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Hearty penne pasta tossed in a rich, savory tomato sauce with crumbled Italian sausage, then baked under a blanket of melted mozzarella and Parmesan cheese. A perfect comfort food casserole for a family dinner that's easy to assemble and always a crowd-pleaser.
For 6 servings
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In a large pot, bring 4 quarts of water and 1 tbsp of salt to a rolling boil. Add the penne pasta and cook until very al dente, about 2 minutes less than the package directions. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
While the pasta cooks, prepare the sauce. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Use a slotted spoon to remove the sausage, leaving the drippings in the pan.
Add the chopped onion to the skillet and sauté until softened, about 5 minutes. Stir in the minced garlic and optional red pepper flakes, cooking for 1 minute more until fragrant.
Stir in the tomato paste and cook for 1 minute, stirring constantly, to caramelize it. Pour in the crushed tomatoes, then add the dried oregano, dried basil, sugar, 1 tsp salt, and black pepper. Bring the sauce to a simmer.
Return the cooked sausage to the skillet. Reduce heat to low, cover, and let the sauce simmer for at least 10-15 minutes to meld the flavors. If the sauce becomes too thick, add a splash of the reserved pasta water.
In a large bowl, combine the drained pasta with the meat sauce. Gently fold in the ricotta cheese until it's distributed in creamy pockets throughout the pasta.
Hearty penne pasta tossed in a rich, savory tomato sauce with crumbled Italian sausage, then baked under a blanket of melted mozzarella and Parmesan cheese. A perfect comfort food casserole for a family dinner that's easy to assemble and always a crowd-pleaser.
This italian_american recipe takes 75 minutes to prepare and yields 6 servings. At 672.27 calories per serving with 32.99g of protein, it's a moderately challenging recipe perfect for dinner or supper.
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Spread half of the pasta mixture into the prepared baking dish. Sprinkle with 1 cup of mozzarella and 1/4 cup of Parmesan. Top with the remaining pasta mixture and sprinkle the remaining 1 cup of mozzarella and 1/4 cup of Parmesan over the top.
Bake uncovered for 20-25 minutes, until the sauce is bubbly and the cheese is melted and golden. For extra browning, you can broil for the last 1-2 minutes, watching carefully.
Remove from the oven and let the casserole rest for 10 minutes before serving. This allows it to set. Garnish with fresh parsley and serve warm.
Omit the sausage and add 1 lb of sautéed vegetables like mushrooms, zucchini, and bell peppers. You can also use a plant-based sausage substitute.
Use hot Italian sausage and increase the red pepper flakes to 1/2 teaspoon or more, to your preference.
Stir 1/4 cup of heavy cream into the tomato sauce at the end of simmering for an even richer, creamier texture.
Substitute the Italian sausage with ground beef, ground turkey, or a combination of ground beef and pork.
The Italian sausage and various cheeses provide a substantial amount of protein, which is essential for muscle repair, growth, and overall body function.
Tomatoes are an excellent source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases and promoting heart health.
The carbohydrates from the penne pasta offer a great source of complex carbs, providing sustained energy to fuel your daily activities.
A typical serving of this baked penne contains approximately 650-750 calories, depending on the specific type of sausage and cheese used. It's a hearty, energy-dense meal.
This dish is a rich comfort food, high in carbohydrates, protein, and fat. While delicious, it should be enjoyed in moderation as part of a balanced diet. You can make it slightly healthier by using turkey sausage, part-skim cheeses, and adding vegetables like spinach or bell peppers.
Yes, this is a great make-ahead meal. You can assemble the entire casserole, cover it tightly with foil, and refrigerate for up to 24 hours. When ready to bake, you may need to add 10-15 minutes to the baking time since it will be cold.
Absolutely. Assemble the casserole in a freezer-safe dish, cover tightly with plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
This dish pairs wonderfully with a simple green salad with a vinaigrette dressing, garlic bread, or steamed green beans to round out the meal.
This recipe goes great with these complete meals
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