Description
This comforting Pizza Pasta Bake with Sausage brings together two family favorites. It’s cheesy, savory, and perfect for a fuss-free dinner.
Ingredients
Scale
- Base Ingredients:
- 1 pound penne pasta
- 1 pound Italian sausage (mild or hot)
- 28 ounces crushed tomatoes
- 15 ounces ricotta cheese
- Flavor Builders:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Cheesy Layers:
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Finishing Touches:
- Optional: 1/4 cup pepperoni slices
- Optional: Fresh basil, chopped, for garnish
- Optional: Red pepper flakes, for serving
Instructions
- Prep Your Pasta & Sausage:: First things first, get that pasta cooking! Boil your penne according to package directions, but pull it about 2 minutes shy of al dente; it’ll finish cooking in the oven, promise. While that’s bubbling away, heat a large skillet over medium-high heat. Add your Italian sausage, breaking it up with a spoon as it browns. I always drain off the excess fat here; it just makes the final dish less greasy, which is a win in my book.
- Build the Flavor Base:: Once the sausage is cooked, remove it from the skillet and set it aside. In that same skillet (don’t clean it, those browned bits are flavor!), add a drizzle of olive oil if needed, then toss in your chopped onion and bell pepper. Sauté them until they’re soft and fragrant, about 5-7 minutes. Then, add your minced garlic and cook for just another minute until you can really smell it – oh, that smell! This is where the magic starts to happen, honestly.
- Simmer Your Pizza Pasta Bake Sauce:: Now for the sauce! Stir in the tomato paste and cook it for a minute, letting it darken slightly. This deepens the tomato flavor so much, it’s a game-changer! Pour in the crushed tomatoes, along with the dried oregano, salt, and pepper. Give it a good stir, bring it to a gentle simmer, then reduce the heat to low and let it bubble away for at least 10-15 minutes. This lets all those flavors meld together beautifully. I usually taste it here and adjust seasonings; sometimes it needs a little more salt, sometimes a pinch of sugar to cut the acidity.
- Combine & Layer for Your Pizza Pasta Bake:: Preheat your oven to 375°F (190°C). Drain your slightly undercooked pasta and add it back to its pot. Pour in the simmering tomato sauce and the cooked sausage. Stir everything until the pasta is evenly coated in that rich, savory sauce. Now, grab a 9×13 inch baking dish. Spread about half of the pasta mixture into the bottom. Dollop spoonfuls of ricotta cheese over this layer, then sprinkle with half of the mozzarella and Parmesan. I used to just dump the ricotta, but carefully dolloping it makes for better cheese pockets!
- Finish Layering & Top It Off:: Add the remaining pasta mixture over the cheese layer, spreading it out evenly. This is where I always get a little messy, sauce on the counter, oops! Top this final layer with the rest of the mozzarella and Parmesan cheese. If you’re using pepperoni, now’s the time to arrange those little circles of deliciousness on top. I sometimes add extra pepperoni because, well, it’s pizza pasta, right?
- Bake to Golden Perfection:: Pop that gorgeous dish into your preheated oven and bake for 25-30 minutes, or until the cheese is bubbly, melted, and beautifully golden brown on top. You want those slightly crispy edges, trust me. If it’s not browning enough, you can always switch to the broiler for the last minute or two, but watch it like a hawk! Let it rest for about 5-10 minutes before serving. This helps the sauce set a bit and prevents a watery mess. It smells like pure heaven at this point!