich, spicy flavors beautifully.

→ How should leftovers be stored?

Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently before serving.