1. Preparing the Past
- Boil the Pasta: Bring a large pot of water to a rolling boil. Add the tablespoon of salt for flavor. Cook the penne pasta according to the package instructions, but stop 1-2 minutes before it’s fully cooked (al dente). This prevents the pasta from becoming mushy after baking.
- Drain and Cool: Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Toss with a drizzle of olive oil to prevent sticking. Set aside.
2. Crafting the Sauce
- Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Brown the Sausage: Add the Italian sausage to the skillet, breaking it up with a spoon. Cook until browned and fully cooked through, about 5-7 minutes.
- Combine the Tomatoes: Stir in the crushed tomatoes, tomato sauce, and tomato paste. Mix well to combine.
- Season the Sauce: Add the basil, oregano, red pepper flakes (if using), and sugar. Season with salt and pepper to taste. Allow the sauce to simmer on low heat for 15-20 minutes to deepen the flavors.
3. Preparing the Cheese Mixture
- Mix the Cheeses: In a medium bowl, combine the ricotta cheese, grated Parmesan, egg, and parsley. Mix until smooth and creamy.
4. Assembling the Baked Penne
- Layer the Ingredients: Preheat your oven to 375°F (190°C). In a large 9×13-inch baking dish, start by spreading a thin layer of sauce at the bottom to prevent sticking. Follow this with half of the cooked penne pasta.
- Add the Sauce: Spoon half of the prepared sauce over the pasta, spreading it evenly.
- Cheese Layer: Dollop half of the ricotta cheese mixture over the sauce. Spread gently using the back of a spoon or a spatula.
- Mozzarella Time: Sprinkle 1 ½ cups of shredded mozzarella cheese over the ricotta layer.
- Repeat Layers: Add the remaining pasta, sauce, and ricotta cheese mixture in the same order.
- Final Touch: Top with the remaining ½ cup of mozzarella cheese for a bubbly, golden crust.
5. Baking the Dish
- Bake Covered: Cover the dish with aluminum foil (shiny side down) to keep the moisture in. Bake in the preheated oven for 25 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
6. Garnishing and Serving
- Let It Rest: Allow the baked penne to rest for 5-10 minutes after removing it from the oven. This helps the layers set and makes serving easier.
- Garnish: Sprinkle fresh basil leaves and extra Parmesan cheese on top for a pop of flavor and color.
- Serve: Scoop generous portions onto plates and serve warm. Pair with a simple green salad and garlic bread for a complete meal.
Tips and Tricks for the Best Baked Penne
- Make It Ahead: This dish is perfect for meal prep. Assemble it up to 24 hours in advance and refrigerate. When ready to bake, allow it to come to room temperature before placing it in the oven.
- Freezer-Friendly: Double the recipe and freeze one casserole for up to three months. Thaw overnight in the fridge before baking.
- Add Veggies: Sneak in some nutrition by adding sautéed spinach, mushrooms, or bell peppers to the sauce.
- Customize the Protein: Swap out the sausage for ground beef, turkey, or even a vegetarian alternative for a twist on the classic.
Why This Recipe Stands Out
This Italian-inspired baked penne is more than just a meal; it’s an experience. The harmonious combination of al dente pasta, rich tomato sauce, and creamy cheeses creates a symphony of flavors that will transport your taste buds straight to an Italian trattoria. Whether it’s for a cozy family dinner or an impressive potluck contribution, this dish is guaranteed to leave everyone coming back for seconds (or thirds!).
With every detail meticulously explained, this recipe ensures success at every stage, making it irresistible to try. So gather your ingredients, and let’s make magic in the kitchen!