Quick answer

Cook brown rice penne just shy of al dente, toss with a thick sauce and your protein, then bake at 375°F (190°C) until bubbly. For make-ahead, assemble unbaked, refrigerate up to 24 hours, and add 10 minutes to the bake time.

Why brown rice penne works for a make-ahead bake

Brown rice pasta holds its shape better than many gluten-free pastas when baked, especially if you undercook it slightly. That firmness is what makes it a reliable choice for a dish you assemble ahead and reheat later. The trade-off: it can turn grainy if overcooked, so timing matters more than with wheat pasta.

Unlike a stovetop pasta dish, a bake relies on the sauce to keep the noodles from drying out. Use a sauce that clings—like a thick tomato sauce or a cheese sauce—rather than a thin, watery one. If you're using a jarred sauce, simmer it down for a few minutes to concentrate it.

The protein and add-in decision

Brown rice penne pairs well with beans, as the product description notes. For a bake, cooked lentils or white beans hold up better than delicate vegetables. If you add vegetables like spinach or zucchini, sauté them first to release excess water—otherwise the bake turns soupy.

For a dairy-free version, use a cashew-based cream sauce or a thick tomato sauce and skip the cheese topping. The pasta itself is gluten-free, but check that any sauces or broths you use are also gluten-free if cross-contamination is a concern.

Step-by-step make-ahead brown rice penne bake

  1. Cook the penne shy of al dente: Boil Brown Rice Penne in salted water for 1–2 minutes less than the package directions. Drain and rinse briefly with cool water to stop cooking. Common mistake: cooking it fully—it will turn mushy when baked. Checkpoint: the pasta should still have a firm bite in the center. Set a timer for 2 minutes less than the package time and taste a piece before draining.
  2. Thicken your sauce: If using a tomato-based sauce, simmer it uncovered for 5–10 minutes until it coats the back of a spoon. For a creamy sauce, whisk in a tablespoon of cornstarch or arrowroot before heating. Common mistake: using a thin sauce straight from the jar—it will make the bake watery. Checkpoint: the sauce should mound slightly when spooned. A thick sauce is the difference between a cohesive bake and a soupy one.
  3. Combine pasta, sauce, and protein: In a large bowl, toss the drained penne with enough sauce to coat every piece—about 3 cups of sauce per pound of pasta. Fold in cooked beans or lentils (about 2 cups) and any sautéed vegetables. Common mistake: adding raw vegetables that release water; sauté them first. Checkpoint: the mixture should look wet but not swimming. Reserve a half cup of sauce to spread on top before baking.
  4. Assemble in a baking dish: Transfer the mixture to a 9x13-inch baking dish. Spread the reserved sauce over the top, then cover tightly with foil. If you're baking right away, proceed to step 5. For make-ahead, refrigerate for up to 24 hours. Common mistake: skipping the foil—it traps steam and prevents the top from drying out. Label the dish with the date if you're storing it overnight.
  5. Bake covered, then uncover to finish: Preheat oven to 375°F (190°C). Bake covered for 25 minutes (or 35 minutes if refrigerated). Uncover, add cheese if using, and bake 10–15 minutes more until bubbly and lightly browned. Common mistake: baking uncovered from the start—the pasta dries out before the center is hot. Checkpoint: the center should read 165°F (74°C) on an instant-read thermometer. If the top browns too quickly, tent loosely with foil.
  6. Rest before serving: Let the bake rest for 10 minutes before cutting. This allows the sauce to set and makes portions hold together. Common mistake: serving immediately—it will be runny. Checkpoint: a knife inserted in the center should come out hot. Rest time also makes leftovers easier to portion.
  7. Store and reheat leftovers: Cool leftovers within 2 hours, then refrigerate in an airtight container for up to 3 days. Reheat individual portions covered in the microwave or in a 350°F (175°C) oven until steaming. Common mistake: reheating uncovered in the microwave—the pasta dries out. Checkpoint: add a splash of water or sauce before reheating. For longer storage, freeze portions for up to 2 months and reheat from frozen, covered.

Product facts

  • Brown Rice Penne: Brown Rice Penne is made from brown rice and crafted for a classic pasta taste and texture with none of the gluten. It gives you a familiar pasta base for bakes without gluten, so you can serve the same dish to everyone at the table.

    Brown Rice Penne

    Brown Rice Penne