Puttanesca Penne Pasta Bake

Food By Joe Recipe Puttanesca Penne Pasta Bake

This quick and delicious puttanesca penne pasta bake recipe features olives, capers, artichoke hearts and two cheeses in a velvety sauce. 


  • 8 oz. Penne pasta, cooked 1 minute less than “al dente” per package instructions
  • 2 tbsp butter
  • ½ yellow onion, chopped
  • 1 clove garlic, minced
  • 2 tbsp flour
  • ¼ tsp black pepper
  • ¼ tsp dry mustard
  • ¼ tsp dried chili flakes (½ tsp for more heat)
  • 1 ½ cups milk
  • ¼ tsp salt
  • ½ cup parsley, rough chopped
  • ½ cup olives (black, green, or a combination)
  • 1 tbsp capers
  • ½ cup marinated artichoke hearts
  • ½ cup crumbled feta
  • 1 cup shredded low-moisture mozzarella, divided in half


  • Sprinkle of Paprika
  • Sprinkle of Nutmeg


  1. Cook pasta in salted water for 1 minute less than the package instructions for ‘al dente’
  2. While pasta cooks, prepare parsley, olives, capers, artichoke hearts, feta, and 1/2 cup mozzarella
  3. In a large bowl, drizzle a teaspoon or so of olive oil to coat the inside. When pasta is cooked, drain and place cooked pasta in the bowl and toss to lightly coat the pasta. Set aside
  4. Heat a pan over medium-low heat. Once heated, add butter to pan & melt
  5. Add onions & garlic and cook on medium-low until soft & translucent – 4-6 minutes
  6. Sprinkle flour, black pepper, dry mustard and chili flakes over the onions & garlic. Whisk to fully coat and cook 2-3 minutes until flour is cooked and the mixture starts to take on a pale yellow color
  7. Gradually add milk, whisking constantly, and fully incorporate
  8. Once incorporated, raise heat to medium and continue whisking until thick & bubbly. If sauce boils, decrease heat until just barely bubbling and continue whisking until the desired thickness is reached
  9. Pour sauce over pasta, and immediately add parsley, olives, capers, artichoke hearts, feta, and 1/2 cup of mozzarella. Stir to combine all ingredients
  10. Place into a buttered casserole dish and top with remaining mozzarella
  11. Sprinkle a pinch of paprika and a pinch of nutmeg over the top
  12. Bake, uncovered, at 350 for 25-30 minutes, or until sauce is bubbling and cheese is lightly browned