The Comfort Spoon

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Your New Favorite Comfort Food: Baked Penne with Italian Sausage & Mozzarella

Hey there, friend! Anna here, ready to fill your kitchen with the kind of warmth that makes everyone wander in asking, “What smells SO good?” If you’re craving a hug in casserole form—something bubbly, cheesy, and packed with flavor—you’ve landed in exactly the right place. This Baked Penne with Italian Sausage & Mozzarella is my family’s ultimate “cheer-up dinner,” the dish we pile onto plates after soccer games, during rainy weekends, or when neighbors drop by unexpectedly. It’s hearty without being fussy, impressive without requiring chef-level skills, and those leftovers? Magical.

Picture this: al dente penne cradling savory Italian sausage, all swirled in a garlicky tomato sauce that’s been kissed with herbs. Now imagine burying that goodness under a snowy blanket of Parmesan and molten fresh mozzarella that stretches halfway to the ceiling when you scoop it out. That’s the joy we’re making today! Whether you’re cooking for a crowd or prepping lunches for the week, this recipe is your ticket to cozy satisfaction. So tie on that apron—let’s turn ordinary into extraordinary together!

The Night This Penne Became Legend (In Our House, Anyway!)

Baked Penne with Italian Sausage & Mozzarella

Print Recipe

This hearty baked penne is the ultimate family favorite—savory Italian sausage, rich tomato sauce, and layers of gooey mozzarella all come together in one cozy casserole. Perfect for gatherings or a satisfying weeknight dinner with leftovers that taste even better the next day.

• Author: annareynolds
• Prep Time: 20 min
• Cook Time: 30 min
• Total Time: 50 min

Ingredients

Scale 1x2x3x

4 tablespoons olive oil

2 lbs Italian sausage (casings removed if using links)

2 cups onion, finely chopped

2 tablespoons garlic, minced

8 cups tomato sauce

2 tablespoons Italian seasoning

2 cups Parmesan cheese, freshly grated, divided

½ cup fresh parsley, finely chopped

½ cup fresh basil, chopped

2 teaspoons salt (or to taste)

1 teaspoon ground black pepper (or to taste)

6 cups fresh mozzarella cheese, shredded

Instructions

Preheat oven to 375°F (190°C).

Cook penne in salted water until just al dente. Drain and set aside.

In a large skillet, heat olive oil over medium. Cook sausage until browned and crumbled.

Add onion and garlic; sauté until translucent.

Stir in tomato sauce, Italian seasoning, salt, and pepper. Simmer for 10 minutes.

In a large bowl, combine cooked pasta, sauce, parsley, basil, and 1 cup Parmesan. Toss to coat evenly.

In a greased 9×13″ baking dish (or two smaller dishes), layer half the pasta, then half the mozzarella. Repeat with remaining pasta and mozzarella.

Top with remaining 1 cup Parmesan.

Bake uncovered for 25–30 minutes until bubbly and golden. Rest 10 minutes before serving.

Notes

Dietary Info: Contains dairy, gluten, and pork (or use chicken sausage)

Nutrition

• Calories: 580 per serving
• Protein: 32g

Let me take you back to a frosty December evening when our furnace decided to take a vacation. With two shivering kids and a husband attempting DIY repairs (bless him), I needed culinary comfort STAT. Enter this baked penne. I’d tossed in extra sausage (my secret stress-buster) and used up lingering fresh herbs from the fridge. As it bubbled away, that golden cheese crust glowing like edible sunshine, something shifted. The kids stopped complaining about the cold, my husband emerged covered in dust but grinning, and we all huddled around the steaming dish like it was a campfire. That’s when my daughter declared, “This is the BEST dinner ever, Mom—even better than heaters!” Now, every time I make it, we call it “Snowstorm Penne”—a reminder that good food doesn’t just fill bellies; it builds memories.

Gathering Your Flavor Squad

Serves 10–12 (because sharing is caring—or freeze half for future-you!)

• 2 lbs (908g) penne pasta – Rigatoni or ziti work too! The ridges and tubes love trapping sauce. Chef tip: Undercook by 2 minutes—it’ll finish baking!
• 4 tbsp olive oil – Extra virgin for that fruity depth. Out? Use butter for richness.
• 2 lbs Italian sausage – Casings removed! Hot or mild—your call. Swap in chicken sausage or ground turkey + 1 tsp fennel seeds for a lighter twist.
• 2 cups onion, finely chopped – Yellow or sweet onions melt into sweetness. No onions? Try shallots.
• 2 tbsp garlic, minced – Fresh is best! Jarred works in a pinch (use 1.5 tbsp).
• 8 cups tomato sauce – Your favorite jarred marinara or homemade. Need depth? Stir in 2 tbsp tomato paste!
• 2 tbsp Italian seasoning – DIY blend: 1 tsp each dried oregano, basil, thyme, rosemary + ½ tsp red pepper flakes.
• 2 cups Parmesan, freshly grated, divided – Please skip the canned stuff! Pecorino Romano adds sharpness.
• ½ cup fresh parsley, chopped – Flat-leaf for elegance. Dried? Use 2 tbsp.
• ½ cup fresh basil, chopped – Tear, don’t cut, to avoid bruising. Dried basil? 2 tbsp max.
• 2 tsp salt + 1 tsp black pepper – Season in layers! Taste after adding sauce.
• 6 cups fresh mozzarella, shredded – Low-moisture blocks shred cleaner than fresh balls.

Let’s Build Some Deliciousness, Step by Step!

Prep Time: 20 min | Cook Time: 30 min | Total Time: 50 min

1. Preheat oven to 375°F (190°C). Chef hack: Place your baking dish inside to warm it—no more cold spots!
2. Cook penne in salted water until just al dente. Drain but don’t rinse—starchy pasta grips sauce better! Toss with 1 tbsp olive oil to prevent sticking.
3. Brown sausage in a large skillet with olive oil over medium heat. Use a wooden spoon to crumble it—those crispy bits = flavor gold! Drain excess fat if needed (I leave a little for richness).
4. Add onions + garlic. Sauté 5–7 mins until soft and fragrant. Stir constantly so garlic doesn’t burn! Bonus: Scrape up sausage bits stuck to the pan—that’s called “fond,” and it’s free flavor!
5. Pour in tomato sauce, Italian seasoning, salt, and pepper. Simmer 10 mins. Sauce should thicken slightly. Secret weapon: Stir in 1 tsp sugar if your sauce tastes acidic!
6. In a large bowl, combine pasta, sauce, parsley, basil, and 1 cup Parmesan. Mix gently but thoroughly—every noodle deserves love!
7. Layer in a greased 9×13″ dish: Half the pasta → half the mozzarella → repeat. Pro move: Sprinkle mozzarella evenly to the edges for maximum crispy cheese!
8. Top with remaining 1 cup Parmesan. This creates a savory crust that’ll make you swoon.
9. Bake uncovered 25–30 mins until bubbly and golden. If top browns too fast, tent with foil. Wait 10 mins before serving—this lets layers set for perfect slices!

Serving This Beauty Like a Pro

Slide a spatula into those crispy-cheesy edges and lift out generous squares. Plate it alongside a bright, lemony arugula salad to cut the richness, or go full comfort with garlic bread for sauce-mopping. For gatherings, I pop the whole dish on a trivet with a giant spoon—let guests serve themselves while it’s hot and stretchy! Garnish with extra basil ribbons and a Parmesan snow shower. And honey? Leftovers taste even better tomorrow—the flavors get cozy overnight.

Make It Your Own! 5 Tasty Twists

1. Veggie Power: Swap sausage for 3 cups sliced mushrooms + 1 diced bell pepper. Add spinach in the last 5 mins of simmering!
2. Spicy Arrabbiata: Use hot sausage + 1 tsp red pepper flakes. Stir in ¼ cup vodka with the sauce for a kick (simmer 5 extra mins).
3. White Wine & Cream: Replace 1 cup tomato sauce with ½ cup white wine (simmer first) + ½ cup heavy cream. Top with fontina instead of mozzarella.
4. Gluten-Free: Use GF penne and ensure sausage is GF. Swap Parmesan for nutritional yeast if dairy-free.
5. Greek-Inspired: Use lamb sausage, add 1 tsp oregano + cinnamon. Swap mozzarella for feta crumbles.

Anna’s Kitchen Confessions

This recipe evolved from my college days when I’d toss pasta with jarred sauce and shredded cheese—total “struggle meal” status! Over 15 years, I learned a few game-changers: undercooking the pasta (no mush!), using fresh herbs (they brighten the richness), and warming the dish before baking (hello, crispy edges!). Once, I accidentally used cinnamon instead of Italian seasoning—we still tease my husband for eating three servings before noticing! Now, I label my spices. 😉 Make it yours—add sun-dried tomatoes, artichokes, or crispy pancetta. Cooking is play, not perfection!

Your Questions, Answered!

Q: Can I assemble this ahead?
A: Absolutely! Cover and refrigerate unbaked for up to 24 hours. Add 10–15 mins to bake time if cold. Freeze unbaked for 3 months—thaw overnight first.

Q: Why is my baked penne dry?
A: Three culprits: Overcooked pasta (it drinks sauce!), low-sauce volume (measure precisely), or overbaking. If dry, drizzle ½ cup broth over top before baking next time.

Q: Can I use pre-shredded mozzarella?
A: You can, but blocks shred better! Pre-shredded has anti-caking agents that make it melt less smoothly. For gooey pools, shred it yourself!

Q: Help—my cheese is browning too fast!
A: Tent loosely with foil after 15 mins. Move dish to a lower oven rack. And remember—deep golden = flavor, but burnt = bitter. Watch it like a cozy TV show!

Nutritional Info (Per Serving)

Calories: ~580 | Protein: ~32g | Carbs: ~45g | Fat: ~30g
Dietary Notes: Contains dairy, gluten, and pork. Use chicken sausage for poultry. Gluten-free pasta works beautifully!

Final Thoughts

There’s just something magical about a bubbling casserole dish that brings people together—no fancy plating, no complicated steps, just honest, delicious comfort. This Baked Penne with Italian Sausage & Mozzarella is one of those recipes you tuck in your back pocket for when life calls for a little extra warmth. Whether it’s a snowy night, a busy weekday, or a dinner with friends who feel like family, this dish shows up and shows off. Make it once, and I promise—it’ll become a legend in your house too. So grab that spoon, scoop up that melty, golden goodness, and savor every bite. Because some dinners aren’t just meals—they’re memories waiting to happen.