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Three-Cheese & Pepper Penne

Total Time

Prep: 40 min. Bake: 30 min.


2 casseroles (5 servings each)

This creamy pasta entree comes together in a snap. It makes two casseroles, so you can freeze one or share it with friends. —Jasey McBurnett, Rock Springs, Wyoming
Three-Cheese & Pepper Penne Recipe photo by Taste of Home


  • 1 package (16 ounces) penne pasta
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 teaspoons olive oil, divided
  • 1 pound sliced fresh mushrooms
  • 4 garlic cloves, minced
  • 1/4 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 4 cups 2% milk
  • 2 jars (7 ounces each) roasted sweet red peppers, drained and chopped
  • 2 cups shredded mozzarella and provolone cheese
  • 2 cups grated Parmesan cheese, divided


  1. Cook pasta according to package directions. Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, saute chicken in 1 teaspoon oil until no longer pink. Remove from the skillet. In the same skillet, saute mushrooms in remaining oil until tender.
  2. In a Dutch oven, saute garlic in butter for 1 minute. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the red peppers, mozzarella and provolone cheese, 1/2 cup Parmesan cheese, mushrooms and chicken.
  3. Drain pasta; stir into sauce. Divide between two greased 8-in. square baking dishes. Sprinkle each with remaining Parmesan cheese.
  4. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 30-35 minutes or until bubbly.
  5. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-70 minutes or until bubbly, stirring once.

Nutrition Facts

1-1/3 cups: 534 calories, 21g fat (12g saturated fat), 87mg cholesterol, 1002mg sodium, 47g carbohydrate (9g sugars, 2g fiber), 37g protein.

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