Baked Penne with Sausage Easy Recipe for Cheesy Comfort Meal

Let me tell you, the aroma of sizzling sausage mingling with bubbling, golden cheese and rich tomato sauce wafting from the oven is enough to make anyone’s mouth water. That first time I baked this comforting baked penne with sausage and cheesy goodness, I was instantly hooked. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma used to make a similar baked pasta dish on chilly Sunday afternoons. It was the dish that gathered everyone around the table, filling the house with laughter and stories. I stumbled upon this recipe during a rainy weekend, trying to recreate that nostalgic comfort food with a little twist of my own. Honestly, I wish I’d discovered this version years ago—it’s dangerously easy and delivers pure, nostalgic comfort in every bite.

My family couldn’t stop sneaking pieces off the cooling rack (and I can’t really blame them). This baked penne with sausage has become a staple for family gatherings, potlucks, and even casual weeknight dinners. You know what makes it even better? It’s perfect for brightening up your Pinterest cookie-boards with that ooey-gooey cheese pull and hearty sausage filling. After testing this recipe multiple times—in the name of research, of course—I can say this meal feels like a warm hug on a plate. You’re going to want to bookmark this one.

Why You’ll Love This Recipe

Honestly, baked penne with sausage and cheesy goodness isn’t just another pasta bake. It’s a tried-and-true recipe that’s been tested and approved by my family, friends, and even a few unsuspecting dinner guests. Here’s why it stands out:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen pantry.
• Perfect for Potlucks & Family Dinners: Great for feeding a crowd or cozying up with a hearty meal.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike (because who can resist sausage and cheese?).
• Unbelievably Delicious: The perfect combo of savory sausage, tangy tomato sauce, and that luscious melted cheese.

What makes this baked penne different? It’s the little things—like browning the sausage just right for maximum flavor and layering in a blend of mozzarella and parmesan for that dreamy, melty cheese goodness. Plus, the pasta stays perfectly al dente, never mushy, thanks to a quick toss with sauce before baking. It’s comfort food you can feel good about serving, especially when everyone’s eyes light up after the first bite. This recipe isn’t just good—it’s the kind that makes you close your eyes and savor every mouthful.

What Ingredients You Will Need

This baked penne recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, easy to find, and straightforward to prepare.

• Penne pasta: about 12 ounces (340 grams), cooked al dente (not overdone!)
• Italian sausage: 1 pound (450 grams), casings removed (I prefer sweet or mild, but spicy works too!)
• Olive oil: 1 tablespoon, for browning sausage and sautéing
• Onion: 1 medium, finely chopped (adds a nice sweetness)
• Garlic: 3 cloves, minced (because garlic always makes things better)
• Canned crushed tomatoes: 28 ounces (800 grams), preferably San Marzano for authentic flavor
• Tomato paste: 2 tablespoons, to deepen the sauce
• Dried Italian herbs: 1 teaspoon (oregano, basil, thyme blend works great)
• Red pepper flakes: ¼ teaspoon, optional for a little kick
• Salt & black pepper: to taste
• Mozzarella cheese: 2 cups (200 grams), shredded (I recommend whole milk mozzarella for meltiness)
• Parmesan cheese: ½ cup (50 grams), freshly grated (adds that nutty punch)
• Fresh basil or parsley: a handful, chopped for garnish (optional but lovely)
• Butter: 1 tablespoon (optional, for greasing the baking dish)

Substitution tips: Use gluten-free penne if needed, and swap Italian sausage with turkey sausage for a leaner option. For a dairy-free twist, use plant-based cheese alternatives—though, honestly, the cheesy goodness is something special here!

Equipment Needed

• Large pot: for boiling the penne pasta
• Large skillet or frying pan: to brown the sausage and cook the sauce
• Wooden spoon or spatula: for stirring
• Colander: to drain the pasta
• 9×13-inch baking dish: perfect for assembling and baking the penne
• Mixing bowl: to combine pasta and sauce before baking (optional but helpful)

If you don’t have a 9×13-inch dish, a similarly sized oven-safe casserole dish or lasagna pan works fine. Personally, I’ve tried glass and ceramic versions, and both hold heat beautifully—just remember to grease it well with butter or oil to prevent sticking. For browning sausage, a cast iron skillet is my go-to for even heat, but a non-stick pan works just as well for easy cleanup. No fancy gadgets needed here—just some good old-fashioned tools!

Preparation Method

1. Preheat your oven to 375°F (190°C). Lightly butter your 9×13-inch baking dish and set aside. (This little step helps prevent sticking and adds a touch of richness.)
2. Cook the penne pasta in a large pot of salted boiling water. Follow package instructions but stop 1-2 minutes before al dente to avoid mushiness after baking. Drain and toss with a splash of olive oil to keep it from sticking. (Timing here is key!)
3. Brown the sausage: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon. Cook until browned and cooked through, about 6-8 minutes. Transfer to a bowl and set aside.
4. Sauté the aromatics: In the same skillet, add chopped onion and cook until translucent, around 4 minutes. Add minced garlic and cook for another 30 seconds until fragrant. (Don’t let it burn!)
5. Make the sauce: Stir in crushed tomatoes, tomato paste, dried Italian herbs, red pepper flakes (if using), salt, and pepper. Let the sauce simmer gently for 10 minutes to deepen flavors. Taste and adjust seasoning as needed.
6. Combine sausage and sauce: Add the browned sausage back into the sauce, stirring to mix evenly. Remove from heat.
7. Mix pasta and sauce: In a large bowl, combine the cooked penne pasta with the sausage tomato sauce mixture. Toss well so every piece is coated.
8. Assemble the bake: Pour half of the pasta mixture into your prepared baking dish. Sprinkle with half of the mozzarella and parmesan cheeses. Layer the remaining pasta on top, then finish with the remaining cheese. (This layering gives you that irresistible cheesy crust.)
9. Bake uncovered in the preheated oven for 20-25 minutes, or until cheese is bubbly and golden brown on top. If you want an extra crusty finish, broil for 2-3 minutes at the end—just watch closely!
10. Garnish and serve: Let the baked penne rest for 5 minutes before serving. Sprinkle with freshly chopped basil or parsley for a pop of color and freshness. Enjoy warm!

Cooking Tips & Techniques

Let’s face it, getting baked penne just right can be tricky if you’re new to it. Here’s what I’ve learned from many kitchen experiments (and occasional mishaps):

• Don’t overcook the pasta: It will continue cooking in the oven, so pull it from boiling water a little earlier than usual.
• Brown the sausage well: Browning adds flavor and texture, so don’t rush this step. Use medium-high heat and break the sausage into small crumbles.
• Simmer the sauce: Letting the tomato sauce simmer thickens it and intensifies the flavor — a rushed sauce tastes flat.
• Cheese blend matters: Mixing mozzarella with parmesan creates that perfect creamy, nutty combo. I’ve tried just mozzarella, but it lacks depth.
• Use a hot oven: Baking at 375°F (190°C) ensures the cheese melts evenly without drying out the pasta.
• Watch the broiler: If you broil for a crusty top, keep an eye on it—cheese can go from golden to burnt in seconds.
• Rest before serving: Letting the dish sit for a few minutes helps the sauce thicken and makes slicing easier.

Variations & Adaptations

This baked penne recipe is super versatile. Here are a few ways I’ve played around with it—feel free to make it your own:

• Vegetarian version: Swap sausage for sautéed mushrooms, zucchini, and bell peppers for a hearty meatless bake.
• Spicy twist: Use hot Italian sausage and add extra red pepper flakes or a dash of cayenne for a fiery kick.
• Different cheeses: Try adding fontina or provolone for creaminess, or sprinkle some ricotta between layers for richness.
• Gluten-free: Use gluten-free penne and double-check your sausage ingredients (some contain fillers).
• Make it dairy-free: Swap cheeses with vegan mozzarella and parmesan alternatives; use olive oil instead of butter.
• Slow cooker adaptation: Brown the sausage and sauté aromatics, then combine everything in a slow cooker. Cook on low for 2-3 hours and top with cheese near the end, broiling or melting under a lid.

One personal favorite: adding a handful of fresh spinach right before baking for a pop of color and nutrition—it sneaks in greens without stealing the show.

Serving & Storage Suggestions

This baked penne with sausage and cheesy goodness is best served hot, fresh from the oven with that melty cheese still bubbling. Pair it with a simple green salad or crusty garlic bread to round out the meal.

If you have leftovers (unlikely, but it happens), store them in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F (175°C) for 15-20 minutes or in the microwave until warmed through. Adding a splash of water or extra sauce before reheating helps keep the pasta moist.

You can also freeze portions for up to 2 months. Freeze before baking for best texture: assemble in a freezer-safe dish, wrap tightly, and thaw overnight in the fridge before baking as usual. Flavors actually deepen after resting, so leftovers taste even better the next day!

Nutritional Information & Benefits

This baked penne dish offers a hearty balance of protein, carbs, and fats, making it a satisfying comfort meal. Per serving (based on 6 servings), you’re looking at roughly 450-500 calories.

• Protein: Sausage provides a good dose of protein, essential for muscle repair and energy.
• Carbohydrates: Pasta delivers long-lasting energy, especially if you choose whole wheat penne for extra fiber.
• Fats: Cheese adds calcium and healthy fats, but watch portions if you’re mindful of saturated fat intake.
• Vitamins & minerals: Garlic, onion, and tomato sauce bring antioxidants and vitamin C.

If you’re gluten-free or dairy-free, simple substitutions make this recipe work for your diet without losing the comfort factor. Personally, I find this recipe a wonderful treat that balances indulgence with wholesome ingredients—comfort food that feels just a bit better for you.

Conclusion

In a nutshell, this baked penne with sausage and cheesy goodness is a true crowd-pleaser that’s as easy as it is delicious. Whether you’re whipping it up for family dinner, a casual potluck, or just because you need a warm, cozy meal, it hits all the right notes. Don’t be shy about customizing it to suit your tastes—add veggies, swap cheeses, or spice it up to your liking.

I love this recipe because it brings back warm memories while fitting perfectly into today’s busy lifestyle. It’s comfort food you can make without fuss, and trust me, it’s worth every bite. So go ahead, give it a try, and let me know how you make it your own! I’d love to hear your thoughts and any fun twists you add.

Happy cooking and even happier eating!

FAQs

Can I use ground beef instead of sausage?

Yes! Ground beef works fine, but sausage adds more flavor and spices to the dish. If using beef, consider adding Italian seasoning to boost taste.

How do I prevent the baked penne from drying out?

Toss the pasta well with sauce before baking and bake uncovered just long enough for cheese to melt and turn golden. Adding a bit of extra sauce or olive oil helps keep it moist.

Can I prepare this recipe ahead of time?

Absolutely. Assemble the dish, cover it tightly, and refrigerate for up to 24 hours. Bake when ready, adding a few extra minutes if baking straight from the fridge.

What’s the best way to reheat leftovers?

Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or microwave individual portions until warmed through. Adding a splash of water or sauce helps prevent dryness.

Is this recipe freezer-friendly?

Yes, you can freeze it before baking. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking as usual for best results.

Print