Baked Penne with Italian Sausage
User Reviews
5.0
111 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
8
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Calories
872 kcal
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Course
Main Course
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Cuisine
Italian
Baked Penne with Italian Sausage
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Penne pasta is tossed with ricotta and mozzarella and layered with a hearty sausage sauce and baked until crisp and bubbly.
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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 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
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 Information
Show Details
Calories
872kcal
(44%)
Carbohydrates
54.6g
(18%)
Protein
47.2g
(94%)
Fat
50.6g
(78%)
Saturated Fat
20g
(100%)
Cholesterol
139mg
(46%)
Sodium
1134mg
(47%)
Potassium
405mg
(12%)
Fiber
3.9g
(16%)
Sugar
8.5g
(17%)
Calcium
525mg
(53%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 872 kcal
% Daily Value*
| Calories | 872kcal | 44% |
| Carbohydrates | 54.6g | 18% |
| Protein | 47.2g | 94% |
| Fat | 50.6g | 78% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 139mg | 46% |
| Sodium | 1134mg | 47% |
| Potassium | 405mg | 9% |
| Fiber | 3.9g | 16% |
| Sugar | 8.5g | 17% |
| Calcium | 525mg | 53% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
111 reviews
Excellent
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