Baked Penne with Italian Sausage and Sun-Dried Tomatoes: The Ultimate Comfort Food

Craving a dish that warms your soul and satisfies your deepest comfort food desires? Forget your average mac & cheese. Prepare to be enchanted by a culinary masterpiece: Baked Penne with Italian Sausage and Sun-Dried Tomatoes. This isn’t just a meal; it’s an experience, a symphony of savory Italian sausage, sweet sun-dried tomatoes, tender penne, and a rich, creamy béchamel sauce, all enveloped in a generous blanket of melted cheese. It’s the perfect dish for a cozy family dinner, an impressive potluck contribution, or a delightful make-ahead meal that keeps on giving.

Why This Baked Penne Recipe is a Must-Try

Many recipes promise deliciousness, but this baked penne truly delivers. What sets it apart from the everyday pasta dish? It’s the thoughtful combination of ingredients and a process that, while involving a few steps, is surprisingly enjoyable and straightforward. Forget the monotonous chop-and-sauté routine; this recipe invites you to engage with vibrant flavors and textures. You’ll be slicing fragrant sun-dried tomatoes and earthy mushrooms, browning rich Italian sausage to perfection, and crafting a silky, luxurious béchamel sauce from scratch. And of course, there’s cheese – an abundance of it – bringing everything together in a golden, bubbly embrace.

While the ingredient list might initially seem extensive, don’t be intimidated. The secret to a smooth and enjoyable cooking experience lies in proper preparation, or “mise en place.” By getting all your ingredients minced, sliced, and browned before you begin assembling, you’ll find the process seamless and stress-free. Imagine trying to mince garlic frantically while your Italian sausage threatens to burn – that’s a recipe for culinary chaos! A little upfront organization ensures a fun and rewarding cooking journey.

Essential Ingredients for Your Baked Penne Perfection

To create this incredibly flavorful Baked Penne with Italian Sausage and Sun-Dried Tomatoes, you’ll need a selection of high-quality ingredients. Each component plays a crucial role in building the layers of taste and texture that make this dish so irresistible.

Unsalted Butter: The foundation for our rich béchamel sauce and for preparing your baking dishes.
Kosher Salt & Freshly Ground Black Pepper: Essential seasonings to elevate all the flavors.
Freshly Grated Nutmeg: A secret weapon for béchamel, adding a warm, aromatic depth that is truly divine.
Penne Rigate Pasta: The perfect shape to capture all that creamy sauce and delicious bits of sausage and tomato.
Olive Oil: For browning the Italian sausage and adding a touch of Mediterranean richness.
Bulk Ground Italian Sausage: The star protein, bringing savory, spiced flavors to the dish.
Unbleached All-Purpose Flour: The thickening agent for our velvety béchamel.
Garlic Cloves: Aromatic cornerstone of countless Italian dishes, providing pungent flavor.
Whole Milk: The base for our béchamel, contributing to its creamy texture and rich taste.
Cremini Mushrooms (Baby Portobellos): Adding an earthy, umami depth and wonderful texture.
Oil-Packed Sun-Dried Tomatoes: These concentrated bursts of sweet, tangy tomato flavor are a game-changer.
Sharp Provolone Cheese: For its distinct, slightly sharp flavor and excellent melting properties.
Parmesan Cheese: Offering a nutty, salty bite and a golden, crispy topping.

While this list might seem long, each ingredient is easily accessible and vital to the dish’s success. Trust the process; the simplicity emerges as you organize and prepare.

Step-by-Step Guide to Crafting Your Baked Penne

Let’s dive into the creation of this magnificent baked penne. Remember the mantra: “prep first, cook second.”

1. Prepare Your Casserole Dishes

Begin by preheating your oven to 400°F (200°C). Generously butter two shallow 2-quart baking dishes. If you don’t have exact 2-quart dishes, any combination that adds up to about 4 quarts total capacity will work perfectly. For instance, using a 1.5-quart dish for an immediate dinner and a 2.5-quart dish to freeze for later is a smart strategy for future convenience. This recipe is wonderfully freezer-friendly!

2. Gather and Prepare Aromatics and Vegetables

Smash, peel, and finely mince four garlic cloves. Set them aside, ready for action. Next, retrieve your oil-packed sun-dried tomatoes. Drain them well to remove excess oil, then thinly slice them until you have approximately 1/2 cup. The concentrated flavor of sun-dried tomatoes adds a wonderful sweet-tart note to the dish. Finally, trim and thinly slice your cremini (baby Portobello) mushrooms. These will add an earthy depth and tender texture.

A few sundried tomatoes are all it takes for a burst of flavor.

Slice them into thin, delicate strips.

Continue slicing until you’ve reached your desired half-cup measurement.

Next, get your cremini mushrooms sliced and ready.

3. Grate the Cheeses

For the freshest flavor and best melting texture, grate your sharp provolone and parmesan cheeses by hand. This will make a noticeable difference compared to pre-shredded varieties. Set them aside in separate bowls.

4. Cook the Italian Sausage and Penne

In a large skillet, add a teaspoon of olive oil and your pound of bulk ground Italian sausage. Cook the sausage over medium heat, breaking it up with a spoon as it browns, until it is thoroughly cooked through and no pink remains. Once done, remove it from the heat and set aside to cool slightly. While the sausage is browning, bring a large pot of salted water to a rolling boil. Add your pound of penne rigate pasta and cook it for about 9 minutes, or precisely 3 minutes shy of the package’s al dente recommendation. This undercooking is crucial, as the pasta will continue to cook and absorb sauce in the oven, preventing it from becoming mushy. Drain the pasta and return it to the pot.

5. Craft the Velvety Béchamel Sauce

Now, for the heart of the dish: the béchamel. In a 5-quart Dutch oven or a heavy-bottomed pot, melt 6 tablespoons of unsalted butter over medium heat. While the butter is melting, gather your remaining ingredients for the sauce: the minced garlic, 10 tablespoons plus 2 tablespoons of all-purpose flour, and 6 cups of room-temperature whole milk. Having these ready will make the next steps much smoother.

Once the butter is fully melted and begins to lightly bubble, add in the minced garlic and all-purpose flour. Cook this mixture, whisking continuously, for one full minute. This step cooks out the raw flour taste and creates a roux, the thickening agent for our sauce. Gradually, and while continuously whisking, slowly pour in the whole milk. Bring the mixture up to a gentle simmer, still whisking frequently. The sauce will begin to thicken. This constant whisking is key to a smooth, lump-free béchamel.

Now for my favorite part: add in a generous pinch of freshly grated nutmeg. The aroma that fills your kitchen as the nutmeg hits the warm sauce is simply heavenly and instantly elevates the béchamel to a new level of sophistication. Continue to whisk until the sauce has thickened slightly to your desired consistency – it should be thick enough to coat the back of a spoon.

6. Combine All Ingredients

With your béchamel perfectly thickened, it’s time to bring all the delicious components together. Add the sliced sun-dried tomatoes and cremini mushrooms to the sauce, stirring gently to combine. Then, incorporate the cooked Italian sausage, giving it another good stir to distribute evenly. Turn off the heat. Next, gradually stir in the freshly grated sharp provolone cheese and ½ cup of the grated Parmesan cheese. The residual heat will melt the cheese into a luscious, gooey blend. Finally, add the slightly undercooked penne pasta to the pot. Season the entire mixture generously with kosher salt and freshly ground black pepper to taste. Mix everything thoroughly, ensuring every piece of pasta is coated in the rich sauce, sausage, and vegetables.

And then the cooked Italian sausage, ready to mingle with the creamy sauce.

Now, toss in the penne pasta. It’s almost ready for the oven!

7. Bake to Golden Perfection

Divide the pasta mixture evenly between your two prepared casserole dishes. Sprinkle each dish generously with the remaining cup of finely grated Parmesan cheese. This cheese layer will create a beautiful, golden-brown crust when baked. If you plan to freeze one casserole for later, allow it to cool completely, then wrap it tightly in heavy-duty aluminum foil before transferring it to the freezer for up to 3 months.

For immediate enjoyment, place the uncovered casserole in your preheated 400°F (200°C) oven. Bake for approximately 20-25 minutes, or until the top is beautifully golden brown and the sauce is bubbly around the edges. The aroma that will fill your kitchen during this baking time is absolutely incredible!

8. Rest and Serve

Once baked, it’s going to be incredibly tempting to dig in immediately. However, for the best results and to allow the sauce to set slightly, you absolutely must let the baked penne rest for 5 glorious minutes after taking it out of the oven. This short waiting period ensures that the dish holds its shape better when served and prevents you from burning your mouth on the molten cheese. After resting, it’s almost too beautiful to cut into, but trust me, it’s even more delicious when scooped onto a plate.

Dish it up!

Serving Suggestions and Variations

This Baked Penne with Italian Sausage and Sun-Dried Tomatoes is a hearty and complete meal on its own, but it pairs wonderfully with a fresh, crisp green salad tossed in a light vinaigrette. For an extra touch of indulgence, serve it alongside some warm, crusty garlic bread to sop up every last bit of that amazing sauce. A glass of medium-bodied red wine, like a Chianti or a Merlot, would also complement the rich flavors beautifully.

Feeling adventurous? This recipe is incredibly versatile! Try swapping out the Italian sausage for spicy chorizo or ground chicken for a different flavor profile. Experiment with other mushrooms like shiitake or oyster mushrooms. You could also introduce spinach or roasted bell peppers for added vegetables and color. For a creamier finish, a touch of cream cheese or mascarpone can be stirred into the béchamel. Don’t be afraid to make this recipe your own!

And let’s not forget those crispy, cheesy bits around the edges – they are, without a doubt, the absolute best part!

My family and I absolutely adore this pasta dish, and I sincerely hope it becomes a cherished recipe in your home too. It’s the kind of meal that brings everyone to the table, eager for seconds.

Recipe: Baked Penne with Italian Sausage and Sun-Dried Tomatoes

Baked Penne with Italian Sausage and Sun-Dried Tomatoes

Who doesn’t love a good mac & cheese? How about baked penne with Italian sausage and sun-dried tomatoes? It’s comfort food at its best!

Yield: 16 servings

Prep Time: 30 minutes

Cook Time: 25 minutes

Additional Time (Resting): 5 minutes

Total Time: 1 hour

Ingredients

6 tablespoons unsalted butter, plus more for baking dishes
Kosher salt
Freshly ground black pepper
1/4 teaspoon fresh nutmeg, grated
1 pound penne rigate pasta
1 teaspoon olive oil
1 pound bulk ground Italian sausage
10 tablespoons plus 2 tablespoons unbleached all-purpose flour
4 cloves garlic, minced
6 cups whole milk, room temperature
8 ounces cremini mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1½ cups sharp provolone cheese, freshly grated
1½ cups parmesan cheese, finely grated

Instructions

Preheat oven to 400°F (200°C). Generously butter two shallow 2-quart baking dishes (or equivalent).
In a large pot of boiling salted water, cook penne pasta for 3 minutes less than al dente (about 9 minutes total). Drain pasta and return it to the pot.
In a large nonstick skillet, heat olive oil over medium-high heat. Brown the Italian sausage until thoroughly cooked through. Remove from heat and set aside to cool slightly.
In a 5-quart Dutch oven or heavy pot, melt 6 tablespoons butter over medium heat. Once melted, add flour and minced garlic; cook, whisking constantly, for 1 minute. While whisking, gradually add the whole milk; bring to a simmer. Add the freshly grated nutmeg and whisk frequently until the sauce has slightly thickened. Add the sliced mushrooms, cooked Italian sausage, and sliced sun-dried tomatoes; cook for 1 minute, stirring to combine.
Remove from heat. Gradually stir in the grated provolone cheese and ½ cup of the Parmesan cheese until melted and smooth. Add the cooked penne pasta to the pot and toss to coat all ingredients evenly. Season with kosher salt and freshly ground black pepper to taste.
Divide the pasta mixture evenly between the two prepared baking dishes. Sprinkle each with the remaining 1 cup of Parmesan cheese. Bake, uncovered, for 20-25 minutes, or until the top is golden brown and bubbling. Let stand for 5 minutes before serving.

Notes

For Freezing:

Prepare the recipe up to the point of sprinkling with Parmesan cheese. Let the pasta cool completely. Cover tightly with heavy-duty aluminum foil and freeze for up to 3 months.

Reheating Frozen Pasta:

Preheat oven to 400°F (200°C). Place the still-covered frozen casserole on a rimmed baking sheet. Bake until the center is hot, approximately 1½ to 2 hours. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown.

Nutrition Facts (per serving)

Serving: 1g, Calories: 408kcal, Carbohydrates: 32g, Protein: 18g, Fat: 23g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 57mg, Sodium: 518mg, Potassium: 408mg, Fiber: 1g, Sugar: 6g, Vitamin A: 506IU, Vitamin C: 4mg, Calcium: 327mg, Iron: 1mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: American-Italian

Enjoy! And if you give this Baked Penne with Italian Sausage and Sun-Dried Tomatoes recipe a try, don’t hesitate to share your delicious creations!