An excellent weekend dish! This Baked Penne with Italian Sausage will surely have you reaching for seconds. Deliciously baked pasta with flavor-packed meat sauce and topped with two kinds of cheese --- simply YUM in every bite!
For a fully rounded meal, a light and refreshing cake like Orange Pound Cake will go perfectly with this baked penne pasta dish. 🙂
Whether preparing it for your family or bringing it in a potluck, baked penne with Italian sausage is always a hit.
The best part? It is so easy to prepare!
The hardest step is balancing the sauce --- but that is not even a problem.
Just keep tasting and adjusting the seasoning as per your preference!
IF YOU WANT MORE QUICK PASTA RECIPES WITH ITALIAN SAUSAGE, YOU WILL LIKE THESE POSTS!
Ingredients
- Penne - you can use smooth penne pasta or penne rigate for this sausage pasta bake recipe.
- Olive oil - I suggest extra virgin olive oil, if possible.
- Garlic - minced or grated.
- Onion - yellow or red onions will work; chop them finely.
- Celery - chop finely.
- Carrot - chop in small cubes.
- Italian sausage - you would need to take them out of their casings, but you can use whatever variety you prefer (mild, sweet, spicy, fennel, etc.)
- Crushed tomatoes - canned crushed tomatoes are excellent, and I always use them for making baked penne with sausage.
- Mozzarella - drained and grated.
- Parmigiano Reggiano - grated parmesan is also a great alternative.
- Herbs & seasoning - dried parsley, basil, salt, and pepper for seasoning your sausage pasta bake.
Preparation
Start making your baked penne pasta with Italian sausage by preparing the sauce: heat the olive oil on a medium to large pan over medium-high heat.
Once the oil is ready, add the minced garlic and onions.
Cook until the onions turn soft, then add the carrots and celery.
Cook for two to three minutes.
Remove the Italian sausage from its casings and add them to the pan.
Cook for a few minutes, just enough for the meat to turn less pink, and separate them in the process.
Pour the crushed tomatoes, add the dried herbs, and season with salt and pepper.
Cover with a lid and simmer for twenty-five to thirty minutes, adjusting the seasoning in the process.
Take the Italian sausage pasta sauce out of the heat and set aside.
Prepare the penne pasta as per the package instruction, then drain. (See helpful tips for suggested cooking time.)
Preheat your oven to 180°C (350°F).
Combine the cooked penne and a third of the Italian sausage pasta sauce in a bowl.
Place half of the sauced penne into a baking dish.
Add more sauce on top, about half of the remaining meat sauce.
Add some mozzarella and Parmigiano Reggiano, then repeat by adding the sauced pasta, and so on.
Finish by adding the two types of cheese on top.
Place the penne with Italian sausage in the lower part of the oven for thirty to thirty-five minutes or until the top turns golden.
Set aside for at least twenty minutes.
Your baked penne with Italian sausage is now ready for serving --- enjoy!
Helpful tips
- After adding the sausage meat, make sure to separate them while mixing as well.
- Cook the pasta less than what's instructed in the package; generally, a minute less is enough.
- Remember to let the baked penne pasta rest after taking it out of the oven --- it allows it's inside to continue cooking and the pasta to absorb more of the sauce.
Recipe variation
- Other types of pasta. Feel free to use other types of pasta but keep to the tubular types --- they're perfect for the Italian sausage meat sauce.
- Peperoncino. If you want a bit of heat, use the spicy variety of Italian sausage or add some peperoncino (chili flakes) to the sauce.
- Sugar. Do not hesitate to use sugar to lessen the acidity of the sauce.
- Other herbs. Use your favorite ones: rosemary, thyme, and oregano, to name a few.
Looks tempting, right? Then give this baked penne with Italian sausage a try this weekend!
FOR MORE DELICIOUS AND EASY DINNER RECIPES, CHECK OUT THESE POSTS!
📖 Recipe
Baked Penne with Italian Sausage Recipe
Equipment
- Chopping board
- Kitchen knife
- Measuring cups
- Measuring spoons
- Mixing bowls
- Box grater
- Medium-Sized Pan
- Round baking dish
Ingredients
- 280 to 300 grams Italian sausage (about 3 pieces/10 ounces)
- 1 stalk celery, chopped finely
- 1 medium carrot, chopped into small dice
- 340 grams penne (12 ounces)
- 3 to 3 & 1/4 cups crushed tomatoes
- 2 cloves garlic, minced
- 1 small onion, chopped finely
- 3 to 4 tablespoons olive oil
- 1/2 to 3/4 cup mozzarella, grated
- 1/4 to 1/3 cup Parmigiano Reggiano, grated
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- salt and ground black pepper, to season
Instructions
- Start by placing a medium to a large pan over medium-high heat, then add the olive oil.
- Once the oil is ready, add the minced garlic and onions, and cook until they turn soft.
- Add the carrots and celery and cook for 2 to 3 minutes.
- Remove the Italian sausage from its casings and add them to the pan.
- Cook for a few minutes, just enough for the meat to turn less pink and to separate them.
- Pour the crushed tomatoes, add the dried herbs, and season with salt and pepper.
- Cover the pan with a lid and simmer for 25 to 30 minutes (Note: keep tasting and adjusting the seasoning in this process).
- Take the Italian sausage pasta sauce out of the heat and set aside.
- Prepare the penne pasta as per the package instruction, then drain. See helpful tips below for suggested cooking time.
- Preheat your oven to 180°C (350°F).
- Combine the cooked penne and a third of the Italian sausage pasta sauce in a bowl.
- Place half of the sauced penne into a baking dish.
- Add more sauce on top, about half of the remaining meat sauce.
- Add some mozzarella and Parmigiano Reggiano, then repeat by adding the sauced pasta, and so on.
- Finish by adding the two types of cheese on top.
- Place the penne with Italian sausage in the lower part of the oven for 30 to 35 minutes or until the top turns golden.
- Set aside for at least 20 minutes.
- Your baked penne pasta with Italian sausage is now ready for serving --- enjoy!
Notes
- Cook's Tip #1: Remember to separate the Italian sausage meat while mixing them.
- Cook's Tip #2: Cook the pasta less than what's instructed in the package; generally, a minute less is enough.
- Cook's Tip #3: Make sure to let the baked penne pasta rest after taking it out of the oven --- it allows its inside to continue cooking, and the pasta absorbs more of the sauce.
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