Baked Penne Rigate

Angela Pietrantonio


A very favorite dish for me! I make this often!

Recipe Source~ My own family recipe!


★★★★★ 1 vote

20 Min
30 Min


  • 1 1/2 c
    angela's meat sauce (or use your favorite tomato sauce)
  • 1 lb
    penne rigate or ziti
  • ·
    salt to taste
  • 2 lb
  • 1/2 lb
    mozzarella, shredded
  • 1/2 c
    grated parmesan cheese
  • 2 large
    eggs, beaten
  • 1/2 c
    chopped fresh parsley
  • ·
    ground black pepper to taste

How to Make Baked Penne Rigate


  1. Preheat oven to 375*F.
  2. Spoon half of the sauce onto bottom of a 9x13-inch baking dish.
  3. Bring 4 quarts of water to boil. Add the penne and 1 1/2 tablespoons of salt and cook until not quite done.
  4. Meanwhile, combine and blend the ricotta, mozzarella, half the Parmesan, eggs, parsley, and pepper in a large mixing bowl.
  5. When the pasta is ready, drain and toss in the bowl with the ricotta mixture. Transfer the pasta to the baking dish and spread out evenly. Top with the remaining sauce and sprinkle with the rest of the Parmesan. Bake 20 to 25 minutes or until bubbly.

Printable Recipe Card

About Baked Penne Rigate

Course/Dish: Pasta
Regional Style: Italian

Show 8 Comments & Reviews

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