Creamy Tomato Italian Sausage Penne Bake

• 8 oz Italian sausage, casing removed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 lb penne pasta
• 2 cups marinara sauce
• 1 cup heavy cream
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook sausage in a large skillet over medium heat until browned; remove and set aside.
3. 3 In the same skillet, sauté onion and garlic until softened.
4. 4 Cook penne according to package instructions; drain.
5. 5 Combine marinara sauce and heavy cream in a large bowl; stir in cooked sausage, oregano, basil, salt, and pepper.
6. 6 Mix in the cooked penne until well coated.
7. 7 Transfer mixture to a greased 9x13 inch baking dish.
8. 8 Top with mozzarella and Parmesan cheese.
9. 9 Bake for 25-30 minutes until bubbly and golden.
10. 10 Garnish with fresh basil before serving.

Equipment

• Large skillet
• 9x13 inch baking dish
• Oven

Variations

• Add spinach or mushrooms for extra veggies.
• Substitute chicken sausage for a lighter option.

Substitutions

• Use canned diced tomatoes with tomato paste if marinara is unavailable.
• Substitute ricotta for a portion of the mozzarella for added creaminess.

Pairings

• Garlic bread
• Steamed broccoli

Nutrition

Tips

• Use whole wheat penne for a healthier twist.
• Add a pinch of red pepper flakes for a kick.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and bake covered at 350°F for 30 minutes, then uncover and bake an additional 10-15 minutes.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with garlic bread for a complete meal.

FAQ