This Baked Penne Pasta with Italian sausage is true comfort food! It’s made with a sausage marinara sauce, tender penne pasta, and three different kinds of cheeses. It’s ultra creamy and cheesy, and baked until perfectly golden brown!
To make this even better, this penne pasta bake is make-ahead and freezer-friendly, so make a big batch and you’ll have dinner ready whenever you need it. It’s delicious!
I love comforting baked pastas, such as Spinach Ricotta Stuffed Shells, Lasagna Bolognese, or this easy Skillet Lasagna. Today, I’m excited to share my family’s favorite Baked Penne Pasta with Italian sausage recipe!
This one is extra cheesy with a creamy touch! It’s made with 3 different cheeses: creamy ricotta, shredded mozzarella, and parmesan cheese.
I make this baked penne pasta with my Italian sausage and my favorite store-bought marinara (gotta keep it easy!), along with lots of herbs and aromatics…all tossed with tender penne pasta. It all goes into the oven and is baked until cheesy, melty, and golden brown!
This pasta bake feeds a crowd, and you can also make it ahead and freeze it. And it’s even better when served with Cheesy Garlic Bread and our family’s house salad recipe!
Looking for more comforting pastas? Try my Baked Ravioli, Italian Meatballs with Spaghetti, Chicken Tortellini Alfredo, and this hearty Rigatoni Bolognese.
Why we love making this Italian sausage penne pasta bake:
- So delicious and comforting! The savory seasoned Italian sausage, herbs, and marinara make a very tasty dinner.
- Ultra cheesy! It’s got ricotta, mozzarella, and parmesan cheese.
- Feeds a crowd. This recipe feeds 8 to 10 people.
- Make-ahead and freezer-friendly!
Ingredient Notes
The ingredients to make this Italian sausage penne pasta bake are pretty easy to find! Below are a few notes from recipe testing. As always, quantities are located in the recipe card down below.
- Penne pasta: You can also use other short pastas, such as rigatoni or ziti.
- Italian sausage: Casings removed. Feel free to use spicy Italian sausage for a kick.
- Ricotta: Added as a layer in the center, providing texture contrast and creaminess.
- Shredded mozzarella and parmesan cheese: I’d recommend using whole milk shredded mozzarella, it will melt a lot better than part-skim.
- Italian seasoning, fresh basil, and minced garlic: The main aromatics.
- Marinara sauce: Use your favorite store-bought marinara sauce. You need two 24-ounce jars for a full 9×13 baking pan.
- Olive oil, salt and pepper
Step-by-Step Tutorial
Making this baked penne pasta is very simple and straightforward. You can even assemble ahead and bake later. Details below!
Step 1 | Make the sausage marinara sauce
First things first, cook the pasta according to package directions until just al dente, or slightly undercook because it will finish baking in the oven. Preheat oven to 375 degrees F.
In a large pan, cook Italian sausage over medium-high heat until cooked through and golden brown, breaking it up. Stir in minced garlic and Italian seasoning for another 1 minute. Add marinara sauce and basil, and simmer for 6-8 minutes, uncovered.
Step 2 | Assemble pasta bake
Transfer about 3/4 of the meat sauce into the pot with the cooked pasta (drained), and stir to combine evenly. Then, transfer this mixture into a large 9×13 inch baking pan.
Spoon over the ricotta, slightly pushing some of it down. Then, add the remaining meat sauce on top evenly.
Step 3 | Top with cheese and bake
Top with the mozzarella and parmesan cheeses evenly. Cover the pan with foil and bake in the preheated 375 F oven for 35 to 40 minutes, until the cheese is melted.
Uncover, and broil on high for 2 minutes or so, or until bubbly and beautifully golden brown. Be careful though – broiling can happen really fast, keep an eye on it so it doesn’t burn.
Let cool slightly and serve! I like to serve it while it’s still extra cheesy and melty. And there you have it, a cozy and comforting Italian sausage penne pasta bake for dinner.
Tips for Success
- Cook the pasta just al dente, or slightly undercook it. It will continue cooking in the oven, so this will ensure it’s not overcooked.
- If using Italian sausage links, remove from their casings before using.
- For a kick, add red chili pepper flakes to the sauce.
- Use whole milk shredded mozzarella for best results. It melts a lot easier than part-skim mozzarella.
- To expedite the baking time, divide up the pasta into smaller baking pans. If you do this, they only need about 20-25 minutes in the oven, uncovered.
Make Ahead and Freezing
Make Ahead: Allow all the components to cool completely. Assemble as directed, then wrap tightly with aluminum foil and refrigerate overnight. Bake as directed, adding 10 minutes to the baking time as needed until hot.
Freezing: Assemble, cooled down completely. I’d recommend baking into smaller pans or these Souper Cubes. Wrap securely with 3 layers of aluminum foil and freeze for up to 3 months. Thaw in the fridge overnight, and bake as directed, adding 10-15 extra minutes as needed.
Pairing and Serving Ideas
Whenever I make this Italian sausage baked penne pasta, I serve with bread and a light salad. Try these options!
- Garlic Bread
- Rosemary Focaccia
- Garlic Dinner Rolls
- Lemon Arugula Salad
- Italian Chopped Salad
- Shaved Brussels Sprouts Salad
- Warm Brussels Sprouts Salad
Recipe FAQs
Try other types of short pastas, such as ziti, rigatoni, rotini or fusilli. Use dried pasta rather than fresh.
Covered with foil for 35-40 minutes until the cheese is melted, then broil uncovered for another 2 minutes or so until slightly golden brown and bubbly.
Divide it up into smaller baking pans. Then, bake uncovered for about 20-25 minutes.
This recipe was originally published in 2019 and updated in February 2025 to include new photos and information.
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Baked Penne Pasta with Sausage
Equipment
Ingredients
- 1 pound penne pasta
- 1 pound Italian sausage - casings removed if needed
- 4 cloves minced garlic
- Olive oil for pan
- 2 24- oz jars marinara sauce – your favorite brand
- 1 teaspoon dried Italian seasoning
- ¼ cup chopped fresh basil
- 1 ½ cups ricotta cheese
- 3 cups shredded mozzarella cheese - preferably whole milk (not part-skim)
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F.
- In a large pot with generously salted water, cook pasta according to instructions until al dente. Drain and transfer back into the pot. Tip: Slightly undercook because it will continue cooking in the oven later.
- In a large pan over medium-high heat, cook Italian sausage over medium-high heat, breaking it up, until cooked through and golden brown, about 6 minutes. Add the minced garlic and Italian seasoning until fragrant, about 1–2 minutes
- Stir in the marinara sauce and fresh basil, scraping the bottom of the skillet to release the brown bits. Season with salt and pepper to taste. Bring to a simmer and cook uncovered for 6–8 minutes, stirring occasionally, until slightly thickened and the flavors are well combined.
- Transfer about ¾ of the meat sauce into the pot with the cooked pasta (drained), and stir until the pasta is evenly coated. Transfer to a large 9×13 baking dish.
- Evenly spoon over ricotta on top of the pasta, pushing some of it down. Top with the remaining meat sauce.
- Top with the mozzarella and parmesan cheeses evenly. Cover with foil and bake at 375 degrees F for 35 to 40 minutes, until the cheese has melted. Uncover and broil on high for 1 to 2 minutes until slightly golden brown and bubbly.
- Let it cool for a few minutes and serve while still warm and extra cheesy! Enjoy!
Notes
- Use whole milk shredded mozzarella rather than part-skim. It melts a lot better!
- Cook pasta until just al dente or slightly undercook it, it will finish baking in the oven.
- Broiling happens very fast, so make sure you keep a close eye on it. 2 minutes should be enough.
- Store leftovers in an airtight container for up to 3-4 days in the fridge. Reheat in the microwave oven.
- Make ahead: Let the pasta and sauce mixture cool completely. Then, assemble as directed. Wrap with foil and refrigerate overnight. The next day, bake as directed, adding an extra 8-10 minutes.
- Freezing: Let the prepared pasta and sauce cool completely first. Then, assemble as directed. Wrap with foil and freeze for up to 3 months. Thaw in the fridge, then bake, adding an extra 10 minutes.
- Pasta shapes: Rigatoni, ziti, farfalle, fusilli, rotini.
- Basil: If you can’t find fresh basil, omit and add more Italian seasoning.
- Add red chili pepper flakes for a kick.
Loretta says
Great recipe only thing I changed was I used cottage cheese instead of ricotta (my family is not a fan of it). Absolutely delicious!
Teresa E says
I made this for the family with gluten-free noodles and it got rave reviews! My daughter-in-law reached out a week later and asked for the recipe, a big compliment from her as she is a great cook!
Patsy says
This is really really good. I put in some ricotta cheese as well, adds a little sweetness to it. And equal amounts of lean hamburger, regular sausage, and chorizo sausage. Left with a hint of spicy. I would recommend this recipe and will make it again.
Domenica says
This recipe sounds super delicious! I love the ricotta add-in, definitely going to give this a try!
Janice Barbeau says
This recipe was absolutely fabulous! I’m very rarely impressed by pasta dishes, but this one was honestly one of the best I’ve ever eaten, if not thee best.
I stuck to the recipe with the exception of using slightly more marinara than what was called for. Amazing!!!!
Patty says
Hi! Do you think you could make/assemble this ahead of time and freeze it instead of refrigerate? I’d love to bring this to a new mama and be able to drop in her freezer.
Tania says
Hi Patty! Yes, that will work just fine!
Cheese Curd In Paradise says
All that cheese looks fantastic! I would love to serve this to my boys. I know they would absolutely love this pasta dish!
Tania says
Thank you! 🙂
Mackenzie says
This is exactly the kind of meal that my family swoons over.. Plus, lots and lots of cheese! Delicious.
Terri Steffes says
My family would love this comfort food dish!
Amy Nash says
I love the flavors in this and how easy it is to assemble. This is total weeknight comfort food that my family will love!
Jolene says
I can see why this is a crowd pleaser!
Colleen - Faith, Hope, Love, & Luck says
Yummy Cheesy Perfection!!! What a great way to celebration National Cheese Lovers Day!
Wendy Klik says
Now that, imo, is the perfect warm, comforting winter time meal.
Lisa Kerhin says
I love all the cheeses in this, especially the ricotta. Looks like a winner to me….so good.
Karen says
I love baked pasta! This sounds amazing and that cheesy top is to die for.