Pasta
$0.60per plate
Prep
15 min
Pasta · Penne Pasta
Penne Pasta Bake
A box of pasta, a jar of sauce, and a bag of cheese are all it takes to feed six for under a dollar a plate. Baked penne is the ultimate cheap crowd-pleaser: boil the pasta, stir it with sauce, top with cheese, and bake until bubbling and golden. It comes together from pantry staples, reheats like a dream, and one dish covers dinner plus lunches. This is the recipe to keep in your back pocket for a hungry table on a tight budget.
$0.87per plate
Estimated recipe total
$5.20 · serves 6
Cook
30 min
Total
45 min
Serves
6
1 How to make it
1
Boil the pasta
Cook the penne a couple minutes short of the package time so it finishes in the oven without going soft. Drain and set aside.
2
Build a quick sauce
Soften the onion and garlic in a little oil, then stir in the marinara and herbs and warm it through. Sauteing the aromatics first lifts a plain jar of sauce for almost nothing.
3
Combine and layer
Toss the pasta with the sauce and half the cheese, spread it in a baking dish, and top with the rest of the mozzarella.
4
Bake until bubbling
Bake at 375 F for about 20 minutes, until the cheese is melted and golden and the edges bubble. Rest 5 minutes before scooping.
2 Cheaper ingredient swaps
- Any short pasta. Ziti, rigatoni, or rotini all work. Use whatever is cheapest or already in the cupboard.
- Homemade sauce from canned tomatoes. A can of tomatoes simmered with garlic costs less than a jar; see our simple pasta for the method.
- Add meat or vegetables. Stir in browned ground beef, sausage, or a handful of spinach to make it heartier for a little more.
- Add ricotta. A layer of ricotta or cottage cheese makes it richer, like a shortcut baked ziti.
3 Budget tips
- A box of pasta, a jar of sauce, and cheese feed six for under a dollar a plate, which makes this one of the cheapest crowd dinners going.
- Undercook the pasta slightly so it does not turn mushy in the oven; it keeps leftovers better too.
- Buy cheese in a block and shred it yourself; it melts better and costs less than pre-shredded.
- One dish covers dinner and next-day lunches, and it freezes well for a future easy night.
4 Storage, freezing & reheating
Fridge
Refrigerate leftovers in an airtight container for up to 4 days. Baked pasta reheats especially well.
Freezer
Freeze the baked pasta, whole or in portions, for up to 3 months. Cool completely and thaw overnight before reheating.
Reheating
Reheat covered in a 350 F oven until hot, or microwave a portion with a splash of water so it does not dry out.
5 Nutrition (per serving)
Calories
360
Protein
15g
Fat
11g
Carbs
50g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
How do I keep baked pasta from drying out?
Undercook the pasta slightly, use enough sauce to coat it well, and do not overbake. Cover with foil if the top browns before the middle is hot, and let it rest a few minutes before serving.
Can I make it ahead?
Yes. Assemble it, cover, and refrigerate up to a day, then bake. Add a few extra minutes if it goes in cold from the fridge. It also freezes well baked.
Do I have to use a jar of sauce?
No. A can of tomatoes simmered with garlic and herbs makes a fresher sauce for less, but a jar is the fastest and still cheap per plate.
How does this feed six for under a dollar a plate?
The bake is about $5.20 total. Pasta, sauce, and cheese are all cheap in bulk, and shredding a block yourself instead of buying bagged cheese saves the most.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- 9x13 baking dish. A 9x13 dish is the standard size for casseroles and baked pasta, so one dish feeds the whole table. Best for casseroles, baked pasta, stuffed peppers, and baked oatmeal.
- Mixing bowls set. A set of nesting bowls handles prep, mixing, and marinades without dirtying every dish in the house. Best for mixing meatball and patty mixtures, tossing ingredients, and holding prepped components.
- Measuring cups and spoons set. A basic set of measuring cups and spoons keeps amounts consistent, which keeps budget recipes reliable. Best for rice, liquids, and any recipe where the ratio matters.
- Instant-read meat thermometer. An instant-read thermometer takes the guesswork out of doneness, so lean or cheap cuts stay juicy instead of overcooking. Best for chicken, pork, and meatloaf, where a few degrees decides juicy or dry.
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