Baked Penne Rigate

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This Baked Penne Rigate Recipe is quick and easy to make, perfect for busy weeknight dinners!

Baked Penne Rigate

Baked Penne Rigate

Baked Penne Rigate is a recipe I make using my leftover “Sunday Sauce” when I make spaghetti.

If the sauce is frozen, I unthaw it either all day in the refrigerator, or if it’s last minute, in the microwave while the pasta is boiling.

If you don’t have any made (or time to make it), a jar of whatever Ragu style sauce you enjoy would work just fine too!

Baked Penne Rigate

Just heat up your sauce while you boil the pasta, and then pour it all into a baking dish.

Cover the pan with foil, and bake at 350 for 30 minutes.

Remove from the oven and add some shredded Mozzarella Cheese to the top.

Place it back in the oven for about 5 minutes, just so the cheese can melt.

Meanwhile, Slice a loaf of Italian Bread in half and top it with butter and garlic salt (or powder) and bake it for about 10 minutes.

If you have extra cheese, consider adding it to the bread for cheesy bread.

You could also add various herbs or spices, whatever your tastes prefer.

Baked Penne Rigate

Finally, serve it on a plate, perhaps topping with Parmesan Cheese, to a hungry and waiting family.

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Yield: 6

Baked Penne Rigate

Baked Penne Rigate
Prep Time 12 minutes
Cook Time 25 minutes
Total Time 37 minutes

Ingredients

  • Sunday Sauce or jar of Ragu Style Sauce
  • Box of Penne Rigate
  • Mozzarella Cheese
  • Parmesan Cheese

Instructions

Just heat up your sauce while you boil the pasta, and then pour it all into a baking dish.

Cover the pan with foil, and bake at 350 for 30 minutes.

Remove from the oven and add some shredded Mozzarella Cheese to the top.

Place it back in the oven for about 5 minutes, just so the cheese can melt.

Meanwhile, Slice a loaf of Italian Bread in half and top it with butter and garlic salt (or powder) and bake it for about 10 minutes. If you have extra cheese, consider adding it to the bread for cheesy bread. You could also add various herbs or spices, whatever your tastes prefer.

Finally, serve it on a plate, perhaps topping with Parmesan Cheese, to a hungry and waiting family.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 111Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 307mgCarbohydrates: 11gFiber: 2gSugar: 3gProtein: 5g

Did you make this recipe?

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These are a few of the items I find helpful in my own kitchen when preparing this Baked Penne Rigate Recipe:

Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid -13.2 INCH x 8.9inch x 2 inchPyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid -13.2 INCH x 8.9inch x 2 inchPyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid -13.2 INCH x 8.9inch x 2 inchOXO Good Grips Box GraterOXO Good Grips Box GraterOXO Good Grips Box GraterThe 5-Ingredient Italian Cookbook: 101 Regional Classics Made SimpleThe 5-Ingredient Italian Cookbook: 101 Regional Classics Made SimpleThe 5-Ingredient Italian Cookbook: 101 Regional Classics Made SimpleThe Godfather: The Corleone Family CookbookThe Godfather: The Corleone Family CookbookThe Godfather: The Corleone Family CookbookBig Flavors from Italian America: Family-Style Favorites from Coast to CoastBig Flavors from Italian America: Family-Style Favorites from Coast to CoastBig Flavors from Italian America: Family-Style Favorites from Coast to CoastItalian Cookbook for Beginners: Over 100 Classic Recipes with Everyday IngredientsItalian Cookbook for Beginners: Over 100 Classic Recipes with Everyday IngredientsItalian Cookbook for Beginners: Over 100 Classic Recipes with Everyday Ingredients

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30 Comments

  1. I *hate* leftovers. I make my husband take them to work so I make sure to make something good for “leftovers”.

  2. Leftover stale bread is really good for making French toast. It works best with thick,crusty bread, and it’s best the next morning.

  3. I just reheat our leftovers, if any. I try really hard to make only enough for one meal. It’s just DH and I at home now and the leftovers can accumulate fast.

    I see someone else does what my mom does – fry spaghetti to reheat it! Awesome!

  4. I rarely make up something else from my leftovers. I do like to make a roast though and then use the meat later for shredded beef tacos

  5. Favorite way to use up leftovers? Tell my son and his team mates to have at it! It’s gone in .5 seconds flat 😉

  6. My husband usually takes leftovers to work the next day. So I end up cooking most nights.

  7. Depending on what’s left over I will freeze for a meal later, make soups, pizza or stir fries.

  8. My favorite way to use leftovers is to wisk them in a food processer, then use the thick mixture to enrich a stew or soup; I use my crockpot almost constantly this time of year.

  9. I honestly dont have a special thing I do with them. I just put them in tupperware and eat it another time. lol

  10. I don’t really have anything special I normally do with leftovers besides just eat them! 🙂

  11. If we have left over chicken breasts we usually make chicken salad or we do chicken, tomatoes, cheese and onion or peppers in a tortilla shell and warm them up abit

  12. on dishes the family like.. i make a double batch and put in the freezer for another meal.. if I have just a little left over. it goes in hubby lunch or lunch for the kids if they are home

  13. I usually done have left overs either .But when my mom has leftover potatoes she makes homemade potatoe pancakes.

  14. I fry my leftover spaghetti! Add some cheesy topping. It is crispy like on the outside. Really quite tasty.

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