Cheesy Baked Penne with Italian Sausage and Broccoli

Name: Cheesy Baked Penne with Italian Sausage and Broccoli
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 oz penne pasta; 4 cups broccoli florets (trimmed); 1 tsp kosher salt; 1 tbsp extra-virgin olive oil; 1 lb mild Italian sausage (casings removed); 1 medium yellow onion (medium), finely chopped; 3 cloves garlic cloves, minced; 3 cups marinara sauce; 2 cups shredded mozzarella cheese; 0.5 cup grated Parmesan cheese

A family-friendly weeknight baked pasta that pairs savory Italian sausage with tender broccoli in a cheesy, tomato-sauce bake. It’s an easy one-dish meal that’s hearty enough for dinner yet simple enough for busy evenings.

0.0(0 reviews)

Prep: 15m · Cook: 35m · Total50 mins

DifficultyEasy

Serves6

AuthorJake

Cheesy Baked Penne with Italian Sausage and Broccoli

Jake's note

"This bake is a great way to get a complete meal on the table with minimal fuss — the sausage gives it hearty flavor while the broccoli adds color and nutrition. It’s perfect for busy weeknights and reheats well for lunches."

Cheesy Baked Penne with Italian Sausage and Broccoli

Cheesy Baked Penne with Italian Sausage and Broccoli is the kind of one-dish dinner that balances comfort and something slightly responsible — a saucy, cheesy bake studded with browned sausage and bright green broccoli florets. Penne’s tubes and ridges catch pockets of marinara and molten mozzarella, while the Italian sausage contributes savory fat and a hint of fennel that give the dish depth. Baking crisps the top into a golden, slightly caramelized crust while the interior remains saucy and spoonable; folding half the cheese into the pasta before it goes into the oven ensures a gooey, cohesive center beneath the gratin.

This version is built for weeknights: you brown sausage and make the sauce in one skillet, blanch broccoli in the pasta pot, and use a splash of reserved pasta water to marry sauce and pasta without thinning it out. Small technique choices — undercooking the penne by two minutes, using low-moisture mozzarella, and letting the bake rest briefly after it comes out of the oven — make the difference between a sloppy casserole and one that slices cleanly and plates beautifully. It’s adaptable, forgiving, and reliably pleasing to kids and adults alike.

Plan your timing

Enter your target meal time:

6:07 pm–6:15 pm→Cook pasta and broccoli

6:15 pm–6:23 pm→Brown the sausage and aromatics

6:23 pm–6:31 pm→Simmer with marinara

6:31 pm–6:39 pm→Combine pasta, broccoli and cheeses

6:39 pm–6:47 pm→Assemble the bake

6:47 pm–6:55 pm→Bake and rest

Ingredients

Yield

Instructions

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

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

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

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
0.5 cupgrated Parmesan cheese

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.

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.

Tips from the kitchen

Salt the pasta water

Season your boiling water well — about 1 tsp kosher salt per quart — so the pasta itself is properly seasoned and not reliant only on the sauce.

Undercook pasta slightly

Boil the penne 2 minutes less than package directions; it will finish cooking in the sauce and the oven without becoming mushy.

Use reserved pasta water

Stir in a few tablespoons of the saved starchy water if the sauce feels thick; it helps the sauce cling to the pasta and creates a glossy finish.

Brown sausage well

Cook the sausage until nicely caramelized — not just gray — for deeper flavor, breaking it into small pieces so it distributes evenly through the bake.

Choose melting cheeses

Low-moisture mozzarella and freshly grated Parmesan give a creamy interior and a golden, non-watery top; shred the mozzarella yourself if possible for better melt.

Variations & substitutions

Vegetarian Mushroom-Ricotta

Swap Italian sausage for a mixture of finely chopped cremini mushrooms sautéed with smoked paprika and a scoop of ricotta for richness, keeping the cooking steps the same.

Spicy Sausage Upgrade

Use spicy Italian sausage or add 1–2 tsp crushed red pepper to the sauce for heat; finish with a drizzle of chili oil for an extra kick.

Cheese-forward Twist

Stir in 1 cup ricotta or 1 cup shredded fontina with the penne before baking for a silkier interior and swap half the mozzarella for provolone on top for a nutty finish.

Gluten-free and Lighter

Use gluten-free penne and turkey or chicken Italian sausage to reduce calories, and stir in a handful of baby spinach at the end for extra greens.

Storage & make-ahead

Cool leftovers to room temperature, then refrigerate in an airtight container for up to 3–4 days. This dish also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating. Reheat in a 350°F oven covered with foil for 15–20 minutes (or longer from chilled), or microwave individual portions with a splash of water or milk to revive creaminess.

What to serve with it

Serve alongside a simple lemony arugula salad or a crisp mixed green salad with red wine vinegar to cut the richness. Toasted garlic bread or pan-toasted sourdough complements the cheesy top, and a medium-bodied Italian red like Sangiovese or a cold amber ale pairs nicely. Finish with chopped parsley and a few red pepper flakes for color and brightness.

Frequently asked questions

Can I use frozen broccoli?

Yes — add frozen broccoli during the last 2–3 minutes of the pasta cook or briefly steam it before combining; avoid thawing completely to prevent excess water that can make the bake soggy.

Can I assemble this ahead of time?

You can combine everything and refrigerate the unbaked casserole, covered, for up to 24 hours; add about 10–15 minutes to the baking time if baking straight from chilled.

How do I prevent a watery bake?

Don't overcook the penne, drain pasta and broccoli thoroughly, use low-moisture mozzarella, and resist the urge to add too much reserved pasta water — add only enough to loosen the sauce.

Can I make this with ground turkey or chicken?

Yes — brown ground turkey or chicken and boost seasoning with 1 tsp Italian seasoning and a pinch of salt and pepper, since poultry can be milder than pork sausage.

What if I want more sauce?

Stir in an extra 1/2–3/4 cup marinara or a splash of cream before baking, and reserve a little more pasta water to achieve the desired sauciness.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

Ratings & Reviews

Did you make this recipe?

Be the first to share your experience.

Ingredients

6 servings

Step 1: Cook pasta and broccoli

penne pasta12 oz
broccoli florets (trimmed)4 cups
kosher salt1 tsp

Step 2: Brown the sausage and aromatics

extra-virgin olive oil1 tbsp
mild Italian sausage (casings removed)1 lb
yellow onion (medium), finely chopped1 medium
garlic cloves, minced3 cloves

Step 3: Simmer with marinara

marinara sauce3 cups

Step 4: Combine pasta, broccoli and cheeses

shredded mozzarella cheese2 cups
grated Parmesan cheese0.5 cup

Nutrition Facts

Per serving: about 2¾ cups

Calories524

Total Fat33.9g

Saturated Fat9.9g

Trans Fat0.1g

Polyunsaturated Fat2.9g

Monounsaturated Fat3.8g

Total Carbohydrates32g

Dietary Fiber4.6g

Total Sugars9.5g

Protein24.6g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

Keep Reading

Guides & articles for this recipe

All articles →

Tips & Techniques

Seasonal Flavor Framework

A practical guide to composing balanced late-summer plates by pairing charred proteins, smoky accents, bright quick pickles, fresh herbs, and crunchy textures. Includes short technique boxes (quick pickles, finishing oils, compound butters) and clear timing notes so readers can mix-and-match market produce into satisfying meals.

Guides

Late-Summer Sips Guide

An ingredient-first guide to 10–12 late-summer cocktails and mocktails that turn peaches, watermelon, tomatoes, herbs, and stone fruit into vibrant drinks. Covers shrubs, grilled and charred fruit, tea infusions, batch methods, low-ABV swaps, and pairing notes for backyard grills.

Guides

Trending Charred Fruit Finishes

A practical guide to finishing grilled late‑summer fruits—peaches, plums, pineapple, and citrus—using glazes, brûlée sugars, herb‑salt contrasts, cheese pairings, and boozy sauces. Includes step‑by‑step techniques, eight quick finish recipes, and pairing ideas for desserts, salads, and grill‑side cocktails you can make tonight.