This hearty pasta dish is studded with chunks of Italian sausage and mixed with a quick garlic-infused tomato sauce. It's then topped with dollops of fresh ricotta and a sprinkling of both mozzarella and Parmigiano-Reggiano, which form a cheesy layer as the pasta bakes. More Baked Pasta Recipes
How to Make It
Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the sausage and cook, breaking up the meat, until browned, about 8 minutes. Add the tomato puree, water, sugar, bay leaf and fennel. Season with salt and pepper and bring to a boil. Simmer over low heat until thickened, about 30 minutes. Remove the garlic, mash it to a paste and stir it back into the sauce; discard the bay leaf.
Meanwhile, cook the penne in a large pot of boiling salted water until al dente. Drain the pasta and return it to the pot. Stir in the remaining 2 tablespoons of olive oil. Using a slotted spoon, add the cooked sausage to the pasta, then add 1 cup of the tomato sauce and toss to coat the penne.
Spoon the pasta into a 9-by-13-inch baking dish. Pour the remaining tomato sauce over the pasta and dollop large spoonfuls of the Creamy Ricotta on top. Gently fold some of the ricotta into the pasta; don't overmix—you should have pockets of ricotta. Scatter the mozzarella on top and sprinkle with the Parmigiano-Reggiano. Bake the pasta for about 45 minutes, or until bubbling and golden on top. Let rest for 20 minutes before serving.
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Aggregate Rating value: 4
Review Count: 789
Worst Rating: 0
Best Rating: 5
Author Name: FlorAngel
Review Body: What a scrumptious meal. I love how fun and accessible you make the cooking procedure. Fantastic recipe!
Review Rating: 5
Date Published: 2016-06-26
Author Name: 711Christel
Review Body: I can't wait to try this recipe. This looks absolutely delicious!
Review Rating: 5
Date Published: 2016-06-26
Author Name: Jay Jordan Mercado
Review Body: not bad...i added a little more sugar
Review Rating:
Date Published: 2016-06-25
Author Name: Ursula M.
Review Body: This was very good, but it was slightly overbaked after 30 minutes at 400 degrees. Next time I'd keep a better eye on it and take it out when it started bubbling. I think that would be even better.
Review Rating: 4
Date Published: 2016-11-22
Author Name: shoeman26
Review Body: That's not low in fat but still extremely very delicious-looking. I might do the same but I'll use beef instead of sausages
Review Rating: 5
Date Published: 2016-06-26
Author Name: Deirdre Chadwick
Review Body: Well, this recipe is way over-complicated to produce what is essentially fast and filling weeknight fare. Mince the garlic and forget about it; when pasta is cooked and ready, simply toss with the sauce - no need to separate the sausage and mix in two stages. I used about half the ricotta which seemed plenty. Next time I will add a 6 oz can of tomato paste to the somewhat thin and lacklustre sauce.
Review Rating: 3
Date Published: 2016-11-30
Author Name: TheJoeC
Review Body: The ingredients really get to the point. Great recipe! It's delicious and easy to make.
Review Rating: 5
Date Published: 2016-09-04
Author Name: Tami L. Conklin
Review Body: I Made This and It Was Fabulous...Simple Comfort Food
Review Rating: 5
Date Published: 2016-10-20
Author Name: jatrell08
Review Body: Use fresh Italian parsley. Great recipe I also use 1/2cup Italian wine in my sauce. And if you want low carb use whole wheat penne still taste great!
Review Rating:
Date Published: 2016-12-13
Author Name: Christin Kuck
Review Body: This was pretty good. I was looking for a recipe that used penne, and ricotta and stumbled across this recipe. I made a couple of changes because of dietary restrictions. I'm trying to watch my cholesterol and weight, and I'm gluten intolerant. I used my own marinara I've been making for years, and used turkey Italian sausage instead of pork. The penne I used is made with brown rice, quinoa, and amaranth. While the carbs are the same as traditional penne, the nutritional values are higher as well as dietary fiber. I don't know what creamy ricotta is. I thought ricotta is ricotta is ricotta. I used part skim ricotta. I also added sauteed green and yellow pepper for some extra flavor and nutritional value. I took the advice of other posters by turning my oven down to 375, and baking for 40 minutes, but then I did halve the recipe since I only had three mouths to feed. The family enjoyed it, which is not an easy task when you have a husband who grew up with an Italian mamma. I liked it okay. It wasn't much different than the baked ziti I've made in the past. I definitely liked how the ricotta came out by folding it in so there were pockets of cheese. That was innovative. I'll probably make this recipe again.
Review Rating: 4
Date Published: 2017-01-20
Author Name: theEarthChildx
Review Body: Too much carbs. I'll never eat anything that are loaded with mostly pasta, sugar and cheddar. Those things simply make you fat and ugly.
Review Rating: 1
Date Published: 2016-06-26
