Baked Penne Basil Pasta in Arrabbiata – Alfredo sauce

Pasta – An authentic dish from Italy for which whole World is crazy…Being one of the most popular delicacy among-st the food lovers, Pasta is generally a simple dish, but comes in many varieties due to its versatility. Eaten plain or tossed in the favorite sauce, Pasta rules the meal time.


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Medieval Italian cookbooks contained recipes for lasagna, ravioli, linguini and vermicelli.
These are the first pasta shapes in the history of Italian food. Pasta recipes of the past involved small, fine pasta such as vermicelli cooked in soups, broths or in almond milk to create a gruel or mush. Sound yummy? NOT! Because Pasta and flour, during it’s beginning stages of evolution in Italy, was considered to be food for the affluent and rich. So whatever pasta was available to the less affluent population was tossed into soups to make it go a long way and were usually served on special occasions. Some you may be familiar with as the tradition has carried on into the 20th Century. Italian Easter soup named Stracciatella for instance or one of the favorites Pasta Fagioli. [ Source:]


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Both dried and fresh pasta come in a number of shapes and varieties, with 310 specific forms known variably by over 1300 names having been documented. In Italy the names of specific pasta shapes or types often vary with locale. For example, the form cavatelli is known by 28 different names depending on region and town. Common forms of pasta include long shapes, short shapes, tubes, flat shapes and sheets, miniature soup shapes, filled or stuffed, and specialty or decorative shapes. As a category in Italian cuisine, both fresh and dried pastas are classically used in one of three kinds of prepared dishes. As pasta asciutta (or pastasciutta) cooked pasta is plated and served with a complementary sauce or condiment. A second classification of pasta dishes is pasta in brodo in which the pasta is part of a soup-type dish. A third category is pasta al forno in which the pasta incorporated into a dish that is subsequently baked. [ Source: Wikipedia]


I being an avid fan of Italian Recipes, often do lot of mix and match while experimenting on various recipes. After trying lot of pastas like Penne, Fussili, Spaghetti, Lasagna etc, in all these years, I have finally found my favorites – Penne in mixed Arrabbiata and Alfredo sauce, Cannelloni with spinach & mushroom filling tossed in garlic sauce, Ravioli with mushrooms in walnut sauce . That’s it!!! Give me any of these at any moment of time and believe me, I will be on cloud nine! 🙂


This time for the 84th #FoodieMonday Bloghop, our theme is Pasta and I am sharing my authentic recipe of Baked Penne Basil Pasta in Arrabbiata – Alfredo sauce! 🙂


Let’s have a look on the recipe!

Serves: 2

Preparation time: 20 mins

Cooking time: 20 mins


For Pasta

  • Boiled Penne Pasta al dente – 2 cups
  • Mushrooms – sliced – 1 cup
  • Red & Yellow bell peppers – diced – 1/2 cup
  • Spinach leaves – 10-12
  • Brocolli – sliced – 1/2 cup
  • Garlic – minced – 1 tbsp
  • Olive oil – 1 tsp
  • Salt – According to taste

For Arrabbiata Sauce

  • 1 tbsp grated garlic
  • 1 Pack Safal Tomato Puree
  • 10-15 Basil leaves
  • 1 tbsp Tomato Ketchup
  • 1 tsp Sugar
  • Salt – Black pepper according to taste
  • 1 tsp Olive oil

For Alfredo Sauce

  • 1 tsp grated garlic
  • 2 tbsp butter
  • 1 tbsp Maida
  • 1 cup Mozarella Cheese
  • 1/2 cup Ricotta Cheese
  • 2 cups Milk
  • Salt – Black pepper according to taste

For Garnishing

  • Minced garlic
  • Mozzarella Cheese



For Pasta

In a pan, heat olive oil and stir fry all the veggies along with garlic. Make sure to keep the flame high for stir frying. Add salt and pepper. Add Boiled Penne Pasta and mix well.

Keep it aside!


For Alfredo Sauce

Heat butter and fry garlic. Add Maida and fry on slow flame till golden brown. Add milk and keep stirring to avoid the lumps. Add black pepper and salt. Add the cheeses and let it boil for 2 mins. Alfredo sauce is ready!

Keep it aside!

For Arrabbiata Sauce

Fry garlic in olive oil and add tomato puree. Keep stirring. Add basil leaves and and tomato ketchup. Fry for a minute and let it simmer with some water. Add salt and pepper.

Your Arrabbiata Sauce is ready!


For the final dish

  • Toss pasta in Alfredo sauce. Add minced garlic
  • Arrange in a baking dish
  • Spread Arabiatta sauce on top
  • Grate Mozzarella Cheese
  • Bake for 10 mins at 160 degrees


Your baked Pasta in Basil flavors is ready! 🙂 Serve with wine!!!

Check out my Home Made Ravioli recipe right here: 🙂


Bon appetit!



6 thoughts on “Baked Penne Basil Pasta in Arrabbiata – Alfredo sauce

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