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The ultimate comfort food! This penne pasta bake is loaded with Italian sausage, fresh spinach, marinara sauce, basil pesto, and plenty of gooey, melty cheese, for an easy dinner that the whole family will love.
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Pasta casseroles are some of the coziest, most delicious ways to get hearty meals on the table. Some of our favorites include homemade lasagna, baked ziti, stuffed shells, and of course, this baked penne recipe! It’s simple to stir together, it’s loaded with nutrition (thanks to lots of spinach), and it can be prepped in advance for busy weeknight meals.
This penne pasta bake is also very flexible and can be adapted in a variety of ways to suit your preferences. For instance, cut the ingredients in half to feed a smaller family, or double everything and prepare two pans for a larger group. Use ground beef or ground turkey instead of the sausage, or try a different type of pasta (such as ziti, farfalle, or rotini). Pair it with a simple green salad and a loaf of garlic bread for a crowd-pleasing and easy meal!
The Difference Between Baked Ziti and Baked Penne Pasta
While the two different types of pasta can be used interchangeably in this recipe, they are not technically the same. Penne originates from Campania, a region in southwestern Italy. Penne is shorter than ziti, and larger in diameter. Ziti’s ends are cut straight, unlike penne’s diagonal ends. While penne is rarely used in Italy for baked dishes, ziti is typically used for oven-baked casseroles.
All of those differences aside, we’re not too particular around here. If you need to substitute ziti (or another short pasta shape) for the penne in this recipe, feel free. It will be delicious either way!
Ingredients
This is just a quick overview of the ingredients that you’ll need for a pan of baked penne pasta with Italian sausage and spinach. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Penne pasta: or sub with another short pasta shape, such as rotini, farfalle, ziti, or rigatoni.
- Italian sausage: if you buy the links, you’ll need to remove the casings. For ease, I purchase bulk Italian sausage. Sweet, mild, or spicy — any variety will work!
- Onion and garlic: for savory flavor.
- Marinara sauce: buy one very large jar (or two regular jars) of your favorite spaghetti sauce, or use homemade marinara if you have extra time.
- Basil pesto: this adds an extra boost of Italian flavor to the dish. Use store-bought pesto or homemade pesto when fresh basil is in season.
- Crushed red pepper flakes: for a little bit of spicy kick. You can omit this ingredient if you prefer a mild dish (or add extra if you like it hot).
- Fresh baby spinach: it looks like a lot of spinach, but it cooks down and blends into the casserole nicely. You can omit the spinach if your family doesn’t like it.
- Fresh basil: for a bright, fresh boost of flavor. This is optional, so leave it out if you don’t have fresh basil available, or use a tablespoon or two of dried basil instead.
- Shredded Italian cheese blend: we like the extra flavor that you get from the variety of cheeses; however, you can sub with an equal amount of shredded mozzarella cheese, too.
- Parmesan cheese: straight from the can, or grated by hand — either works!
- Kosher salt and ground black pepper: to enhance the other flavors in the dish.
How to Make Baked Penne Pasta
This easy penne pasta bake recipe comes together fairly quickly, and includes an entire meal in one dish. Assemble it in advance if you have a particularly busy week ahead! The detailed directions are included in the recipe card below, but here’s the quick version:
- Boil the penne in a large pot of salted water.
- Brown the sausage, onion, and garlic.
- Add the marinara and simmer for about 10 minutes.
- Stir in the cooked pasta and the fresh spinach.
- Layer the pasta mixture in a greased baking dish with cheese.
- Bake until the cheese melts and the inside is hot and bubbly.
Serving Suggestions
Here are some simple sides that go well with the easy baked penne:
- Garlic bread, homemade focaccia, no-knead cast iron focaccia, breadsticks, or a crusty loaf of no-knead Dutch oven bread
- Green salad with red wine vinaigrette, mixed greens with Dijon vinaigrette or balsamic vinaigrette, or a classic Caesar salad
- Tomato salad with basil and balsamic
- Cucumber, tomato, and onion salad
- Parmesan roasted cauliflower
- Roasted broccoli or asparagus
- Sauteed asparagus
- 3-ingredient roasted yellow squash or sauteed zucchini
- 2-ingredient Italian sugar snap peas
- Brown sugar glazed carrots
- Fennel salad with apples and creamy cider dressing
Preparation and Storage Tips
- Assemble the casserole up to 24 hours in advance. Cover with plastic wrap and store in the fridge until ready to bake. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30-60 minutes before placing it in the oven. If the dish is still cold when it goes into the oven, you may need to extend the baking time.
- Leftovers will keep in an airtight container in the fridge for 3-4 days, or in the freezer for up to 3 months. It’s important to note, however, that the texture of the pasta will not be as good when it thaws. Frozen and thawed noodles tend to have a gummy, mushy texture — definitely not ideal.
- Cover and reheat leftovers in a 350°F oven for 20-25 minutes, or until warmed through. You can also reheat individual portions in a microwave for 1-2 minutes on high power.
Recipe Variations
- If you’re looking for a baked penne recipe that starts with uncooked pasta (no boiling first), then you’ll want to check out our dump-and-bake recipes. For instance, try this dump-and-bake Cajun sausage pasta, this dump-and-bake chicken Parm casserole, or this dump-and-bake chicken mushroom casserole.
- Swap out the Italian sausage and use ground beef, ground turkey, ground chicken, or a chicken or turkey-based Italian sausage.
- Any short pasta shape will work. For instance, replace the penne with rotini, farfalle, rigatoni, or ziti.
- Omit the spinach if your family doesn’t care for it. You can also sub with a 10-ounce package of frozen chopped spinach. Just make sure that you thaw the frozen spinach and squeeze it really dry before adding it to the pasta mixture. Alternatively, sub with other veggies like diced zucchini (sauteed with the onion and sausage) or parboiled broccoli.
- Add other fresh or dried herbs for even more flavor. Good options include oregano, thyme, and rosemary. Italian seasoning is also a convenient way to get a lot of extra flavor into the dish.
- Feeding a smaller family? Cut the ingredients in half and bake the casserole in a 2-quart casserole dish.
Tips for the Best Penne Pasta Bake
- Cook the pasta just until it’s barely al dente (just about tender, but still with a firm bite). The penne will continue to cook in the oven, and you don’t want it to come out mushy, gummy, and overdone.
- Bake the casserole uncovered so that the cheese on top turns brown and the edges get crispy. If you like your cheese even more crispy on top, place the dish under the broiler for a few minutes before serving. Just keep a close eye on it, because it can burn quickly.
- Fresh herbs really brighten up a warm, cozy casserole. I love to garnish with parsley, basil, oregano, or thyme. Some extra grated Parmesan on top is also a great touch!
More Pasta Bake Recipes to Try
The Best Stuffed Pasta Shells
1 hour hr 10 minutes mins
Chicken Alfredo Casserole
45 minutes mins
One-Skillet Vegetable and 5 Cheese Baked Ziti
50 minutes mins
Need even more ideas? Check out this convenient collection of 40 Pasta Bake Recipes!
Penne Pasta Bake with Sausage and Spinach
Ingredients
- 1 (16 ounce) package penne pasta
- 1 lb. Italian sausage, casings removed
- 1 medium sweet onion, finely diced
- 3 cloves garlic, minced or grated (about 1 tablespoon total)
- 4 cups marinara sauce (about 40 ounces)
- ¼ cup prepared basil pesto
- ½ teaspoon crushed red pepper flakes (optional)
- 5 ounces fresh baby spinach
- ¼ cup chopped fresh basil (optional)
- 8 ounces (about 2 cups) shredded Italian cheese blend, divided
- ½ cup grated Parmesan cheese, divided
- Kosher salt and ground black pepper, to taste
- Optional garnish: extra chopped fresh basil or other fresh herbs
Instructions
- Preheat oven to 375°F. Grease a 9 x 13-inch baking dish with nonstick spray; set aside.
- Boil penne in a large pot of well salted boiling water according to package directions for al dente. Drain.
- Meanwhile, brown sausage and onion in a large skillet or Dutch oven over medium-high heat until the sausage is no longer pink and the onion is translucent, about 5-7 minutes. Add the garlic and cook for 1 more minute. Drain off excess grease.
- Stir in the marinara; simmer for about 10 minutes. Add the pesto and crushed red pepper flakes. Taste the sauce and season with salt and pepper, if desired. Stir in the cooked pasta, spinach, and fresh basil.
- Spread half of the pasta mixture in the prepared baking dish. Sprinkle with half of the Italian cheese and half of the Parmesan cheese. Top with the remaining pasta mixture. Add the rest of the Italian cheese and the rest of the Parmesan cheese on top.
- Bake, uncovered, for about 25-30 minutes, until the cheese on top is melted and the inside is hot and bubbly. Garnish with additional fresh basil, if desired.
Notes
- If you’re looking for a baked penne recipe that starts with uncooked pasta (no boiling first), then you’ll want to check out our dump-and-bake recipes. For instance, try this dump-and-bake Cajun sausage pasta, this dump-and-bake chicken Parm casserole, or this dump-and-bake chicken mushroom casserole.
- Swap out the Italian sausage and use ground beef, ground turkey, ground chicken, or a chicken or turkey-based Italian sausage.
- Any short pasta shape will work. For instance, replace the penne with rotini, farfalle, rigatoni, or ziti.
- Omit the spinach if your family doesn’t care for it. You can also sub with a 10-ounce package of frozen chopped spinach. Just make sure that you thaw the frozen spinach and squeeze it really dry before adding it to the pasta mixture. Alternatively, sub with other veggies like diced zucchini (sauteed with the onion and sausage) or parboiled broccoli.
- Add other fresh or dried herbs for even more flavor. Good options include oregano, thyme, and rosemary. Italian seasoning is also a convenient way to get a lot of extra flavor into the dish.
- Feeding a smaller family? Cut the ingredients in half and bake the casserole in a 2-quart casserole dish.
