Italian Sausage Dinner Bake
Savor the comforting flavors of Italy with this hearty Italian Sausage Dinner Bake, a crowd-pleasing casserole that's perfect for weeknight dinners or family gatherings. Tender penne pasta is tossed with savory Italian sausage, vibrant zucchini, and sweet red bell peppers, all simmered in a rich, zesty tomato sauce seasoned with Italian herbs and optional red pepper flakes for a spicy kick. Topped with gooey mozzarella and nutty Parmesan, this bake achieves the perfect balance of creamy and cheesy goodness once it emerges golden and bubbly from the oven. Garnished with fresh basil, it’s a visually stunning and irresistible dish. With just 20 minutes of prep and an easy bake in the oven, this recipe is ideal for feeding a crowd or saving leftovers for the next day. Get ready to enjoy a wholesome, flavor-packed Italian-inspired dinner that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy, casings removed)
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 2 medium zucchini (sliced into half-moons)
- 1 large red bell pepper (sliced)
- 28 ounces crushed tomatoes
- 1 teaspoon Italian seasoning
- 0.25 teaspoons red pepper flakes (optional)
- 1.5 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 2 tablespoons fresh basil (chopped, for garnish)
- to taste salt
- to taste ground black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the penne pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes). Remove the sausage from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion until soft and translucent (about 3-4 minutes). Add the minced garlic and cook for 1 additional minute until fragrant.
Add the zucchini and red bell pepper to the skillet. Sauté for 5-6 minutes until the vegetables are slightly tender. Season with a pinch of salt and pepper.
Stir in the crushed tomatoes, Italian seasoning, and red pepper flakes (if using). Bring the mixture to a simmer and let it cook for 5 minutes, stirring occasionally.
Return the cooked sausage to the skillet and mix well. Adjust seasoning with more salt and pepper as needed.
In a large mixing bowl, combine the cooked pasta and the sausage-vegetable-tomato mixture. Stir until everything is well coated.
Transfer the mixture to a 9x13-inch baking dish, spreading it out evenly. Sprinkle the mozzarella cheese and Parmesan cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool for 5 minutes. Sprinkle the chopped fresh basil over the top before serving.
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1269 mg | 55% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 9.9 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 891 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
