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Stroller Envy

Sausage and Pepper Penne Bake

Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz dried penne
  • 1 lb Italian pork sausage casings removed
  • 2 bell peppers seeded and sliced
  • 1 medium onion sliced
  • 2 garlic cloves minced
  • 1 tablespoon olive oil plus 1 teaspoon for dish
  • 32 oz marinara sauce
  • 1/2 cup water
  • 1 teaspoon dried oregano
  • 1 1/2 cups shredded mozzarella
  • 1/4 cup grated Parmesan

Method
 

  1. Heat oven to 375°F; oil a 9x13-inch dish with 1 teaspoon oil. Boil penne 2 minutes less than package directions; drain.
  2. Heat remaining oil in a large skillet over medium heat. Cook peppers and onion 8–10 minutes until softened; transfer to a bowl. Brown sausage in skillet 8–10 minutes, breaking it up, until 160°F; drain excess fat.
  3. Cook garlic 30 seconds; return vegetables and stir in marinara, water and oregano. Simmer 3 minutes; fold in penne and transfer to dish. Top with mozzarella and Parmesan.
  4. Cover; bake 20 minutes. Uncover; bake 10 minutes more, until bubbling and center reaches 165°F. Rest 10 minutes.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/6 of the recipe.
For freezer meals, divide the baked casserole into shallow portions and refrigerate promptly, within 2 hours. Once cold, wrap airtight and freeze for up to 2 months for best texture. Thaw overnight in the refrigerator. Reheat thawed portions covered at 350°F for about 25–35 minutes, until the center reaches 165°F; larger portions take longer. Use a metal pan or follow your baking-dish manufacturer’s temperature-change directions.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.