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    You are here: Home / Recipes / Dinner

    Baked Penne with Sausage

    Published: Dec 5, 2019 · Modified: Feb 24, 2022 by Susie Weinrich · This post may contain affiliate links.

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    Baked Penne Pasta with Sausage, pinterest text

    Baked Penne with Sausage is a delicious one pan dinner full of sausage, ricotta cheese, mozzarella, and penne pasta. Everything is combined in a casserole pan and then oven baked for a delicious dinner!

    Baked Penne Pasta in a casserole pan with melted cheese on top

    This baked penne recipe is similar to a lasagna because of the layers of sauce, cheese, meat and pasta. So if you love lasagna, you will love this pasta bake recipe!

    Baked Penne Recipe Ingredients

    Sausage

    This baked penne pasta recipe calls for ground mild or hot Italian sausage. However feel free to use whatever sausage or beef your family likes. You could sub out the sausage with some of these options:

    • Ground beef
    • ground Italian turkey sausage
    • a 50/50 mix of ground beef and ground Italian sausage
    Spooning out the baked penne pasta recipe

    Marinara Sauce

    I use a jarred marinara sauce from Aldi or Target, but again feel free to use whatever jarred marinara sauce flavor your family likes (or that you have in your pantry): mushroom, tomato basil, hearty vegetable. You could even try it with an alfredo sauce!

    How to Make Baked Penne with Sausage

    To start preheat the oven to 350 degrees, put a pot of salted water on to boil, and grab a 9×13 baking pan.

    In a large skillet brown the sausage while crumbling. Drain any excess grease then add the 1 cup diced onions and 3 chopped garlic cloves. Saute until the onions begin to soften about 5-8 minutes.

    Add the entire 24 oz. jar of marinara sauce and the drained 14.5 oz. can of diced tomatoes to the sausage/onion mixture. Give it a good stir to combine everything. Turn the heat off.

    When the water starts to boil add the 1 lb. box of penne and cook for 5 minutes (to a firm al dente). You do not want to overcook the pasta because it will continue to cook in the oven. When the pasta is done RESERVE ½ CUP OF THE COOKING WATER. Drain the pasta and run cold water over the noodles to stop the cooking!

    In a small bowl mix the 15 oz. container of whole milk ricotta cheese with the 1 tsp. dried basil, 1 tsp. dried oregano. ½ tsp. garlic powder, ½ tsp. onion powder, and ½ tsp. kosher salt.

    Pour HALF of the sauce mixture and the ½ cup reserved pasta water over the pasta and stir to coat. Reserve the other half of the sauce for assembling the dish.

    Time to assemble the Baked Penne!

    In a 9×13 casserole dish pour half of the penne pasta.

    Step one of assembling baked penne

    Top that with half of the ricotta mixture and half of the mozzarella cheese.

    Step two in assembling the baked penne pasta

    Pour half of the remaining sauce over top.

    Step three in assembling baked penne pasta

    Add the remaining pasta.

    Step four in assembling baked penne pasta

    Top with the remaining ricotta cheese, then the remaining sauce, and finish with the remaining mozzarella cheese.

    Step five in assembling baked penne pasta

    Cover the pan with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes until the cheese on top is melty.

    Let the baked penne cool for about 5 minutes then serve with salad and bread.

    Baked Penne Pasta in a grey casserole pan

    Freezing Baked Penne

    You can freeze this pasta bake and save it for later, just like you would a lasagna.

    Make the dish completely in a freezer safe dish, but instead of baking it, let it cool in the fridge for 1 hour. Wrap the cooled dish completely with two layers of plastic wrap, going all the way around the bottom of the pan. Then cover in foil. You can freeze the pasta bake for up to 3 months.

    Note: make sure to label the dish so you know what it is and when you frozen it!

    When it is time to bake simply thaw in fridge over-night and then proceed with baking for 25 minutes covered with foil and then an additional 10 minutes uncovered.

    Baked Penne with Sausage Recipe

    Spooning out the baked penne pasta

    Baked Penne with Sausage

    Penne pasta baked with sausage, cheese, tomatoes, marinara sauce, ricotta, herbs and spices. This is a great pasta bake dish that can serve a lot of people! Perfect for family dinners.
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    Prep Time: 25 minutes
    Cook Time: 35 minutes
    Total Time: 1 hour
    Servings: 8 people
    Author: Susie Weinrich

    Ingredients

    • 1 lb penne pasta boil to a firm al dente in salted water, about 5 minutes. RESERVE ½ CUP OF THE COOKING WATER BEFORE DRAINING!
    • 24 oz jarred marinara
    • 14.5 oz. can diced tomatoes drained
    • 1 cup yellow onion diced
    • 3 garlic cloves chopped
    • 1 lb. mild or hot Italian Sausage cooked and crumbled
    • 10 oz. container whole milk ricotta cheese
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • ½ teaspoon each: onion powder and garlic powder
    • ½ teaspoon kosher salt
    • 8 oz. mozzarella cheese block, grated (if using pre-shredded cheese you will need 2 cups))
    Prevent your screen from going dark while you are cooking!

    Instructions

    • Preheat the oven to 350°
    • Cook the pasta to al dente, about 5 minutes, reserve ½ cup of starchy pasta water. Do not overcook the pasta at this point because it will continue to cook in the oven.
      Run cold water over the pasta to stop the cooking and set aside.
    • Cook/crumble the sausage and saute the onions and garlic. In a large skillet over medium heat cook/crumble the sausage. Drain any excess grease. Add the onions and garlic, saute until they soften, about 5 minutes.
    • Add the 24 oz. jarred marinara and 14.5 oz. drained diced tomatoes to the sausage mixture. Stir the entire jar of marinara and the drained tomatoes into the sausage mixture and stir to combine. Remove from heat.
    • Combine HALF of the sausage marinara sauce and the ½ cup of reserved pasta water with all of the pasta. Stir to coat.
      note: if you forgot to reserve the pasta water, just use tap water.
    • Combine the ricotta cheese with the spices/herbs. In a bowl stir together the 15 oz ricotta cheese, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon kosher salt.
    • Time to assemble the dish!
      In a 9×13 casserole pan pour half of the sauced pasta.
      Dot with half of the ricotta mixture.
      Spread with half of the mozzarella cheese.
      Top with half of the remaining sausage marinara sauce.
      Pour in the remaining pasta.
      Top with the remaining ricotta cheese, sausage marinara sauce, and finish with the remaining mozzarella cheese.
    • Note: the dish can be frozen at this point. See the notes below.
    • Bake covered for 25 minutes, then 10 minutes uncovered. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melty.
    • Cool & Eat! Let the dish cool for about 5 minutes then serve with salad and bread.

    Notes:

    TO FREEZE THE BAKED PENNE:
    Make the dish completely in a freezer safe dish, but instead of baking it, let it cool in the fridge for 1 hour. Wrap the cooled dish completely with two layers of plastic wrap, going all the way around the bottom of the pan. Then cover in foil. Pop in the freezer.
    You can freeze the pasta bake for up to 3 months. 
    Note: make sure to label the dish so you know what it is and when you frozen it!
    When it is time to bake simply thaw in fridge overnight and then proceed with baking for 25 minutes covered with foil and then an additional 10 minutes uncovered. Test the middle to make sure it warmed through. If not, pop it back in the oven for an additional 10 minutes.
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
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    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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