# Cheesy Baked Penne with Italian Sausage and Broccoli > 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. Canonical URL: https://www.topshelf.recipes/recipes/cheesy-baked-penne-italian-sausage-broccoli ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 22, 2026 Last Updated: September 3, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 35 minutes - Total Time: 50 minutes - Servings: 7 - Difficulty: Easy - Category: Baking ## Ingredients ### Cook pasta and broccoli - 12 oz penne pasta - 4 cups broccoli florets (trimmed) - 1 tsp kosher salt ### Brown the sausage and aromatics - 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 ### Simmer with marinara - 3 cups marinara sauce ### Combine pasta, broccoli and cheeses - 2 cups shredded mozzarella cheese - 1/2 cup grated Parmesan cheese ## Instructions ### 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. ### 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. ### 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. ### 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. ### 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. 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. ## Nutrition Estimated nutrition per serving (about 2¼ cups): - Calories: 209 kcal - Protein: 8.9 g - Carbohydrates: 23.1 g - Fat: 10.1 g - Saturated Fat: 3.2 g - Trans Fat: 0.1 g - Fiber: 3.6 g - Sugar: 7.4 g - Added Sugars: 0 g - Cholesterol: 9 mg - Sodium: 1105 mg - Potassium: 666 mg - Calcium: 292 mg - Iron: 1.5 mg - Vitamin D: 0 mcg ## Tips ### 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 and 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. ## Notes 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. ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Cloud Bread Sandwiches](https://www.topshelf.recipes/recipes/cloud-bread-sandwiches) - [Honey Mustard Chicken Nuggets](https://www.topshelf.recipes/recipes/honey-mustard-chicken-nuggets-baked) - [Cheddar Jalapeño Corn Muffins](https://www.topshelf.recipes/recipes/cheddar-jalapeno-corn-muffins) - [Basque Burnt Cheesecake](https://www.topshelf.recipes/recipes/basque-burnt-cheesecake-salted-caramel) - [30-Minute Sticky Baked Honey Garlic Chicken Thighs with Crisp Edges](https://www.topshelf.recipes/recipes/30-minute-sticky-baked-honey-garlic-chicken-thighs-crisp-edges) - [Lemon Butter Salmon](https://www.topshelf.recipes/recipes/lemon-butter-salmon) - [Baking Soda and Tenderized Beef](https://www.topshelf.recipes/articles/baking-soda-and-meat) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor)