Baked Stuffed Penne with Whipped Ricotta and Loretta’s Sunday Sauce

Because sometimes you want lasagna vibes without the layers. If you’ve ever wanted your pasta to feel like it’s been hugged by an Italian auntie, this one’s for you. This dish is creamy, cozy, and just dramatic enough to make you the talk of the table. We’re stuffing penne—yes, stuffing it—and baking it in a homemade marinara that would make Nonna weep.

Whipped Ricotta Filling

• 1 ½ cups ricotta cheese (drain it if it’s watery—no one wants a soggy noodle)

• ¼ cup grated Parmesan cheese

• 1 egg

• 1 tbsp fresh basil, finely chopped

• 1 tsp red pepper flakes (or a pinch if your dinner guests are delicate)

• Salt and pepper to taste

Loretta’s Lazy Day Marinara

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 3 garlic cloves, minced (measure with your heart)

• 1 (28 oz) can crushed tomatoes

• 1 tsp dried oregano

• 1 tsp sugar (optional, if your tomatoes are feeling feisty)

• ½ tsp red pepper flakes

• Salt and pepper to taste

• ¼ cup fresh basil leaves, torn like you’re mad at someone

For the Pasta Party

• 12 oz penne pasta

• 1 cup shredded mozzarella cheese (optional, but let’s be honest—you’re using it)

• Fresh basil, for serving like a show-off

How to Make It (With Love)

Step 1: Start Your Sauce
Heat olive oil in a big ol’ saucepan. Add onion and cook until soft and sweet—about 5 minutes.
Toss in the garlic, stir till fragrant (aka when everyone in your house walks into the kitchen).
Pour in crushed tomatoes, oregano, red pepper flakes, salt, pepper, and sugar if needed.
Simmer on low, uncovered, for 20–25 minutes. Stir every now and then like you’re thinking deep thoughts.
Right at the end, toss in your torn basil. Set aside.

Step 2: Cook the Penne
Boil it in salted water until al dente—firm enough to stuff without falling apart. Drain and let it cool just enough so you don’t burn your fingerprints off.

Step 3: Whip That Ricotta
In a bowl, combine all the filling ingredients.
Whip it until smooth and creamy. Use a hand mixer or a whisk and a little elbow grease.

Step 4: Stuff It Like You Mean It
Preheat oven to 375°F (190°C).
Use a piping bag (or a tiny spoon if you're patient) to stuff each penne tube with the ricotta filling. Don’t overstuff or they’ll explode like drama at a family dinner.

Step 5: Layer and Bake
Spread a ladle of marinara in the bottom of a baking dish.
Snuggle the stuffed penne in there, then cover with the rest of the sauce.
Top with mozzarella if using. Cover with foil and bake 20 minutes. Uncover and bake another 5–10 until bubbly and golden.

Step 6: Garnish & Glory
Let it rest for a few minutes (good things come to those who wait).
Top with basil. Serve with garlic bread, a green salad, and a glass of red.
Receive compliments. Blush modestly. Pretend this was “just something you threw together.”

Loretta’s Tips:

• Store-bought marinara will work in a pinch, but try my sauce once and you’ll never go back.

• Whipping the ricotta makes it light and airy, like a cloud wearing a basil perfume.

• This dish reheats beautifully, if there’s any left.