Baked Penne

Introduction

This baked penne is a soufflé-style pasta dish that combines ricotta, whipped egg whites, and tomato paste into a light, custard-like casserole. The egg whites are beaten to stiff peaks and folded into the mixture just before baking, which gives the finished dish its distinctive rise and tender crumb. Serve it warm as a substantial weeknight dinner or elegant side.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 70 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

Spinach addition: Fold 1 cup of finely chopped cooked spinach into the ricotta mixture before adding the egg whites. This adds earthiness and body without changing the soufflé structure.

Herb swap: Replace the parsley and basil with 1 tbsp fresh oregano and 1 tsp fresh thyme. This shifts the flavor profile toward Italian herb seasoning while keeping the same aromatics.

Extra cheese: Increase the mozzarella to ¾ cup and add ¼ cup grated Parmesan before baking. The result will be richer and more deeply browned on top.

Vegetable layer: Mix diced zucchini, mushrooms, or bell peppers into the ricotta mixture for extra moisture and texture contrast.

Garlic increase: Use 1 tbsp minced garlic instead of 1 tsp for a stronger savory note that pairs well with the tomato paste.

Tips for Success

Room-temperature eggs are essential. Cold eggs will not whip to stiff peaks efficiently. Separate them 15 minutes before beating to ensure they reach the correct temperature.

Beat egg whites in a spotlessly clean metal bowl. Even a trace of fat or yolk will prevent them from reaching full volume. Plastic bowls retain oil residue even after washing.

Fold gently to preserve volume. Use a rubber spatula and a slow, circular motion when combining the whipped egg whites with the pasta mixture. Overmixing deflates them and ruins the light texture.

Watch for browning on top, not a timer. The dish is done when the top is golden-brown and bubbly around the edges. Every oven varies; a perfectly browned top is your best signal.

Drain pasta thoroughly after rinsing. Excess water will make the ricotta mixture too wet and prevent proper rise in the oven.

Storage and Reheating

Reheat in a 325 °F oven, covered with foil, for 12–15 minutes until warmed through. Alternatively, microwave a single portion on 50% power for 2–3 minutes to avoid overcooking the top. The texture will be slightly denser than the fresh dish but remains pleasant.

FAQ

Can I prepare this ahead of time?

What if my egg whites don’t whip to stiff peaks?

The most common cause is hidden fat in the bowl, beaters, or egg yolks. Use a metal bowl and metal beaters (not plastic), and be extra careful when separating eggs to avoid any yolk in the whites. Start over if needed; it takes only 3–4 minutes to beat clean whites properly.

Why does the recipe call for both ricotta and mozzarella?

Ricotta provides a creamy custard base and moisture, while mozzarella on top browns and adds a textural contrast. They work together rather than being interchangeable.

Can I use a different pasta shape?

Yes. Any small pasta that won’t clump (shells, elbow, farfalle) works well. Avoid large tubes or long strands, which don’t distribute evenly in the custard.