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Delish Baked Penne Recipes

Delish Baked Penne Recipes

Comforting baked penne with savory Italian sausage, a bright garlicky tomato sauce, creamy ricotta, and a golden blanket of mozzarella—an easy, crowd-pleasing pasta bake.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 16 ounce penne pasta
  • 2 tablespoon olive oil
  • 1 cup yellow onion, finely chopped
  • 3 clove garlic, minced
  • 1 pound Italian sausage, casings removed mild or spicy
  • 28 ounce crushed tomatoes
  • 2 tablespoon tomato paste
  • 0.5 cup water or low-sodium chicken broth
  • 1.5 teaspoon Italian seasoning
  • 0.25 teaspoon crushed red pepper flakes optional
  • 1 teaspoon kosher salt plus more for pasta water
  • 0.5 teaspoon black pepper
  • 1.5 cup ricotta cheese preferably whole-milk
  • 2 cup shredded mozzarella cheese divided
  • 0.5 cup grated Parmesan cheese divided
  • 0.25 cup fresh basil, chopped plus extra for garnish

Instructions

Preparation Steps

  • Preheat oven to 375°F. Position a rack in the center and lightly grease a 9×13-inch baking dish.
  • Bring a large pot of well-salted water to a boil. Cook penne 2 minutes less than package directions (al dente). Drain and set aside.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent, 4 to 5 minutes. Stir in garlic and cook 30 seconds.
  • Add Italian sausage and cook, breaking it up, until browned and cooked through, 5 to 7 minutes. Drain excess fat if needed.
  • Stir in crushed tomatoes, tomato paste, water, Italian seasoning, red pepper flakes, salt, and black pepper. Simmer 8 to 10 minutes to slightly thicken. Adjust seasoning to taste.
  • In a bowl, mix ricotta with 1 cup mozzarella, 0.25 cup Parmesan, and the basil.
  • Toss drained penne with the sauce. Spread half of the pasta in the baking dish, dot with half of the ricotta mixture, add remaining pasta, then the remaining ricotta mixture. Top with remaining mozzarella and Parmesan.
  • Cover with foil and bake 20 minutes. Uncover and bake 8 to 10 minutes more, until bubbling and lightly golden.
  • Let rest 10 minutes before serving. Garnish with more basil if desired.

Notes

For a meatless version, omit the sausage and add 2 cups sautéed mushrooms or roasted vegetables. Leftovers keep up to 4 days refrigerated; reheat covered at 350°F until warmed through.