Pesto Italian Sausage Penne Bake

• 12 oz penne pasta
• 1 lb Italian sausage (sweet or hot)
• 2 cups marinara sauce
• 1 cup pesto sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup ricotta cheese
• 1/2 cup chopped fresh basil
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook penne according to package instructions until al dente; drain and set aside.
3. 3 In a large skillet, cook sausage in olive oil over medium heat until browned; drain excess fat.
4. 4 Add garlic and red pepper flakes to the skillet, sauté for 1 minute.
5. 5 Stir in marinara sauce and simmer for 5 minutes.
6. 6 In a large bowl, combine cooked penne, sausage mixture, pesto, and ricotta; mix well.
7. 7 Transfer mixture to a greased 9x13 inch baking dish.
8. 8 Top with mozzarella and Parmesan cheeses.
9. 9 Bake for 20-25 minutes, or until cheese is bubbly and golden.
10. 10 Garnish with fresh basil before serving.

Equipment

• Large skillet
• 9x13 inch baking dish
• Mixing bowl
• Oven

Variations

• Add cooked chicken or ground beef for extra protein.
• Incorporate spinach or sun-dried tomatoes for added flavor.

Substitutions

• Substitute penne with ziti or rigatoni.
• Use spinach pesto for a different twist.

Pairings

• Garlic bread
• Steamed broccoli

Nutrition

Tips

• For a vegetarian option, substitute the Italian sausage with sautéed mushrooms and bell peppers.
• Make ahead by assembling the dish and refrigerating for up to 24 hours before baking.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in the oven at 375°F until bubbly.

Serving Suggestions

• Serve with a crisp Caesar salad.
• Pair with warm, crusty bread for a complete meal.

FAQ