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Hearty Italian sausage, sweet bell peppers, and onions tossed with penne pasta and a rich marinara sauce, then baked under a blanket of melted mozzarella. A perfect family-friendly comfort food casserole.
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch (3-quart) baking dish.
In a large pot, bring generously salted water to a rolling boil. Add the penne and cook for 2 minutes less than the package directions for al dente. The pasta will finish cooking in the oven. Drain well and set aside.
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage (casings removed) and cook for 5-7 minutes, breaking it up with a spoon, until browned and cooked through. Use a slotted spoon to transfer the sausage to a separate bowl.
In the same skillet, add the sliced bell peppers and chopped onion to the remaining sausage drippings. Sauté over medium heat for 6-8 minutes, until softened and lightly caramelized. Add the minced garlic and optional red pepper flakes, and cook for 1 more minute until fragrant.
Return the cooked sausage to the skillet with the vegetables. Pour in the marinara sauce, 1 tsp salt, and black pepper. Stir to combine, bring to a gentle simmer, and cook for 3-5 minutes to allow the flavors to meld.
Add the drained al dente pasta to the skillet with the sauce. Gently stir until the pasta is fully coated. Remove from heat.
Spread half of the pasta mixture evenly into the prepared baking dish. Sprinkle with 1 cup of mozzarella and 1/4 cup of Parmesan cheese. Top with the remaining pasta mixture, spreading it into an even layer.
Hearty Italian sausage, sweet bell peppers, and onions tossed with penne pasta and a rich marinara sauce, then baked under a blanket of melted mozzarella. A perfect family-friendly comfort food casserole.
This italian_american recipe takes 85 minutes to prepare and yields 6 servings. At 6240.38 calories per serving with 181.89g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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Sprinkle the remaining 1 cup of mozzarella and 1/4 cup of Parmesan cheese over the top. Cover the dish tightly with aluminum foil.
Bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the sauce is bubbly and the cheese is melted and golden brown on top.
Remove from the oven and let the casserole rest for 10 minutes. This allows it to set, making it easier to serve. Garnish with fresh basil before serving.
Substitute the Italian sausage with a plant-based sausage alternative or 1 lb of mixed mushrooms (like cremini and shiitake) for an earthy flavor.
For a richer, creamier texture, mix 1 cup of whole-milk ricotta cheese with the pasta and sauce before layering it in the baking dish.
Use hot Italian sausage, double the red pepper flakes, and add a chopped jalapeño or cherry peppers along with the bell peppers.
This recipe works wonderfully with other tube-shaped pasta like rigatoni or ziti, which are excellent for catching the hearty sauce.
The combination of Italian sausage and cheese provides a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall satiety.
The marinara sauce, made from cooked tomatoes, is a fantastic source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases.
The carbohydrates from the penne pasta are broken down into glucose, providing a primary source of energy for your body and brain to function effectively.
A typical serving of this Baked Penne with Sausage and Peppers contains approximately 650-750 calories, depending on the specific type of sausage and marinara sauce used.
This is a hearty comfort food dish that is high in calories, sodium, and saturated fat. However, it also provides a good amount of protein from the sausage and cheese, and some vitamins from the peppers and onions. It's best enjoyed in moderation as part of a balanced diet.
Yes, this is a great make-ahead meal. You can assemble the entire casserole, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. You may need to add 10-15 minutes to the initial covered baking time.
To freeze, assemble the casserole in a freezer-safe dish but do not bake it. Cover tightly with plastic wrap and then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding about 20 minutes to the total bake time.
This baked penne is a complete meal on its own, but it pairs wonderfully with a simple green salad with a vinaigrette dressing, steamed green beans, or classic garlic bread to soak up any extra sauce.
Absolutely. While mozzarella is classic for its meltiness, you could substitute it with provolone or fontina for a different flavor profile. A mix of cheeses also works well.
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