Baked Penne | Cheesy Oven-Baked Pasta Casserole
Cheesy baked pasta, warm and comforting, is like a hug in a dish—especially when it’s loaded with Italian sausage and gooey cheese. There’s something magical about pulling a bubbling casserole out of the oven, the aroma wrapping around you like a cozy blanket. This Baked Penne | Cheesy Oven-Baked Pasta Casserole is not just another pasta dish; it’s a delightful blend of textures and flavors that will have you diving back for seconds (or maybe thirds!). The crispy cheese crust on top gives way to layers of tender pasta and savory sausage, guaranteeing this casserole stands out from any store-bought variety.
Table of Contents
I first made a baked pasta casserole during a friend’s potluck dinner. I wanted something that would impress without requiring hours in the kitchen, and oh boy, did this dish deliver! It’s incredibly easy to whip up, budget-friendly, and always a crowd-pleaser. While everyone else was serving salad or grilled veggies, this baked penne stole the show, and the compliments kept pouring in. Trust me; you’ll want to add this recipe to your weekly meal rotation!
Why You’ll Love This Recipe
- Simple & Quick: With only 15 minutes of prep time, you can whip this up even on a busy weeknight!
- Irresistible Flavor: The combination of savory Italian sausage and creamy mozzarella creates a taste that’s downright addictive.
- Eye-Catching Appeal: Baked casserole topped with golden, melted cheese always looks impressive at the dinner table.
- Flexible Serving: Perfect for family dinners, gatherings, or even a cozy night in; it’s delicious any time.
- Diet-Friendly Options: Easily adaptable for gluten-free pasta or lower-fat cheese options if you’re looking to lighten it up.
Ingredients You’ll Need
- 8 oz medium pasta shells: These create the perfect bite-sized pieces for the casserole. You can substitute with penne or rigatoni.
- 2 teaspoons olive oil: A good quality oil enhances the flavor; you could use avocado or canola oil as alternatives.
- 3 garlic cloves, minced: Fresh garlic brings a robust, fragrant note to your sauce.
- ½ cup shallots, minced: Shallots are milder and slightly sweeter than onions, adding depth to the flavor. Regular onions work fine if needed.
- 12 oz Italian sausage, removed from casing: Ground sausage infuses the dish with bold, savory flavors. Feel free to swap for turkey sausage or a meat alternative for a lighter version.
- 28 oz can crushed tomatoes: This forms the base of your sauce. San Marzano tomatoes offer a fantastic flavor, but any quality canned crushed tomatoes will do.
- 1 tablespoon tomato paste: It enhances the tomato flavor; you can use sundried tomato paste for a richer taste.
- 1 ½ tablespoons granulated sugar: This balances the acidity of the tomatoes. You can adjust to taste or use honey as a natural alternative.
- ½ teaspoon kosher salt: Essential for enhancing flavors; remember you can adjust according to your palate.
- ½ teaspoon freshly ground black pepper: Freshly ground gives better flavor; feel free to swap with white pepper for a milder option.
- Pinch red pepper flakes (optional): If you enjoy a bit of heat, don’t skip this!
- ¾ cup low-fat (2%) cottage cheese: Adds creaminess while keeping it lighter. You can replace it with ricotta or sour cream.
- 6 oz mozzarella cheese, cut into ½-inch cubes: Using cubed mozzarella gives flavorful pockets throughout the dish; shredded mozzarella can be a straightforward alternative.
- 1 cup shredded mozzarella cheese: This creates a glorious cheesy topping. Look for fresh mozzarella for an even tastier result.
- Chopped Italian parsley, for garnish: A touch of freshness and color on top brings everything together.
How to Make Baked Penne | Cheesy Oven-Baked Pasta Casserole
Cook pasta: Prepare the 8 oz medium pasta shells according to package directions, cooking them until just al dente. Once done, drain the pasta and set it aside to cool while you work on the sauce.
Make sauce: In a medium pot, heat 2 teaspoons of olive oil over medium heat. Add 3 minced garlic cloves and ½ cup minced shallots, allowing them to cook for about 2-3 minutes until softened and fragrant. Then, add in your 12 oz Italian sausage, breaking it apart with a spoon as it browns. Make sure to drain any excess fat before moving on to the next step.
Simmer: To the sautéed mixture, add a full 28 oz can of crushed tomatoes, 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 you like a bit of spice. Bring this delightful mixture to a boil, then lower the heat and let it simmer for 10-15 minutes. This is the time to taste and adjust any seasoning—don’t forget to cool it down for about 15 minutes after simmering.
Assemble: Preheat your oven to 350°F while everything cools. In a large mixing bowl, combine the cooled pasta, cooled sauce, ¾ cup of low-fat cottage cheese, and 6 oz of cubed mozzarella cheese. Toss them well to ensure every pasta shell gets coated. Then, transfer this cheesy goodness into a 9×13-inch baking dish. For that extra melty touch, top it off with 1 cup of shredded mozzarella cheese.
Bake: Pop the dish into your preheated oven and let it bake for about 20 minutes, or until the cheese is beautifully melted. If you like a little browning on top (who doesn’t?), broil for 30-45 seconds until it’s golden. Let the casserole rest for about 5-8 minutes before serving; this will help your layers set beautifully. Just before enjoying, sprinkle some chopped Italian parsley for a charming garnish!
Storing & Reheating
To store any leftovers, keep the baked penne in an airtight container at room temperature for up to 2 hours; however, refrigeration is best where it will last for 3-4 days. For longer storage, you can freeze the casserole for up to 3 months; just be sure to wrap it tightly. When you’re ready to enjoy it again, reheat in the oven at 350°F for about 25-30 minutes, or until warmed through. The texture may vary a bit after freezing but adding a splash of milk before reheating can refresh it nicely.
Chef’s Helpful Tips
- Be careful not to overcook the pasta during the initial cooking; it should be firm to the bite as it will continue to cook in the oven.
- If you find the sauce too acidic after simmering, a bit more sugar can balance it out nicely.
- Using fresh mozzarella will enhance the dish’s overall creaminess, but if you’re in a rush, pre-shredded cheese works perfectly too.
- For a vegetarian version, swap sausage for your favorite veggies or mushrooms.
- To enhance flavors, let your sauce sit and develop for a while—flavors meld beautifully!
There you have it, the comforting and delicious Baked Penne | Cheesy Oven-Baked Pasta Casserole! This dish not only offers ease and affordability but invites you to play with flavors and ingredients for delightful variety. It’s time to bring that warm, cheesy goodness to your table and indulge in a delicious experience.
Recipe FAQs
Can I make this casserole ahead of time?
Absolutely! You can prepare all the components and assemble the casserole the day before. Just keep it covered in the refrigerator. When you’re ready to bake, let it sit at room temperature for about 30 minutes before popping it into the oven.
Can I use gluten-free pasta?
Yes, using gluten-free pasta is an easy adaptation for this recipe! Just be sure to cook it al dente and watch it closely while baking, as gluten-free varieties can sometimes become mushy.
What should I serve with baked penne?
This cheesy casserole pairs wonderfully with a crisp green salad or garlic bread to soak up any extra sauce. You can also enjoy it alongside roasted vegetables for a balanced meal.
How do I adapt this recipe for different diets?
You can make this dish lower in fat by using reduced-fat cheese or lowering the sausage amount. For a vegan version, replace the sausage with lentils or mushrooms and use cashew cheese or tofu-based ricotta instead of cottage cheese.
PrintMore Main Dishes Recipes
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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
This baked penne features Italian sausage, mozzarella, and a tangy tomato sauce, making it a perfect meal for busy weeknights. With simple prep and delicious flavors, it’s ideal for those craving comfort food without the fuss.
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 the pasta shells until al dente according to package directions. Once cooked, drain and let cool.
- In a medium pot, heat olive oil over medium heat. Add minced garlic and shallots, cooking for 2-3 minutes until softened. Next, add the Italian sausage and cook until browned, breaking it into small pieces and draining any excess fat.
- Incorporate crushed tomatoes, tomato paste, granulated sugar, salt, pepper, and red pepper flakes to the sausage mixture. Bring everything to a boil, then reduce heat to simmer and cook for 10-15 minutes. Taste and adjust the seasoning, then allow the mixture to cool for 15 minutes.
- Preheat the oven to 350°F. In a large mixing bowl, combine the cooled pasta, sauce, cottage cheese, and mozzarella cubes. Toss everything well before transferring to a greased 9×13-inch baking dish. Sprinkle the top with shredded mozzarella cheese.
- Bake in the preheated oven for 20 minutes or until the cheese is melted. Broil for 30-45 seconds to achieve a golden brown top, then let the dish stand for 5-8 minutes before serving. Garnish with chopped parsley.
Notes
Feel free to swap cottage cheese for ricotta if preferred.
For a spicier kick, add more red pepper flakes to the sauce.
This dish can be prepared ahead of time and baked later for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 50mg
