Baked Penne with Sausage, Peppers and Onions

Name: Baked Penne with Sausage, Peppers and Onions
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb (450 g) penne pasta; 1¼ lb (565 g) Italian sausage (bulk or casings removed); 2 tbsp (30 ml) extra-virgin olive oil; 2 red bell pepper, large, seeded and cut into ¾-inch (2 cm) pieces; 1 yellow bell pepper, large, seeded and cut into ¾-inch (2 cm) pieces; 2 yellow onion, medium, diced into ½-inch (1.3 cm) pieces; 3 cloves garlic cloves, minced; 24 oz (680 g) marinara sauce; 14½ oz (411 g) crushed tomatoes, canned; kosher salt, to taste; black pepper, freshly ground, to taste; 1 tsp dried Italian seasoning; 2 cups (225 g) whole milk mozzarella cheese, shredded; ¾ cup (75 g) Parmigiano-Reggiano cheese, finely grated; ¼ cup (10 g) fresh basil leaves, roughly torn or chopped (optional)

From the MyKitchenBank Kitchen

A comforting Italian-American baked pasta featuring seasoned Italian sausage browned with sweet bell peppers and onions, tossed with penne and marinara sauce, then baked until bubbly and golden. Topped with melted mozzarella and fresh basil for a satisfying weeknight dinner or casual gathering.

Prep: 20 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 5 min
Makes: 1 large casserole (serves 6)

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Ingredients

6 servings

1 lb (450 g) penne pasta
1¼ lb (565 g) Italian sausage (bulk or casings removed)
2 tbsp (30 ml) extra-virgin olive oil
2 red bell pepper, large, seeded and cut into ¾-inch (2 cm) pieces
1 yellow bell pepper, large, seeded and cut into ¾-inch (2 cm) pieces
2 yellow onion, medium, diced into ½-inch (1.3 cm) pieces
3 cloves garlic cloves, minced
24 oz (680 g) marinara sauce
14½ oz (411 g) crushed tomatoes, canned
kosher salt, to taste
black pepper, freshly ground, to taste
1 tsp dried Italian seasoning
2 cups (225 g) whole milk mozzarella cheese, shredded
¾ cup (75 g) Parmigiano-Reggiano cheese, finely grated
¼ cup (10 g) fresh basil leaves, roughly torn or chopped (optional)

Equipment (5)

Large Dutch oven or heavy pot (5–6 quart)
9×13-inch (23×33 cm) baking dish
Wooden spoon or spatula
Colander
Chef's knife and cutting board

Steps

Before you start

Preheat oven to 375°F (190°C)
Use a 9×13-inch (23×33 cm) baking dish
Have all vegetables prepped and ready before starting to cook

1
Cook the pasta
- Bring a large pot of salted water to a boil.
- Add penne and cook until just shy of al dente (about 1 minute less than package directions, roughly 10 minutes for most brands).
- The pasta will continue cooking in the oven.
- Drain in a colander and set aside.
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Ready when: Pasta is tender but still slightly firm when bitten
Tip: Do not rinse the pasta—the starch helps the sauce adhere and binds the dish when baked
2
Brown the sausage
- Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Add the Italian sausage, breaking it into ½-inch (1.3 cm) pieces with a wooden spoon.
- Cook for 6–8 minutes, stirring occasionally, until no pink remains and the meat is deeply browned.
- Pour off excess fat if there is more than 2 tablespoons remaining.
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Ready when: Sausage is fully cooked with no pink inside; meat is deeply browned
Tip: Render the fat fully for deeper flavor—if the meat seems to steam rather than sizzle, wait for the heat to fully build before adding it
3
Sauté vegetables
- Add the diced onions and bell pepper pieces to the pot with the sausage.
- Stir well and cook for 5–6 minutes over medium-high heat, stirring every couple of minutes, until the onions become translucent and the peppers soften slightly.
- Add the minced garlic and cook for 1 more minute until fragrant.
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Ready when: Onions are translucent and peppers have begun to soften; garlic is fragrant
Tip: Don't overcrowd the pot—the vegetables need to make contact with the hot surface to soften properly
4
Build the sauce
- Stir in the marinara sauce, crushed tomatoes, and dried Italian seasoning.
- Season with kosher salt and freshly ground black pepper to taste.
- Bring to a gentle simmer over medium heat and cook for 5 minutes, stirring occasionally, to meld the flavors.
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Ready when: Sauce is bubbling gently at the edges and flavors have combined
Tip: Taste and adjust seasoning now—it's harder to correct after baking
5
Combine pasta and sauce
- Add the drained penne to the pot with the sauce and vegetables.
- Stir well for about 1 minute to coat all the pasta.
- Remove from heat.
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Ready when: All pasta is evenly coated with sauce
6
Transfer to baking dish
- Pour the penne mixture into a 9×13-inch (23×33 cm) baking dish, spreading it into an even layer.
- Sprinkle 1.75 cups (200 g) of the shredded mozzarella over the top, then sprinkle the grated Parmesan cheese evenly over the mozzarella.
- Finish with the remaining ¼ cup (25 g) mozzarella.
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Ready when: Cheese is evenly distributed
Tip: Layering the mozzarella—some under the Parmesan and some on top—helps create a creamy interior and golden crust
7
Bake until bubblyOven 375°F / 190°C
- Place the baking dish in a preheated 375°F (190°C) oven and bake for 20–25 minutes, until the cheese is melted and bubbling at the edges and the top is light golden brown.
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Ready when: Cheese is melted and bubbling; top is light golden and edges are lightly browned
Tip: If the top begins to brown too quickly, loosely tent with foil for the final 5 minutes
8
Rest and serve
- Remove the baking dish from the oven and let the casserole rest for 10 minutes.
- Scatter the fresh basil over the top if using.
- Serve directly from the baking dish or onto individual plates.
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Ready when: Casserole has cooled slightly and basil is scattered on top
Tip: Resting prevents the casserole from falling apart when you scoop it, and it stays hotter longer on the plate

Good to know

Tips

Undercook the pasta by 1 minute so it doesn't turn mushy in the oven—it will finish cooking as the casserole bakes.
For a spicier dish, stir in ¼ tsp red pepper flakes with the garlic, or use hot Italian sausage instead of mild.
Don't skip the resting period; those 10 minutes allow the cheese to set and the pasta to firm up, so servings hold together better.
If you prefer a saucier casserole, add ½ cup (120 ml) of reserved pasta cooking water or vegetable broth when combining the pasta with the sauce.

Make ahead

Assemble the casserole up through step 6 (before baking), cover tightly with plastic wrap, and refrigerate for up to 24 hours. Bake directly from the refrigerator, adding 5–10 minutes to the baking time until bubbling and golden.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in a microwave at 50% power for 2–3 minutes, or reheat the whole dish covered in a 350°F (175°C) oven for 15–20 minutes until warmed through. Freeze in an airtight container for up to 3 months; thaw overnight in the refrigerator before reheating.

Substitutions

Italian sausage (bulk or casings removed) → Ground beef or ground pork (6 oz), mixed with ½ tsp fennel seeds and ½ tsp garlic powder. Replaces the Italian sausage if you prefer to make your own seasoned meat or avoid sausage links
marinara sauce → 24 oz (680 g) of your favorite jarred or homemade tomato-based sauce. Use any red pasta sauce you prefer; marinara is traditional, but arrabbiata or vodka sauce both work well
whole milk mozzarella cheese, shredded → Whole milk ricotta cheese, about 2 cups (500 g), mixed with ½ cup (50 g) finely grated Parmesan before sprinkling. Creates a creamier texture; reduce the grated Parmesan by half if using this method
red bell pepper, large → Green bell pepper or orange bell pepper, prepared the same way. Adjust for color preference or what you have on hand; cooking time and flavor remain the same