Cheesy Baked Penne Pasta with Sausage and Ricotta

This baked penne pasta is the dinner I turn to when I want something hot and satisfying that feeds a table full of people without a pile of pots to wash. The sausage adds a savory punch and the ricotta melts into the sauce, making each bite creamy.

It all finishes with a blanket of mozzarella that bubbles and browns in the oven. That top layer, with its golden edges and stretchy cheese pulls, is what makes everyone grab a spoon before the dish even hits the table.

Why This Baked Penne Always Works

The ricotta gives the sauce a velvety texture without making it heavy, and the sausage brings a peppery bite that keeps the dish from tasting just plain cheesy. I love that the pasta bakes in a single dish, so cleanup is quick, and any leftovers reheat well for lunch the next day.

The penne traps little pockets of sauce inside the tubes, so you get flavor in every forkful. It is the version I keep coming back to because it is reliable, and the top gets those crisp, browned spots that I sneak before serving.

Ingredients

• 1 lb dried penne pasta: ziti or rigatoni work, too
• 1 tbsp olive oil
• 1 lb Italian sausage, casings removed: sweet or hot, whichever you like
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes: fire-roasted add a nice smoky note
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes: optional, for a little heat
• Salt and black pepper
• 1 cup whole-milk ricotta cheese: drain if watery
• 1 large egg: beaten
• 1/2 cup grated Parmesan cheese, divided
• 2 cups shredded low-moisture mozzarella cheese, divided
• Fresh basil leaves for serving: optional

Variations and Swaps

• Swap the sausage: Ground beef, turkey, or plant-based crumbles work. Brown them the same way and add an extra pinch of fennel seed for that sausage-like flavor.
• Use cottage cheese: If you do not have ricotta, blend 1 cup cottage cheese until smooth. The texture will be a bit lighter but still creamy.
• Change the heat: Drop the red pepper flakes for a mild dish, or double them if you like it spicy.
• Try other pasta shapes: Medium shells or rigatoni hold the sauce just as well as penne.
• Go dairy-free: Use a dairy-free ricotta and mozzarella alternative and skip the Parmesan. The top may not brown quite as much, but it will still taste great.

If you enjoy this, you might also like my Weeknight Skillet Lasagna.

How to Make Cheesy Baked Penne Pasta

Step 1: Brown the Sausage and Aromatics

Set a large Dutch oven or heavy pot over medium-high heat and add the 1 tbsp olive oil. Crumble in the 1 lb Italian sausage and cook, breaking it up with a spoon, until no pink remains, about 5 minutes. Stir in the chopped onion and cook for another 4 minutes, until it softens, then add the 3 minced garlic cloves and cook for 30 seconds more.

You will smell the garlic right away, and the sausage should be deeply browned. Those browned bits on the bottom of the pot will dissolve into the sauce later and add more flavor.

Step 2: Simmer the Sauce

Stir the 28 oz crushed tomatoes, 1 tsp dried oregano, the 1/2 tsp red pepper flakes (if using), and a pinch of salt and pepper into the pot. Bring everything to a simmer, then reduce the heat to low and let it bubble gently for 10 minutes, stirring once or twice.

The sauce will thicken slightly and turn a deep red. Give it a taste now and adjust the salt. The ricotta mixture will mellow the seasoning later, so aim for a sauce that is just a little punchy.

Step 3: Mix the Ricotta Filling

While the sauce simmers, bring a large pot of salted water to a boil and cook the 1 lb penne until just shy of al dente, about 7 minutes. You want the pasta still firm because it will finish cooking in the oven. Drain it well.

In a small bowl, stir together the 1 cup ricotta, the beaten egg, 1/4 cup of the Parmesan, and a pinch of salt and pepper. The egg helps the ricotta set up into creamy ribbons instead of a watery puddle, so do not skip it.

Step 4: Assemble the Layers

Heat your oven to 375°F (190°C). In the same pot you used for the sauce (or a large mixing bowl), toss the drained penne with the sausage sauce until every piece is coated. Spread half of the dressed pasta into a 9×13 inch baking dish. Dollop the ricotta mixture in small spoonfuls over the top, then sprinkle on 1 cup of the mozzarella and the remaining 1/4 cup Parmesan. Add the rest of the pasta and sauce, smoothing it into an even layer, and finish with the last 1 cup of mozzarella.

The dish will look tall and mounded. That is fine. Press down gently with the back of a spoon to settle it, but do not compact it too much or the inside may get dense.

Step 5: Bake the Pasta and Serve

Place the dish on a baking sheet to catch any drips and bake until the sauce is bubbling around the edges and the cheese on top is melted and golden, about 25 minutes. If you like those dark, crisp spots, switch the oven to broil for the final 2 minutes and watch it closely.

Pull it out of the oven and let it sit for 5 minutes so the layers can firm up. Scatter fresh basil leaves over the top and scoop onto plates while it is still steaming and stretchy.

Tips for the Best Baked Penne

• Undercook the pasta by a minute.: It will soak up more sauce in the oven. If you boil it fully tender now, it can turn mushy.
• Drain any watery ricotta.: Place it in a fine-mesh strainer set over a bowl for 10 minutes before mixing. This keeps the finished dish from getting soupy.
• Let it rest after baking.: Those 5 minutes let the sauce settle and make the slices hold their shape when you scoop them out.
• Use low-moisture mozzarella.: Fresh mozzarella releases a lot of water and can make the top slippery instead of browned and chewy.

Cut the recipe in half for a smaller dish:

Bake in an 8×8 inch dish and reduce the final bake time to about 20 minutes.

Storing Leftover Baked Penne

• Refrigerate: Cool the pasta, then transfer it to an airtight container. It will keep well for up to 4 days.
• Reheating: Warm individual portions in the microwave, or cover the whole dish with foil and reheat in a 350°F oven until heated through, about 15 minutes.
• Make-ahead: Assemble the dish without baking, cover tightly, and refrigerate for up to 24 hours. Add 5 to 10 minutes to the bake time since it will go into the oven cold.

What to Serve with Cheesy Baked Penne Pasta

A simple green salad with a sharp lemon vinaigrette cuts through the richness of the cheese and sausage. For something warm, roasted broccoli tossed with olive oil and salt brings a bitter edge that balances the creamy pasta. And if you want to go all in, a side of garlic bread is never a bad idea, because you can mop up every last bit of sauce.

Frequently Asked Questions

Can I use jarred marinara instead of the crushed tomatoes and seasonings?

Yes. Use a 24 oz jar of your favorite plain marinara and skip the oregano and red pepper flakes. Taste it before simmering and add a pinch of salt or crushed garlic if it tastes flat.

Why did my top layer of cheese not brown?

Shredded low-moisture mozzarella browns best. If you used fresh mozzarella or a pre-shredded blend with anti-caking agents, the top may just melt without browning. A quick 2-minute broil at the end will fix that.

Can I freeze the baked pasta?

Absolutely. Bake it first, cool completely, and then wrap the whole dish tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and reheat covered at 350°F for about 25 minutes, then uncover for the last 5 minutes.

Do I have to add the egg to the ricotta?

The egg holds the ricotta together so it stays in creamy pockets instead of dissolving. If you cannot use egg, leave it out. The dish will still taste good, but the ricotta will be a bit looser.

Cheesy Baked Penne Pasta Recipe

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Calories: 620

Ingredients Method Notes

Ingredients

  

• 1 lb dried penne pasta
• 1 tbsp olive oil
• 1 lb Italian sausage, casings removed
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt and black pepper
• 1 cup whole-milk ricotta cheese
• 1 large egg, beaten
• 1/2 cup grated Parmesan cheese, divided
• 2 cups shredded low-moisture mozzarella cheese, divided
• Fresh basil leaves for serving (optional)

Method

 

1. Heat oil in a large pot over medium-high. Brown the sausage, breaking it up, about 5 minutes. Add onion and cook 4 minutes, then garlic for 30 seconds.
2. Stir in crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer on low for 10 minutes.
3. Cook penne in salted boiling water until just shy of al dente, about 7 minutes. Drain well. Mix ricotta, egg, 1/4 cup Parmesan, a pinch of salt and pepper.
4. Heat oven to 375°F (190°C). Toss pasta with sauce. Layer half into a 9×13 inch dish, dot with ricotta mixture, sprinkle 1 cup mozzarella and remaining 1/4 cup Parmesan. Top with remaining pasta and sauce, then the last 1 cup mozzarella.
5. Bake 25 minutes until bubbly. Broil 2 minutes for a browned top if desired. Cool 5 minutes, top with basil, and serve.

Notes

The pasta needs 5 minutes of rest after baking so the slices hold together. Boil the penne a full minute less than the package says because it keeps cooking in the oven. A baking sheet under the dish saves you from cleaning the oven floor if the sauce bubbles over.