Cheesy Baked Penne with Italian Sausage and Broccoli

How to Make Cheesy Baked Penne with Italian Sausage and Broccoli

1. 1

   Step 1: Cook pasta and broccoli

   Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil, add the penne and cook 2 minutes less than package directions (al dente). During the last 2–3 minutes of the pasta cook time, add the broccoli florets to the same pot. Drain pasta and broccoli together, reserving about 1/2 cup of the pasta cooking water, and set aside.

   For this step

   • 12 ozpenne pasta
   • 4 cupsbroccoli florets (trimmed)
   • 1 tspkosher salt
   
2. 2

   Step 2: Brown the sausage and aromatics

   Heat the olive oil in a large skillet over medium-high heat. Add the Italian sausage (remove casings) and break it up with a spoon; cook until nicely browned and mostly cooked through, about 6–8 minutes. Add the chopped onion and garlic and cook 3–4 minutes more until the onion is softened and the garlic fragrant.

   For this step

   • 1 tbspextra-virgin olive oil
   • 1 lbmild Italian sausage (casings removed)
   • 1 mediumyellow onion (medium), finely chopped
   • 3 clovesgarlic cloves, minced
   
3. 3

   Step 3: Simmer with marinara

   Pour the marinara sauce into the skillet with the browned sausage and bring to a gentle simmer. Reduce heat and simmer 4–5 minutes to meld flavors; season with salt to taste. If the sauce becomes too thick, stir in a splash of the reserved pasta water to loosen it.

   For this step

   • 3 cupsmarinara sauce
   
4. 4

   Step 4: Combine pasta, broccoli and cheeses

   In the pot or a large bowl, combine the drained penne and broccoli with the sausage-marinara mixture. Stir in half of the shredded mozzarella and half of the grated Parmesan, adding a little reserved pasta water if needed to coat everything evenly.

   For this step

   • 2 cupsshredded mozzarella cheese
   • 1/2 cupgrated Parmesan cheese
   
5. 5

   Step 5: Assemble the bake

   Transfer the pasta mixture to a greased 9x13-inch (or similar) baking dish and spread into an even layer. Sprinkle the remaining mozzarella and Parmesan evenly over the top.
   
6. 6

   Step 6: Bake and rest

   Bake in the preheated oven until the cheese is melted and the top is bubbling and lightly golden, 15–20 minutes. Let rest 5 minutes before serving so the bake sets and is easier to portion.
   

1. Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil, add the penne and cook 2 minutes less than package directions (al dente). During the last 2–3 minutes of the pasta cook time, add the broccoli florets to the same pot. Drain pasta and broccoli together, reserving about 1/2 cup of the pasta cooking water, and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the Italian sausage (remove casings) and break it up with a spoon; cook until nicely browned and mostly cooked through, about 6–8 minutes. Add the chopped onion and garlic and cook 3–4 minutes more until the onion is softened and the garlic fragrant.
3. Pour the marinara sauce into the skillet with the browned sausage and bring to a gentle simmer. Reduce heat and simmer 4–5 minutes to meld flavors; season with salt to taste. If the sauce becomes too thick, stir in a splash of the reserved pasta water to loosen it.
4. In the pot or a large bowl, combine the drained penne and broccoli with the sausage-marinara mixture. Stir in half of the shredded mozzarella and half of the grated Parmesan, adding a little reserved pasta water if needed to coat everything evenly.
5. Transfer the pasta mixture to a greased 9x13-inch (or similar) baking dish and spread into an even layer. Sprinkle the remaining mozzarella and Parmesan evenly over the top.
6. Bake in the preheated oven until the cheese is melted and the top is bubbling and lightly golden, 15–20 minutes. Let rest 5 minutes before serving so the bake sets and is easier to portion.