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Baked Italian Sausage and Penne
Crispy edges of melted cheese give way to a bubbling center of tender pasta and savory Italian sausage. This hearty casserole layers a rich marinara meat sauce with a creamy ricotta blend that melts beautifully in the oven. Fresh basil cuts through the richness, bringing a bright, aromatic finish to the dish. It's an incredibly comforting meal that you can easily assemble ahead of time, making it a reliable staple for busy evenings.
Equipment
- Oven
- Stovetop
- Skillet
- Saucepan
Ingredients
- 2⅔ cups uncooked penne pasta (8 oz)
- 1 lb bulk Italian pork sausage
- 1 large onion, chopped (1 cup)
- 3 cloves garlic, finely chopped
- 1 jar (24 oz) marinara sauce
- ¼ cup chopped fresh basil leaves
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 egg
- 1 cup shredded Italian cheese blend (4 oz)
Instructions
- 1Preheat the oven to 375°F. Cook the penne pasta in a large pot of boiling salted water until tender, then drain well. Salting the water ensures the pasta is seasoned from the inside out.
- 2Cook the pork sausage, chopped onion, and garlic in a large skillet over medium-high heat for 5 to 7 minutes. Break the meat apart as it cooks until fully browned. Drain any excess fat to keep the final dish from becoming greasy.
- 3Combine the cooked sausage mixture, marinara sauce, chopped fresh basil, and cooked pasta in a large pot or Dutch oven. Stir everything together thoroughly, then transfer the mixture into a baking dish.
- 4Whisk the ricotta cheese, grated Parmesan, and egg together in a small bowl. Spread this creamy mixture evenly over the pasta in the baking dish, then top with the shredded Italian cheese blend.
- 5Cover the baking dish tightly with foil and bake for 20 minutes. Remove the cover and bake for another 10 minutes until the cheese is completely melted and the edges are bubbling. Top with sliced fresh basil before serving.
Notes
- Make ahead: Assemble the casserole, cover tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
- Serving: Pair this rich pasta with a crisp green salad tossed with extra fresh basil to tie the meal together.
- Swap: You can easily substitute ground turkey or spicy Italian sausage depending on your heat preference.