Description
This Baked Penne | Cheesy Oven-Baked Pasta Casserole is a delightful blend of flavors with Italian sausage, a rich tomato sauce, and creamy cheeses, making it an ideal dish for family dinners or gatherings.
Ingredients
Scale
- 8 oz medium pasta shells
- 2 teaspoon olive oil
- 3 garlic cloves, minced
- ½ cup shallots, minced
- 12 oz italian sausage, removed from casing
- 28 oz can crushed tomatoes
- 1 tablespoon tomato paste
- 1 ½ tablespoon granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- pinch red pepper flakes, optional
- ¾ cup low fat cottage cheese
- 6 oz mozzarella cheese, cut into ½-inch cubes
- 1 cup shredded mozzarella cheese
- chopped italian parsley, for garnish
Instructions
- Cook pasta by preparing pasta shells to al dente according to package directions. Drain and let cool.
- Make the sauce by heating olive oil in a medium pot over medium heat. Add garlic and shallots, cooking for 2-3 minutes until softened. Add sausage and cook until browned, breaking into small pieces, then drain any excess fat.
- Simmer by adding crushed tomatoes, tomato paste, sugar, salt, pepper, and red pepper flakes. Bring to a boil, reduce to a simmer, and cook for 10-15 minutes. Taste and adjust seasoning, then cool for 15 minutes.
- Assemble by preheating the oven to 350°F. In a large bowl, mix cooled pasta, cooled sauce, cottage cheese, and mozzarella cubes. Toss well and transfer to a 9×13-inch baking dish. Top with shredded mozzarella.
- Bake for 20 minutes until cheese is melted and broil for 30-45 seconds to brown the top. Let stand for 5-8 minutes before serving and garnish with parsley.
Notes
Feel free to add more cheese for extra creaminess.
Substitute Italian sausage with turkey sausage for a lighter option.
Garnish with fresh basil for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg