1. Preheat the oven to 375°F (190°C) and grease a 9×13 baking dish with olive oil or cooking spray.
2. Cook the penne pasta according to package instructions but stop 1 to 2 minutes early — right at firm al dente. The pasta will continue cooking in the oven. Drain and return to the pot.
3. Add the frozen peas, undrained diced tomatoes, mozzarella, Parmesan, garlic powder, onion powder, dried basil, salt, and pepper directly into the pot with the drained pasta. Stir thoroughly until everything is evenly combined.
4. Transfer the pasta mixture to the prepared baking dish and spread it out evenly.
5. Cover tightly with aluminum foil and bake for 20 minutes.
6. Remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted, golden, and bubbling at the edges.
7. Let the Italian peas pasta bake rest for 5 minutes before serving — it sets up and cuts much more cleanly.

Nutrition Information (Per Serving)

• Calories: 285
• Carbohydrates: 36g
• Protein: 14g
• Fat: 9g
• Fiber: 3g
• Sodium: 420mg
• Calcium: 220mg (17% DV)
• Vitamin C: 8mg (9% DV)

Note: Nutrition estimates are based on 6 servings. Values will vary based on specific brands used.

Notes

• Seriously, pull the pasta early. Al dente going in equals perfectly cooked coming out. Fully cooked pasta going in equals mush coming out.
• Every oven runs a little differently — start checking the top at the 8-minute mark after removing the foil. You want golden and bubbling, not dark and crispy.
• If the mixture looks dry before it goes into the oven, add 2 to 3 tablespoons of water or broth to loosen it up.
• Shredding your own cheese from a block makes a genuinely noticeable difference in how the top melts and browns.

Storage Tips

• Refrigerator: Store covered for up to 4 days. Reheat individual portions in the microwave with a splash of water, or cover and warm in a 350°F oven.
• Freezer: Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Do not leave at room temperature for more than 2 hours — cheese-based dishes need to stay cold.

Serving Suggestions

• A simple green salad dressed with lemon and olive oil cuts through the richness beautifully
• Warm crusty Italian bread or garlic bread on the side for scooping up every last bit
• Roasted broccoli or zucchini alongside for extra vegetables without complicating the dish
• A sprinkle of fresh basil or extra Parmesan right at the table for a finishing touch

Mix It Up (Recipe Variations)

Spicy Italian Pasta Bake: Add 1/2 tsp red pepper flakes to the mixture before baking for a gentle kick.

Veggie-Loaded Pasta Bake: Stir in sliced mushrooms, diced zucchini, or roasted bell peppers along with the peas.

Four-Cheese Italian Pasta Bake: Add dollops of ricotta throughout and a layer of provolone on top alongside the mozzarella.

Gluten-Free Pasta Bake: Use your favorite gluten-free penne — pull it a full 2 minutes early since gluten-free pasta softens faster.

What Makes This Recipe Special

This Italian peas pasta bake draws on the centuries-old Italian tradition of pasta al forno, where simple pantry staples are transformed into something deeply satisfying through the magic of oven heat. The combination of mozzarella’s melt and Parmesan’s sharp depth creates a cheese layer that no single-cheese bake can match. Sweet peas woven throughout the dish provide balance and brightness that makes every bite more interesting than the last.