Baked Penne with Italian Sausage Recipe

Italian sausage: Adds a savory and slightly spicy flavor to the dish.

Penne pasta: A type of pasta that holds the sauce well.

Marinara sauce: A tomato-based sauce that brings a rich flavor to the dish.

Ricotta cheese: Adds creaminess and a mild, slightly sweet flavor.

Mozzarella cheese: Melts beautifully and adds a gooey texture.

Parmesan cheese: Adds a sharp, nutty flavor.

Onion: Provides a sweet and savory base flavor.

Garlic: Adds a pungent and aromatic flavor.

Olive oil: Used for sautéing the onion and garlic.

Dried oregano: Adds a warm, slightly bitter flavor.

Dried basil: Adds a sweet and slightly peppery flavor.

When browning the italian sausage, make sure to break it up into small, even pieces using a wooden spoon. This ensures that the sausage cooks evenly and integrates well with the marinara sauce. Additionally, allowing the onion to fully soften before adding the garlic will enhance the overall flavor profile of the dish.

• italian sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned with Italian herbs to mimic the flavor of Italian sausage.

• penne pasta - Substitute with ziti pasta: Ziti pasta has a similar shape and texture, making it a suitable replacement for penne.

• marinara sauce - Substitute with crushed tomatoes: Crushed tomatoes can be seasoned with garlic, onion, and Italian herbs to create a homemade marinara sauce.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar texture and can be blended to achieve a smoother consistency, making it a good alternative to ricotta.

• shredded mozzarella cheese - Substitute with provolone cheese: Provolone cheese melts well and has a mild flavor similar to mozzarella.

• grated parmesan cheese - Substitute with pecorino romano cheese: Pecorino Romano has a similar hard texture and salty flavor, making it a good substitute for Parmesan.

• chopped onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor, which can add a different but pleasant taste to the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it should be used in smaller quantities due to its concentrated flavor.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a suitable alternative to olive oil.

• dried oregano - Substitute with dried thyme: Dried thyme has a slightly different but complementary flavor that can work well in Italian dishes.

• dried basil - Substitute with dried parsley: Dried parsley has a mild flavor that can add a fresh note to the dish, though it is less aromatic than basil.

• Allow the baked penne to cool completely at room temperature before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the baked penne to an airtight container. If you don't have one large enough, you can use multiple smaller containers.
• For short-term storage, place the container in the refrigerator. The baked penne will stay fresh for up to 3-4 days.
• For longer storage, consider freezing. Wrap the entire baking dish tightly with plastic wrap, then cover with aluminum foil. Alternatively, transfer portions to freezer-safe containers or heavy-duty freezer bags.
• Label the containers with the date to keep track of freshness.
• When ready to reheat, if frozen, thaw the baked penne in the refrigerator overnight.
• Preheat your oven to 350°F (175°C). If reheating from the refrigerator, you can place it directly in the oven.
• Cover the baked penne with aluminum foil to prevent the top from drying out. Bake for 20-25 minutes if refrigerated, or 30-35 minutes if frozen, until heated through.
• For a crispy top, remove the foil during the last 5-10 minutes of reheating.
• If you prefer using a microwave, transfer a portion to a microwave-safe dish. Cover loosely with a microwave-safe lid or plastic wrap. Heat on medium power in 1-2 minute intervals, stirring in between, until hot.
• Enjoy your reheated baked penne with a fresh sprinkle of parmesan cheese or a drizzle of olive oil for added flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover baked penne with Italian sausage to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the pasta from drying out.
  4. Bake for 20-25 minutes, or until the cheese is melted and the dish is heated through.
  5. Remove the foil for the last 5 minutes if you want the top to be bubbly and slightly crispy.

• Microwave Method:

  1. Place a portion of the baked penne in a microwave-safe dish.
  2. Add a splash of water or marinara sauce to keep the pasta moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Heat on medium power for 2-3 minutes, stirring halfway through.
  5. Continue heating in 1-minute increments until the dish is hot throughout.

• Stovetop Method:

  1. Place the leftover baked penne in a large skillet or saucepan.
  2. Add a splash of water or marinara sauce to prevent sticking.
  3. Cover and heat over medium-low heat, stirring occasionally.
  4. Cook for about 10-15 minutes, or until the pasta is heated through and the cheese is melted.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the baked penne in an air fryer-safe dish.
  3. Cover the dish with aluminum foil to keep the pasta from drying out.
  4. Heat for 10-15 minutes, checking halfway through to ensure even heating.
  5. Remove the foil for the last 3-5 minutes if you prefer a crispy top.

• Oven: Used to bake the penne dish at 375°F (190°C) until the cheese is melted and bubbly.

• Large skillet: Essential for cooking the Italian sausage, onions, and garlic together.

• Wooden spoon: Handy for breaking up the sausage and stirring the ingredients in the skillet.

• Large pot: Necessary for boiling the penne pasta according to the package instructions.

• Colander: Used to drain the cooked pasta after boiling.

• Large mixing bowl: Ideal for combining the cooked penne pasta, sausage mixture, ricotta cheese, and half of the shredded mozzarella cheese.

• Baking dish: Used to transfer the mixed ingredients before baking in the oven.

• Measuring cups: Needed to measure out the marinara sauce, ricotta cheese, mozzarella cheese, and grated parmesan cheese.

• Measuring spoons: Used to measure the olive oil, dried oregano, and dried basil.

• Knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the onion and mincing the garlic.

• Oven mitts: Important for safely handling the hot baking dish when removing it from the oven.

Pre-cook the sausage: Cook the Italian sausage ahead of time and store it in the fridge. This way, you can quickly add it to the skillet when needed.

Use pre-shredded cheese: Save time by using pre-shredded mozzarella and parmesan cheese. It cuts down on prep work and is just as delicious.

Opt for jarred marinara: Choose a high-quality jarred marinara sauce to save time on making your own sauce from scratch.

Chop onions in bulk: Chop a large batch of onions and store them in the freezer. This way, you always have some ready to go.