Baked Penne with Italian Sausage and Sun-Dried Toma

Name: Baked Penne with Italian Sausage and Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Penne Rigate Pasta; 1 teaspoon Olive Oil; 1 pound Ground Italian Sausage (Mild); 6 Tablespoons Unsalted Butter, Plus More For Buttering Casserole Dishes; 1/2 cups Plus Two Tablespoons All-Purpose Flour; 4 cloves Garlic, Smashed, Peeled And Minced; 6 cups Whole Milk, At Room Temperature; 1/4 teaspoons Fresh Nutmeg; 8 ounces, fluid Crimini Or Baby Bella Mushrooms, Trimmed And Thinly Sliced; 1/2 cups Oil-packed Sun Dried Tomatoes, Thinly Sliced; 1- 1/2 cup Sharp Provolone Cheese, Freshly Grated; 1- 1/2 cup Parmesan Cheese, Finely Grated, Divided Use; Coarse Salt And Black Pepper

Servings: persons

1 pound Penne Rigate Pasta
1 teaspoon Olive Oil
1 pound Ground Italian Sausage (Mild)
6 Tablespoons Unsalted Butter, Plus More For Buttering Casserole Dishes
1/2 cups Plus Two Tablespoons All-Purpose Flour
4 cloves Garlic, Smashed, Peeled And Minced
6 cups Whole Milk, At Room Temperature
1/4 teaspoons Fresh Nutmeg
8 ounces, fluid Crimini Or Baby Bella Mushrooms, Trimmed And Thinly Sliced
1/2 cups Oil-packed Sun Dried Tomatoes, Thinly Sliced
1- 1/2 cup Sharp Provolone Cheese, Freshly Grated
1- 1/2 cup Parmesan Cheese, Finely Grated, Divided Use
Coarse Salt And Black Pepper

1
Preheat oven to 400F.
2
Butter two shallow 2-quart baking dishes (or equivalent).
3
In a large pot of boiling salted water, cook pasta 3 minutes short of al dente (according to the al dente instructions listed on the package); drain pasta, and return to pot.
4
In a large nonstick skillet, heat oil over medium-high.
5
Brown Italian sausage until cooked all the way through.
6
Remove from heat to cool.
7
In a 5-quart Dutch oven or heavy pot, melt butter over medium.
8
Once melted add flour and garlic; cook, whisking, 1 minute.
9
While whisking, gradually add milk; bring to a simmer, add in the freshly grated nutmeg, whisking frequently until thickened.
10
Add mushrooms, sausage and tomatoes; cook 1 minute.
11
Off heat, gradually stir in provolone and 1/2 cup Parmesan.
12
Add pasta to pot; season with salt and pepper.
13
Divide pasta mixture between baking dishes; sprinkle each with the remaining cup Parmesan.
14
Bake, uncovered, until top is golden and bubbling, about 20-25 minutes.
15
Let stand 5 minutes before serving.
16
For Freezing: Prepare to the point where you sprinkle the top with Parmesan and then let pasta cool.
17
Cover tightly with foil, and freeze up to 3 months.
18
Reheating Frozen Pasta: Preheat oven to 400 degrees F, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours.
19
Remove foil; bake until golden, about 15 minutes more.

1092

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound Penne Rigate Pasta, 1 teaspoon Olive Oil, 1 pound Ground Italian Sausage (Mild), 6 Tablespoons Unsalted Butter, Plus More For Buttering Casserole Dishes, and more.

Yes, Baked Penne with Italian Sausage and Sun-Dried Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Penne with Italian Sausage and Sun-Dried Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions