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Baked Penne With Sausage and Ricotta: A Comfort Food Classic

My grandmother, Nonna Emilia, always said that the best meals are those that bring people together. And no dish did that quite like her baked penne. I can still picture our family crammed around her enormous kitchen table, the aroma of tomato sauce and bubbling cheese filling the air. Laughter, stories, and the clinking of forks against ceramic filled those precious moments. This recipe, adapted from hers, captures that same spirit of warmth, generosity, and pure, unadulterated deliciousness.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 40 minutes
Servings: 8
Yield: One 9×13 inch baking dish
Dietary Type: Not Gluten-Free

Ingredients

3 tablespoons extra virgin olive oil
2 garlic cloves, smashed
1 lb mild Italian sausage, casings removed
1 (28 ounce) can tomato puree
1 1⁄2 cups water
1 1⁄2 teaspoons sugar
1 bay leaf
1⁄4 teaspoon ground fennel
Salt, to taste
Fresh ground black pepper, to taste
1 lb penne pasta
3 cups ricotta cheese (whole, not part-skim)
1⁄2 lb fresh mozzarella cheese, cut into 1/2-inch cubes
1⁄4 cup freshly grated parmigiano-reggiano cheese

Equipment Needed

Large saucepan
Large pot
9×13 inch baking dish
Slotted spoon

Instructions

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
In a large saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the smashed garlic and cook, stirring frequently, until lightly browned and fragrant, about 1 minute. Be careful not to burn the garlic, as it will become bitter.
Add the Italian sausage, breaking it up with a spoon or spatula. Cook until browned, about 8 minutes, ensuring the sausage is cooked through and no longer pink. Drain any excess grease.
Pour in the tomato puree and water. Stir in the sugar, bay leaf, and ground fennel. Season generously with salt and fresh ground black pepper. Bring the sauce to a boil, then reduce the heat to low and simmer, uncovered, for about 30 minutes, or until the sauce has thickened slightly.
While the sauce is simmering, remove the garlic from the sauce. Mash the softened garlic to a paste and stir it back into the sauce for extra flavor. Discard the bay leaf.
While the sauce is simmering, cook the penne pasta in a large pot of boiling, salted water until al dente, according to package directions. Al dente means “to the tooth” – the pasta should be firm but cooked through, with a slight resistance when you bite into it. This prevents the pasta from becoming mushy during baking.
Drain the pasta well and return it to the pot. Stir in the remaining 2 tablespoons of olive oil to prevent the pasta from sticking together.
Using a slotted spoon, transfer the cooked sausage from the tomato sauce to the pot with the pasta. This helps to avoid adding too much liquid. Add 1 cup of the tomato sauce to the pasta and sausage. Toss gently to coat everything evenly.
Spoon the pasta mixture into the 9×13 inch baking dish. Pour the remaining tomato sauce evenly over the pasta.
Dollop large spoonfuls of ricotta cheese evenly over the top of the pasta and sauce. Gently fold some of the ricotta into the pasta, but don’t overmix. You want to have visible pockets of ricotta throughout the dish.
Scatter the mozzarella cheese cubes evenly over the top of the pasta. Sprinkle with the freshly grated Parmigiano-Reggiano cheese.
Bake the pasta for about 45 minutes, or until the top is bubbling, golden brown, and the cheese is melted and slightly browned. Check the pasta periodically during baking to ensure the top isn’t browning too quickly. If it is, you can loosely tent the dish with foil.
Remove the baked penne from the oven and let it rest for 20 minutes before serving. This allows the sauce to thicken slightly and the cheese to set, making it easier to serve.

Expert Tips & Tricks

Sausage Selection: Opt for high-quality Italian sausage for the best flavor. Sweet Italian sausage provides a mild, savory flavor, while hot Italian sausage adds a spicy kick. You can also use a combination of both.
Make-Ahead Magic: This dish is perfect for making ahead of time. Assemble the pasta completely, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold.
Ricotta Rescue: If your ricotta seems watery, drain it in a fine-mesh sieve lined with cheesecloth for about 30 minutes before using. This will help prevent the baked pasta from becoming soggy.
Spice It Up: Add a pinch of red pepper flakes to the sauce for a little extra heat.
Herb Infusion: Fresh basil or oregano, chopped and added to the sauce or sprinkled on top before baking, will elevate the flavor.

Serving & Storage Suggestions

Serve the baked penne hot, straight from the oven, after the 20-minute resting period. A simple green salad and some crusty bread make a wonderful accompaniment.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Cover the baking dish with foil and bake for about 20-25 minutes, or until heated through. You can also reheat individual portions in the microwave.

The baked penne can also be frozen for longer storage. Allow the dish to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw completely in the refrigerator before reheating as directed above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	741.5 kcal	N/A
Calories from Fat	368 g	50%
Total Fat	41 g	63%
Saturated Fat	18.1 g	90%
Cholesterol	103.6 mg	34%
Sodium	1013.3 mg	42%
Total Carbohydrate	61.1 g	20%
Dietary Fiber	8.2 g	33%
Sugars	6.6 g	N/A
Protein	34.4 g	68%

Variations & Substitutions

Vegetarian Option: Omit the sausage and add roasted vegetables such as zucchini, bell peppers, and eggplant.
Gluten-Free: Use gluten-free penne pasta.
Cheese Variations: Substitute provolone or fontina cheese for the mozzarella.
Sauce Upgrade: For a richer sauce, add a splash of heavy cream or a dollop of mascarpone cheese at the end of simmering.
Spicy Kick: Add a pinch of red pepper flakes to the sauce for extra heat, or use hot Italian sausage.

FAQs (Frequently Asked Questions)

Q: Can I use dried herbs instead of fresh?
A: While fresh herbs provide the best flavor, you can substitute dried herbs. Use about 1 teaspoon of dried oregano or basil in place of fresh.

Q: Can I use part-skim ricotta cheese?
A: Whole milk ricotta is recommended for its creamy texture, but part-skim ricotta can be used as a substitute. Keep in mind that it may not be as rich.

Q: How do I prevent the pasta from sticking together after cooking?
A: Stirring in olive oil immediately after draining the pasta will help prevent it from sticking.

Q: Can I freeze this dish before baking?
A: Yes, you can freeze the unbaked dish. Assemble everything as directed, but do not bake. Wrap tightly and freeze for up to 2 months. Thaw completely in the refrigerator before baking.

Q: My sauce is too thick. What should I do?
A: Add a little extra water or chicken broth to thin the sauce to your desired consistency.

Final Thoughts

This baked penne with sausage and ricotta is more than just a recipe; it’s an invitation to create memories, to gather around the table with loved ones, and to savor the simple joys of good food and good company. Don’t be afraid to experiment with the ingredients and make it your own. And please, share your creations with me – I’d love to hear how it turns out! Pair this hearty dish with a crisp Chianti or a refreshing Pinot Grigio for a truly unforgettable meal. Buon appetito!

Baked Penne With Sausage and Ricotta Recipe