Baked Penne with Italian Sausage
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
10
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Calories
402 kcal
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Course
Main Course, Dinner
Baked Penne with Italian Sausage
Description
This recipe features penne pasta enveloped in a sauce made from browned Italian sausage, sautéed onion and bell pepper, tomato paste, canned diced tomatoes, and a flavorful mix of oregano, basil, thyme, fennel seed, salt, and pepper. Chicken broth adds moisture and depth while frozen peas introduce a pop of sweetness and color. The ingredients simmer together, allowing the flavors to meld.
Once combined, the pasta mixture is transferred to a casserole dish, sprinkled with mozzarella cheese, and baked until the cheese melts and forms a lightly browned crust. The result is a rich, savory baked pasta with a tender yet firm penne texture and a balanced herbaceous tomato-meat sauce.
This Italian-inspired casserole is suitable for family dinners and can be paired with a side salad or garlic bread. It reheats well and can be stored covered in the refrigerator for several days or frozen for extended storage.
Leftovers should be kept in airtight containers in the fridge and can last up to 5 days. If frozen, consume within 1-2 months for best quality.
Ingredients
- 1 pound Italian sausage mild, casings removed (about 5 links)
- 1 large onion chopped
- 1 green bell pepper chopped
- 2 tablespoons tomato paste
- 28 ounce diced tomatoes canned
- 1 cup chicken broth low sodium
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- ½ teaspoon thyme dried
- ½ teaspoon fennel seed
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- 10 ounces green peas frozen
- 12 ounces penne pasta dry (or ziti
- 2 cups mozzarella cheese shredded
Instructions
- Cook Pasta: Cook the pasta according to package instructions. Drain and transfer to a large bowl.
- Preheat oven to 350℉.
- Make Sauce: Crumble the sausage meat into a large skillet over medium heat and brown, stirring often for about 5 minutes, until it's no longer pink.
- Add the onion, pepper and continue cooking for another 3 minutes, or until the onion and pepper have softened and the onion is translucent.
- Stir in the tomatoes, oregano, tomato paste, basil, thyme, fennel seeds, salt and pepper. Add the chicken broth and stir. Bring to a boil, reduce the heat and cook for another 20 minutes, stirring often as needed.
- Stir in the peas. Remove the sauce from heat.
- Toss penne with sauce: Pour the sauce over the cooked pasta and stir. Stir in about 1 cup of cheese.
- Assemble: Transfer the pasta to a large casserole dish. Top with remaining mozzarella cheese.
- Bake: Transfer the casserole dish to the preheated oven and bake until the cheese has melted and the casserole is bubbling, for about 20 minutes.
- Serve: Garnish with parsley or basil if desired and serve warm.
Notes
- Store leftovers in an airtight container in the fridge for 3 to 5 days or freeze for 1 to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 402kcal | 20% |
| Carbohydrates | 36g | 12% |
| Protein | 18g | 36% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 52mg | 17% |
| Sodium | 738mg | 31% |
| Potassium | 521mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 31mg | 34% |
| Calcium | 169mg | 17% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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