Baked penne with Italian sausage has everything you want in baked pasta. Creamy ricotta and mozzarella are tossed with penne and layered with an easy sausage tomato sauce, then baked until the mozzarella is melted and penne is lightly crisp on the top. Perfect for those cooler nights when you just want to cozy up with a hearty baked pasta and a glass of red.
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I have never met a baked pasta I didn’t like.
Layers of pasta, cheese, and sauce all baked together until the top is lightly browned. And those crispy noodles on the top layer – I cannot get enough of them!
Baked penne with sausage is perfect alongside some sauteed broccoli rabe with garlic, or even a side green salad.
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How to make it
Each number corresponds to the numbered written steps below.
- Begin by slicing 4 cloves of garlic. Also, dice 1 medium onion.
- In a large high-walled pan or pot, saute the onion in a 1/4 cup of olive oil over medium heat until soft (about 5 minutes).
- Add 1.5 pounds of mild Italian sausage and saute the sausage, breaking it up with a wooden spoon, until browned and cooked through (about 7-10 minutes).
- Create an open spot in the pan and add the garlic. Saute for 3 minutes or until golden, then add a 1/2 teaspoon of crushed red pepper flakes and cook for 30 seconds more.
- Turn heat to high and add a 1/2 cup of dry white wine. With a wooden spoon scrape the bottom of the pan to remove any brown flavor bits and continue to cook until most of the wine evaporates (about 2 minutes).
- Turn the heat down to medium and add two 28-ounce cans of high-quality crushed plum tomatoes. Bring the sauce to a simmer and season with salt and pepper to taste. At this time you can turn the heat lower to gently simmer and begin boiling the penne pasta. Cook the pasta in salted water (2 tablespoons kosher salt per gallon of water) until 2 minutes less than al dente. Also preheat the oven to 375f and set the rack to the middle level.
- In a very large bowl mix the undercooked pasta with 4 cups of the sausage sauce, 3/4 pound of shredded mozzarella, 1 pound ricotta, and a 1/2 cup of Pecorino Romano.
- In a 9×13, or better yet a 10×15 baking dish, add a thick layer of the sausage sauce to the bottom of the dish. Spread it out then pour in the pasta.
- Layer a bit more sauce on the top of the pasta and sprinkle with the remaining 1/4 pound of mozzarella cheese. Bake for 25 minutes or until browned on top.
- For extra color broil for 1-2 more minutes but watch carefully! Wait at least 10 minutes before eating so that the pasta settles. Enjoy!
Top tips
- The pasta. Make sure you undercook your pasta. In the recipe, I say to cook until 2 minutes less than al dente. The pasta box will usually state the al dente cooking time. This is important because if the pasta is not undercooked, it will become mushy and lose its bite during the baking process when it continues to cook. If you like mushy pasta, then fully cook it, but I’ve found that the majority of folks would rather their baked pasta have a firmer al dente texture.
- The sausage. If you can find bulk Italian sausage, you can definitely opt for that as you’ll save yourself the step of removing the sausage from the casing. If you need to remove it from the casing, simply make a slice down the sausage and free the meat from the casing. I used fennel sausage for this recipe but experiment with what works for you. Spicy sausage, parsley and cheese, or any other variety of Italian sausage would be great here as well!
- Avoid sticking. Adding a thick layer of sauce to the bottom of the pan will help prevent the pasta from sticking to the bottom and will therefore save you cleaning time afterward.
- The wine. I used white wine for this recipe. I absolutely love the combination of sausage and white wine in sauces, such as in Pasta alla Norcina and this creamy Italian sausage pasta. That being said, if you prefer to use red wine, you can certainly do so.
More perfect baked pasta recipes
Looking for more baked pasta recipes? Look no further – here are my absolute favorites.
- Lasagna pie – mafaldine, mozzarella, ricotta, and meat sauce baked in a skillet until golden and crisp.
- Spaghetti pie – White spaghetti pie with fontina, Pecorino Romano, and black pepper.
- Chili mac and cheese – hearty beef chili plus creamy mac and cheese for the ultimate comfort meal!
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Baked Penne with Italian Sausage
Penne pasta is tossed with ricotta and mozzarella and layered with a hearty sausage sauce and baked until crisp and bubbly.
Ingredients
For the sauce
- 1/4 cup (60g) extra virgin olive oil
- 1 medium onion diced
- 1 1/2 pounds (680g) bulk Italian fennel sausage or remove from sausage casings
- 4 cloves garlic sliced
- 1/2 teaspoon crushed hot red pepper flakes optional
- 2 28-ounce can plum tomatoes hand crushed or blender pulsed
- 1/2 cup (120g) dry white wine
- salt and pepper to taste
Remaining ingredients
- 1 pound (454g) penne pasta or ziti, rigatoni, etc
- 1 pound (454g) shredded mozzarella divided
- 1 pound (454g) ricotta
- 1/2 cup (45g) grated Pecorino Romano
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Instructions
For the sauce
- In a large pan or pot saute the onion in olive oil for 3 minutes over medium heat. Add the sausage to the pan and spread it out while breaking it up with a wooden spoon. Cook the sausage until browned then add the garlic and cook for 2-3 more minutes or until fragrant. Add the hot red pepper flakes and cook for 30 seconds more.
- Add the wine to the pan and turn the heat to high. Once the wine mostly evaporates turn the heat back down to medium and add the tomatoes. Bring to a simmer, stirring occasionally. Taste test the sauce and season with salt and pepper to taste. Let the sauce simmer on low and move to the next step.
Assembling the baked sausage penne
- Preheat oven to 375f and set the rack to the middle level.
- While the sauce is simmering bring a large pot of salted water to boil (2 tablespoons kosher salt per gallon of water). Cook pasta until 2 minutes less than al dente.
- Prepare a 9 by 13 baking dish by placing a 1/4 inch thick layer of sauce on the bottom.
- Place 4 cups of sauce into a large bowl and add the pasta. Also, add the ricotta, Pecorino Romano, and 3/4's of the shredded mozzarella. Mix well.
- Pour the pasta into the baking dish. Top with a thin layer of sauce and the remaining mozzarella. Bake for 25 minutes or until browned on top. For extra color broil for 1-2 more minutes but watch carefully! Wait at least 10 minutes before eating so that the pasta settles. Enjoy!
Notes
- Makes 8 moderate-sized or 4-6 large portions.
- Undercook the pasta! Fully boiled pasta will become mushy after baking for another 30 minutes, so shoot for a bit firmer than al dente or about 2 minutes less than the box instructions.
- Put a hefty layer of the sausage sauce on the bottom of the baking dish to avoid sticking.
- Bake the pasta until the cheese is bubbly and slightly browned on top. For extra color, broil for 1-2 minutes, but watch very carefully to avoid burning.
- Leftover sauce can be saved or served on the side or used for bread dipping.
Nutrition
Calories: 872kcal | Carbohydrates: 54.6g | Protein: 47.2g | Fat: 50.6g | Saturated Fat: 20g | Cholesterol: 139mg | Sodium: 1134mg | Potassium: 405mg | Fiber: 3.9g | Sugar: 8.5g | Calcium: 525mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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My kids are absolutely obsessed with this meal! My oldest (3.5yo) is dancing around shouting “I LOVE IT!” Both of my sons have had 4 helpings already. We love it, thanks!
I’ve said it before and I’ll say it again Great recipes and fun to watch. 😘👍
Hi Celeste, thanks for the comment! We’re so happy you’re enjoying the recipes.
Made this when the guys came down for hunting season, they all raved. I am the only girl and my job is to cook for them, Thank you for making me look good . I lived in Toms River New Jersey when I was younger, miss the food so much. Excellent recipe, brought me right back the shore without question. I have so many recipes of yours on my menus to try. I am sure they are all amazing. Thanks again, looking forward to lots more.
Hi Lee, we’re so happy to hear you all enjoyed this one! Thanks for the comment and hope you love the other recipes too!
This was a great substitute when I had all of the fixings for lasagne but no lasagna noodles! Made it with rigatoni and the kids loved it.
Hi Kelly, thanks for the comment! We’re so happy you and the kids enjoyed it!
Best recipes, best videos, best website on social media EVER.
Hi Christine, wow, really appreciate the comment and compliments. Thank you so much!
Hi Jim,
This looks amazing!
Only problem is, my husband and I do not like sausage. What changes would I need to make if I wanted to use ground beef instead?
Would I need to add more seasoning?
Hi Sandra, if you don’t like sausage you can use the same amount of ground beef. Or, you can check out my recipe for pasta al forno which is a similar baked pasta recipe but instead of sausage I use ground beef and pork.
Would you be able to assemble the day before and bake the next day?
Hi Isabella, yes, you can assemble the day before and bake the next day.
Plan on making this dish for my Italian parents born in abruzzo Italy can I make it and cook it the next day
Hi Carolina, thanks for the comment and hope you all enjoy!
Can this be frozen ahead of time? If so would you cook it first or after freezing?
Thank you!
Hi Beckie, I’d cook this first, then freeze it. Then when it comes time to reheat, you’d defrost and just heat until warmed through.
Another great recipe, and pretty easy. Went over well.
Hi Larry, thanks for the comment and so happy you enjoyed this one!
So flavorful and comforting! My guests devoured this!
Hi Cella, I’m so happy you and your guests enjoyed this! Thanks so much for the comment and rating.
Is there anything special I have to do to leave out the meat? Can’t wait to try it.
Hi Susan, no, you can just leave the meat out. Also, I have a meatless baked ziti with ricotta and mozzarella recipe on the site you may want to look at if you’re not using the meat. Either way, hope you enjoy it!
This was excellent and made the house smell fantastic. I will never layer baked ziti/penne again, no need! So easy, so good. Thank you for this recipe!
Thanks for the comment, Tina! I’m so happy you enjoyed it!
Yes, and STILL enjoying it! Great leftovers. Having it again tonight with garlicky rapini.
Just put this in the oven, can’t wait to taste it. Used the last of my Sunday sauce which tastes AMAZING.
Just love your YouTube channel, best cooking channel I’ve ever watched.
Hi Laurie, thanks for the comment and so happy you are enjoying the channel!
Great recipe made it twice so far.
Hi Phil, thank you for the comment and I’m happy you enjoyed this recipe!
One of the best, simple, yet most versatile recipes! I used to make a batch and portion it out for meals for the week. In fact I just made this with some Ziti I found in my pantry, sausage from my freezer, some frozen leftover sauce and some some old cherry tomatoes that were about to spoil. Roasted the cherry tomatoes and mixed them in with the pasta/cheese/sauce mix. Delish! Have made this with gnocchi (holy cow was that good!) I have used lots of chopped peppers and onions in the sauce, I have added cooked chopped spinach/kale with the sauce. Low or no ricotta? I have used frozen ravioli in its place.
Hi Ted, thanks for the comment and I’m so happy not only that you enjoyed the recipe but that you made it your own and improvised. That’s what cooking is all about!
Thanks for this recipe! My husband can’t have any alcohol in his food is there something I can substitute for the 1-2 cup of white wine?
Hi Maggie, yes, you can substitute the wine with stock, or water. Hope you enjoy the recipe!
Hi Jim,
I had a question about the baking. I want to make this ahead of time, store it in the fridge (or in my case, a cooler) and bake it later (at another location). Would that work? How should I adjust the baking temp or time? Should I let the sauce and pasta cool before layering? Should I just bake it at home and heat it up at the location (and if so, what’s the best way to do that?). If you think it’s going to suck, let me know that as well 🙂
Thanks in advance!
Hi Sarah, I’d recommend baking at home and reheating it in an oven once you get to your location.
Great recipe as all of them are. Thanks very much!
Thank you, Richard. So happy you’re enjoying the recipes!
Made this last night for company. It was a big hit with everyone. Absolutely delicious!! Love your recipes and watching you cook.
I made this dish yesterday — delicious! And the aroma in the house was wonderful.
This recipe is a real keeper!
Hi Louisa. Really glad you enjoyed it. Thanks for the comment!
Made this tonight with plant based substitutes for the cheese and sausage. It rocked! Thank you.
Hi Christopher. Glad it was a hit. Thanks for the comment!
Great stuff. Just like in NY. I live in Europe and go to Italy regularly…will not really get dishes like this in the Old Countfy…this shows how cuisine evolves which is great! Creativity at it’s best. Made it, love it. Can not get low moisture mozzarella here in blocks (just pre-shredded) so I used fresh mozzarella and it definitely helped to keep it nice and moist inside and crunchy on top…
Hi Eric. I’m glad you enjoyed the recipe and I’m sure the fresh mozzarella is great in it. Thanks for the comment.