Baked Penne with Sausage
A hearty, cheesy baked penne loaded with Italian sausage, ricotta, mozzarella, and Pecorino Romano. Perfectly balanced with protein, fiber, and healthy fats, this flavorful pasta bake is easy to assemble, satisfying, and ideal for family dinners or make-ahead meals.
Equipment
- 1 large sauté pan or deep skillet
- 1 Large Pot – for boiling pasta
- 1 (9x13-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 9x13-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.
