Baked Penne with Sausage and Mushroom

$- 8 ounces penne pasta - 1 pound Italian sausage, casings removed - 8 ounces mushrooms, sliced (such as cremini or button) - 1 medium onion, diced - 2 cloves garlic, minced - 1 can (28 ounces) crushed tomatoes - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional) - 1 cup ricotta cheese - 2 cups shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - Salt and pepper to taste - Fresh basil leaves for garnish To make the best baked penne, gather these ingredients first. I love using fresh mushrooms for their rich flavor. Italian sausage adds a nice kick, but you can choose mild or spicy based on your taste. Dried herbs like oregano and basil give the dish depth. The cheeses are key to making this dish creamy and cheesy. I prefer using whole milk ricotta for its richness. Mozzarella melts beautifully, while Parmesan gives a savory crunch on top. - Prep Time: 15 minutes - Cook Time: 35 minutes - Servings: 6 This recipe serves six people, making it great for family dinners or gatherings. Prep time is quick at just 15 minutes. With 35 minutes of cook time, you can have a hearty meal ready in no time. For the full recipe, check out the instructions later in the article. - Preheat the oven to 375°F (190°C). - Cook the penne pasta in boiling salted water until al dente, about 8-10 minutes. - Brown the Italian sausage in a skillet, breaking it apart with a spoon. - Add diced onion and mushrooms, cooking until soft, about 5 minutes. - Mix in minced garlic and cook for an additional minute. - Add in crushed tomatoes and seasonings, simmering for 10 minutes. - Mix cooked penne with sauce, ricotta, and half of the mozzarella. - Transfer to a greased baking dish and top with remaining cheese. - Bake for 25-30 minutes until the cheese is bubbly. - Cool for a few minutes and garnish with fresh basil. To get the best cheese melt, use fresh mozzarella. It will melt nicely and stretch. Grate your own cheese instead of using pre-shredded. The latter often has anti-caking agents. For sausage, I recommend brands like Johnsonville or Italian Market. They offer great flavor and seasoning. Look for high-quality ricotta for a creamy texture. Pair your baked penne with a simple side salad. A green salad with lemon vinaigrette works well. Garlic bread is another great choice; it adds crunch. For presentation, serve right from the baking dish. Add fresh basil leaves on top for color. A light sprinkle of Parmesan adds a nice touch. One common mistake is overcooking the pasta. Cook it just until al dente, or it will become mushy. Another pitfall is under-seasoning the sauce. Taste as you cook and adjust with salt and pepper. This ensures a well-balanced flavor. Remember, the sauce should be tasty on its own. {{image_2}} You can easily make this dish vegetarian. Swap the Italian sausage for plant-based sausage. It gives a similar taste and texture. Add more veggies to boost flavors. Try zucchini, spinach, or bell peppers. These add color and nutrients. Roasted vegetables also work well, adding depth to your meal. Cheese plays a big role in this dish. You can mix different cheeses for unique flavors. Try using gouda or provolone along with mozzarella. If you run out of a cheese, don’t worry! You can use cream cheese or even cottage cheese. Each option changes the taste, making it fun to experiment. Want more heat? Add red pepper flakes or diced jalapeños to the mix. You can also swap in fresh herbs like thyme or parsley. They bring a fresh taste to the dish. If you love bold flavors, add smoked paprika or Italian seasoning. This makes your baked penne stand out with every bite. To keep your baked penne fresh, let it cool first. Place it in an airtight container. You can store it in the fridge for up to four days. When you are ready to enjoy it again, reheat it in the oven. Set the oven to 350°F (175°C). Cover the dish with foil to prevent drying out. Heat for about 20 minutes or until warm. If you want to save baked penne for later, freezing is a great option. First, let the dish cool completely. Then, wrap it tightly in plastic wrap and foil. This helps to keep the air out. You can freeze it for up to three months. When you are ready to eat it, take it out of the freezer. Move it to the fridge to thaw overnight. Reheat it in the oven at 350°F (175°C) for about 30 to 40 minutes. Check it often to make sure it heats evenly. Enjoy your meal without the fuss of cooking again! Yes, you can use other pasta shapes. Try rigatoni or ziti for a fun twist. Just choose pasta that holds sauce well. Cook it until al dente, as you would penne. This helps it stay firm during baking. If you need a ricotta replacement, consider cottage cheese or cream cheese. Both options can work well. You can also try blending tofu for a dairy-free option. Just season it with a bit of salt for flavor. To reheat, use your oven for the best results. Cover the dish with foil to keep moisture in. Heat at 350°F (175°C) until warm, about 20 minutes. You can add a splash of water if needed for extra moisture. Yes, you can prepare baked penne in advance. Assemble it in the dish, then cover it tightly. Store it in the fridge for up to a day. When ready to bake, just pop it in the oven. Adjust the baking time if it is cold from the fridge. For the full recipe, check the earlier section. This baked penne recipe is simple and satisfying, with plenty of tasty ingredients. Cooking the sausage and mixing it with the pasta brings great flavor. Don't forget to experiment with variations and avoid common mistakes. Use fresh herbs to enhance every bite. Whether serving guests or enjoying leftovers, you'll love this dish. It’s great for any meal. I hope you enjoy making it as much as I do!$

Baked Penne with Sausage and Mushroom

Indulge in the ultimate comfort food with this Savory Baked Penne Delight! This delicious recipe combines al dente penne pasta, Italian sausage, and a rich tomato sauce topped with gooey mozzarella and Parmesan cheese. Perfect for family dinners or meal prep, ready in under an hour.

Print Recipe Pin Recipe

Ingredients

8 ounces penne pasta

1 pound Italian sausage, casings removed

8 ounces mushrooms, sliced (such as cremini or button)

1 medium onion, diced

2 cloves garlic, minced

1 can (28 ounces) crushed tomatoes

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional)

1 cup ricotta cheese

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions

Preheat your oven to 375°F (190°C).

Cook the penne pasta in a large pot of boiling salted water until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet over medium heat, add the Italian sausage. Cook, breaking it apart with a spoon until browned, about 5-7 minutes.

Add the diced onion and sliced mushrooms to the skillet, cooking until the onion is translucent and the mushrooms are soft, roughly 5 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Pour in the crushed tomatoes, dried oregano, dried basil, red pepper flakes (if using), and season with salt and pepper. Let the sauce simmer for about 10 minutes to meld the flavors.

In a large mixing bowl, combine the cooked penne and the sausage-mushroom sauce. Mix well to coat the pasta evenly.

Add the ricotta cheese and half of the mozzarella cheese to the pasta mixture. Stir gently until evenly distributed.

Transfer the mixture into a greased 9x13-inch baking dish.

Top with the remaining mozzarella cheese and sprinkle with Parmesan cheese.

Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.

Once baked, let cool for a few minutes before garnishing with fresh basil leaves.

Prep Time, Total Time, Servings: 15 min | 50 min | Serves 6

- Presentation Tips: Serve straight from the baking dish, garnish with more fresh basil on top, and consider adding a light sprinkle of additional Parmesan for a finishing touch.