Ingredients
Scale
- 12 ounces penne pasta (or any short pasta like rigatoni or ziti)
- 2 cups marinara sauce (homemade or store-bought)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 pound Italian sausage, casings removed (optional for a meaty version)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley for garnish (optional)
Substitution suggestions: For a vegetarian version, skip the sausage and add sautéed mushrooms or roasted vegetables. Use gluten-free pasta if needed, and swap ricotta for cottage cheese or a plant-based alternative for dairy-free options.
Instructions
- Preheat your oven to 375°F (190°C). I still remember how Mama Lou would always insist on a well-heated oven—“It’s the secret to a perfect crust,” she’d say.
- Bring a large pot of salted water to a boil. Add the penne pasta and cook until just al dente, usually about 9 minutes. Drain and set aside. Don’t overcook; the pasta will finish in the oven, soaking up all the delicious flavors.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
- Add the garlic and cook for another minute, just until fragrant. If you’re using sausage, add it now, breaking it up with a spoon, and cook until browned and cooked through. Mama Lou always said, “Don’t rush this part—the sausage needs to sing its song.”
- Stir in the marinara sauce, dried oregano, crushed red pepper flakes, salt, and pepper. Let the sauce simmer gently for about 5 minutes to marry the flavors.
- In a large mixing bowl, combine the cooked pasta with the sauce mixture. Stir in the ricotta cheese and half of the mozzarella, folding gently to blend everything evenly.
- Transfer the pasta mixture to a greased 9×13-inch baking dish. Sprinkle the remaining mozzarella and Parmesan evenly on top. This cheesy blanket will create that irresistible golden crust.
- Bake uncovered for 25 to 30 minutes, until the cheese is bubbly and lightly browned. I love to peek through the oven door, just like Ouma and I used to do, watching the magic happen.
- Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh basil or parsley if you like, and prepare for that first comforting, cheesy bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
