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

Ingredient Substitutions

• Instead of Penne Pasta: Rigatoni, Ziti
• Instead of Mild Italian Sausage: Spicy Italian sausage, Chicken sausage
• Instead of Mozzarella Cheese: Provolone, Monterey Jack
• Instead of Diced Tomatoes: Fresh diced tomatoes, Crushed tomatoes
• Instead of Red Onion: Yellow onion
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Olive Oil: Vegetable oil
• Instead of Dried Oregano: Italian seasoning
• Instead of Dried Basil: Fresh basil (1 tbsp)

Equipment Needed

• Large Pot
• Large Skillet
• Wooden Spoon
• 9x13 Baking Sheet
• Aluminum Foil
• Measuring Spoons
• Knife
• Cutting Board
• Mixing Bowl (optional)

Critical Steps — Do Not Skip

• Preheat oven and grease the baking sheet before starting.
• Cook the sausage until fully browned with no pink remaining.
• Do not burn the garlic; add it after the onion is translucent.
• Use the canned tomatoes with their juices to create a saucy base.
• Cover with foil during baking to keep cheese from sticking to the foil.

Chef Tips from the Video

• Use a sweet yellow onion for a milder flavor; red onion adds a subtle sharpness.
• Reserve a cup of pasta cooking water; it helps loosen the sauce if it becomes too thick.
• Fresh basil leaves added after baking give a bright, aromatic finish.
• For extra depth, add a splash of red wine when sautéing the tomatoes.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat from frozen adding 10 extra minutes.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Assemble the casserole, cover, and refrigerate up to 24 hours before baking.
• Freeze the unbaked casserole for up to 2 months; bake from frozen, adding an extra 10 minutes.
• Reheat leftovers in the microwave or oven until steaming hot.

Frequently Asked Questions