30-Minute Baked Penne with Cherry Tomatoes and Fresh Mozzarella

Name: 30-Minute Baked Penne with Cherry Tomatoes and Fresh Mozzarella
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz (340 g) penne pasta; 1 lb (450 g) cherry tomatoes, halved; 8 oz (225 g) fresh mozzarella, torn into bite-sized pieces; ¼ cup (10 g) fresh basil, leaves, roughly chopped; 4 cloves (20 g) garlic cloves, minced; ¼ cup (60 ml) extra virgin olive oil; kosher salt, to taste; black pepper, freshly ground, to taste; ¼ tsp (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A quick, fresh Italian baked pasta that comes together in just 30 minutes. Sweet cherry tomatoes burst and caramelize in the oven while the pasta finishes cooking, creating a light, concentrated sauce with browned, crispy edges. Fresh mozzarella and basil added at the end keep this dish bright, creamy, and elegant.

Prep: 10 min
Cook: 20 min
Total: 30 min
Makes: 4 servings

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Steps

Before you start

Preheat your oven to 400°F (200°C)
Bring a large pot of salted water to a rolling boil
Have a 9×13-inch baking dish ready on the counter

1
Cook penne pasta
- Add penne to the boiling salted water.
- Cook for 9–10 minutes, which is 1–2 minutes less than the package direction—the pasta should still have a slight bite when you chew a piece.
- Drain in a colander and set aside.
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Ready when: Pasta is just under al dente with slight firmness when bitten
Tip: Undercooking prevents mushy pasta in the oven. Taste a piece to verify it still has a firm center.
2
Prepare tomato and garlic
- While the pasta cooks, halve the cherry tomatoes and mince the garlic.
- In the 9×13-inch baking dish, combine the halved tomatoes, minced garlic, and 2 tablespoons (30 ml) of olive oil.
- Season lightly with salt and a few grinds of black pepper.
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Ready when: Tomatoes and garlic are evenly coated in oil
Tip: Have this ready before the pasta drains so you can combine everything immediately while the pasta is still warm.
3
Combine and season
- As soon as the pasta has drained, transfer it to the baking dish with the tomatoes and garlic.
- Gently toss with a fork or wooden spoon, being careful not to crush the tomatoes.
- Drizzle the remaining 2 tablespoons (30 ml) of olive oil over the pasta and season to taste with salt and black pepper.
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Ready when: Pasta is evenly coated and combined with tomatoes
Tip: Use a gentle toss; rough stirring breaks down the tomatoes and creates a sauce that's too thick. A light mix preserves the fruit and keeps the dish fresh.
4
Bake until goldenOven 400°F / 205°C
- Transfer the baking dish to the preheated 400°F (200°C) oven.
- Bake uncovered for 10 minutes.
- The tomatoes should blister and begin to collapse, the edges of the pasta should turn golden brown, and the pasta should be tender.
- Watch carefully in the last 2 minutes—you want color but not burning.
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Ready when: Tomatoes are wrinkled and blistered, pasta edges are golden brown, pasta is tender
Tip: Do not cover the dish—you want the exposed surfaces to brown and crisp. If the very edges brown too quickly, loosely cover with foil for the final 2–3 minutes.
5
Add mozzarella and basil
- Remove the baking dish from the oven.
- Immediately tear the fresh mozzarella into bite-sized pieces and scatter them over the hot pasta.
- Sprinkle the fresh chopped basil over the top.
- If you like heat, add a light sprinkle of red pepper flakes.
- Let the dish rest for 1–2 minutes so the mozzarella softens slightly from the residual heat, then serve immediately.
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Ready when: Mozzarella is softened and creamy but not fully melted
Tip: Tear cheese by hand rather than cutting—hand-torn pieces melt more unevenly and look more rustic and appealing. Add right before serving so the mozzarella stays fresh and creamy.

Good to know

Tips

Have all your ingredients prepped and equipment ready before you start (mise en place). With only 30 minutes, this recipe moves quickly, and you won't have time to chop vegetables between steps.
Do not skip undercooking the pasta. The oven time is critical for finishing the cook; properly timed undercooking prevents the dish from becoming mushy.
Use high-quality olive oil and fresh mozzarella from a good source. Since the flavor depends on so few ingredients, their quality makes a huge difference.
Serve with a simple green salad dressed in lemon vinaigrette and crusty bread to soak up the juices. A dry white wine like Pinot Grigio or Vermentino pairs beautifully.

Make ahead

You can prep the vegetables up to 4 hours ahead: halve the tomatoes and mince the garlic, then store together in an airtight container in the refrigerator. Combine and bake just before serving for the best result.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 10–12 minutes, covered loosely with foil. Add a drizzle of fresh olive oil and a handful of fresh basil before serving. Note: the mozzarella will fully melt upon reheating, but the dish remains delicious.

Substitutions

fresh mozzarella → burrata cheese. Use 6–8 oz. Burrata has a creamier center and larger curds that stay more intact. Add it after baking just as you would mozzarella. This makes the dish richer and more luxurious.
cherry tomatoes → grape tomatoes or halved regular tomatoes. Grape tomatoes are slightly sweeter and cook similarly to cherry tomatoes. For regular tomatoes, cut them into larger chunks (quarters) so they don't break down completely during baking.
fresh basil → fresh oregano or a mix of mint and basil. Oregano brings an earthier, more Mediterranean note—use the same amount. Mint adds brightness. Add just before serving for best flavor.
penne pasta → farfalle, rigatoni, or orecchiette. Any short, sturdy pasta shape works well. Avoid thin pasta like angel hair, which overcooks quickly. Choose shapes with ridges or folds that hold sauce.