Baked Penne Pasta with Sausage
This cheesy baked penne pasta with Italian sausage is pure comfort food! The pasta is tossed with sausage and marinara sauce, topped with creamy ricotta, mozzarella, and parmesan.
Servings: 8 people
Calories: 699kcal
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 9x13 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.
Nutrition
Serving: 1bowl | Calories: 699kcal | Carbohydrates: 56g | Protein: 34g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 105mg | Sodium: 1709mg | Potassium: 879mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1325IU | Vitamin C: 14mg | Calcium: 418mg | Iron: 4mg