Baked Penne with Pork Sausage, Onions, and Bell Peppers

A good pasta bake solves a real weeknight problem. You want something warm and steady that does not keep you at the stove. You want clear steps, common ingredients, and a result that feeds everyone without fuss. This baked penne with pork sausage, sweet onions, and bell peppers hits that mark. It leans on dependable pantry items, a few fresh vegetables, and a simple technique that builds flavor in stages, then lets the oven finish the work.

The payoff is a casserole that smells like a cozy trattoria and eats like hearty comfort food. The sausage seasons the sauce. The onions and peppers soften into sweetness. The pasta holds its shape under a blanket of ricotta, mozzarella, and a little parmesan. It slices cleanly after a short rest, packs well for lunches, and reheats without turning mushy when you follow the timing below.

This guide walks you through the why as much as the how. If you are new to pasta bakes, the notes explain each choice so you can swap ingredients with confidence. If you already make this kind of casserole, you will find dialing tips for texture, browning, and make-ahead.

What makes this pasta bake work

The method is simple. Brown sausage to get flavorful fond in the pan. Sweat onions and peppers in that fat so they pick up the sausage flavor and soften without burning. Add garlic for a brief bloom. Stir in tomatoes, a little paste, and water to make a sauce that is slightly salty and lively with acidity. Parboil the pasta so it is shy of al dente. Toss everything together with ricotta for body and shredded mozzarella for melt. Bake until the edges bubble and the top turns spotty and golden.

Three quiet details do the heavy lifting.

1. Parboil, do not fully cook, the pasta. Pull it early so the tubes finish in the sauce. This keeps the penne tender but not soft and prevents a watery casserole.
2. Season early and often, but lightly at each step. Salt the onions and peppers as they sweat. Taste the sauce before it hits the pasta. The cheeses add salt later, so stop when the sauce tastes bright and just a touch seasoned.
3. Bake covered, then uncovered. Covering first traps moisture so the pasta finishes cooking evenly. Uncovering finishes the top with color and light browning.

Ingredient notes and smart swaps

Sausage

Pork sausage brings built-in seasoning. Use mild or hot Italian-style sausage, bulk or links with the casings removed. If you want leaner results, use a mix of pork and turkey sausage. If you need to avoid pork, chicken sausage works, but brown it well and add 1 teaspoon of fennel seeds to mimic classic flavor. If you only have plain ground pork, add 1 teaspoon each of fennel seed and sweet paprika, plus a small pinch of red pepper flakes.

Onions

A yellow onion offers balance and holds up to heat. White onions cook faster and turn sweeter. Red onions work if that is what you have, though they lean a little sharper. Slice from root to stem for ribbons that soften without disappearing.

Bell peppers

Use any color. Red and yellow run sweeter. Green stays a little grassy and adds a nice contrast. Cut the pieces similar in size to the onion slices so everything cooks at the same rate.

Tomatoes

Crushed tomatoes give the right body for a bake. If all you have is tomato sauce, that works. Add a spoonful of tomato paste for depth. Whole peeled tomatoes can be crushed by hand in the pan. Avoid ultra thin strained tomatoes unless you simmer longer.

Pasta shape

Penne rigate is sturdy and easy to scoop. Ziti, rigatoni, or casarecce also work. Smooth tubes are fine, but ridged pasta holds on to more sauce. Short spirals are good if that is what you have. Avoid long shapes for this bake.

Cheeses

Ricotta keeps the center creamy. Mozzarella melts into strings. Parmesan sharpens the top. If you prefer less richness, reduce the ricotta or swap in cottage cheese that you have drained well and blended smooth. If you want extra pull, add provolone or another low-moisture melting cheese to the mozzarella.

Herbs and spice

Dried oregano and basil are steady and easy. If you have fresh basil, add it at the end of cooking the sauce or reserve some for scattering over the bake when it comes out of the oven. Red pepper flakes bring a small spark without turning the dish spicy. Fennel seed leans into the sausage profile. None of these are required, but each adds a small edge.

Texture goals and how to reach them

• Pasta with a tender bite. Boil in heavily salted water, but stop two minutes short of package al dente timing. The pasta should resist slightly in the center. It will finish in the oven.
• Vegetables that stay present. Slice, do not mince, the onions and peppers. Cook them over medium heat with a pinch of salt until they slump and turn glossy. Do not rush. Color is fine, but deep browning can fade their flavor in the bake.
• Sauce that clings. The sauce should look slightly loose in the pan. It will tighten around the pasta in the heat of the oven. If it looks thick before baking, stir in a splash of the pasta water to loosen it.
• Top that browns, not burns. Keep the dish covered for the first half of the bake, then uncover and finish until the top has small golden spots and the edges bubble. If you like extra color, broil for a minute or two at the end, watching closely.

Make-ahead and storage

This bake can be assembled ahead. Cool the sauce before mixing with the pasta and cheeses so the pasta does not keep cooking on the counter. Assemble, cover tightly, and refrigerate up to 24 hours. Add 10 to 15 minutes to the covered bake time since the casserole will be cold. Leftovers keep well for up to 4 days in the refrigerator. Reheat slices, covered, at 350°F until warmed through, or warm gently in a skillet with a splash of water and a lid. The top will not be as bubbly on day two, but the flavors settle nicely.

If you want to freeze, assemble in a freezer-safe dish, skip the final cheese topping, and wrap well. Freeze up to 2 months. Thaw overnight in the refrigerator, top with cheese, then bake as directed with extra time while covered.

The Recipe

Equipment

• 12-inch skillet or sauté pan with high sides
• 4–5 quart pot for boiling pasta
• 9 by 13 inch baking dish, about 3.5 quarts
• Large mixing bowl
• Wooden spoon or spatula
• Measuring cups and spoons
• Foil for covering the baking dish

Prep time

20 minutes

Cook time

45 to 55 minutes

Total time

About 1 hour 15 minutes

Servings

8

Ingredients

• 1 pound dried penne, about 4 cups (454 g)
• 2 tablespoons olive oil (30 ml)
• 1 pound bulk pork Italian sausage, mild or hot (454 g)
• 1 large yellow onion, thinly sliced, about 1.5 cups (150 g)
• 2 bell peppers, any color, seeded and sliced, about 3 cups (300 g)
• 4 cloves garlic, minced (16 g)
• 1 teaspoon dried oregano (1 g)
• 1 teaspoon dried basil (1 g)
• 1 teaspoon fennel seed, lightly crushed, optional (2 g)
• 1 pinch red pepper flakes, optional
• 1 can crushed tomatoes, 28 ounces (794 g)
• 2 tablespoons tomato paste, optional but helpful (32 g)
• 1 cup ricotta cheese, whole milk preferred (250 g)
• 2 cups low-moisture shredded mozzarella, about 8 ounces (226 g)
• ½ cup grated parmesan, about 1.5 ounces (45 g)
• ½ cup pasta cooking water, reserved as needed (120 ml)
• 1 teaspoon fine salt for the sauce, plus more for pasta water
• Freshly ground black pepper, to taste
• ¼ cup chopped fresh basil or parsley, optional for finish (10 g)

Preparation instructions

1. Heat the oven and set up.
   Heat the oven to 375°F. Grease the 9 by 13 inch baking dish with a little olive oil or nonstick spray. Set a large pot of water over high heat for the pasta and salt it until it tastes like the sea.
2. Brown the sausage.
   Set the skillet over medium heat. Add 1 tablespoon olive oil. Add the sausage and break it into small pieces. Cook until browned in spots and cooked through, about 6 to 8 minutes. Transfer the sausage to a bowl with a slotted spoon, leaving the fat in the pan.
3. Cook the onions and peppers.
   Add the remaining tablespoon of olive oil if the pan is dry. Add the onion and peppers with a pinch of salt. Cook over medium heat, stirring now and then, until they soften and turn glossy with a few browned edges, about 8 to 10 minutes. Lower the heat if they threaten to char.
4. Bloom the aromatics.
   Stir in the garlic, oregano, basil, fennel seed if using, and a small pinch of red pepper flakes. Cook for 30 to 60 seconds until fragrant. Do not let the garlic brown.
5. Build the sauce.
   Add the crushed tomatoes and tomato paste. Stir in the cooked sausage and any juices. Simmer gently for 5 to 7 minutes. Taste and season with about 1 teaspoon salt and several grinds of black pepper. The sauce should taste bright and slightly salty. Turn off the heat.
6. Parboil the pasta.
   Boil the penne in the salted water two minutes less than the package says for al dente. Stir at the start to prevent sticking. Reserve about ½ cup of the starchy pasta water, then drain.
7. Combine in a bowl.
   In a large mixing bowl, toss the drained pasta with the sauce until the penne is coated. If the mixture looks very thick, stir in a splash of the reserved pasta water. Dollop the ricotta over the pasta and fold gently so some streaks remain. Stir in half of the mozzarella and half of the parmesan.
8. Assemble and bake.
   Transfer the pasta to the baking dish and spread evenly. Top with the remaining mozzarella and parmesan. Cover tightly with foil. Bake covered for 20 minutes. Remove the foil and bake 10 to 15 minutes more until the edges bubble and the top has small golden spots. If you want deeper color, broil for 1 to 2 minutes, watching closely.
9. Rest and serve.
   Let the casserole rest for 10 minutes so the sauce settles. Scatter with chopped basil or parsley if you like. Cut or scoop into portions and serve warm.

Nutritional information (per serving, 1 of 8)

Approximate values.
Calories 570; Protein 24 g; Carbohydrates 51 g; Total fat 25 g; Saturated fat 11 g; Fiber 4 g; Sugars 8 g; Sodium 950 mg.

How to control salt, spice, and richness

Salt

Pasta water should be well salted. That is the main source of seasoning for the noodles. If you are sensitive to salt, go lighter in the pasta water and taste the sauce before adding more. Cheeses add salt. It is easier to adjust early than to fix a salty casserole later.

Spice

Hot sausage and red pepper flakes carry heat. Use mild sausage and skip the flakes for a family-friendly version. If you want a gentle tingle without full heat, toast 1 teaspoon of black pepper in the pan for 30 seconds while blooming the garlic and herbs.

Richness

Ricotta sets the tone. For a lighter bake, use ½ cup ricotta and add ½ cup of low-fat cottage cheese that has been drained and blended smooth. For a richer bake, whisk an egg into the ricotta before folding it in. That creates a custardy center.

Timing and troubleshooting

• Sauce too thick before baking. Stir in a splash of pasta water. The sauce should look a bit loose so it can penetrate the pasta during the bake.
• Pasta turns soft. Pull the penne early from the pot. Set a timer and taste a tube. It should have a thin white line in the center when bitten. That line vanishes in the oven.
• Top browns before the center bubbles. Cover loosely with foil for the last minutes. Next time, keep the dish covered longer and uncover only at the end.
• Watery corners after baking. Let it rest the full 10 minutes. If you used high-moisture cheeses or tomato sauce instead of crushed tomatoes, the bake may release more liquid. A few extra minutes uncovered in the oven helps.

Seasonal add-ins

• Late summer. Fold in roasted cherry tomatoes or diced zucchini after roasting off extra moisture. Add fresh basil after baking.
• Fall. Swap a pepper for sliced fennel bulb. The fennel becomes sweet and plays well with sausage.
• Winter. Add a handful of chopped kale or spinach during the last 5 minutes of simmering the sauce. Greens cook down and add color without making the dish watery.
• Spring. Stir in blanched asparagus tips with the pasta. Finish with lemon zest over the top after baking for a clean note.

Gluten-free and dairy-free adjustments

• Gluten-free. Use a sturdy gluten-free penne and undercook it by an extra minute before baking. These pastas soften quickly in the oven. Toss gently to avoid breaking the tubes.
• Dairy-free. Skip ricotta and use a creamy dairy-free spread that holds shape when heated. Choose a dairy-free mozzarella that melts cleanly. The sauce will carry most of the flavor. Add chopped olives or roasted eggplant for savory depth.

Flavor variations

Smoky sausage and peppers bake

Use a smoked paprika blend in place of basil. Add a small handful of roasted red peppers in strips and a spoonful of pickled pepper brine to the sauce. Finish with fresh parsley.

Mushroom and sausage bake

Brown 8 ounces of sliced cremini mushrooms in the pan after removing the sausage. Let them give up their moisture and take on color. Proceed with the onions and peppers. The mushrooms deepen the sauce and give a nice, meaty chew.

Spicy arrabbiata bake

Use hot sausage and add 1 to 2 teaspoons of red pepper flakes with the garlic. Stir in a splash of vinegar at the end of simmering the sauce to brighten the heat.

White sauce swap

If you want a cream-leaning version, simmer the sausage, onions, and peppers with 1 cup of broth until reduced, then stir in 1 cup of light cream. Skip the crushed tomatoes and add a handful of chopped parsley. The result is a different profile but familiar comfort.

Technique deep dive: building flavor in stages

1. Maillard on the meat. Browning the sausage creates tasty compounds that dissolve into the sauce. Do not crowd the pan. Give the meat contact with the surface, then turn.
2. Sweating the vegetables. Onions and peppers lose raw bite as they sweat. Salt helps draw moisture, which keeps the heat even and prevents scorching. Stir just often enough to prevent sticking.
3. Blooming aromatics. Garlic and dry herbs wake up in hot fat. Go short here. When you smell them, they are done.
4. Balancing the sauce. Tomato paste adds body and a small sweetness. Crushed tomatoes bring acidity and liquid. Simmering for a few minutes pulls the parts together. Taste for salt and pepper before the pasta enters. If the sauce tastes a little sharp, a small pinch of sugar can smooth it, but usually the sausage and vegetables do the job without it.
5. Starch power. A splash of pasta water brings starch that helps the sauce cling. It also gives you room to adjust thickness without dulling flavor.
6. Cheese layering. Mixing some of the cheese into the pasta fixes pockets of melt inside. Leaving the rest for the top gives you that appealing pull and browning.

Serving ideas

Set the casserole with a simple green salad dressed lightly and a bowl of olives. Warm bread is welcome, though not required. For a one-pan feel, add greens to the sauce as noted earlier and skip side dishes altogether. For a sharper finish on the plate, add a squeeze of lemon over each serving or a spoon of bright herb relish made from chopped parsley, garlic, and olive oil.

Leftovers without letdown

When cooled and set, this bake cuts into neat squares. Pack portions in shallow containers so they reheat evenly. For the microwave, add a teaspoon of water to the container and cover loosely so steam can help the center warm without drying the edges. For the oven, place slices in a small baking dish, splash in a tablespoon of water per slice, cover, and warm at 325°F until hot. A minute under the broiler can refresh the top.

Why this dish belongs in your steady rotation

You get reliable texture because parboiled pasta finishes in sauce, not water. You get layered flavor from browning, then sweating, then simmering. You get flexibility because the base welcomes substitutions and seasonal add-ins. You get make-ahead ease that does not punish you later. And you get a straightforward bake that feels at home on both a regular weeknight and a slower weekend evening.

When you want a casserole that earns its place on the table without extra steps, this baked penne with pork sausage, onions, and bell peppers does the work. It is simple to learn, easy to repeat, and happy to adapt to what is in your pantry today.