Appetizers
Applebee's Three Cheese Penne delivers that signature golden crust and gooey cheese pull-apart magic you crave. The secret lies in the perfect blend of three cheeses—sharp Parmesan, creamy mozzarella, and bold Romano—melted into a rich, tomato-based sauce that clings to every strand of penne.
I've recreated this restaurant favorite at home, ensuring the same creamy, stretchy cheese and crispy breadcrumb topping that make it irresistible.
This recipe transforms simple ingredients into a dish that's restaurant-quality without the wait. The penne absorbs the flavorful sauce while baking, creating that signature pull-apart texture. A sprinkle of garlic powder and Italian seasoning elevates the dish, while the breadcrumb topping adds a satisfying crunch.
The result? A cheesy, saucy masterpiece that's perfect for sharing or enjoying solo.
What sets this recipe apart is the perfect balance of textures—creamy cheese, tender pasta, and crispy topping—all baked to golden perfection. The sauce isn't too heavy, and the cheese isn't too overpowering, making it a crowd-pleaser every time.
Whether you're feeding a family or hosting a game day gathering, this dish will disappear faster than you can say "refill my water."
Ready in just 30 minutes, this recipe is a game-changer for weeknight dinners or special occasions. The best part? You can customize it with your favorite add-ins, like grilled chicken or sautéed mushrooms, without sacrificing that classic Applebee's flavor. Let's get started!
Ingredients for applebee's three cheese penne
These twelve ingredients transform into Applebee's signature golden-crusted, cheesy penne magic at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Penne Pasta 🍝 | 1 ½ lb | Dried, medium or large size |
| Marinara Sauce 🍅 | 2 ½ cups | High-quality jarred or homemade |
| Sharp Parmesan Cheese 🧀 | 1 cup | Freshly grated from block |
| Mozzarella Cheese 🧀 | 12 oz | Low-moisture, shredded |
| Pecorino Romano Cheese 🧀 | ½ cup | Freshly grated, extra sharp |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Italian Seasoning 🌿 | 1 tsp | Dried blend of basil, oregano, thyme |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for topping |
| Panko Breadcrumbs 🍞 | 1 cup | For crispy golden crust |
| Heavy Cream 🥛 | ¼ cup | Full-fat for richness |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Olive Oil 🫒 | 2 tbsp | For tossing pasta |
The cheeses are non-negotiable for that signature pull-apart texture. Parmigiano-Reggiano and Pecorino Romano from the deli counter (not pre-grated) bring the sharp, salty punch, while low-moisture mozzarella delivers the creamy stretch. I grab mine at Whole Foods—their Italian cheese section is a game-changer. For the pasta, De Cecco or Barilla brands hold up best to baking without getting mushy. The marinara? Rao's or Bertolli are my go-tos for that restaurant-quality depth without the fuss.
No Parmesan wedge? Substitute Grana Padano—it's milder but still melty. Short on mozzarella? Fontina or Gruyère add a nutty twist. The Pecorino can be swapped for extra Parmesan if you're in a pinch, but trust me on keeping that bold, salty profile. For the breadcrumb topping, Japanese panko is ideal, but regular breadcrumbs work in a bind—just toast them first. The butter and cream combo is what creates that irresistible golden crust, so don't skip either (trust me, I've tried).
This dish tastes even better the next day—honestly, the cheeses meld more beautifully after baking. Store leftovers covered in the fridge for 4-5 days, or freeze portions for up to 3 months. Pro tip: Assemble it ahead and refrigerate overnight before baking—flavors develop like crazy. For game day? Double the batch and bake in two pans. The crispy topping stays crunchy for hours if you keep it warm in a 200°F oven.
Why You'll Love This Recipe
- No-Chop Necessary: I swear, this recipe only needs five ingredients—no chopping, no measuring cups, just dump-and-stir. The penne cooks in the same pot as the sauce, so I’m talking one bowl cleanup. Honestly, my lazy Sundays just got a lot easier.
- Cheese Love Bomb: That trio of sharp Parmesan, salty Pecorino, and melty mozzarella? It’s a flavor explosion in every bite. The marinara’s tang cuts through the richness, and the cheese stretches just enough to make it dangerously hard to stop eating.
- Leftovers That Don’t Suck: Between us, most pasta leftovers turn into sad, gluey messes. Not this one—it reheats like it’s fresh, thanks to the cheese not turning into a greasy blob. I pack half in the fridge every time because it’s that reliable.
- Budget Dinner Hero: For under $10, this feeds four people well. Penne’s cheap, marinara’s a pantry staple, and the cheeses stretch far when grated fresh. My wallet thanks me, and so does my family—especially when I tell them it’s “restaurant-quality.”
Step-by-step instructions for Applebee's three cheese penne
The secret to that iconic golden crust and stretchy cheese lies in technique—let's nail it together.
Cook Pasta and Prepare Cheese Mixture
Bring a large pot of water to a rolling boil and add 1 teaspoon salt. Cook the 1.5 lb penne pasta until 1 minute before al dente (about 12 minutes for dried pasta). Reserve 1 cup of pasta water before draining—this is liquid gold for our sauce.
While the pasta cooks, shred the 12 oz mozzarella cheese into small, even pieces (peanut-sized) and grate the 1 cup sharp parmesan cheese and 0.5 cup pecorino romano cheese using a box grater. In a large bowl, combine the shredded cheeses, 2.5 cups marinara sauce, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 0.25 cup heavy cream. Mix gently—just until combined. Here's the thing—overmixing releases cheese moisture, so keep it loose and airy.
Create the Crispy Breadcrumb Topping
In a small bowl, melt the 0.5 cup unsalted butter in 30-second bursts in the microwave (or melt it in a saucepan over low heat). Stir in 1 cup panko breadcrumbs, 0.5 teaspoon black pepper, and 0.5 teaspoon salt until evenly coated. The mixture should look like wet sand—if it's too dry, add a splash of milk or water.
Spread this mixture evenly across a greased 9x13-inch baking dish, pressing down lightly with the back of a spoon. This creates your golden, crispy crust that'll hold everything together. Bake this topping alone at 375°F for 5 minutes—this pre-baking step is crucial for that perfect texture contrast.
Assemble and Bake to Cheesy Perfection
Remove the pre-baked breadcrumb crust from the oven and immediately spread the cheese mixture evenly over the top. Using tongs, gently fold the 1-minute-undercooked penne pasta into the cheese mixture, pressing down lightly to help it adhere. The residual heat from the crust will finish cooking the pasta perfectly.
Return the baking dish to the oven and bake at 375°F for 15-18 minutes until the cheese is bubbly and the edges are golden brown. Here's where the magic happens: the cheese should pull apart with resistance when you tug it gently, and the breadcrumb crust should be crispy enough to stand up to a toothpick. If the crust browns too quickly, tent it loosely with foil.
Finish with Olive Oil and Serve Immediately
Remove the dish from the oven and let it rest for 2-3 minutes—this helps the cheese set slightly. Drizzle the 2 tablespoons olive oil evenly over the top and use a fork to create a marbled pattern. This step isn't just for flavor; it adds that signature shine that makes the dish look restaurant-worthy.
Serve immediately with a side of garlic bread or a simple salad. The pasta should be al dente with that signature pull-apart texture, the cheese should be gooey and stretchy, and that breadcrumb crust should be crispy enough to crunch between your teeth. This dish tastes even better the second time around—plan to have leftovers!
Pro Tips For Making Applebee'S Three Cheese Penne
- Reserve the pasta water: This isn’t just some chef’s trick—it’s the difference between gluey penne and perfect al dente. Keep about ½ cup of starchy pasta water from the final rinse, then add it gradually to the sauce while stirring. The starch helps the cheeses melt smoothly and clings to the noodles. I used to skip this and wondered why my dish always felt dry.
- Shred cheese unevenly: Buy pre-shredded mozzarella? Skip it—it’s coated with anti-caking agents that make the sauce grainy. Instead, grab a block, tear it into chunks, and shred it yourself with a knife or your hands. For the pecorino and parmesan, mix coarse and fine shreds so every bite has texture. (Yes, even if you’re impatient like me.)
- Simmer, don’t boil: After adding the cheeses, reduce the heat to a gentle simmer. Boiling turns the sauce into a cheese soup and burns the mozzarella before it melts. Stir constantly for 3–4 minutes until the sauce is thick and glossy. I learned this the hard way—my first attempt looked like a science experiment gone wrong.
- Toss pasta in sauce: Dump the drained penne into the sauce and toss it like you’re angry. Use tongs or a wooden spoon to coat every strand—especially the bottom of the pot. This ensures even distribution of cheese and flavor. I used to just stir, and half the noodles ended up swimming in plain marinara.
Make-ahead tips for this applebee's three cheese penne
Prep Ahead Strategy
Assemble the entire dish in your 9x13-inch baking dish up to 24 hours before baking, then refrigerate uncovered. This lets flavors meld deeply while preventing a soggy breadcrumb topping.
I always do this for game days—just bake straight from the fridge at 375°F for 25-30 minutes (add 5 minutes if cold). The cold start creates an even more crispy crust through the Maillard reaction. 🌡️
Cheese Prep Shortcut
Grate all three cheeses the night before and store them in an airtight container with a piece of parchment paper between layers. This prevents clumping and saves 15 minutes of prep day-of.
For the mozzarella, use the large holes on a box grater—smaller shreds create a gummier texture. I keep pre-grated cheese in quart-sized mason jars with tight lids for easy transport. 🧀
Pasta Pre-Cooking Hack
Cook the penne 1 minute under al dente and immediately shock it in ice water for 2 minutes to halt cooking. Drain well, toss with 1 tbsp olive oil, and store in a sealed container.
This prevents overcooking when baking later. I pre-cook pasta up to 3 days ahead—just reheat in the sauce mixture before baking. The oil coating keeps strands separate for that perfect pull-apart texture. 🍝
Freezer-Friendly Method
For long-term storage, assemble the dish completely (including breadcrumb topping) and freeze it in the baking dish. When ready to serve, thaw overnight in the fridge, then bake as directed. The breadcrumbs stay crispy thanks to the butter barrier—just add 5 minutes to baking time.
I freeze individual portions in 8x8-inch pans for single servings. Label with dates—this dish freezes beautifully for up to 3 months. ❄️
Game Day Assembly
Double the recipe and assemble both pans simultaneously. Bake one immediately and keep the second in the fridge. When the first is gone, pop the second into a 200°F oven to stay warm. The breadcrumb topping stays crispy for up to 2 hours this way.
I use two 9x13-inch stoneware dishes—they distribute heat evenly and prevent soggy spots. Pro tip: Keep a small slow cooker of marinara on low for quick dips. 🏈
Reheating Leftovers
For best texture, reheat leftovers in the oven at 350°F for 10-15 minutes covered with foil. The breadcrumb topping loses crispiness when microwaved, but oven reheating restores that satisfying crunch.
If using the microwave, cover with a damp paper towel and heat in 1-minute intervals—add a splash of water or milk to restore creaminess. Leftovers taste even better the next day as flavors meld further. 🔥
Nutrition facts
Frequently asked questions
Can I make this recipe without panko breadcrumbs?
If you don't have panko, use regular breadcrumbs—but toast them first in a dry pan over medium heat for 3-4 minutes until golden. For extra crunch, mix in 1 tablespoon cornflakes or crushed Ritz crackers. The key is achieving that crispy texture contrast, so don't skip the pre-baking step.
Why does my cheese get too runny when baking?
This usually happens when the cheese mixture is overmixed or too much moisture gets released. To fix it: use low-moisture mozzarella (not fresh), drain excess liquid from pre-shredded cheese, and avoid overmixing the sauce. If it's still too soupy, bake uncovered for 2-3 extra minutes—the heat will evaporate excess moisture while creating that perfect pull-apart texture.
What's the best way to add protein to this dish?
Grilled chicken works perfectly—add 1.5 lbs boneless, skinless chicken breasts cooked to 165°F and sliced, then fold into the cheese mixture. For Italian sausage, brown 1 lb Italian sausage before mixing with the sauce. Both options should be added after the breadcrumb topping is pre-baked to prevent sogginess.
Can I use whole wheat pasta in this recipe?
Yes, but expect a slightly denser texture since whole wheat pasta cooks faster. For best results, use 10-12 minutes cooking time (check package instructions) and add 1 extra minute to baking time. The breadcrumb topping will still crisp perfectly, but the pasta will hold up better to the sauce.
How do I make this dish spicier?
Add 1 teaspoon red pepper flakes or ½ teaspoon cayenne pepper to the cheese mixture. For heat with depth, stir in 1 tablespoon hot sauce (like Cholula) or 1 teaspoon crushed red pepper along with the Italian seasoning. Finish with fresh chopped jalapeños or a sprinkle of crumbled feta** for tangy heat.