Baked Penne | Cheesy Oven-Baked Pasta Casserole
Cheesy Baked Pasta with Italian Sausage is the kind of dish that wraps you in a warm hug on a chilly evening. With its bubbling layers of cheese, tender pasta shells, and savory Italian sausage, every bite is a delicious experience. This casserole is more than just comfort food; it combines rich flavors with satisfying textures, making it a perfect choice for family dinners or casual gatherings. It’s a far cry from store-bought options, offering a homemade taste that’s both heartwarming and satisfying.
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I first stumbled upon this recipe during a potluck, drawn in by the irresistible aroma wafting through the kitchen. Everyone was raving about it, and I finally had a chance to whip it up myself. The joy of creating a dish that feels both indulgent and easy is remarkably fulfilling. The Cheesy Baked Pasta comes together quickly, and whether you’re prepping for a cozy night in or entertaining friends, this is a meal that impresses without excessive effort. Trust me; your taste buds will be grateful!
Why You’ll Love This Recipe
- Simple & Quick: Whip this up in about 65 minutes, including prep time and baking!
- Irresistible Flavor: The combination of Italian sausage and melted cheese creates a comforting dish your family will crave.
- Eye-Catching Appeal: Topped with golden-brown mozzarella, it’s as pleasing to the eyes as it is to the palate.
- Flexible Serving: Perfect as a main dish for dinner, or a crowd-pleaser at parties and potlucks.
- Diet-Friendly Options: Substitute the sausage with turkey or veggie sausage for a healthier twist.
Ingredients You’ll Need
- 8 oz medium pasta shells: These pasta shells hold onto the delicious sauce and cheese, ensuring every bite is full of flavor.
- 2 teaspoons olive oil: A simple fat that’s perfect for sautéing, but feel free to use your preferred cooking oil.
- 3 garlic cloves, minced: Fresh garlic adds a tremendous depth of flavor to the dish; powdered garlic can work in a pinch.
- ½ cup shallots, minced: Shallots bring a subtle sweetness. If you can’t find them, onions are a fine substitute.
- 12 oz Italian sausage, removed from casing: This is the heart of the dish. Choose hot or mild depending on your heat preference.
- 28 oz can crushed tomatoes: These create the rich sauce base. Fresh tomatoes can be used, but crushed provides convenience.
- 1 tablespoon tomato paste: Adds complexity and richness to the sauce, ensuring it isn’t too watery.
- 1 ½ tablespoons granulated sugar: Balances the acidity of the tomatoes; feel free to adjust based on taste.
- ½ teaspoon kosher salt: Essential for enhancing flavors; adjust based on your specific dietary needs.
- ½ teaspoon freshly ground black pepper: Freshly ground offers a more robust flavor than pre-ground varieties.
- Pinch red pepper flakes (optional): A little heat can elevate the dish, but skip it if you prefer mild flavors.
- ¾ cup low-fat (2%) cottage cheese, small curds: Creamy cottage cheese adds richness while keeping it lighter. Ricotta can be substituted if preferred.
- 6 oz mozzarella cheese, cut into ½-inch cubes: Melts beautifully and adds texture; any mozzarella will do.
- 1 cup shredded mozzarella cheese: This helps create a delicious, gooey top layer.
- Chopped Italian parsley: A fresh garnish that brightens up the dish and adds a pop of color.
How to Make Baked Penne | Cheesy Oven-Baked Pasta Casserole
Cook pasta: Prepare 8 oz medium pasta shells according to package directions until al dente. Once cooked, drain and allow them to cool slightly. This prevents them from overcooking in the oven.
Make sauce: In a medium pot, heat 2 teaspoons olive oil over medium heat. Add 3 minced garlic cloves and ½ cup finely minced shallots, and sauté for about 2-3 minutes until fragrant and softened. Next, add 12 oz Italian sausage, breaking it down into small pieces with a spatula. Cook until browned and crumbly, then drain excess fat for a healthier option.
Simmer: Stir in 28 oz 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 using). Bring the mixture to a boil, then reduce the heat to simmer and allow to cook for 10-15 minutes. This simmering melds the flavors beautifully. After simmering, let the sauce cool for about 15 minutes before mixing it with the pasta.
Assemble: Preheat your oven to 350°F. In a large mixing bowl, combine the cooled pasta shells, cooled sauce, ¾ cup low-fat cottage cheese, and 6 oz mozzarella cubes. Toss everything well to ensure it’s evenly mixed. Transfer the mixture into a 9×13-inch baking dish, and top it off with 1 cup shredded mozzarella cheese for that luscious gooey topping.
Bake: Place the baking dish in the oven and bake for 20 minutes until the cheese is melted and bubbly. For an extra touch, broil for 30-45 seconds to achieve that golden-brown, slightly crisp top. Finally, let the casserole stand for about 5-8 minutes before serving to help the flavors settle. Garnish with chopped Italian parsley for that fresh finish.
Storing & Reheating
To store, cover any leftover Cheesy Baked Pasta and keep it at room temperature for up to 2 hours. For longer storage, transfer leftovers to an airtight container in the refrigerator, where they will last for about 3-4 days. If you want to freeze it, place the casserole in a freezer-safe dish and cover securely to prevent freezer burn, storing it for a maximum of 3 months. When ready to enjoy again, reheat in the oven at 350°F for about 20 minutes, or until piping hot throughout. You may notice a slight change in texture, but a splash of tomato sauce can help revive its moisture.
Chef’s Helpful Tips
- Avoid overcooked pasta: Remember to cook the pasta al dente since it continues to cook in the oven.
- Customize your protein: Swap the Italian sausage for turkey sausage or sautéed vegetables for a vegetarian option.
- Cheese varieties: Feel free to mix and match different cheeses like provolone or cheddar for added flavor.
- Flavor boost: Add fresh herbs, like basil or oregano, into the sauce for an aromatic touch.
- Make-ahead: Assemble the casserole a day ahead; just refrigerate before baking. It will save time on busy nights!
There’s just something about Baked Penne | Cheesy Oven-Baked Pasta Casserole that makes it an instant favorite. Not only does it bring delightful flavors, but it also provides a hearty meal that the whole family can enjoy. Feel free to experiment with ingredients or add your twist. I can’t wait to hear how your own version turns out!
Recipe FAQs
Can I use different types of pasta?
Absolutely! While medium pasta shells are ideal for holding sauce and cheese, you can use penne, rotini, or even bowtie pasta. Just ensure to cook them to al dente according to package instructions.
What can I add to enhance the flavor?
To give your casserole a flavor boost, consider adding 1 teaspoon of Italian seasoning or fresh herbs like basil or oregano to the sauce. You could also toss in some chopped bell peppers or mushrooms for extra texture and taste.
How long does it take to bake?
After assembling, you’ll need to bake the casserole for about 20 minutes at 350°F. If you want that lovely golden topping, broil for an additional 30-45 seconds — just keep a close watch!
Can I make this ahead of time?
Absolutely! You can assemble the entire casserole a day before and store it in the refrigerator until you’re ready to bake. Just allow a little extra baking time if you’re starting with a cold dish.
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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
Baked Penne | Cheesy Oven-Baked Pasta Casserole is a delightful dish featuring pasta, savory Italian sausage, and gooey mozzarella. This comforting meal is easy to prepare, making it ideal for a quick yet satisfying dinner.
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 shells according to package instructions until al dente. Drain and allow to cool.
- In a medium pot, heat olive oil over medium heat. Add minced garlic and shallots, cooking for 2-3 minutes until softened. Add sausage and cook until browned, breaking it into small pieces. Drain excess fat.
- Pour in crushed tomatoes, tomato paste, sugar, salt, pepper, and optional red pepper flakes. Bring to a boil, then reduce to simmer and cook for 10-15 minutes. Adjust seasoning if desired, then let cool for 15 minutes.
- Preheat the oven to 350°F. In a large mixing bowl, combine cooled pasta, sauce, cottage cheese, and mozzarella cubes, mixing well. Transfer the mixture into a 9×13-inch baking dish and top with shredded mozzarella cheese.
- Bake for 20 minutes or until the cheese melts. Broil for 30-45 seconds to brown the top. Allow to stand for 5-8 minutes before serving, garnished with parsley.
Notes
Feel free to substitute pasta shapes if needed.
For extra flavor, add herbs like basil or oregano to the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
