Baked Penne | Cheesy Oven-Baked Pasta Casserole
There’s something utterly delightful about a cozy, cheesy dish that warms both the belly and the heart. Baked Penne | Cheesy Oven-Baked Pasta Casserole is just that: a rich, baked pasta dish overflowing with melted cheese and savory Italian sausage. Picture al dente pasta shells mingling with a robust tomato sauce, punctuated by creamy cottage cheese and gooey mozzarella. This dish is unapologetically comforting, and it offers a little something for everyone, making it a top pick for both weeknight dinners and special gatherings alike.
Table of Contents
I remember the first time I made this delicious casserole. It was a rainy Sunday, and I desperately craved something hearty to counter the dreariness outside. After scouting through my pantry and fridge, I combined a few of my favorite ingredients and, voilà, the Cheesy Oven-Baked Pasta Casserole was born. The pleasure of waiting as it baked—smells wafting through the kitchen—was an event in itself. Every bubbling cheese and fragrant herb felt like a promise of warmth. Trust me; you’re going to love this dish just as much as I do!
Why You’ll Love This Recipe
- Simple & Quick: With just 15 minutes of prep and 50 minutes in the oven, you’ll have a hearty meal ready in under an hour.
- Irresistible Flavor: The combination of zesty Italian sausage, garlic, and seasoned tomato sauce makes every bite a flavor explosion.
- Eye-Catching Appeal: Layers of melted cheese on top create a golden, bubbly crust that will have everyone rushing to the table.
- Flexible Serving: Perfect for family dinners, potlucks, or even meal prepping for the week—this dish is enveloped in versatility.
- Diet-Friendly Options: You can easily adapt this recipe to be gluten-free using specific pasta types or substitute the sausage with a plant-based version.
Ingredients You’ll Need
- 8 oz medium pasta shells: Perfect for holding onto the sauce and cheese. You can use penne or rigatoni if you prefer.
- 2 teaspoons olive oil (or cooking oil of choice): Adds richness while sautéing garlic and shallots. Any neutral oil works well here.
- 3 garlic cloves, minced: For flavoring the sauce; garlic brings warmth and depth of flavor.
- ½ cup shallots (or onions), minced: Adds sweetness and complements the garlic beautifully.
- 12 oz Italian sausage, removed from casing: Provides robust flavor and a bit of spice. You can use turkey sausage for a leaner option.
- 28 oz can crushed tomatoes: The base of the sauce that brings everything together; use high-quality tomatoes for best results.
- 1 tablespoon tomato paste: Intensifies the tomato flavor; don’t skip this!
- 1 ½ tablespoons granulated sugar: Balances the acidity of the tomatoes.
- ½ teaspoon kosher salt (or more to taste): Enhances all the flavors; always taste and adjust to your liking.
- ½ teaspoon freshly ground black pepper (or more to taste): For a touch of warmth.
- Pinch red pepper flakes (optional): If you enjoy a little heat, this is a great addition.
- ¾ cup low-fat (2%) cottage cheese, small curds: Adds creaminess and richness; the low-fat variety keeps it lighter.
- 6 oz mozzarella cheese, cut into ½-inch cubes: Melts beautifully for a gooey texture.
- 1 cup shredded mozzarella cheese: For the irresistible cheesy layer on top.
- Chopped Italian parsley, for garnish: Brings a fresh touch and color to the dish.
How to Make Baked Penne | Cheesy Oven-Baked Pasta Casserole
Cook pasta: Prepare the medium pasta shells according to package directions until they are al dente. Once cooked, drain them and set aside to cool. This step is vital, as overcooked pasta may become mushy during baking.
Make sauce: In a medium pot, heat 2 teaspoons of olive oil over medium heat. Add in the minced garlic and shallots, cooking them for about 2-3 minutes until softened and fragrant, stirring frequently. Toss in the 12 oz of Italian sausage, breaking it into small pieces, and cook until it’s browned, about 5-7 minutes. Be sure to drain any excess fat to keep the dish from becoming greasy.
Simmer: Stir in the 28 oz can of crushed tomatoes, 1 tablespoon of tomato paste, 1 ½ tablespoons of granulated sugar, ½ teaspoon of kosher salt, ½ teaspoon of freshly ground black pepper, and a pinch of red pepper flakes (if using). Bring the mixture to a boil, reduce to a simmer, and let it bubble away for 10-15 minutes. This allows the flavors to meld beautifully. Don’t forget to taste and adjust the seasoning as you see fit. Allow the sauce to cool for about 15 minutes before the next step.
Assemble: Preheat your oven to 350°F. In a large bowl, combine the cooled pasta, cooled sauce, ¾ cup of low-fat cottage cheese, and the 6 oz of cubed mozzarella cheese. Toss everything together until combined. Transfer this wonderful mixture to a 9×13-inch baking dish and spread evenly. Finally, top it off with 1 cup of shredded mozzarella cheese, creating the crowning glory!
Bake: Place the baking dish in the preheated oven and bake for approximately 20 minutes, or until the cheese has melted and the edges begin to bubble. For a beautiful golden top, broil for 30-45 seconds; just keep a close eye on it so it doesn’t burn. Once it’s done, allow it to stand for 5-8 minutes before serving. Garnish with chopped Italian parsley for that fresh finish.
Storing & Reheating
This dish can be stored at room temperature for about 2 hours before it should be refrigerated. To store in the refrigerator, use an airtight container for up to 3 days. If you’re looking to freeze, wrap individual portions tightly in plastic wrap or foil, then store in a freezer-safe bag for up to 3 months. For reheating, pop it in the oven at 350°F for 20-25 minutes or microwave in 1-minute intervals until heated through. Keep in mind that the texture may change slightly as it ages, so adding a splash of water or a drizzle of olive oil before reheating can help refresh it.
Chef’s Helpful Tips
- Make sure to always taste your sauce before baking to adjust the seasoning to your liking.
- If using dry pasta, remember that it will absorb some liquid during baking, so slightly undercook it to maintain the desired texture.
- For an extra layer of flavor, you can sauté some spinach or mushrooms along with the sausage.
- Make it ahead of time! You can assemble the casserole a day in advance and bake it the next day—just add an extra 5-10 minutes to the baking time if you bake it from the fridge.
- If you want an even cheesier version, feel free to layer different types of cheese in between.
Nothing beats the comforting embrace of a baked pasta dish that’s hearty enough for a family meal yet simple enough for a quick weeknight supper. Cheesy, melty, and full of flavor, Baked Penne | Cheesy Oven-Baked Pasta Casserole is guaranteed to be a hit with friends and family alike. I encourage you to get creative with your ingredients and even try out different cheeses or vegetables. With this recipe, the possibilities are endless, and you can enjoy every comforting bite along the way!
Recipe FAQs
Can I use other types of pasta for this casserole?
Absolutely! While medium pasta shells work perfectly, you can swap them for penne, rotini, or even fusilli. Just make sure to adjust cooking times according to the package instructions to ensure they’re al dente before baking.
Can I make this dish vegetarian?
Yes! Simply replace the Italian sausage with a plant-based sausage or load it up with your favorite vegetables like zucchini, mushrooms, or bell peppers. You can even add some spinach for extra nutrition.
How do I know when my casserole is done?
You’ll know it’s ready when the cheese is bubbly and golden brown on top. A good rule of thumb is to check around the 20-minute mark; if the edges are bubbling and the center feels hot, it’s time to take it out!
Can I prepare this casserole in advance?
Definitely! You can assemble the casserole ahead of time and keep it covered in the fridge for up to 24 hours before baking. Just make sure to add a few more minutes to the baking time since it will be cold when you put it in the oven.
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📖 Recipe Card
Baked Penne | Cheesy Oven-Baked Pasta Casserole
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: Italian
Description
This Baked Penne offers an irresistible blend of flavors with Italian sausage, cheeses, and a rich tomato sauce. It’s a simple and comforting choice for quick dinners or family gatherings.
Ingredients
- 8 oz medium pasta shells
- 2 teaspoon olive oil, or cooking oil of choice
- 3 garlic cloves, minced
- ½ cup shallots, (or onions) minced
- 12 oz italian sausage, removed from casing
- 28 oz can crushed tomatoes
- 1 tablespoon tomato paste
- 1 ½ tablespoon granulated sugar
- ½ teaspoon kosher salt, (or more to taste)
- ½ teaspoon freshly ground black pepper, or more to taste
- pinch red pepper flakes, optional
- ¾ cup low fat (2%) cottage cheese, small curds
- 6 oz mozzarella cheese, cut into ½-inch cubes
- 1 cup shredded mozzarella cheese
- chopped italian parsley, for garnish
Instructions
- Cook pasta shells to al dente according to package directions, then drain and let cool.
- In a medium pot, heat olive oil over medium heat. Add minced garlic and shallots; cook for 2-3 minutes until softened, stirring frequently.
- Add the Italian sausage, breaking it into small pieces and cooking until browned. Drain any excess fat from the pot.
- Stir in the crushed tomatoes, tomato paste, sugar, salt, pepper, and red pepper flakes. Bring to a boil, then reduce heat and let simmer for 10-15 minutes. Adjust seasoning to taste and allow sauce to cool for 15 minutes.
- Preheat the oven to 350°F. In a large bowl, mix the cooled pasta with the cooled sauce, cottage cheese, and mozzarella cubes. Toss thoroughly.
- Transfer the mixture to a 9×13-inch baking dish. Top with shredded mozzarella cheese and bake for 20 minutes until the cheese is melted. Broil for 30-45 seconds to achieve a golden top. Let stand for 5-8 minutes before serving. Garnish with fresh parsley.
Notes
For extra flavor, try using spicy Italian sausage.
Feel free to add vegetables like spinach or bell peppers into the mix for added nutrition.
Leftovers can be stored in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 6g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
