Why You Will Love This Recipe
There’s something magical about a bubbling pan of Baked Penne with Sausage and Cheese fresh from the oven. This recipe is perfect for cozy weeknights or feeding a crowd—it’s hearty, cheesy, and packed with flavor. The best part? It’s easier to make than you might think, and you can even prep it ahead! Imagine layers of tender pasta, savory sausage, and three types of melty cheese all snuggled under a golden crust. Let’s get started!
Ingredients:
- 1 lb penne pasta
- 1 lb Italian sausage (mild or spicy)
- 1 (24-oz) jar marinara sauce
- 1 (15-oz) container ricotta cheese
- 2 cups shredded mozzarella
- 1 cup grated Parmesan cheese
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tsp dried basil
- 1⁄2 tsp red pepper flakes (optional)
- Salt and pepper to taste
Ingredient Prep Guide
- Penne pasta: Cook until just slightly firmer than al dente (it’ll soften more while baking). Rinse under cold water to stop the cooking.
- Italian sausage: Remove casings if using links. Break meat into small crumbles as it cooks for even distribution.
- Cheeses: Use freshly grated mozzarella and Parmesan—pre-shredded varieties contain anti-clumping agents that make sauces grainy.
- Garlic and onion: Chop finely to ensure they blend smoothly into the sauce without overpowering the texture.
Equipment & Tools
- Large pot for boiling pasta
- Deep skillet or Dutch oven
- 9×13-inch baking dish
- Colander
- Mixing bowls
- Wooden spoon or spatula
Step-by-Step Instructions
Start by preheating your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the penne for 2 minutes less than the package directs. Drain, rinse with cold water, and set aside.
In your skillet, cook the sausage over medium heat until browned, breaking it into small pieces. Add the onion and garlic, stirring until softened (about 3-4 minutes). Drain any excess grease, then pour in the marinara sauce, basil, red pepper flakes, and a pinch of salt and pepper. Let the sauce simmer for 5 minutes to blend flavors.
In a large bowl, mix the cooked pasta with the sausage sauce until every piece is coated. Stir in the ricotta cheese—don’t worry if it looks chunky, it’ll melt into creamy pockets!
Spread half the pasta mixture into your greased baking dish. Sprinkle 1 cup mozzarella and 1⁄2 cup Parmesan evenly over the layer. Repeat with the remaining pasta and cheeses. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake 10-15 more minutes until golden and bubbly. Let it rest 10 minutes before serving—this helps the layers set!
Key Details
Total Time: 1 hour (Prep: 20 mins | Cook: 40 mins)
🍽️ Servings: 6-8 people
⚙️ Equipment: Large pot, skillet, 9×13 baking dish, mixing bowls
Serving Suggestions
Pair this dish with garlic breadsticks and a crisp green salad for a complete meal. For a dinner party, serve it straight from the baking dish to keep it warm and rustic. A light sprinkle of fresh parsley or basil adds a pop of color. This Baked Penne shines at potlucks, game nights, or Sunday family dinners—it’s the ultimate comfort food!
Pro Tips
Mix up the proteins: Swap Italian sausage for ground beef, turkey, or even plant-based crumbles. For extra richness, add 1⁄2 lb of cooked pancetta or bacon to the sauce.
Cheese lovers’ hack: Layer thin slices of fresh mozzarella between the pasta for stretchy, gooey surprise bites. Stir 1⁄4 cup cream cheese into the ricotta for ultra-creaminess.
Crispy top trick: Broil the baked penne for 1-2 minutes at the end (watch closely!) to create a deeper golden crust.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, cover with foil and bake at 350°F (175°C) for 20 minutes, or microwave single portions for 1-2 minutes. Freeze unbaked penne (tightly wrapped) for up to 3 months—thaw overnight in the fridge before baking.
Troubleshooting
Too dry? Stir 1⁄2 cup pasta water into the sauce before mixing with the pasta. The starches help bind everything. Too greasy? Use leaner sausage or drain fat thoroughly after browning. Bland flavor? Brighten it up with a splash of balsamic vinegar or a pinch of extra red pepper flakes.
Frequently Asked Questions
Can I make this vegetarian?
Absolutely! Replace the sausage with sautéed mushrooms, zucchini, or meatless crumbles. Use vegetable broth instead of marinara if the sauce needs thinning.
What if I don’t have ricotta?
Cottage cheese works in a pinch—blend it until smooth for a similar texture. You could also use a mix of cream cheese and shredded mozzarella.
Can I prepare this ahead of time?
Yes! Assemble the dish (without baking) up to 24 hours in advance. Cover and refrigerate, then bake as directed. Add 5-10 minutes to the cook time if starting cold.
Baked Penne with Sausage and Cheese
Ingredients
- 1 lb penne pasta
- 1 lb Italian sausage mild or spicy
- 1 24-oz jar marinara sauce
- 1 15-oz container ricotta cheese
- 2 cups shredded mozzarella
- 1 cup grated Parmesan cheese
- 1 small onion diced
- 3 garlic cloves minced
- 1 tsp dried basil
- 1/2 tsp red pepper flakes optional
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cook penne 2 minutes less than package directions. Drain, rinse with cold water, and set aside.
- Cook sausage over medium heat until browned, breaking into small pieces. Add onion and garlic, stirring until softened (about 3-4 minutes). Drain excess grease.
- Pour in marinara sauce, basil, red pepper flakes, salt, and pepper. Simmer for 5 minutes.
- Mix cooked pasta with sausage sauce. Stir in ricotta cheese.
- Spread half the pasta mixture in a greased 9x13-inch baking dish. Sprinkle with 1 cup mozzarella and 1⁄2 cup Parmesan. Repeat with remaining pasta and cheeses.
- Cover with foil and bake for 25 minutes. Remove foil and bake 10-15 more minutes until golden and bubbly. Let rest 10 minutes before serving.