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Baked Sausage and Penne
This hearty baked pasta combines tender penne with savory Italian pork sausage and a rich marinara sauce. A creamy layer of ricotta, Parmesan, and egg melts into the pasta, creating a comforting and satisfying meal. It is a perfect make-ahead dinner for busy weeknights or casual family gatherings. The fresh basil cuts through the richness of the melted Italian cheese blend, adding a bright and aromatic finish to every bite.
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
- 1Cook the penne pasta until tender, then drain. In a skillet, cook the pork sausage, chopped onion, and garlic over medium-high heat for 5 to 7 minutes until the meat is fully browned. Drain any excess fat.
- 2Combine the cooked sausage mixture, marinara sauce, chopped fresh basil, and cooked pasta in a large pot. Stir everything together thoroughly, then transfer the mixture into a baking dish.
- 3Whisk 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.
- 4Cover the baking dish tightly. If preparing in advance, freeze the casserole for up to 3 months and thaw it in the refrigerator overnight before baking.
- 5Preheat the oven to 375°F. Bake the covered casserole for 20 minutes. Remove the cover and bake for another 10 minutes until the cheese is completely melted and the edges are bubbling. Garnish with sliced fresh basil.
- 6Portion the hot baked pasta onto plates and serve immediately. Pair the casserole with a crisp green salad tossed with extra fresh basil for a complete meal.