Sausage Penne Bake
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Italian sausage and penne baked in a rich tomato sauce under bubbling mozzarella. A hearty, satisfying casserole that comes together with pantry-friendly ingredients.
By Mia HartwellUpdated January 8, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- A hearty sausage pasta bake that feeds six
- Crispy-edged sausage in a rich tomato sauce
- Make-ahead and freezer-friendly
- Cheesy comfort food on a budget
Sausage Penne Bake
45 min totalServes 6
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 610kcal
- Protein
- 31g
- Carbs
- 56g
- Fat
- 29g
- Fiber
- 5g
- Sugar
- 9g
Step-by-Step Instructions
- 1
Preheat the oven to 375°F (190°C). Cook the penne 1 minute short of al dente, then drain.
- 2
Brown the sausage in a skillet over medium-high, breaking it up, until cooked through and no longer pink, about 7-8 minutes; drain excess fat.
- 3
Add the onion and cook 3 minutes, then the garlic, red pepper flakes, and Italian seasoning for 1 minute. Stir in the marinara and simmer 5 minutes.
- 4
Combine the pasta and sauce in a 9x13-inch baking dish and stir in half the mozzarella.
- 5
Top with the remaining mozzarella and the Parmesan.
- 6
Bake 22-28 minutes until bubbling and golden. Rest 5 minutes, garnish with basil, and serve.
Pro Tips for the Best Results
- Brown the sausage until it has crispy bits — that caramelization adds deep flavor.
- Undercook the penne by a minute since it bakes again in the oven.
- Stir cheese into the pasta as well as on top for melty pockets throughout.
- Use hot Italian sausage for a spicier bake, or sweet for milder.
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How to Cook Sausage Penne Bake
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Brown the sausage for flavor
Crumble and brown the sausage until cooked through with some crispy, caramelized bits. This browning builds the savory, slightly spicy backbone of the whole bake, so don't rush it. Drain excess fat so the casserole isn't greasy.
Build the sauce and par-cook pasta
Simmer the sausage with aromatics and marinara into a cohesive sauce. Boil the penne a minute short of al dente, since it finishes cooking and absorbs sauce in the oven — fully cooked pasta would turn mushy.
Combine, top, and bake
Mix cheese into the saucy pasta for melty pockets, then blanket the top with more cheese. Bake until bubbling and golden, then rest briefly so it sets enough to scoop. Fresh basil at the end keeps it bright.
Storage & Make-Ahead
Refrigerate leftovers for up to 4 days; reheat covered. The unbaked dish freezes well for up to 2 months — thaw overnight before baking.
Serving Suggestions
This sausage penne bake pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use ground sausage or links?+
Both work. Remove links from their casings and crumble them like ground sausage as you brown.
Can I make it ahead?+
Assemble (unbaked) and refrigerate up to 24 hours or freeze up to 2 months. Add 10-15 minutes baking from cold.
How do I add vegetables?+
Stir sauteed bell peppers, spinach, or mushrooms into the sauce before baking.
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