Four Cheese Mini Penne Bake
Indulge in the ultimate comfort food with this Four Cheese Mini Penne Bake, a creamy, cheesy masterpiece that’s perfect for weeknights or special occasions. Featuring tender mini penne pasta smothered in a luscious sauce made from a rich blend of mozzarella, cheddar, Parmesan, and Gorgonzola cheeses, this dish takes your pasta game to the next level. Topped with golden, crispy panko breadcrumbs for the ideal crunch, it’s baked to bubbling perfection in just 25 minutes. Infused with hints of garlic and onion powder for depth of flavor, this baked pasta recipe is easy to prepare and guaranteed to impress. Garnished with fresh parsley for a vibrant finish, it’s a crowd-pleasing meal that’s both satisfying and irresistible. Perfect for cozy dinners or potlucks, this baked pasta is sure to become a family favorite.
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Recipe Information
Ingredients
- 340 grams mini penne pasta
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 0.5 cups grated Parmesan cheese
- 0.25 cups crumbled Gorgonzola cheese
- 0.5 cups panko breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray and set aside.
Bring a large pot of salted water to a boil. Cook the mini penne pasta according to package instructions until al dente. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux.
Slowly add the milk and heavy cream to the roux, whisking constantly to avoid lumps. Cook for 4-5 minutes until the sauce thickens slightly.
Stir in the garlic powder, onion powder, salt, and black pepper. Reduce heat to low.
Add the mozzarella cheese, cheddar cheese, Parmesan cheese, and Gorgonzola cheese to the sauce. Stir until all the cheeses are fully melted and the sauce is smooth.
Combine the cooked mini penne pasta with the cheese sauce in a large mixing bowl. Mix until the pasta is evenly coated.
Transfer the pasta and cheese mixture to the prepared baking dish, spreading it out in an even layer.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the top of the pasta.
Bake in the preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown and the cheese sauce is bubbling.
Remove from the oven and let it cool for 5 minutes. Garnish with chopped fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 56% | |
| Saturated Fat | 24.7 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 894 mg | 39% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 8.0 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 530 mg | 41% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 268 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
