Baked Penne | Cheesy Oven-Baked Pasta Casserole
Baked Pasta | Cheesy Oven-Baked Pasta Casserole is not just a dish; it’s a comforting embrace on a chilly evening. Picture this: pasta enveloped in a rich, savory tomato sauce, with melted cheese bubbling to perfection on top. The aroma fills the air, teasing your senses and making your mouth water even before you take the first bite. It’s an easy, budget-friendly meal that can quickly become a family favorite, perfect for a weeknight dinner or a cozy gathering with friends.
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I still remember the first time I made this recipe, drawn in by its simple ingredients and the promise of cheesy goodness. The combination of Italian sausage and creamy cheese is a delicious way to elevate a humble pasta dish. No more settling for store-bought options—this homemade version is hearty, flavorful, and so satisfying. Trust me, once you experience this, you’ll want to make it a regular on your dinner table!
Why You’ll Love This Recipe
- Simple & Quick: Prepping this dish takes only 15 minutes, and it’s oven-ready in less than an hour!
- Irresistible Flavor: The blend of savory Italian sausage, garlic, and melty cheese creates a taste sensation that everyone will love.
- Eye-Catching Appeal: With its golden, bubbling top and vibrant red sauce, it looks as delightful as it tastes.
- Flexible Serving: Perfect for feeding a crowd, it’s ideal for potlucks, family dinners, or even meal prep for the week.
- Diet-Friendly Options: You can easily swap out the sausage for turkey or even go meatless if you prefer!
Ingredients You’ll Need
- 8 oz medium pasta shells: This variety holds the sauce beautifully. You could also use penne or rigatoni for a change.
- 2 teaspoons olive oil: This helps sauté the garlic and shallots, adding depth to the dish. You can use any cooking oil if you’re out of olive.
- 3 garlic cloves, minced: Fresh garlic enhances the flavor; feel free to add more if you love that garlicky punch!
- ½ cup shallots (or onions), minced: Shallots add a subtle sweetness, but yellow or white onions work too.
- 12 oz Italian sausage, removed from casing: The richness of the sausage is key, but turkey or chicken sausage is a lighter option.
- 28 oz can crushed tomatoes: Use high-quality crushed tomatoes for a fresher taste. Whole tomatoes can be blended if that’s what you have.
- 1 tablespoon tomato paste: This thickens the sauce and intensifies its flavor.
- 1 ½ tablespoons granulated sugar: A touch of sweetness balances the acidity of the tomatoes. Brown sugar or honey can also be used in a pinch.
- ½ teaspoon kosher salt (or more to taste): Essential for bringing out flavors; adjust according to your preference.
- ½ teaspoon freshly ground black pepper (or more to taste): Freshly cracked pepper adds a nice kick.
- Pinch red pepper flakes (optional): A hint of heat enhances the flavor; skip it if you prefer milder dishes.
- ¾ cup low-fat (2%) cottage cheese, small curds: Adds creaminess and protein; ricotta can be a delicious alternative.
- 6 oz mozzarella cheese, cut into ½-inch cubes: Fresh mozzarella melts beautifully and adds texture.
- 1 cup shredded mozzarella cheese: For that gooey, cheesy topping that you’ll be craving!
- Chopped Italian parsley, for garnish: Fresh herbs brighten up the dish visually and add a fresh taste.
How to Make Baked Penne | Cheesy Oven-Baked Pasta Casserole
Cook pasta: Bring a large pot of salted water to a boil and cook the pasta shells to al dente according to the package directions, usually about 9-11 minutes. Once cooked, drain and let cool. This will ensure your pasta won’t overcook while baking.
Make sauce: In a medium pot, heat 2 teaspoons of olive oil over medium heat. Add the minced garlic and shallots, cooking for 2-3 minutes until they’re fragrant and softened, stirring frequently to prevent burning. Crumble in the 12 oz Italian sausage and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat once it’s fully cooked so you won’t have a greasy sauce.
Simmer: Stir in the 28 oz can crushed tomatoes, 1 tablespoon of 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 this mixture to a boil, then reduce the heat to a simmer. Allow it to cook for 10-15 minutes, letting all those flavors meld beautifully. Give it a taste, adjusting salt or pepper if needed, and then let it cool for about 15 minutes.
Assemble: Preheat your oven to 350°F. In a large bowl, combine the cooled pasta shells, cooled sauce, ¾ cup cottage cheese, and 6 oz mozzarella cubes. Toss all the ingredients together until well combined. Transfer this mixture to a greased 9×13-inch baking dish, spreading it out evenly. The final touch is to top it off with 1 cup of shredded mozzarella cheese for that irresistible melty topping.
Bake: Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly. For an extra touch of golden brown, broil it on high for 30-45 seconds—watch it closely to avoid burning. Once done, let it stand for 5-8 minutes before serving, giving it some time to set. Garnish with chopped Italian parsley for a pop of color!
Storing & Reheating
To store leftovers, let the dish cool completely before covering it tightly with foil or plastic wrap; it will keep in the refrigerator for about 3-4 days. If you want to save it for longer, portion it into freezer-safe containers, where it can be stored for up to 3 months. To reheat, thaw overnight in the fridge, then bake at 350°F for about 25-30 minutes until heated through; cover it with foil to keep the top from burning. While flavors stay delicious, the texture might change slightly, making it perfect for quick meals throughout the week.
Chef’s Helpful Tips
- Make sure to cook the pasta just to al dente, as it will continue to cook while baking.
- If you’re short on time, use pre-cooked sausage or even leftover meat from another meal.
- For an extra creamy texture, mix in a bit of ricotta cheese along with the cottage cheese.
- If your baked pasta seems dry after reheating, add a splash of tomato sauce to refresh its moisture.
- Feel free to experiment with veggies, like spinach or bell peppers, to add more nutrition and flavor.
- This dish is easy to make ahead; just assemble it the day before and bake it when you’re ready to eat.
Nothing beats the warmth of a hearty, home-cooked meal, and Baked Penne | Cheesy Oven-Baked Pasta Casserole delivers just that. Whether it’s a busy weeknight or a weekend family gathering, this dish is sure to impress your loved ones with its comforting flavors. Enjoy getting creative with the ingredients or making it just like the first time—you can’t go wrong either way!
Recipe FAQs
Can I use gluten-free pasta?
Absolutely! Gluten-free pasta works well in this recipe as long as you cook it according to the package instructions. Keep in mind that the texture may differ slightly, but it will be just as delicious!
What can I substitute for Italian sausage?
If you’re looking for a lighter option, you can substitute Italian turkey sausage or even plant-based sausage alternatives. Just be sure to cook it thoroughly according to package instructions if using pre-packaged sausage.
Is it okay to freeze Baked Penne?
Yes, this dish freezes beautifully! Just be sure to let it cool completely before transferring it to freezer-safe containers. It can be kept for up to 3 months in the freezer.
How do I get the cheese to brown perfectly?
To achieve that golden, bubbly top, finish baking your casserole in the broiler for just 30-45 seconds. Keep your eyes on it, though, as the broiler can quickly go from perfect to burnt!
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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: Dinner
- Method: Baking
- Cuisine: Italian
Description
This Baked Penne | Cheesy Oven-Baked Pasta Casserole features hearty pasta, savory Italian sausage, and gooey mozzarella cheese, making it the perfect comforting dish for busy families seeking a hearty and satisfying meal. Simple to prepare, it’s a guaranteed crowd-pleaser!
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 to al dente according to package directions. Drain and set aside to cool.
- In a medium pot, heat olive oil over medium heat. Sauté garlic and shallots for 2-3 minutes until soft, stirring frequently. Add the Italian sausage and cook until browned, breaking it apart with a spoon. Drain any excess fat.
- Stir in the crushed tomatoes, tomato paste, sugar, salt, pepper, and red pepper flakes. Bring to a boil, then reduce to a simmer for 10-15 minutes. Adjust seasoning before cooling for 15 minutes.
- Preheat the oven to 350°F. In a large bowl, mix the cooled pasta, sauce, cottage cheese, and mozzarella cubes. Pour the mixture into a 9×13-inch baking dish and sprinkle shredded mozzarella on top.
- Bake for 20 minutes until the cheese is melted. If desired, broil for 30-45 seconds to brown the top. Let it sit for 5-8 minutes before serving and garnish with parsley.
Notes
For an extra kick, adjust the amount of red pepper flakes to your taste.
Use a mixture of cheeses, such as cheddar or provolone, for a different flavor profile.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 6g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 45mg
