Italian Sunday Supper Casserole
Transform your Sunday dinner into a celebration with this hearty and comforting Italian Sunday Supper Casserole! Bursting with layers of tender penne pasta, savory Italian sausage, a rich and zesty tomato sauce, and a trio of creamy ricotta, melty mozzarella, and nutty Parmesan cheese, this baked casserole is the epitome of Italian-American comfort food. With just the right balance of classic herbs like oregano and basil, and a hint of optional red pepper flakes for spice, this recipe delivers bold, authentic flavor in every bite. Perfectly baked to golden, bubbly perfection, it’s an all-in-one meal that’s ideal for feeding a crowd or savoring as leftovers. Whether it’s a special occasion or a cozy family dinner, this casserole ensures that every Sunday feels like a feast.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red pepper flakes (optional)
- 0.5 cup Parmesan cheese, grated
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the penne pasta until al dente, according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a wooden spoon, and cook until browned, about 5–7 minutes. Remove the sausage with a slotted spoon and set aside.
In the same skillet, add the diced onion and cook for 3–4 minutes until softened. Add the minced garlic and sauté for another minute, until fragrant.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Bring to a simmer and let it cook for 10 minutes, stirring occasionally, to develop the flavors.
Return the cooked sausage to the skillet and stir to combine. Taste and adjust seasoning if needed.
In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, 1/4 cup of Parmesan cheese, and chopped parsley. Mix until well incorporated.
Spread a thin layer of the sausage-tomato sauce on the bottom of the prepared baking dish. Layer half of the cooked pasta on top.
Dollop half of the ricotta mixture over the pasta and spread gently. Pour half of the remaining sausage-tomato sauce over the ricotta, followed by a sprinkle of 1/2 cup of shredded mozzarella.
Repeat the layers: add the remaining pasta, the rest of the ricotta mixture, and the remaining sausage-tomato sauce. Top with the remaining 1 cup of shredded mozzarella and 1/4 cup of Parmesan cheese.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10–15 minutes, or until the cheese on top is melted and bubbly.
Let the casserole rest for 10 minutes before serving. Sprinkle with additional fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
4258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.8 g | 293% | |
| Saturated Fat | 94.3 g | 472% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 8529 mg | 371% | |
| Total Carbohydrate | 335.4 g | 122% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 36.6 g | ||
| Protein | 219.4 g | 439% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3383 mg | 260% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 4441 mg | 94% | |
*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.
