Ingredients
Scale
- 12 oz penne pasta
- 1 lb Italian sausage, casings removed
- 1 onion, diced
- 2 cloves garlic, minced
- 24 oz marinara sauce
- 2 cups mozzarella cheese, shredded
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Olive oil, for cooking
Instructions
- Preheat the oven to 375°F (190°C). Boil the penne in salted water until just shy of al dente (about 1–2 minutes less than package time). Drain and set aside.
- Heat a drizzle of olive oil in a large skillet over medium heat. Add the diced onion and sauté until soft, about 5 minutes.
- Add the garlic and cook 30 seconds until fragrant. Crumble in the Italian sausage and cook until browned and cooked through, breaking it into small pieces.
- Stir in the marinara sauce and Italian seasoning. Simmer for 3–5 minutes so the flavors meld. Taste and season with salt and pepper.
- Combine the drained pasta with the sausage sauce in a large bowl or the skillet. Stir in half of the shredded mozzarella and all of the Parmesan.
- Spoon half of the pasta mixture into a lightly oiled 9×13 baking dish. Dollop the ricotta evenly over the layer, then cover with the remaining pasta.
- Sprinkle the remaining mozzarella over the top and add a few extra gratings of Parmesan if you like a crusty top.
- Bake uncovered for 20–25 minutes, until the cheese is bubbly and lightly golden. Let rest 5 minutes before serving.
Notes
Cook the pasta slightly under al dente to prevent it from getting soggy. Use whole-milk ricotta for a creamier texture.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Non-Vegetarian