Zesty Italian Casserole
Bursting with rich flavors and comforting textures, this Zesty Italian Casserole combines tender penne pasta, savory Italian sausage, and a fragrant tomato-based sauce infused with garlic, bell peppers, and Italian seasoning. Layered with creamy ricotta, gooey mozzarella, and nutty Parmesan, this baked pasta dish delivers the ultimate cheesy, hearty bite. Perfectly spiced with a hint of crushed red pepper flakes, it’s a crowd-pleaser that’s ideal for cozy weeknight dinners or a family gathering. Ready in just an hour, this casserole not only satisfies cravings but also fills your home with the irresistible aroma of classic Italian flavors. Garnish with fresh basil for a pop of color and freshness to complete this irresistible dish.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 1 lb ground Italian sausage
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced (any color)
- 3 cloves garlic cloves, minced
- 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 2 tsp dried Italian seasoning
- 0.5 tsp crushed red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tbsp fresh basil, chopped (optional, for garnish)
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.
In a large skillet, heat the olive oil over medium heat. Add the ground Italian sausage and cook, breaking it up with a spatula, until it's browned and cooked through.
Add the diced onion and bell pepper to the skillet and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Pour in the crushed tomatoes and stir in the tomato paste. Add the dried Italian seasoning, crushed red pepper flakes, salt, and black pepper. Simmer the sauce for 10 minutes, stirring occasionally.
In a 9x13-inch casserole dish, spread a thin layer of the sauce along the bottom. Layer half of the cooked pasta over the sauce.
Spoon dollops of ricotta cheese over the pasta, then sprinkle with 1 cup of the shredded mozzarella cheese and half of the grated Parmesan cheese.
Pour half of the remaining sauce over the cheese layer, followed by the rest of the pasta. Spread the remaining sauce over the pasta evenly.
Sprinkle the top with the remaining mozzarella and Parmesan cheese.
Cover the casserole dish with aluminum foil and bake in the oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5-10 minutes before serving.
Garnish with fresh chopped basil, if desired.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 49% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1295 mg | 56% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 9.0 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 479 mg | 37% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 755 mg | 16% | |
*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.
