Let me tell you about the pasta dish that saved my sanity during busy weeks. This cheesy penne casserole started as a “whatever’s in the pantry” dinner when I was too tired to cook, but it turned into my family’s most requested meal. The secret? Double cheese and a trick with the pasta water that makes it extra creamy.
What You’ll Need
The Pasta Base:
- 1 pound penne rigate (the ridges really grab the sauce)
- 1 tablespoon olive oil
- 1 teaspoon salt for pasta water
- 1/2 cup reserved pasta water (don’t forget this!)
The Creamy Magic:
- 2 cups whole milk
- 1 block (8 oz) cream cheese, softened
- 2 cups sharp cheddar, freshly grated
- 1 cup mozzarella, freshly grated
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
The Crunchy Top:
- 1 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 1/2 cup grated Parmesan
- 1 teaspoon dried parsley
The Game Plan
- Get Started (15 mins)
- Preheat oven to 375°F
- Boil heavily salted water
- Grate your cheeses (yes, do it fresh!)
- Butter a 9×13 baking dish
- The Pasta (12 mins)
- Cook penne 2 minutes less than package says
- Save that pasta water before draining!
- Toss with olive oil to prevent sticking
- The Sauce (10 mins)
- Heat milk in large pan
- Add cream cheese, stir until smooth
- Mix in cheddar and mozzarella gradually
- Add seasonings
- If too thick, add pasta water
- Assembly & Bake (25 mins)
- Mix pasta and sauce
- Pour into baking dish
- Top with panko mixture
- Bake until bubbly and golden
Tricks I’ve Learned
- Undercook the pasta slightly
- Save more pasta water than you think
- Let cream cheese come to room temp
- Layer some cheese in the middle
- Grate your own cheese (it melts better!)
Common Questions
“Too thick?” Add pasta water, a little at a time.
“Make ahead?” Assemble without topping, refrigerate up to 2 days.
“Freezer friendly?” Yes! Freeze before baking, thaw overnight.
What to Serve With It
Perfect Partners:
- Garlic bread
- Caesar salad
- Roasted broccoli
- Glass of white wine
- Extra parmesan for sprinkling
Final Words
This casserole is pure comfort food magic. It’s not fancy, but it’s the kind of dish that makes everyone happy. My kids ask for it weekly, and honestly? I’m not mad about it. It’s easy enough for a Tuesday night but good enough for company.
Pro tip: Make two and freeze one. Your future self will thank you on those crazy busy nights!
P.S. – The leftovers might be even better. A splash of milk when reheating keeps it creamy!