Name: Cheesy Sausage Penne Bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 pound uncooked penne pasta; 16 ounces Italian sausage; 1/2 medium onion, chopped; 4 cloves garlic, minced; 1 (24 ounce) jar marinara sauce; 1/2 tsp crushed red pepper flakes, optional; 1.5 cups shredded mozzarella or cheddar; 1 cup freshly grated parmesan cheese; Salt & pepper to taste

Cheesy Sausage Penne Bake

Jump to Recipe

There are some nights when a bubbling dish of cheesy baked pasta is exactly what I want for dinner.

This sausage penne bake is one of those simple, cozy meals:
tender pasta, savory Italian sausage, plenty of marinara, and a golden layer of mozzarella and Parmesan on top.

What I especially love about this recipe is how little fuss it takes to get all that comfort-food flavor.

There’s no complicated sauce to make and no long list of ingredients to track down.
Everything comes together in about 45 minutes, and when the baking dish comes out of the oven with that hot,
melty cheese on top, dinner feels a little more special than the effort it took to make it.

Why You’ll Love This Recipe

We’ve been talking about all the cheesy goodness here, but the sausage is just as important. As it browns with the onion, it creates a savory base for the marinara, while garlic and a little crushed red pepper add another layer of flavor.

Then there’s the pasta. Penne is perfect for catching the meaty tomato sauce, and finishing it in the oven brings everything together. Add mozzarella and freshly grated Parmesan on top, let them melt and brown, and you have the kind of hearty pasta dinner that’s especially good served straight from the baking dish.

And with just 10 minutes of prep, this is an easy one to keep in mind for busy evenings.

What You’ll Need

Here’s a quick breakdown of the simple ingredients that come together in this cheesy sausage penne bake:

Penne pasta – These sturdy little pasta tubes hold onto plenty of the marinara and sausage. They also hold up well during baking, which makes them perfect for a pasta casserole.
Italian sausage – This is where much of the savory flavor comes from. You can use ground Italian sausage or remove the meat from sausage casings before cooking.
Onion – Cooking the chopped onion with the sausage gives the sauce a flavorful base and adds a touch of natural sweetness.
Garlic – Four cloves add plenty of garlicky flavor to the sausage and tomato sauce.
Marinara sauce – This brings everything together and coats the penne in rich tomato flavor. Because it plays such a big role in the dish, use a marinara sauce you really enjoy.
Crushed red pepper flakes – These are optional, but they add a gentle warmth that works especially well with the Italian sausage and tomato sauce.
Mozzarella or cheddar – For that melty, cheesy layer on top. Mozzarella gives you a classic pasta-bake finish, while cheddar adds a slightly sharper flavor.
Parmesan cheese – Adds a salty, savory finish and helps create that delicious golden cheese topping. Freshly grated Parmesan works especially well here.
Salt & pepper – Add these to taste to bring out all the flavors in the sausage, sauce, and pasta.

Step-by-Step Instructions

Let’s make baked penne!

Preheat your oven to 375F and move the rack to the top third of the oven.
Boil a salted pot of water for the pasta. Cook it for 2 minutes less than the package directions indicate. Once it’s done, drain it and add it to a 9×13 baking dish.
Meanwhile, add the sausage and onion to a skillet. Cook over medium-high heat, stirring occasionally, until the sausage has browned (about 8-10 minutes). If there’s a lot of excess fat, spoon most of it out.
Stir in the garlic and cook for about a minute.
Add in the marinara sauce and red pepper flakes and cook for a couple more minutes until it’s warmed through.
Pour the sausage mixture into the baking dish. I add in some salt & pepper as well. Toss until everything is coated. Smooth it out into an even layer.
Top with the cheeses and bake, uncovered, for 15 minutes. Broil for a few minutes to brown the cheese (watch it carefully). Serve immediately.

Expert Tips

The biggest thing to remember with this recipe is not to fully cook the penne when you boil it. Take it off the heat 2 minutes before the package directions suggest. The pasta will continue cooking once it goes into the oven, and that head start helps it keep a better texture.

If your sausage releases quite a bit of grease while it cooks, spoon most of it out before adding the garlic. You want all that savory sausage flavor without leaving the finished pasta overly oily.

And when it comes to the final few minutes, keep your eyes on the oven. Broiling gives the cheese that irresistible browned finish, but it can happen quickly.

I also like freshly grated Parmesan here. Since cheese is such a big part of this simple pasta bake, starting with a block and grating it yourself is worth the little bit of extra effort.

Recipe Variations

This recipe is wonderfully easy to adapt depending on what you have in the kitchen.

For a spicier pasta bake, use hot Italian sausage or add more crushed red pepper flakes. If you’re cooking for someone who prefers things mild, you can simply leave the pepper flakes out.

You can also replace the Italian sausage with ground beef or ground turkey. The flavor will change, of course, but the basic method still works.

And don’t feel tied to mozzarella. Cheddar can take its place, or you can use a combination of mozzarella and cheddar for an extra-cheesy topping.

Storage & Reheating

If you have leftovers, let the baked penne cool before storing it in the refrigerator. It will keep well for a few days, which makes an extra portion especially nice to have waiting for an easy lunch or dinner.

For the best texture, warm leftovers in the oven until heated through. You can freeze individual portions too, though keep in mind that the texture of the cheese may change somewhat after freezing.

This is also a handy casserole to assemble ahead of time. Prepare everything up to the baking step, cover the dish tightly, and refrigerate it for a day or two or freeze it for up to 3 months.

When you’re ready to bake it, cover the dish with foil and cook at 350F for 30–40 minutes, or until everything is hot all the way through. Finish it under the broiler for the last few minutes to get that browned, cheesy top.

Serving Suggestions

I like to keep the sides simple because this penne is already a hearty meal on its own. A crisp green salad or Caesar salad gives you something fresh alongside all that pasta, sausage, and cheese.

And, of course, there’s garlic bread. A warm piece of crusty garlic bread is perfect for catching any marinara left behind on the plate.

For a little freshness, finish the pasta with chopped parsley or fresh basil just before serving. That touch of green looks beautiful against the bubbling cheese and rich tomato sauce.

Serve it while it’s hot and the cheese is still wonderfully melty — that’s when this baked penne is at its best.

Recipe FAQs

1. Why do I need to undercook the penne?

The pasta will continue to cook once it goes into the oven, so cook it for 2 minutes less than the package directions. This keeps the penne from getting too soft and helps it hold up nicely with the sausage and sauce.

2. Can I make this baked penne ahead of time?

Yes, you can easily prep this recipe ahead of time. Assemble everything in the baking dish up until the baking step, then cover tightly and refrigerate for a day or two. When ready to serve, bake covered with foil at 350F for 30-40 minutes, or until heated all the way through. Broil for the last few minutes to brown the cheese.

3. Do I have to use sausage links?

No, either ground Italian sausage or sausage links will work. Ground sausage is a little easier since you can add it right to the skillet. If using whole sausages, simply remove the meat from the casings before cooking.

4. How can I save time when making this recipe?

Use your favorite jarred marinara sauce and ground Italian sausage to keep prep super easy. You can also shred the cheese and chop the onion ahead of time. Then when you’re ready to cook, most of the prep work is already done.

5. How do I get that golden, bubbly cheese on top?

After baking uncovered for 15 minutes, broil the pasta for a few minutes until the cheese is lightly browned and bubbly. Make sure to watch it carefully since cheese can go from perfectly golden to too dark pretty quickly.

Cheesy Sausage Penne Bake

A hearty pasta casserole made with penne, Italian sausage, marinara, and a generous layer of melted mozzarella and Parmesan. The pasta and sausage sauce come together quickly before finishing in the oven for an easy, filling dinner.

Print Pin

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Ingredients

1 pound uncooked penne pasta
16 ounces Italian sausage
1/2 medium onion, chopped
4 cloves garlic, minced
1 (24 ounce) jar marinara sauce
1/2 tsp crushed red pepper flakes, optional
1.5 cups shredded mozzarella or cheddar
1 cup freshly grated parmesan cheese
Salt & pepper to taste

Instructions

Preheat the oven to 375°F and position an oven rack in the upper third.
Bring a pot of salted water to a boil. Add the penne and cook it for 2 minutes less than the time directed on the package. Drain the pasta, then transfer it to a 9×13-inch baking dish.
While the pasta cooks, place the Italian sausage and chopped onion in a skillet over medium-high heat. Cook for about 8–10 minutes, stirring occasionally, until the sausage is browned. If a significant amount of fat collects in the pan, spoon out most of it.
Add the minced garlic and cook for about 1 minute.
Stir in the marinara sauce and crushed red pepper flakes. Continue cooking for another couple of minutes, just until the sauce is heated through.
Pour the sausage and sauce mixture over the penne in the baking dish. Season with salt and pepper to taste. Toss everything together until the pasta is evenly coated, then spread it into an even layer.
Sprinkle the mozzarella or cheddar and Parmesan evenly over the pasta. Bake uncovered for 15 minutes.
Broil for a few minutes to brown the cheese, watching closely so it does not burn. Serve immediately.