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Saucy Baked Penne Pasta

Saucy Baked Penne Pasta

Course Main Course
Cuisine American, Italian Inspired
Keyword saucy-baked-penne
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Author Melissa Sperka


  • 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 & 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


  • Preheat the oven to 350°F. Spray a 13 x 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 10 minutes.  Remove from heat, mix in 2 Tbsp parsley. 
  • Pour sauce over cooked pasta reserve 1 cup for the top. Whisk together ricotta and egg. Add to pasta with 1 cup of shredded Italian cheese. Stir until well combined.
  • Pour 1/2 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.
  • Return to the oven for an additional 15 minutes until the cheese has melted and the sauce is bubbly.
  • Serve hot garnished with reserved parsley.