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Baked Penne Rigate

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

Follow When Is Dinner on InstagramDon’t miss these other delicious Pasta Recipes from When Is Dinner:

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Michelle S

Sunday 14th of October 2012

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

Emily W

Sunday 14th of October 2012

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

Ellen Levickis

Sunday 14th of October 2012

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!

Mya Murphy

Sunday 14th of October 2012

just reheat for lunch...lol

Melanie B

Sunday 14th of October 2012

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

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