Sausage and Pepper Penne Casserole

• 1 pound Italian sausage
• 1 large onion, diced
• 2 bell peppers, diced (assorted colors)
• 8 ounces penne pasta
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan
• 2 cups shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped

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 bell peppers until softened.
4. 4 Meanwhile, cook penne according to package directions until al dente; drain.
5. 5 In a large bowl, combine cooked penne, sausage, vegetables, marinara sauce, ricotta, Parmesan, oregano, garlic, red pepper flakes, and salt/pepper.
6. 6 Transfer mixture to a greased 9x13 inch baking dish.
7. 7 Top with mozzarella cheese.
8. 8 Bake for 25-30 minutes until bubbly and cheese is golden.
9. 9 Garnish with fresh basil before serving.

Equipment

• Large skillet
• Baking dish (9x13 inch)
• Oven

Variations

• Add mushrooms or zucchini for extra veggies.
• Use ground turkey for a leaner option.

Substitutions

• Use cottage cheese instead of ricotta for a tangier taste.
• Substitute penne with gluten-free pasta for a gluten-free option.

Pairings

• Steamed broccoli
• A crisp white wine

Nutrition

Tips

• For a smokier flavor, use smoked paprika instead of oregano.
• Adding a splash of milk to the marinara sauce can help create a creamier texture.

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 2 months. Thaw overnight in the fridge and reheat covered with foil at 350°F until heated through.

Serving Suggestions

• Serve with a simple green salad.
• Pair with garlic bread for extra indulgence.

FAQ