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Penne Pasta Bake
This is a great and hearty meal. Penne is layered with sausage, ricotta, mozzarella and tomato sauce, then baked until bubbling.
Ingredients
Serves: 8
- 500g penne pasta
- 500g Italian pork sausages, casings removed
- 2 (785g) jars tomato pasta sauce
- 1 1/2 teaspoons dried basil, divided
- 375g ricotta cheese
- 1 1/2 teaspoons Italian herb blend, divided
- 1 dash salt and pepper
- 500g mozzarella cheese, grated
Directions
Preparation:20min ›
Cook:45min ›
Ready in:1hour5min
- Preheat oven to 180C. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Place sausage in a large, deep frypan. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat pasta sauce with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian herbs, salt and pepper.
- Spread bottom of a 20x30cm baking dish with sauce. Layer 1/2 of the penne, 1/2 the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian herbs.
- Bake in preheated oven for 40 to 45 minutes.
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Reviews and Ratings
Global Ratings:
(435)
Reviews in English (291)
Wow, this made so much food! We made some changes to the dish, and it was amazing! We only baked it for 35 minutes because the cheese on top was getting overdone on 350 degrees F. We used turkey instead of sausage and added 2 cloves of garlic and a half cup of yellow onion to spice up the turkey. Also we used 1 jar of Emmeril's "Roasted Red Pepper" sauce in addition to one jar of the marinara. Using only 3 cups of cheese instead of 4 made us feel better about the high fat content. But we used italian cheese instead of just plain mozzarella. It was excellent, and now we have food for days! - 15 Sep 2004 (Review from Allrecipes USA and Canada)
This truly is the Best Ziti Ever. It makes an enormous amount of food, so this would be great to take to a pot luck dinner or just to serve a large family. The smell while it was cooking was absolutely divine. I felt like I was at an Italian restaurant. This dish is restaurant quality. I didn't change a thing. It is perfect just the way it is. Thank you for posting this wonderful recipe. - 25 Nov 2007 (Review from Allrecipes USA and Canada)
Like others, I found this recipe made waaaaay more than I thought it would. I'm really glad I cut it in half, as there are only two of us . I added some sauteed mushrooms to the sausage layers. I also mixed fresh basil in with the ricotta, and used oregano and marjoram instead of italian seasoning (I didn't have any). We both love anything with ricotta cheese, and the cheese was definitely a star in this dish. Even though it has pasta in it, I found that the leftovers were very good, not dry at all. It froze nicely, too. A delicious alternative to lasagna, I'll make this again for sure! - 28 Oct 2006 (Review from Allrecipes USA and Canada)
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