Introduction
This Southern-inspired crispy Parmesan penne is proof that simple ingredients can create something wonderfully irresistible. Tender penne is tossed with olive oil and plenty of savory Parmesan, then baked until the edges turn golden brown and delightfully crunchy. Serve it as a fun pasta side dish, a cozy snack, or a crispy addition alongside your favorite soup or salad.
Ingredients
- 12 ounces penne pasta
- 1/2 cup grated Parmesan cheese
- 3 tablespoons olive oil
Prep Time, Cook Time, Total Time, Yield
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
Directions and Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup and to help prevent sticking.
- Bring a large pot of well-salted water to a boil. Add the penne and cook according to the package directions until just al dente. The pasta should still have a little firmness because it will continue cooking in the oven.
- Drain the penne thoroughly, shaking off as much excess water as possible. Transfer the warm pasta to a large bowl.
- Pour in the olive oil and sprinkle over the grated Parmesan. Toss until every piece of penne is glossy with oil and coated in a savory layer of cheese.
- Spread the pasta in a single, even layer on the prepared baking sheet. Leave a little room between pieces whenever possible so the penne can crisp instead of steam.
- Bake for 20 to 25 minutes, stirring and redistributing the pasta halfway through. The penne is ready when it is golden brown, crisp around the edges, and fragrant with toasted Parmesan.
- Let the crispy pasta cool for 3 to 5 minutes before serving. It will become even crunchier as it rests.
Notes or Tips
For the best crisp texture, do not overcook the pasta before baking. Al dente penne holds its shape beautifully and develops that satisfying chewy-crisp bite in the oven. Freshly grated Parmesan melts and toasts especially well, but finely grated Parmesan will also work nicely.
Enjoy this dish straight from the baking sheet while it is warm and crisp. If you have leftovers, reheat them in a 375°F oven for a few minutes rather than using the microwave, which can soften the pasta.
Cooking Techniques
The key technique here is dry roasting cooked pasta. Draining the penne very well removes excess moisture, allowing the olive oil and Parmesan to create a toasted, golden exterior in the oven. Stirring halfway through promotes even browning and gives more surfaces a chance to become crunchy.
A single layer is equally important. When pasta is piled too closely together, it traps steam and stays soft. Spreading it out lets the oven’s dry heat transform the edges into crisp, cheesy little bites.
FAQ
Can I use another pasta shape?
Yes. Rigatoni, ziti, rotini, or bow ties all work well. Choose a sturdy shape with ridges or curves that can catch the Parmesan.
Can I add seasonings?
Absolutely. A pinch of garlic powder, black pepper, crushed red pepper flakes, or Italian seasoning adds an extra burst of flavor without taking away from the simple recipe.
Why is my pasta not crispy?
The pasta may have been too wet after draining or crowded too closely on the pan. Make sure it is thoroughly drained and arranged in a single layer.
Conclusion
With only penne, olive oil, and Parmesan, this easy baked pasta delivers big comfort and plenty of golden, cheesy crunch. It is a simple recipe to keep in your back pocket whenever you want a warm, savory snack or an unexpected twist on classic pasta night.