This Italian Sausage Pasta Is So Easy, You'll Forget About Other Pasta Recipes

Ingredients

• 1 pound Penne Pasta (dry, uncooked)
• 1 pound Mild Italian Sausage (removed from casings and crumbled)
• 2 cup Mozzarella Cheese (shredded)
• 28 ounce Diced Tomatoes (canned, with juices, not drained)
• 1 piece Red Onion (diced; yellow onion can be used)
• 3 clove Garlic (minced)
• 2 tablespoon Olive Oil (extra‑virgin)
• 1 teaspoon Dried Oregano
• 2 teaspoon Dried Basil (divided; extra for garnish)
• 1 teaspoon Salt (to taste)
• ½ teaspoon Black Pepper (freshly ground)
• ¼ cup Parmesan Cheese (grated, optional topping)

Instructions

1. Preheat oven and grease pan

   Set oven to 350°F (175°C) and lightly coat a 9x13‑inch baking sheet with cooking spray.

   Time: PT5M

   Temperature: 350°F

2. Cook the pasta

   Bring a large pot of salted water to a boil, add the penne and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain.

   Time: PT10M

3. Brown the sausage

   In a large skillet over medium heat, crumble the Italian sausage and cook, stirring occasionally, until fully browned and no pink remains.

   Time: PT8M

4. Sauté onion and garlic

   Add 2 Tbsp olive oil to the skillet, then stir in the diced onion. Cook until translucent, about 2 minutes, then add the minced garlic and sauté for another 1 minute, being careful not to burn it.

   Time: PT3M

5. Add tomatoes and seasonings

   Pour in the canned diced tomatoes with their juices, then season with salt, pepper, oregano, and 1 tsp dried basil. Stir and let simmer for 5 minutes.

   Time: PT5M

6. Simmer with sausage

   Return the cooked sausage to the skillet, lower the heat, cover, and let the mixture simmer gently for 10 minutes.

   Time: PT10M

7. Combine pasta and cheese

   Add the drained penne to the skillet, tossing to coat. Sprinkle in half of the shredded mozzarella and stir until melted and evenly distributed.

   Time: PT5M

8. Transfer to baking sheet and top

   Spread the pasta‑sausage mixture evenly in the prepared 9x13 baking sheet. Sprinkle the remaining mozzarella (and optional Parmesan) over the top.

   Time: PT5M

9. Bake the casserole

   Cover the sheet loosely with aluminum foil (pressing down so it doesn’t touch the cheese) and bake for 20 minutes, or until the cheese is bubbly and lightly golden.

   Time: PT20M

   Temperature: 350°F

10. Rest and garnish

    Remove the casserole from the oven, let it rest for 5 minutes, then sprinkle the remaining dried basil over the top before serving.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

20g

Carbohydrates

45g

Fat

20g

Fiber

2g