Recipe

Macaroni Penne

A saucy, cheesy baked pasta that combines elbows and penne for maximum texture and cozy comfort.

By Matt Campbell

•

4.8

A bubbling baked pasta casserole made with elbow macaroni and penne, topped with melted mozzarella and golden browned edges in a white baking dish on a kitchen counter

If you have ever stared at two half-empty pasta boxes and thought, this feels like a problem, I am here to tell you it is actually dinner. Macaroni penne is my favorite kind of kitchen chaos: two shapes, one very cozy bake, and the kind of cheesy, saucy payoff that makes everyone suddenly appear in the kitchen asking, “Is it ready yet?”

The mix is not just for fun. Elbows hold onto sauce like little cups, and penne gives you that satisfying bite with sauce tucked inside. Add a quick beefy tomato base, a creamy ricotta layer, and a mozzarella top that goes bubbly and bronzed. Weeknight energy, Sunday comfort results.

Dry elbow macaroni and dry penne pasta measured in two small bowls on a bright kitchen counter with a pot and wooden spoon nearby

Why It Works

Two-pasta texture: elbows cling to sauce, penne stays pleasantly chewy and sturdy.
Big flavor, low drama: a simple onion-garlic base plus Italian seasoning gets you to “wow” fast.
Cheese in layers: ricotta for creaminess, mozzarella for melt, Parmesan for that salty finish.
Crisp edges: a short uncovered bake delivers those golden corners everyone fights over.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Reheat: For best texture, warm in a 350°F oven covered with foil for 15 to 20 minutes. Add a splash of water or extra marinara if it looks dry. Microwave works too, just cover and stir halfway through.

Freeze: Freeze in portions for up to 2 months. Thaw overnight in the fridge, then reheat covered in the oven until hot.

A glass meal prep container filled with leftover baked macaroni and penne pasta with melted cheese on top, sitting on a kitchen counter

Common Questions

Why mix macaroni and penne?

Because texture is half the fun. Elbow macaroni grabs sauce on the outside and in the curve, while penne holds sauce inside the tube and keeps a nice bite after baking. Together, you get a casserole that feels saucier and more interesting without extra work.

Can I use only one pasta shape?

Absolutely. Use 1 pound total of whatever you have. The cook time stays similar, just aim for al dente since it finishes in the oven.

How do I keep baked pasta from drying out?

Three things: do not overcook the pasta, make sure the sauce is a little looser than you think it should be, and cover the dish for the first part of baking. If it still looks dry, stir in a splash of pasta water or extra marinara before baking.

Can I make this ahead?

Yes. Assemble the casserole up to 24 hours ahead, cover, and refrigerate. When you bake it from cold, cover tightly with foil and bake at 375°F for about 25 minutes, then uncover and bake 10 to 15 minutes more until the edges are bubbly and the center is hot. (If it is not quite there yet, give it another 5 minutes covered.)

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for boiling pasta
Colander
Large skillet or Dutch oven
9x13-inch baking dish
Mixing bowl (for the ricotta layer)
Wooden spoon or spatula
Measuring cups and spoons

I started making macaroni penne during that phase of life where you are building skills by doing, not by overthinking. It is the kind of dish that rewards good instincts: salt your water, brown your meat, taste your sauce, and trust the oven to do the cozy magic. Also, it is my favorite way to turn “random pantry pasta” into something that looks like you planned it on purpose.

Macaroni Penne

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 60 minutes

Servings 8

Ingredients

Pasta

8 oz elbow macaroni
8 oz penne
1 1/2 tbsp kosher salt (for the pasta water)

Meat sauce

1 tbsp olive oil
1 lb ground beef (85% to 90% lean)
1 small yellow onion, finely diced
4 cloves garlic, minced
2 tbsp tomato paste
1 tsp Italian seasoning
1/2 tsp smoked paprika (optional, but cozy)
1/2 tsp red pepper flakes (optional)
1 1/2 tsp kosher salt, plus more to taste
1/2 tsp black pepper
24 oz marinara sauce
1 cup pasta water (reserved, you may not use it all)

Cheese layer

1 cup ricotta cheese
1/2 cup grated Parmesan, divided
1 large egg
2 tbsp chopped fresh parsley (or 2 tsp dried)

Topping

2 cups shredded mozzarella
Cooking spray or a little olive oil (for the baking dish)

Ricotta cheese, shredded mozzarella, grated Parmesan, and an egg arranged on a kitchen counter with measuring spoons nearby

Instructions

Heat the oven. Preheat to 375°F. Lightly grease a 9x13-inch baking dish.
Boil the pasta. Bring a large pot of water to a boil. Add the 1 1/2 tbsp salt, then cook the elbow macaroni and penne together until al dente. Because box times can differ, cook to the pasta with the longer cook time, but start checking early and drain when both shapes are just barely tender (usually 1 to 2 minutes less than the box says). Reserve 1 cup pasta water, then drain.
Build the sauce. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up as you go, 6 to 8 minutes. If there is a lot of grease, spoon off excess.
Aromatics time. Add onion and cook 3 to 4 minutes until softened. Add garlic and cook 30 seconds. Stir in tomato paste, Italian seasoning, paprika, red pepper flakes, salt, and pepper. Cook 1 minute to wake everything up.
Make it saucy. Pour in marinara and stir. Simmer 3 to 5 minutes. If the sauce looks thick, loosen with a splash of reserved pasta water. You want it a little looser than “perfect,” because the pasta will drink some up in the oven.
Mix the ricotta layer. In a bowl, stir together ricotta, 1/4 cup Parmesan, egg, and parsley.
Combine. Add drained pasta to the meat sauce and toss until everything is coated. If it feels tight, add a bit more pasta water.
Assemble. Spoon half the sauced pasta into the baking dish. Dollop the ricotta mixture over the top in small spoonfuls. Do not stress about perfect coverage, it will melt and spread as it bakes. Add the remaining pasta.
Top and bake. Sprinkle mozzarella and the remaining 1/4 cup Parmesan over the top. Cover tightly with foil and bake 15 minutes. Uncover and bake 10 to 15 minutes more until bubbly with golden edges. If you are worried about cheese sticking, give the foil a quick spray of cooking spray on the side that faces the cheese.
Rest, then serve. Let it sit 5 to 10 minutes so it sets up and serves more neatly. Taste and finish with a pinch of salt, extra Parmesan, or a shower of parsley.

A wooden spoon stirring a simmering tomato meat sauce in a large skillet on a stovetop

Hands spooning sauced elbow macaroni and penne into a greased baking dish with ricotta dollops ready for layering

A baking dish of macaroni penne bubbling in an oven with melted mozzarella browned on top

Nutrition information is estimated.

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Macaroni Penne

Why It Works

Pairs Well With

Recommended

Ricotta-Layered Baked Ziti (Cheesy, Make-Ahead)

Million Dollar Spaghetti

Baked Spaghetti

Lasagna with Ricotta Cheese

Storage Tips

Common Questions

Why mix macaroni and penne?

Can I use only one pasta shape?

How do I keep baked pasta from drying out?

Can I make this ahead?

Macaroni Penne

Ingredients

Pasta

Meat sauce

Cheese layer

Topping

Instructions