Baked Sausage and Penne with Three-Cheese Ricotta Topping

Prep: 25 minCook: 40 min6 servingsmediumItalian-American
Baked Sausage and Penne with Three-Cheese Ricotta Topping

This hearty baked pasta combines Italian pork sausage, penne, and marinara sauce topped with a creamy ricotta mixture and melted cheese blend. The dish layers familiar comfort food flavors with a restaurant-style presentation that's perfect for family dinners or casual entertaining. Fresh basil brightens the rich, savory flavors throughout. What sets this version apart is the three-cheese ricotta topping that creates a golden, bubbly surface over tender pasta and well-seasoned sausage.

Nut-Free

Ingredients

6 servings
  • 2 ⅝ cups uncooked penne pasta (8 oz)
    rigatoni1:1shape

    Any short tube pasta works well for holding the sauce

    Full guide →
  • 1 lb bulk Italian pork sausage
    ground turkey1:1healthier

    Use 85% lean ground turkey seasoned with Italian herbs

  • 1 large onion, chopped (1 cup)
  • 3 cloves garlic, finely chopped
  • 1 jar (24 oz) marinara sauce
  • ¼ cup fresh basil leaves, chopped
  • 1 cup ricotta cheese
    cottage cheese1:1texture

    Cottage cheese creates a slightly different texture but similar creaminess

    Full guide →
  • ¼ cup Parmesan cheese, grated
  • 1 egg
  • 1 cup shredded Italian cheese blend (4 oz)
  • fresh basil leaves, thinly sliced(optional)

Instructions

  1. 1

    Heat oven to 375°F and spray 11x7-inch glass baking dish with cooking spray

  2. 2

    Cook pasta in Dutch oven according to package directions using minimum cook time, then drain and return to Dutch oven

  3. 3

    Cook sausage, onion and garlic in 10-inch skillet over medium-high heat for 5 to 7 minutes, stirring occasionally, until sausage is no longer pink, then drain

  4. 4

    Add cooked sausage, marinara sauce and basil to pasta in Dutch oven and stir well

  5. 5

    Spoon pasta mixture into prepared baking dish

  6. 6

    Mix ricotta cheese, Parmesan cheese and egg in small bowl

  7. 7

    Spoon ricotta mixture over pasta and sprinkle with cheese blend

  8. 8

    Cover and bake for 20 minutes

  9. 9

    Uncover and bake 10 minutes longer until bubbly and cheese is melted

  10. 10

    Sprinkle with fresh basil before serving

Tips

Tip 1

Use minimum pasta cook time since it will continue cooking in the oven

Tip 2

Drain sausage well to prevent the dish from becoming greasy

Tip 3

Let the dish rest 5 minutes after baking for easier serving

Good to Know

Storage

Refrigerate leftovers up to 3 days in covered container

Make Ahead

Can assemble up to 1 day ahead and refrigerate before baking, add 5-10 minutes to bake time

Serve With

Serve hot from the oven with a side salad and garlic bread

See pairing guide →

Common Mistakes

Watch

Don't overcook the pasta initially to avoid mushy texture after baking

Watch

Drain sausage thoroughly to prevent excess grease

Substitutions

Italian pork sausage→
ground turkey1:1healthier

Use 85% lean ground turkey seasoned with Italian herbs

Full guide →
penne pasta→
rigatoni1:1shape

Any short tube pasta works well for holding the sauce

Full guide →
ricotta cheese→
cottage cheese1:1texture

Cottage cheese creates a slightly different texture but similar creaminess

Full guide →
Find more substitutions →

FAQ

Can I use a different type of pasta?

Yes, any short pasta like rigatoni, ziti, or rotini works well. Use the same amount and cook according to package directions.

Can I freeze this dish?

Yes, assemble without baking, wrap tightly and freeze up to 3 months. Thaw overnight in refrigerator before baking.

What if I don't have Italian cheese blend?

Use mozzarella cheese or a combination of mozzarella and provolone for similar melting and flavor results.