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Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Cook the penne pasta according to package directions until al dente. Drain well and set aside.

In a large skillet or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.

Add the minced garlic to the skillet and cook for another 1 minute until fragrant, being careful not to burn it.

Pour in the vegetable broth and half and half. Bring the mixture to a gentle simmer, then reduce heat to low. Stir in the dried Italian seasoning, red pepper flakes (if using), salt, and black pepper. Continue to simmer for 3-5 minutes, allowing the sauce to thicken slightly.

Remove the skillet from the heat. Stir in the chopped fresh parsley and grated Parmesan cheese until well combined and the cheese has melted into the sauce.

Add the cooked and drained penne pasta to the sauce in the skillet. Toss gently to ensure all the pasta is evenly coated.

Transfer the pasta mixture to the prepared baking dish. Spread it out evenly, then sprinkle the shredded mozzarella cheese generously over the top.

Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.

Remove from the oven and let the pasta bake rest for 5-10 minutes before serving. This allows the sauce to set and prevents it from being too runny.


Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Cook the penne pasta according to package directions until al dente. Drain well and set aside.

In a large skillet or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.

Add the minced garlic to the skillet and cook for another 1 minute until fragrant, being careful not to burn it.

Pour in the vegetable broth and half and half. Bring the mixture to a gentle simmer, then reduce heat to low. Stir in the dried Italian seasoning, red pepper flakes (if using), salt, and black pepper. Continue to simmer for 3-5 minutes, allowing the sauce to thicken slightly.

Remove the skillet from the heat. Stir in the chopped fresh parsley and grated Parmesan cheese until well combined and the cheese has melted into the sauce.

Add the cooked and drained penne pasta to the sauce in the skillet. Toss gently to ensure all the pasta is evenly coated.

Transfer the pasta mixture to the prepared baking dish. Spread it out evenly, then sprinkle the shredded mozzarella cheese generously over the top.

Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.

Remove from the oven and let the pasta bake rest for 5-10 minutes before serving. This allows the sauce to set and prevents it from being too runny.
