This unusual baked dessert turns humble dry penne pasta into a sweet, custardy casserole with a comforting texture somewhere between bread pudding and baked pudding noodles. It is the kind of budget-friendly, pantry-based treat that feels right at home for a fun National Dessert Day bake, especially when you want something easy, nostalgic, and a little unexpected without a long ingredient list.
Serve this warm with a spoonful of whipped cream, a scoop of vanilla ice cream, or a dusting of cinnamon. Fresh berries on the side help balance the sweetness, and coffee, black tea, or a glass of cold milk all make excellent pairings with its creamy baked texture.
Sweet Baked Penne Dessert Casserole
Servings: 8
Ingredients
2 cups dry uncooked penne pasta
4 cups whole milk
3/4 cup granulated sugar
3 large eggs
1 teaspoon ground cinnamon
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch glass baking dish. Spread the dry penne evenly in the dish.
2. In a large bowl, whisk together the milk, sugar, eggs, and cinnamon until the sugar is mostly dissolved and the mixture is smooth.
3. Pour the milk mixture evenly over the penne, pressing the pasta down gently so it is mostly submerged. Let it sit for 10 minutes so the pasta begins to absorb some liquid.
4. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil, stir gently to help the pasta cook evenly, then return the dish to the oven uncovered.
5. Bake 20 to 25 minutes more, until the pasta is tender and the custard is set but still slightly creamy in the center. Let rest for 10 to 15 minutes before serving so it thickens slightly.
Variations & Tips
Add vanilla if you have it: Even though this is written as a strict 5-ingredient recipe, 1 teaspoon of vanilla extract adds a classic bakery-style aroma and rounds out the custard beautifully.
Watch the liquid level: Because oven temperatures and pasta brands vary, check for doneness by tasting a piece of penne near the center. If the pasta is still too firm but the top is browning, add a small splash of hot milk and cover loosely with foil for a few more minutes.
Make it richer: Swap 1 cup of the milk for evaporated milk if you want a fuller, more old-fashioned pudding texture. The finished casserole will taste creamier and set a bit more firmly.
Use warm spices: Cinnamon works well on its own, but a pinch of nutmeg or cardamom can give the dessert a more festive flavor. Keep the extra spice light so it does not overpower the mild sweetness of the custard.
Serve it your way: This dessert is best warm on the first day, but leftovers can be chilled and eaten cold like a sweet noodle pudding. If reheating, add a spoonful of milk before warming to loosen the texture.