Baked Penne | Cheesy Oven-Baked Pasta Casserole
Cheesy Baked Pasta with Italian Sausage is not just another dinner option—it’s a cozy embrace served warm in a dish. Imagine perfectly tender pasta shells filled with a luscious blend of cheeses and a rich, robust sauce, complemented by the savory notes of Italian sausage. This baked penne recipe is a beloved staple in many households, easily bringing everyone to the table with its inviting aroma and homey flavors.
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I first stumbled upon this delicious baked penne dish during a family get-together, where it quickly became the star of the meal. Friends and family couldn’t resist going back for seconds. It’s one of those comforting meals that tackle hunger and nurture the soul. With simple ingredients and an easy approach, it’s perfect for busy weeknights or when entertaining. If you’re craving warmth and satisfaction, I wholeheartedly invite you to give this cheesy oven-baked pasta casserole a try!
Why You’ll Love This Recipe
- Simple & Quick: Ready to devour in under an hour!
- Irresistible Flavor: The mix of savory sausage, rich tomato, and creamy cheese is mouth-watering.
- Eye-Catching Appeal: Golden, bubbly cheese on top makes it a feast for the eyes.
- Flexible Serving: Ideal for weeknight dinners, potlucks, or even meal prep.
- Diet-Friendly Options: Swap ingredients for gluten-free or vegetarian variations.
Ingredients You’ll Need
- 8 oz medium pasta shells: These hold sauce and cheese beautifully. Feel free to use other pasta shapes like rigatoni or penne, but shells add an appealing touch.
- 2 teaspoon olive oil: This is used to sauté the garlic and shallots. You can substitute with canola or avocado oil for different flavor notes.
- 3 garlic cloves, minced: Fresh garlic not only enhances the sauce’s flavor but adds a delightful aroma to your home as it cooks.
- ½ cup shallots, minced: Shallots are more subtle than onions, offering a milder taste in the sauce. If you can’t find them, yellow or white onions work well too.
- 12 oz Italian sausage, removed from casing: This provides a hearty, savory base for the sauce. Choosing spicy or sweet sausage can give you control over the heat level.
- 28 oz can crushed tomatoes: The foundation of your sauce! Opt for high-quality brands for the best flavor or use diced tomatoes for a chunkier texture.
- 1 tablespoon tomato paste: Adds concentrated tomato flavor and richness to the sauce.
- 1 ½ tablespoon granulated sugar: Balances the acidity of the tomatoes for a perfectly harmonious sauce.
- ½ teaspoon kosher salt: Enhances all the flavors. Adjust to taste—remember, you can always add more but can’t take it out!
- ½ teaspoon freshly ground black pepper: Black pepper adds a gentle warmth. For extra heat, add a pinch of red pepper flakes.
- ½ teaspoon red pepper flakes, optional: Spice up your dish if desired, based on your heat tolerance!
- ¾ cup low-fat (2%) cottage cheese: Gives a creamy texture and protein boost; small curds distribute perfectly throughout the dish.
- 6 oz mozzarella cheese, cut into ½-inch cubes: Melts into the pasta for heavenly gooey bites.
- 1 cup shredded mozzarella cheese: A golden layer of melted cheese on top is an essential final touch.
- Chopped Italian parsley, for garnish: This fresh herb adds color and a pop of flavor to the finished dish!
How to Make Baked Penne | Cheesy Oven-Baked Pasta Casserole
Cook pasta: Prepare 8 oz medium pasta shells in salted water according to package directions until they are al dente. Drain the pasta and let it cool slightly while you prep the sauce.
Make sauce: Heat 2 teaspoons olive oil in a medium pot over medium heat. Add 3 minced garlic cloves and ½ cup minced shallots; cook for 2-3 minutes until softened and fragrant, stirring often. What’s more comforting than the smell of sautéed garlic? Next, add 12 oz Italian sausage, breaking it into smaller pieces as it cooks until browned. Be sure to drain any excess fat to keep the sauce from being greasy.
Simmer: Stir in 28 oz can of crushed tomatoes, 1 tablespoon tomato paste, 1 ½ tablespoons granulated sugar, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, and a pinch of red pepper flakes if you’re using them. Bring everything to a boil, then reduce the heat to simmer for 10-15 minutes so the flavors can meld beautifully. Once simmered, take a moment to taste and adjust your seasoning. Let the sauce cool for about 15 minutes.
Assemble: Preheat your oven to 350°F. In a large bowl, combine the cooled pasta with the cooled sauce, ¾ cup low-fat cottage cheese, and 6 oz cubed mozzarella cheese. Toss gently until well mixed. Transfer everything into a 9×13-inch baking dish and top with 1 cup of shredded mozzarella cheese. This layer will give you that lovely golden crust on top!
Bake: Place your baking dish in the oven and bake for 20 minutes, or until the cheese has melted and is bubbly, greeting you with an enticing aroma. For that beautiful golden finish, broil for an additional 30-45 seconds, keeping a close eye to avoid burning. Let it rest for 5-8 minutes before serving, garnishing with chopped Italian parsley for a fresh touch.
Storing & Reheating
You can keep any leftovers of this cheesy oven-baked pasta casserole in an airtight container at room temperature for about 2 hours. Any uneaten portions can be stored in the fridge for up to a week. When freezing, place it in a freezer-safe container, ensuring you consume it within three months. For reheating, simply pop it in the oven at 350°F for about 20 minutes or until heated through. The texture may slightly change, but refreshing it with a sprinkle of extra cheese before reheating can help maintain that creaminess.
Chef’s Helpful Tips
- Ensure that your pasta is not overcooked; al dente is your best friend here as it will continue to cook in the oven.
- If using frozen sausage, thaw it completely before cooking to ensure that it browns evenly.
- Experiment by adding vegetables like bell peppers or spinach to the sauce for added nutrition and color.
- For extra flavor, add a splash of red wine when you’re sautéing the garlic and shallots.
- This dish is great for make-ahead nights—assemble it up to a day before and pop it in the oven when you’re ready!
The beauty of Baked Penne | Cheesy Oven-Baked Pasta Casserole lies in its simplicity and comforting flavors. You have the power to tweak and make this dish your own, whether by adding more spice or experimenting with different cheeses. Enjoy this dish any night of the week or for special occasions where a hearty meal is needed. You’ll be glad you made it!
Recipe FAQs
What type of pasta can I use for this casserole?
You can use various pasta shapes for this baked casserole, including penne, rigatoni, or even rotini. Just make sure to cook it to al dente as it will continue cooking in the oven.
Can I make this dish ahead of time?
Absolutely! You can prepare the casserole a day in advance. Just cover it with plastic wrap and store it in the refrigerator. When ready to bake, remove the wrap and pop it in the oven; it may take a few extra minutes to heat through.
How can I make this recipe vegetarian?
To create a vegetarian version, simply omit the Italian sausage and add extra vegetables such as zucchini, bell peppers, or mushrooms. You could also use meat substitutes based on your preference.
What toppings can I add for extra flavor?
For a flavor boost, consider sprinkling some grated Parmesan cheese on top before serving or mixing in fresh basil or oregano for a pop of herbaceous essence.
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📖 Recipe Card
Baked Penne | Cheesy Oven-Baked Pasta Casserole
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: Italian
Description
This Baked Penne is a crowd-pleaser with its rich flavor from Italian sausage and creamy mozzarella. Perfect for a quick and delightful dinner that everyone will love!
Ingredients
- 8 oz medium pasta shells
- 2 teaspoon olive oil, or cooking oil of choice
- 3 garlic cloves, minced
- ½ cup shallots, (or onions) minced
- 12 oz italian sausage, removed from casing
- 28 oz can crushed tomatoes
- 1 tablespoon tomato paste
- 1 ½ tablespoon granulated sugar
- ½ teaspoon kosher salt, (or more to taste)
- ½ teaspoon freshly ground black pepper, or more to taste
- pinch red pepper flakes, optional
- ¾ cup low fat (2%) cottage cheese, small curds
- 6 oz mozzarella cheese, cut into ½-inch cubes
- 1 cup shredded mozzarella cheese
- chopped italian parsley, for garnish
Instructions
- Cook pasta by preparing pasta shells to al dente according to package directions. Drain and let cool.
- Make the sauce by heating olive oil in a medium pot over medium heat. Add garlic and shallots; cook for 2-3 minutes until softened, stirring often. Add sausage and cook until browned, breaking into small pieces. Drain excess fat.
- Simmer by adding crushed tomatoes, tomato paste, sugar, salt, pepper, and red pepper flakes. Bring to a boil, reduce to simmer, and cook for 10-15 minutes. Taste and adjust seasoning, then cool for 15 minutes.
- Assemble by preheating the oven to 350°F. In a large bowl, mix cooled pasta, cooled sauce, cottage cheese, and mozzarella cubes. Toss well and transfer to a 9×13-inch baking dish. Top with shredded mozzarella.
- Bake for 20 minutes until cheese melts. Broil for 30-45 seconds to brown the top. Let stand for 5-8 minutes before serving. Garnish with parsley.
Notes
Feel free to add more vegetables like bell peppers or spinach for extra nutrition.
This dish can be prepared ahead of time and stored in the refrigerator before baking.
Leftovers can be reheated in the oven or microwave for a quick meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 55mg
