Baked Penne with Meat Sauce

This is the ultimate comfort food casserole. It takes everything you love about a hearty spaghetti and meat sauce and bakes it together with tender penne pasta and a glorious blanket of melted, bubbly cheese. It’s a complete meal in one dish, perfect for family dinners, potlucks, or feeding a crowd.

This recipe focuses on building a rich, flavorful meat sauce from scratch, but I’ve also included a shortcut version.

Baked Penne with Meat Sauce

This recipe makes a generous 9×13 inch casserole, serving about 8 people.

Ingredients

For the Meat Sauce:

1 tablespoon olive oil
1 lb (450g) ground beef (80/20)
½ lb (225g) ground Italian sausage (mild or hot, casings removed)
1 large onion, chopped
4 cloves garlic, minced
1 (28 oz / 800g) can crushed tomatoes
1 (15 oz / 425g) can tomato sauce
1 (6 oz / 170g) can tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
¼ cup fresh parsley, chopped

For the Casserole:

1 lb (450g) penne pasta (or ziti, rigatoni, or any short pasta)
15 oz (425g) whole milk ricotta cheese
1 large egg
½ cup (50g) grated Parmesan cheese, divided
3 cups (340g) shredded mozzarella cheese, divided
Fresh basil, for garnish

Instructions

Step 1: Make the Meat Sauce

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and Italian sausage. Cook, breaking it up with a spoon, until browned and cooked through (about 8-10 minutes).
Add the chopped onion and cook for 5 minutes until softened. Add the minced garlic and cook for 1 minute more.
Stir in the crushed tomatoes, tomato sauce, and tomato paste. Add the oregano, basil, red pepper flakes (if using), and a pinch of salt and pepper.
Bring to a simmer, then reduce the heat to low. Cover and let it simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the deeper the flavor. Stir in the fresh parsley at the end.

Step 2: Cook the Pasta

While the sauce simmers, bring a large pot of salted water to a boil. Cook the penne according to package directions until 2 minutes less than al dente. It will finish cooking in the oven, so you want it slightly firm.
Drain the pasta well. Do not rinse.

Step 3: Make the Cheese Mixture

In a medium bowl, combine the ricotta cheese, egg, ¼ cup of the grated Parmesan cheese, and 1 cup of the shredded mozzarella cheese. Mix until well combined. Season with a pinch of salt and pepper.

Step 4: Assemble the Casserole

Preheat your oven to 375°F (190°C) .
Spread about 1 cup of the meat sauce evenly over the bottom of a 9×13 inch baking dish.
In a large bowl, combine the cooked pasta with about half of the remaining meat sauce. Stir to coat the pasta.
Spoon half of the pasta mixture into the baking dish.
Drop spoonfuls of the ricotta mixture over the pasta layer, then gently spread it into an even layer.
Top with the remaining pasta mixture.
Pour the rest of the meat sauce over the top, spreading it to cover the pasta.
Sprinkle the remaining 2 cups of shredded mozzarella and the remaining ¼ cup of grated Parmesan over the top.

Step 5: Bake

Cover the dish with foil (to prevent the cheese from burning) and bake for 20 minutes.
Remove the foil and bake for another 15-20 minutes, until the sauce is bubbly and the cheese is melted and golden brown.
Let the casserole rest for at least 10-15 minutes before serving. This is crucial—it allows the casserole to set so it slices cleanly instead of turning into a soupy mess.
Garnish with fresh basil and serve.

Shortcut Version

If you’re short on time, you can absolutely use a high-quality jarred marinara sauce.

Brown the meat and onions as directed.
Stir in 4-5 cups (about two 24 oz jars) of your favorite marinara sauce.
Let it simmer for 10-15 minutes to meld the flavors.
Proceed with the recipe from Step 2.

Tips for Success

Undercook the Pasta: This is the golden rule of baked pasta. If you cook it to al dente according to the box, it will become mushy after baking. Cook it 2 minutes less.
Don’t Skip the Rest: Letting the casserole rest after baking allows the liquids to be absorbed and the cheese to set. It makes for much cleaner servings.
Make Ahead: You can assemble the entire casserole (without baking) up to 24 hours in advance. Cover and refrigerate. When ready to bake, you may need to add 10-15 minutes to the baking time since you’re starting from cold.
Freezer-Friendly: This casserole freezes beautifully. Assemble in a disposable foil pan, cover tightly with foil and plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Variations

Spinach & Ricotta: Add a 10 oz package of thawed, squeezed-dry frozen spinach to the ricotta mixture.
Spicy Sausage & Peppers: Use hot Italian sausage and add a sliced bell pepper to the sauce while it simmers.
Three Cheese: Add ½ cup of provolone or smoked gouda to the cheese topping for extra flavor.