Baked Penne | Cheesy Oven-Baked Pasta Casserole
Baked Penne | Cheesy Oven-Baked Pasta Casserole is comfort food at its finest—a warm, cheesy embrace of al dente pasta enveloped in a rich tomato sauce, accented by savory Italian sausage. Each bite offers a delightful combination of flavors and textures that’s bound to bring a smile to your face, making it perfect for any gathering or cozy night in. Imagine sinking your fork into layers of creamy cottage cheese and gooey mozzarella, all topped with a golden, bubbling crust. It’s absolutely irresistible.
Table of Contents
My love for Baked Penne stems from countless family gatherings where this delightful dish graced the dinner table. The rich aroma wafting through the house was a clear call for everyone to come together, and the satisfaction of sharing such a hearty meal made those moments truly special. Plus, it’s easy to prep, making it even better for busy weeknights or unexpected guests. I promise—this dish will become a beloved staple in your home. Let’s dive right into this mouthwatering recipe!
Why You’ll Love This Recipe
- Simple & Quick: Whip this up in just 15 minutes of prep and 50 minutes of cooking—perfect for busy evenings.
- Irresistible Flavor: The sweetness of the tomatoes combined with the savory sausage creates a richly satisfying taste that will have you coming back for seconds.
- Eye-Catching Appeal: The bubbling, golden top and vibrant red sauce make this dish as delightful to look at as it is to eat.
- Flexible Serving: Ideal as a hearty main or a potluck favorite, this casserole suits any occasion from casual dinners to festive gatherings.
- Diet-Friendly Options: Easily adjust this recipe for different dietary needs—swap in gluten-free pasta or use turkey sausage for a lighter change.
Ingredients You’ll Need
- 8 oz medium pasta shells: A pasta that holds sauce well, these shells offer the perfect bite. You can substitute with penne or rigatoni if preferred.
- 2 teaspoons olive oil: This oil adds a subtle fruitiness to the dish. Can be replaced with any neutral cooking oil like canola or vegetable oil.
- 3 garlic cloves, minced: Fresh garlic enhances the flavor profile with its aromatic qualities. Feel free to use jarred minced garlic in a pinch, but fresh is best!
- ½ cup shallots, minced: Shallots provide a milder onion flavor but can be swapped with onions or yellow onions if needed.
- 12 oz Italian sausage: Sausage gives the dish that rich meaty flavor; opt for hot or mild, based on your spice preference. Turkey sausage offers a lighter alternative.
- 28 oz can crushed tomatoes: The base of the sauce; crushed tomatoes create a nice consistency. Whole or diced tomatoes can also work if pureed.
- 1 tablespoon tomato paste: For an extra punch of tomato flavor, essential for depth. If you don’t have any, you can double the crushed tomatoes.
- 1 ½ tablespoons granulated sugar: A touch of sweetness balances the acidity of the tomatoes. Brown sugar can be an interesting twist here too!
- ½ teaspoon kosher salt: Always season to taste; adjust based on your preference and diet.
- ½ teaspoon freshly ground black pepper: Adds a subtle warmth; feel free to use white pepper for a different flavor profile.
- Pinch red pepper flakes, optional: Introduces a hint of heat but can be omitted if you want a milder dish.
- ¾ cup low-fat (2%) cottage cheese, small curds: This adds creaminess without too much fat. Ricotta cheese makes a lovely substitution.
- 6 oz mozzarella cheese, cut into ½-inch cubes: Provides melty goodness throughout the pasta. You can use low-fat mozzarella or a dairy-free option if desired.
- 1 cup shredded mozzarella cheese: This is for the topping, creating a beautiful, bubbly crust. A mix of mozzarella and provolone takes it up a notch!
- Chopped Italian parsley, for garnish: Fresh herbs elevate any dish with a burst of color and flavor.
How to Make Baked Penne | Cheesy Oven-Baked Pasta Casserole
Cook pasta: Prepare the 8 oz medium pasta shells according to package directions until al dente. This ensures the pasta holds its shape during baking. Once cooked, drain and set aside to cool slightly.
Make sauce: Heat 2 teaspoons of olive oil in a medium pot over medium heat. Add the minced 3 garlic cloves and ½ cup minced shallots, cooking for about 2-3 minutes until softened and fragrant. Next, add in the 12 oz Italian sausage, breaking it apart as it browns. Cook until fully browned, then drain any excess fat.
Simmer: Pour in the 28 oz can of crushed tomatoes, adding 1 tablespoon of tomato paste, 1 ½ tablespoons of granulated sugar, ½ teaspoon of kosher salt, ½ teaspoon of freshly ground black pepper, and a pinch of red pepper flakes if using. Stir well, bringing to a boil, then reduce to a simmer for 10-15 minutes until flavorful. Don’t forget to taste and adjust seasoning as needed. Allow the mixture to cool for 15 minutes.
Assemble: Preheat your oven to 350°F. In a large mixing bowl, combine the cooled pasta, cooled sauce, ¾ cup cottage cheese, and 6 oz mozzarella cubes. Toss everything together until well mixed, then transfer the mixture into a 9×13-inch baking dish. Top off with 1 cup of shredded mozzarella cheese for that cheesy, bubbly finish.
Bake: Pop it into the preheated oven and bake for 20 minutes until the cheese is melted and bubbly. For that golden touch, you can broil for an additional 30-45 seconds. Just keep an eye on it to avoid burning. Let it stand for 5-8 minutes before serving. Make it pretty by garnishing with some chopped Italian parsley!
Storing & Reheating
To store leftover Baked Penne, simply keep it in an airtight container in the refrigerator, where it will stay fresh for up to 3-4 days. If you want to freeze it, tightly wrap the casserole dish in plastic wrap and then foil for up to 3 months. Reheat in the oven at 350°F for about 20-25 minutes or until heated through. The texture may change slightly, so refreshing it with a touch of sauce can restore some moisture!
Chef’s Helpful Tips
- Avoid overcooking the pasta; al dente is key since it will continue cooking in the oven.
- Let the sauce cool a bit before combining it with the pasta to prevent curdling of the cheese.
- Use fresh ingredients whenever possible for the best flavor profile—fresh herbs and sausage make a world of difference.
- If you have leftovers, consider adding a little bit of cream before reheating for a creamier texture.
- For an extra herbaceous touch, add in some Italian herbs like basil or oregano to the sauce.
Baked Penne | Cheesy Oven-Baked Pasta Casserole strikes a balance between comfort and heartiness, making it a dish you’ll crave again and again. Its blend of flavors celebrates Italian cuisine while being versatile enough for any occasion. Feel free to play with ingredients and make it your own; after all, cooking is about creativity, and I can’t wait to hear what unique twists you bring to the table. So get ready, grab your forks, and enjoy every delicious bite!
Recipe FAQs
Can I use different types of pasta?
Absolutely! While this recipe calls for medium pasta shells, you could easily substitute penne, rigatoni, or even gluten-free pasta. Just ensure to adjust cooking times as necessary to avoid over or undercooking.
Can I make this dish ahead of time?
Yes! You can prepare the entire casserole ahead of time and refrigerate it before baking. Just be sure to allow some extra bake time if it’s going in the oven cold to ensure it heats through thoroughly.
What can I use instead of Italian sausage?
If you prefer a lighter option, feel free to use ground turkey or chicken sausage. For a vegetarian alternative, use lentils or chopped mushrooms sautéed with the aromatics for a hearty texture.
How long should I let the casserole cool before serving?
Letting the casserole rest for about 5-8 minutes after being removed from the oven allows the flavors to meld beautifully and makes it easier to serve. Enjoy!
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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: Oven
- Cuisine: Italian
Description
Enjoy a delicious baked penne casserole made with Italian sausage and creamy cheese. This dish is a fantastic choice for a quick dinner that satisfies and delights with every bite!
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
- Prepare the pasta shells according to package directions until al dente. Drain and set aside to cool.
- In a medium pot, heat the olive oil over medium heat. Sauté the minced garlic and shallots for 2-3 minutes until softened. Add the Italian sausage and cook until browned, breaking it up into smaller pieces. Drain any excess fat.
- Stir in the crushed tomatoes, tomato paste, sugar, salt, pepper, and optional red pepper flakes. Bring the mixture to a boil, then reduce the heat to simmer for 10-15 minutes. Taste and adjust the seasoning as needed. Allow to cool for 15 minutes.
- Preheat the oven to 350°F. In a large bowl, combine the cooled pasta, cooled sauce, cottage cheese, and mozzarella cubes. Mix well, then transfer the mixture to a 9×13-inch baking dish. Top with shredded mozzarella cheese.
- Bake for 20 minutes until the cheese is melted. Broil for an additional 30-45 seconds to brown the top. Allow to stand for 5-8 minutes before serving. Garnish with chopped parsley.
Notes
For added flavor, consider using spicy Italian sausage.
This dish can be made ahead of time and refrigerated before baking for a quick meal later.
Feel free to substitute the cottage cheese with ricotta for a creamier texture.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg
