This baked penne with Italian sausage is a comforting, protein-packed meal that satisfies both taste buds and nutrition goals.
Layered with creamy ricotta, gooey mozzarella, and a hearty sausage-tomato sauce, it’s rich in protein and fiber while offering heart-healthy fats from olive oil.
Quick to assemble and perfect for meal prep, it’s a flavorful, family-friendly dinner any night of the week.
Baked Penne with Sausage
Equipment
- 1 large sauté pan or deep skillet
- 1 Large Pot – for boiling pasta
- 1 (9×13-inch) baking dish
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
- Can opener (for tomatoes)
- Oven Mitts
Ingredients
For the Sauce:
- ¼ cup extra virgin olive oil
- 1 medium onion diced
- 1 ½ pounds Italian fennel sausage bulk or casings removed
- 4 cloves garlic thinly sliced
- ½ teaspoon crushed red pepper flakes optional
- 2 cans 28 ounces each plum tomatoes, hand-crushed or pulsed in a blender
- ½ cup dry white wine
- Salt and black pepper to taste
For the Pasta Bake:
- 1 pound penne pasta or ziti/rigatoni
- 1 pound shredded mozzarella cheese divided
- 1 pound ricotta cheese
- ½ cup grated Pecorino Romano cheese
Instructions
- Preparing the Sauce Base: Begin by gathering all your sauce ingredients: olive oil, onion, sausage, garlic, red pepper flakes, tomatoes, white wine, salt, and pepper. Place a large sauté pan or heavy-bottomed pot over medium heat. Pour in 1/4 cup of extra virgin olive oil and let it warm until shimmering. Add the diced onion and gently sauté for about 3 minutes, stirring occasionally, until the onions become soft, translucent, and slightly sweet. This forms the aromatic base of your sauce.
- Browning the Sausage: Add 1 1/2 pounds of Italian fennel sausage to the pan. If using sausage in casings, remove the meat first. Use a wooden spoon to break it into small crumbles as it cooks. Spread the sausage evenly across the pan for uniform browning. Allow it to cook for 5–7 minutes, stirring occasionally, until it turns golden brown and develops a rich, savory flavor. This step ensures your sauce has depth and meaty richness.
- Adding Garlic and Spice: Once the sausage is browned, add 4 thinly sliced garlic cloves to the pan. Sauté for 2–3 minutes until the garlic becomes fragrant but not burnt. If you like a little heat, sprinkle in 1/2 teaspoon of crushed red pepper flakes and cook for another 30 seconds, letting the spices release their aroma.
- Deglazing with Wine: Pour in 1/2 cup of dry white wine and increase the heat to high. Use the wooden spoon to scrape any browned bits from the bottom of the pan; these bits are packed with flavor. Let the wine simmer until it mostly evaporates, leaving behind a subtle acidity that balances the richness of the sausage.
- Incorporating Tomatoes: Reduce the heat to medium and add two 28-ounce cans of hand-crushed plum tomatoes. Stir thoroughly to combine with the sausage mixture. Allow the sauce to come to a gentle simmer. Taste and season with salt and freshly ground black pepper according to your preference. Lower the heat and let the sauce cook slowly while you prepare the pasta.
- Cooking the Pasta: Bring a large pot of water to a rolling boil, adding 2 tablespoons of kosher salt per gallon of water for flavor. Add 1 pound of penne pasta and cook until it is slightly under al dente, about 2 minutes less than the package instructions. This ensures the pasta maintains its structure during baking. Drain the pasta and set aside.
- Preparing the Baking Dish: Take a 9×13-inch baking dish and spread a thin layer (about 1/4 inch) of the sausage tomato sauce on the bottom. This prevents the pasta from sticking and adds extra flavor in every bite.
- Mixing Pasta and Cheese: In a large mixing bowl, combine the cooked pasta, 4 cups of your prepared sausage sauce, 1 pound of ricotta cheese, 1/2 cup grated Pecorino Romano, and 3/4 of the shredded mozzarella (about 12 ounces). Gently fold everything together until every piece of pasta is coated with sauce and cheese. This step ensures a creamy, cheesy consistency throughout.
- Assembling the Pasta Bake: Transfer the pasta mixture into the prepared baking dish. Spread it evenly so the top is smooth. Spoon a thin layer of the remaining sauce over the pasta, and sprinkle the remaining mozzarella evenly across the top. This layering creates a bubbly, golden-brown cheese crust during baking.
- Baking the Pasta: Preheat your oven to 375°F (190°C) and place the rack in the middle position. Bake the pasta for 25 minutes, until the cheese is fully melted, golden, and slightly browned around the edges. For extra color, turn on the broiler for 1–2 minutes—but watch closely to avoid burning.
- Resting and Serving: Remove the pasta from the oven and let it rest for at least 10 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld. Serve warm, optionally with a sprinkle of extra Pecorino Romano or fresh basil for garnish. Enjoy a rich, hearty, and protein-packed Italian feast!
Notes
- Undercook Pasta Slightly: Cook the penne 2 minutes less than al dente to prevent it from becoming mushy after baking.
- Layer Sauce Generously: Spread a thick layer of sauce on the bottom of the baking dish to prevent sticking and enhance flavor.
- Cheese Browning Tips: Bake until cheese is bubbly; broil 1–2 minutes for a golden top, but watch closely to avoid burning.
- Leftover Sauce Uses: Save extra sauce for dipping bread, reheating with pasta, or adding to soups.
- Portion Guidance: This recipe serves 8 moderate portions or 4–6 large, hearty servings.
Chef’s Secrets For Perfect Flavor
The key to a rich, flavorful baked penne lies in the careful layering of ingredients and gradual cooking of each component.
Always brown the sausage thoroughly—it develops depth and a savory backbone for the sauce.
Simmering the tomatoes slowly over low heat allows their natural sweetness to meld with the garlic and spices.
Don’t rush the layering process; folding the ricotta and Pecorino Romano evenly ensures a creamy, cohesive pasta bake.
Lastly, resting the dish after baking allows the flavors to harmonize and the sauce to thicken perfectly.
Serving Suggestions For Maximum Enjoyment
This baked penne is wonderfully versatile and pairs beautifully with fresh, simple sides.
A crisp green salad dressed with lemon vinaigrette or a classic Caesar salad balances the richness of the cheese and sausage.
Garlic bread or toasted focaccia makes a perfect accompaniment for dipping in leftover sauce.
For a complete meal, serve with roasted or steamed seasonal vegetables such as zucchini, bell peppers, or broccoli.
Garnishing with fresh basil or parsley adds color and a fresh, herbaceous note.
Storage Tips For Long-Term Freshness
Leftover baked penne can be stored safely in the refrigerator for up to 4 days.
Allow the dish to cool completely before transferring to an airtight container to preserve moisture and flavor.
Reheat in the oven at 350°F (175°C) for 15–20 minutes, or in the microwave for a quicker option.
For longer storage, freeze in a covered, freezer-safe container for up to 3 months.
Thaw overnight in the fridge and reheat gently to maintain the creamy texture and cheesy consistency.
Frequently Asked Questions
1. Can I use a different type of pasta?
Yes! Penne works best due to its tube shape that holds sauce, but ziti, rigatoni, or even shells will work. Just adjust cooking time slightly to ensure it is undercooked by 2 minutes before baking.
2. How can I make this recipe less spicy?
Simply omit the crushed red pepper flakes, or reduce the quantity to a pinch. You can also choose a mild Italian sausage to further reduce heat without sacrificing flavor.
3. Can I prepare this recipe ahead of time?
Absolutely. Assemble the pasta in the baking dish, cover it tightly, and refrigerate for up to 24 hours. Bake when ready, adding 5–10 extra minutes if the pasta is chilled.
4. Is there a vegetarian alternative?
Yes! Replace the Italian sausage with plant-based sausage or a mix of mushrooms, zucchini, and bell peppers. Use the same cooking and layering technique for equally delicious results.
5. How do I prevent the pasta from drying out?
Ensure enough sauce is mixed into the pasta before baking. Avoid overbaking, and for extra moisture, cover the dish loosely with foil for the first 15–20 minutes of baking, uncovering at the end to brown the cheese.
