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Saucy Baked Penne Pasta

This Saucy Baked Penne Pasta casserole is one of those make-ahead Italian inspired wonders that brings my family running to the table. Al dente penne pasta is smothered in a meaty tomato sauce embellished with Italian seasonings, garlic and creamy ricotta cheese. It’s then layered with slices of mozzarella cheese and baked until golden and bubbly.

Saucy Baked Penne Pasta

Easy Saucy Baked Penne Pasta Recipe

We enjoy Italian food in any shape or form. The sauces, pasta, seafood, and antipasti featuring all of the flavors of the Mediterranean are in one word, fabulous! On the practical side, Italian inspired baked entrees are great for make ahead meals. The flavors actually improve and become more robust if a pasta dish is assembled in advance, not to mention the time you’ll save.  I actually plan on making this saucy baked penne ahead of time and have it ready to put into the oven on a busy day. How to make Saucy Baked Penne Pasta Casserole: (Scroll down for full printable recipe.)

  • Prepare Dish – Preheat the oven to 350°F. Spray a 13×9 inch dish with cooking spray and set aside.
  • Penne – Cook the penne pasta in salted water per the directions until al dente. Drain well then add to a large mixing bowl.
  • Onion – Cook onion with pepper flakes, seasoned with salt and black pepper to taste. 
  • Beef and Sausage – Add ground beef and Italian sausage to onions. Cook over medium-high until no pink remains. Drain excess fat from the pot. Add the minced garlic, Worcestershire sauce, and Italian seasoning. Cook for 2 minutes.
  • Marinara – Add the marinara sauce. Simmer on low for 5-10 minutes.  Remove from heat, mix in parsley. 
  • Combine – Pour sauce over cooked pasta reserve 1 cup for the top.
  • Ricotta – Whisk together ricotta and egg. Add to the bowl with the pasta along with shredded Italian cheese. Stir until well combined.
  • Assemble – Pour 1/2 pasta mixture into the prepared baking dish.
  • Sliced Cheese – Arrange 9 slices of cheese over pasta.
  • Pour remaining pasta over cheese slices. Drizzle the top with the reserved 1 cup sauce. Spread evenly.
  • Bake – Place into the oven and bake per the recipe sprinkling with the remaining shredded cheese and Parmesan cheese on top. Continue to bake for an additional 15 minutes until the cheese has melted and the sauce is bubbly.
  • Serve hot garnished with reserved parsley. 
Saucy Baked Penne Pasta ingredients

How to Make the BEST Saucy Penne Pasta Recipe

  • Ingredients you’ll need to make baked Saucy Penne Pasta: Dry penne pasta, ground beef, Italian sausage, onion, olive oil, crushed red pepper flakes, salt and black pepper, garlic, Worcestershire sauce, Italian seasoning, marinara sauce i.e. Bertolli Five Cheese, ricotta cheese, large egg, shredded Parmesan cheese, shredded Italian blend cheese or Mozzarella cheese, 9 slices mozzarella cheese, chopped Italian parsley.
  • Kitchen tools you’ll need: 13×9 inch baking dish, large skillet, cheese grater, sharp knife and cutting board, pasta pot, measuring cups and spoons.
  • You can use all shredded cheese in this recipe, if you like.
  • The sauce for this recipe can be made up to one day in advance to save time.
  • You can also fully assemble this casserole one day ahead of time and chill until baking. When doing so allow 15-20 minutes on the counter to warm a b it and increase the baking time if needed.
  • Store Saucy Baked Penne Pasta chilled in the refrigerator for up to 3 days.
  • Reheat in single serving portions in the microwave.
baked Saucy Baked Penne Pasta

Side Dishes to Serve with Pasta

 

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Saucy Baked Penne Pasta

Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American, Italian Inspired, Southern
Keyword: saucy-baked-penne
Servings: 10 servings
Calories: 584kcal
Author: Melissa Sperka

Ingredients

  • 2 1/2 cups dry penne pasta
  • 1 medium sweet onion chopped
  • 2 Tbsp olive oil
  • 1 tsp crushed red pepper flakes more or less to taste
  • salt and black pepper to taste
  • 1 lb lean ground beef
  • 1 lb sweet Italian sausage casings removed
  • 4 cloves garlic minced
  • 1/4 cup Worcestershire sauce
  • 1 1/2 Tbsp Italian seasoning
  • 2 24-oz jars marinara sauce i.e. Bertolli Five Cheese
  • 1 cup ricotta cheese
  • 1 large egg beaten
  • 1/2 cup shredded Parmesan cheese
  • 2 cup shredded Italian blend cheese or Mozzarella cheese
  • 9 slices mozzarella cheese
  • 3 Tbsp chopped Italian parsley divided

Instructions

  • Preheat the oven to 350°F. Spray a 13×9 inch dish with cooking spray and set aside.
  • On the stove top cook the penne pasta in salted water per the directions until al dente. Drain well then add to a large mixing bowl.
  • Heat 2 Tbsp of olive oil in a large pot over medium-high heat. Add onion, pepper flakes, salt and black pepper to taste. 
  • Add ground beef and Italian sausage to onions. Cook over medium-high until no pink remains. Drain excess fat from the pot.
  • Add the minced garlic, Worcestershire sauce, and Italian seasoning. Cook for 2 minutes. Add the marinara sauce. Simmer on low for 5-10 minutes. Remove from heat, mix in 2 Tbsp parsley. 
  • Reserve 1 cup prepared sauce and pour the rest over the pasta. Stir until well combined.
  • In a small bowl whisk together ricotta and egg. Add to pasta with 1 cup of shredded Italian cheese.
  • Pour 1/2 of the pasta mixture into the prepared baking dish. Arrange 9 slices of cheese over pasta.
  • Pour remaining pasta over cheese slices. Drizzle the top with the reserved 1 cup sauce. Spread evenly.
  • Place into the oven and bake for 30 minutes. Sprinkle the remaining shredded cheese and Parmesan cheese on top. Continue to bake for another 15 minutes until the cheese has melted and the sauce is bubbly.
  • Serve immediately garnished with reserved parsley. 

Nutrition

Serving: 1serving | Calories: 584kcal | Carbohydrates: 28g | Protein: 36g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 843mg | Potassium: 530mg | Fiber: 2g | Sugar: 4g | Vitamin A: 683IU | Vitamin C: 5mg | Calcium: 400mg | Iron: 3mg
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11 Comments

    1. You cook this pasta the same way you would any other pasta. In a pasta pot or deep saucepan uncovered. If you mean while baking the casserole, follow the recipe for details there’s no reason to cover it unless the cheese is over browning.

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