This classic Baked Penne with Sausage combines the robust flavors of sweet or spicy Italian sausage with a rich tomato sauce, all baked to perfection with penne pasta and gooey mozzarella cheese. Add a loaf of cheesy garlic bread to the setup and you’ve got yourself an award-winning feast guaranteed to rival the menu at your local Italian eatery.
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I love pasta dishes, from crowd-pleasing mac and cheese to creamy Tuscan chicken pasta, it’s hard for me to pick a favorite. But there’s something about baked penne with tomato sauce, Italian sausage and mozzarella cheese that just hits the spot. It’s the perfect comfort food, and it’s so easy to make.
What is baked penne? It’s a classic Italian-American casserole-style dish that’s hearty, flavorful and perfect for a cozy night in.
To make this pasta bake, all you have to do is cook the penne pasta until it’s perfectly al dente, brown some Italian sausage and mix them together with a rich tomato sauce. Then, layer the components in a baking dish, top it with slices of fresh mozzarella cheese, and bake it until bubbly and golden.
The combination of pasta, sausage and cheese is just irresistible. It’s a meal that’s sure to satisfy your hunger. Trust me, once you try this dish, it’ll become a regular in your meal rotation. So, what are you waiting for? Give it a try!
Why You’ll It
- Comes together in minutes.
- Can be as homemade or as store-bought as your heart desires. Opt for my easy homemade marinara sauce or go the jarred route (my go-to brand is listed below!).
- Leftovers taste as good if not better! Just like my favorite turkey bolognese sauce, this dish tastes even better when made ahead because the flavors meld together and intensify over time.
- Swap in any ground meat to suit your taste buds, from Italian or chicken sausage to ground beef.
- Loved by all ages. This has quickly become the most requested weeknight dinner at my house.
- A crowd-pleaser that can feed any size group with minimal effort. It’s perfect for potlucks, parties and family gatherings.
- Penne pasta: Penne is a tube-shaped pasta with diagonal cuts at the ends, providing a perfect vehicle for holding sauces.
- Olive oil: Use extra virgin olive oil for a more robust taste. Kosterina is my favorite olive oil brand.
- Garlic: Freshly minced garlic provides the best flavor; avoid pre-packaged minced garlic for the best taste.
- White onion: Adds sweetness and depth to the tomato sauce. Sautéing the onions until they are translucent and soft enhances their natural sweetness.
- Dried oregano: Provides a classic Italian herb flavor to the sauce.
- Italian sausage: Sweet or spicy works well in this dish. You can even use other meats, such as chicken sausage or ground beef.
- Tomato sauce: Opt for my 10-minute marinara sauce or go the jarred route with my favorite brand of store-bought tomato sauce: Prego Roasted Garlic & Herb. It has a rich tomato flavor and is seasoned with Italian herbs.
- Tomato paste: Adds depth and thickness to the sauce, intensifying the tomato flavor. Look for tomato paste without added sugars for a more authentic taste.
- Fresh mozzarella cheese: Choose fresh mozzarella packed in water for the best melting quality.
See the recipe card for full information on ingredients and quantities.
- Cook the noodles. Bring a large pot of salted water to a boil. Add the penne pasta and cook it just until al dente, about 10 minutes. Drain the pasta and set it aside.
- Sauté aromatics. In a large heavy-bottomed stock pot, heat olive oil over medium-low heat. Once the oil is warm, add the minced garlic, diced onions, dried oregano, and a pinch of salt and pepper and cook, stirring constantly, until the onions are translucent.
- Sear the sausage. Add the Italian sausage to the pot, breaking it into crumbles with a spatula. Cook until browned and cooked through.
- Build your sauce. Drain any grease from the pot, reduce the heat to low then add the tomato sauce and tomato paste. Simmer the sauce, stirring occasionally, for 10 minutes. Add the cooked pasta to the pot and stir to combine.
- Layer it in your baking dish. Transfer half of the pasta to a 9×13-inch baking dish, top it with half of the sliced mozzarella cheese, then repeat another layer of the pasta and the sliced cheese.
- Bake the pasta for about 15 minutes or until the cheese is melted. Remove the baked penne from the oven, garnish it with fresh basil leaves and shredded Parmesan cheese and serve.
Meal Prep Tip: Here’s a great time-saving hack for your busy days – assemble the dish ahead of time and pop it in the fridge until you’re ready to bake.
- Slice Mozzarella Like a Pro: The easiest way to cut fresh mozzarella cheese into thin slices is to pop it in the freezer for 15 to 20 minutes so it’s nice and firm, which will then make it easier to slice.
- Avoid Overcooking Pasta: Cook the penne just until al dente, as it will continue cooking in the oven.
- Balance Sweet and Spicy: If using sweet Italian sausage, consider adding a pinch of red pepper flakes to the sauce for a subtle kick. It balances the sweetness and adds a depth of flavor.
- Season and Taste: Season each component—pasta, sauce, and sausage—individually. Taste as you go to adjust the seasoning according to your preference.
- Let It Rest: Allow the pasta bake to rest for a few minutes after removing it from the oven. This allows the flavors to meld and makes it easier to serve.
Baked pasta dishes like this penne with sausage pair well with a variety of side dishes to create a balanced and satisfying meal. Here are some of my favorite sides to serve alongside pasta bakes:
- Classic Wedge Salad
- Caprese Garlic Bread – perfect for using up any extra mozzarella you have!
- Cheesy Pull-Apart Garlic Bread
- Caprese Salad with Burrata – this simple side is made with just 4 simple ingredients
- Kale Caesar Salad
- Bacon-Wrapped Asparagus
- Roasted Brussels Sprouts – this is the recipe that has converted many Brussels sprouts haters into lovers!
Common Questions
Absolutely! Rigatoni, fusilli or any type of short pasta works well.
Absolutely! I recommend freezing in individual portions if you plan to reheat smaller servings at a time. This makes it easier to thaw and reheat only what you need. Store the baked penne in an airtight container in the freezer for up to 2 to 3 months.
The main difference between baked ziti and baked penne lies in the type of pasta used. Baked ziti features tubular ziti pasta with straight-cut edges, while baked penne uses penne pasta characterized by diagonal cuts at the ends. Both dishes are baked pasta casseroles that typically include pasta, sauce, cheese and sometimes meat.
Keep the pasta party going with more easy baked pasta recipes, including my all-time fave: Baked Boursin Cheese Pasta.
Ingredients
- 12 ounces uncooked penne pasta
- 1 1/2 Tablespoons olive oil
- 1 Tablespoon minced garlic
- 1 cup diced white onion
- 1 teaspoon dried oregano
- 1 pound Italian sausage (sweet or spicy)
- 3 cups homemade or store-bought tomato sauce (See Kelly’s Notes)
- 1 (6-oz.) can tomato paste
- 8 ounces sliced fresh mozzarella cheese
- Fresh basil, for garnishing
- Grated Parmesan cheese, for garnishing
Instructions
- Preheat the oven to 350°F.
- Bring a large pot of salted water to a boil. Add the penne pasta and cook it just until al dente, about 10 minutes. Drain the pasta and set it aside.
- Add the olive oil to a large heavy-bottomed stock pot set over medium-low heat. Once the oil is warm, add the minced garlic, diced onions, dried oregano, and a pinch of salt and pepper and cook, stirring constantly, until the onions are translucent. Add the Italian sausage and cook, breaking apart the sausage with a spatula, until the sausage is browned and cooked throughout.
- Drain any grease from the pot, reduce the heat to low then add the tomato sauce and tomato paste. Simmer the sauce, stirring occasionally, for 10 minutes. Add the cooked pasta to the pot and stir to combine.
- Transfer half of the the pasta to a 9×13-inch baking dish, top it with half of the sliced mozzarella cheese, then repeat another layer of the pasta and the sliced cheese.
- Bake the pasta for about 15 minutes or until the cheese is melted. Remove the baked penne from the oven, garnish it with the basil leaves and shredded Parmesan cheese and serve.
Kelly’s Notes
- When not using homemade tomato sauce, my favorite brand of store-bought tomato sauce is Prego Roasted Garlic & Herb because it has a rich tomato flavor and is seasoned with Italian herbs.
- The easiest way to cut fresh mozzarella cheese into thin slices is to pop it in the freezer for 15 to 20 minutes so it’s nice and firm, which will then make it easier to slice.
- Here’s a great time-saving hack for your busy days – assemble the dish ahead of time and pop it in the fridge until you’re ready to bake.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
For the 12 oz of pasta, is that in 1.5 cups of it or 12 oz as in weight of the box?
Also the nutrition info doesn’t show a serving size. What is the serfice size for this
It’s the weight!
Made this for dinner tonight and my family really enjoyed it. Everyone went back for seconds. I even paired it with your garlic bread recipe.
Love hearing this, Jacki! Thrilled you enjoyed the pasta and the garlic bread recipes!
I’ve fixed these recipe several times big hit always. Only thing different I put shredded mozzarella yum!!
So glad you’re enjoying the recipe, Marsha!
Love the recipes can’t wait to try them all.
Thanks so much for your readership, Robyn!
If I were just reading the recipe, I might have only put in tomato sauce-not marinara sauce. Life is busy and I can’t always read the whole blog.
Thanks for your feedback, Deborah. I do hope you enjoy the recipe!