Baked Penne | Cheesy Oven-Baked Pasta Casserole
Baked Penne | Cheesy Oven-Baked Pasta Casserole is a comfort food classic that will embrace you with its warm, cheesy goodness. This dish is all about the perfect balance of tangy tomato sauce and creamy cheese, melding beautifully with hearty Italian sausage and pasta. You get a burst of flavor in every single bite, and it’s just the kind of dish that pulls you in as soon as you walk through the door after a long day.
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I first stumbled upon this delightful recipe during a rainy weekend when all I wanted was something heartwarming and satisfying. Little did I know how wonderfully the blend of textures and savory notes would transport me to my favorite Italian bistro. Whether you’re hosting a family dinner or need a dish to wow guests at a gathering, this baked penne casserole ticks all the right boxes—easy, budget-friendly, and a guaranteed crowd-pleaser. I can’t wait for you to indulge in this culinary adventure!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just under an hour, perfect for busy weeknights when time is short.
- Irresistible Flavor: The combination of hearty Italian sausage and rich tomato sauce offers a taste you won’t forget.
- Eye-Catching Appeal: With its bubbling cheese crust and vibrant colors, it’s as beautiful as it is delicious.
- Flexible Serving: Ideal for cozy family meals, potlucks, or even meal prep for the week ahead.
- Diet-Friendly Options: Can easily accommodate gluten-free pasta or vegetarian alternatives.
Ingredients You’ll Need
- 8 oz medium pasta shells: Shells hold the sauce perfectly, but penne or rotini work nicely as alternatives.
- 2 teaspoons olive oil: Needed for sautéing. Feel free to substitute with canola or vegetable oil.
- 3 garlic cloves, minced: Adds a fragrant depth to the dish. Use fresh garlic for best flavor.
- ½ cup shallots, minced: Shallots are sweeter than onions, but onions can be used if needed.
- 12 oz Italian sausage, removed from casing: Provides a rich savory flavor. Use turkey or a plant-based sausage for lighter options.
- 28 oz can crushed tomatoes: The base of our sauce; look for quality tomatoes or use fresh, ripe tomatoes if in season.
- 1 tablespoon tomato paste: Intensifies the tomato flavor. You could skip this if you’re short on time or ingredients.
- 1 ½ tablespoons granulated sugar: Balances the acidity of the tomatoes perfectly. Adjust according to your taste.
- ½ teaspoon kosher salt: Essential for seasoning; add more if required as it can vary by brand.
- ½ teaspoon freshly ground black pepper: Freshly ground pepper enhances flavor significantly.
- Pinch red pepper flakes, optional: Adds a nice kick; adjust based on your preference.
- ¾ cup low fat (2%) cottage cheese, small curds: Makes the dish creamy; ricotta is a great substitute if you prefer.
- 6 oz mozzarella cheese, cut into ½-inch cubes: Melts beautifully and adds cheesy goodness.
- 1 cup shredded mozzarella cheese: For topping; this cheese forms a delicious, gooey crust.
- Chopped Italian parsley, for garnish: Brightens up the dish and adds a pop of color.
How to Make Baked Penne | Cheesy Oven-Baked Pasta Casserole
Cook pasta: Begin by preparing 8 oz medium pasta shells according to package directions until al dente, which usually takes about 8-10 minutes. Drain the shells and allow them to cool in the colander while you prepare the sauce. Cooling the pasta helps it hold its shape in the rigid baking process.
Make sauce: In a medium pot, heat 2 teaspoons of olive oil over medium heat. Once the oil shimmers, introduce 3 minced garlic cloves and ½ cup minced shallots to the pan. Stir gently for 2-3 minutes or until softened and fragrant. Add in 12 oz Italian sausage, breaking it into small pieces as it browns beautifully. Once cooked through, about 5-7 minutes, drain the excess fat for a healthier finish.
Simmer: To your sausage mixture, add in a 28 oz can of crushed tomatoes, 1 tablespoon of tomato paste, 1 ½ tablespoons granulated sugar, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. If you’re feeling adventurous, toss in a pinch of red pepper flakes for a hint of spice. Bring the mixture to a gentle boil. Afterward, reduce the heat to a simmer and let it cook for 10-15 minutes to meld the flavors wonderfully. Don’t forget to taste and adjust the seasonings as needed. Once it’s rich and aromatic, allow it to cool for about 15 minutes.
Assemble: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the cooled pasta, cooled sauce, ¾ cup low fat cottage cheese, and the 6 oz mozzarella cheese cut into half-inch cubes. Toss well until everything is evenly coated with that luscious sauce. Transfer the mixture into a 9×13-inch baking dish, spreading it out evenly. Finally, sprinkle 1 cup shredded mozzarella cheese on top to form a golden crust.
Bake: Place the dish in the preheated oven and bake for 20 minutes until the cheese is melted and bubbly. If you want that perfect golden top, switch to the broiler for an additional 30-45 seconds, keeping a watchful eye to prevent burning. Let the dish stand for 5-8 minutes before serving as it will be extraordinarily hot. For that finishing touch, garnish with chopped Italian parsley for an inviting presentation.
Storing & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 hours. If you need to refrigerate, cover and place it in the fridge where it will last for up to 3-4 days. Make sure to use a glass or BPA-free plastic container. You can freeze portions in a freezer-safe container for up to 3 months. When ready to enjoy, reheat in a preheated oven at 350°F for 20-25 minutes, or in the microwave in short intervals until heated through. Do note that reheating may alter the texture slightly, but a sprinkle of water and a quick cover with foil helps keep it moist.
Chef’s Helpful Tips
- Avoid overcooking the pasta; it should be firm enough to hold up against baking.
- For creamy richness, let your cottage cheese come to room temperature before mixing; it blends more smoothly.
- If you like a crispy top, follow the broiling step but keep the oven door slightly ajar.
- If you don’t have small curd cottage cheese, feel free to use ricotta, but it’s best to skip the boiling.
- Make-ahead: Prep everything 1-2 days in advance, refrigerate, and just bake when you’re ready.
Sharing a homemade meal like Baked Penne | Cheesy Oven-Baked Pasta Casserole is a joy that brings people together. It’s the kind of dish that warms your heart and home. Embrace the flavors, and don’t hesitate to experiment—whether with different cheeses or proteins! I hope you find as much happiness in this recipe as I have.
Recipe FAQs
Can I make this Baked Penne in advance?
Absolutely! You can prepare the entire dish up to the point of baking, cover it, and refrigerate it for 1-2 days. Just remember to adjust the baking time by a few minutes as it will start from a cold state.
What can I substitute for Italian sausage?
If you’re looking for a lighter option, turkey sausage is great; alternatively, you can skip meat altogether and use a hearty veggie blend or lentils to maintain the texture.
Can I use different cheeses?
Definitely! While mozzarella is classic, feel free to experiment with provolone, gouda, or even a sprinkle of parmesan for an additional layer of flavor. Just keep an eye on the meltability!
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. When ready to eat, simply reheat in the oven for best results to regain that delightful gooey texture!
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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 casserole delivers irresistible flavor with its cheesy goodness and hearty ingredients. Perfect for a quick weeknight dinner or a comforting meal any time!
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 al dente according to the package directions. Drain and allow to cool.
- In a medium pot, heat olive oil over medium heat. Add minced garlic and shallots; cook for 2-3 minutes until softened, stirring often. Incorporate the sausage and cook until browned, breaking it into small pieces. Drain any excess fat.
- Stir in crushed tomatoes, tomato paste, sugar, salt, pepper, and optional red pepper flakes. Bring the mixture to a boil, then reduce to a simmer. Cook for 10-15 minutes, tasting and adjusting seasoning. Allow to cool for 15 minutes.
- Preheat the oven to 350°F (175°C). In a large bowl, mix together the cooled pasta, cooled sauce, cottage cheese, and mozzarella cubes thoroughly. Transfer the combination to a 9×13-inch baking dish and sprinkle shredded mozzarella on top.
- Bake for 20 minutes or until the cheese is melted. Broil for 30-45 seconds to achieve a golden top. Let stand for 5-8 minutes before serving and garnish with chopped parsley.
Notes
Feel free to adjust the seasoning according to your taste preferences.
You can substitute different types of pasta or cheese based on what you have on hand.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg
