Italian Sausage & Pepper Casserole Savory Sausage

Pasta

• 8 oz (225 g) penne pasta, dry
• 1 tbsp kosher salt, for the pasta water

Sausage and peppers

• 1½ lb (680 g) Italian sausage links, mild or hot, casings left on, cut into ¾-inch (2 cm) rounds
• 1 tbsp olive oil
• 1 large yellow onion, cut into ½-inch (1.25 cm) pieces
• 3 large bell peppers, a mix of red, yellow and orange, cut into 1-inch (2.5 cm) pieces
• 4 garlic cloves, minced
• 1 tsp dried Italian seasoning
• ½ tsp kosher salt
• ½ tsp black pepper
• ¼ tsp crushed red pepper flakes, optional

Sauce

• 3 cups (720 ml) marinara sauce
• ½ cup (120 ml) reserved pasta water, from the pot, before draining

Cheese and finish

• 2 cups (225 g) shredded low-moisture mozzarella, shredded from a block if you can
• 2 tbsp chopped fresh parsley, for sprinkling
• 1 tbsp olive oil, to grease the dish

1. Heat the oven and par-cook the penneHeat the oven to 375°F (190°C) and lightly oil a 9×13-inch (23×33 cm) baking dish. Boil the penne in well-salted water for 7 minutes, about 3 to 4 minutes less than the package time, so it is still firm. Scoop out ½ cup of the pasta water, then drain the penne.Penne with a firm, chewy center, because it finishes cooking in the oven.⏱ 7 min timer, pasta
2. Brown the sausageHeat the 1 tbsp olive oil in a large, deep skillet over medium-high heat. Add the sausage rounds in one layer and cook for about 7 minutes, turning once or twice, until deeply browned. Leave the drippings in the pan.Sausage rounds with a deep brown crust and a pan coated in savory drippings.⏱ 7 min timer, brown sausage
3. Soften the onions and peppersAdd the onion and bell peppers to the same skillet with the salt, pepper and Italian seasoning. Cook for 6 minutes, stirring, until the peppers are just tender but still bright. Add the garlic and red pepper flakes for the last minute.Red, yellow and orange peppers that still hold their shape, among the sausage and onion.⏱ 6 min timer, soften peppers
4. Add the sauce and fold in the pastaPour in the marinara (3 cups, or one 24 oz jar) and the ½ cup reserved pasta water. Simmer for 3 minutes, scraping up the browned bits, then remove from the heat. Fold in the drained penne until evenly coated, and taste for salt.A thick, chunky red sauce that coats everything, with the pasta mostly hidden inside it.
5. Top and bake coveredSpread the mixture into the baking dish. Scatter the mozzarella evenly over the top. Cover tightly with foil and bake for 15 minutes, until the sauce is bubbling around the edges.Sauce bubbling at the edges, with the cheese beginning to soften under the foil.⏱ 15 min timer, covered bake
6. Uncover, bubble and restRemove the foil and bake for 10 more minutes, until the cheese is bubbling and spotted with golden-brown patches. Let the casserole rest for 5 minutes so it sets, then sprinkle with the parsley. Serve with garlic bread and a green salad, as in the photo.Melted, stretchy mozzarella with golden patches, fresh parsley on top and sauce bubbling around the peppers.⏱ 10 min timer, uncovered bake

• Undercook the penne. It keeps cooking in the sauce in the oven. Fully cooked pasta turns mushy.
• Brown the sausage well. Those crusty edges give the casserole its savory depth. Don’t crowd the pan, or the sausage steams instead of browning.
• Don’t cook the peppers to mush. They soften more in the oven, so stop when they are just tender.
• Shred your own mozzarella. Pre-shredded cheese has a coating that stops it melting as smoothly. Low-moisture mozzarella also stays stretchy without making the dish watery.
• Cover the dish for the first bake. It traps steam so the pasta finishes cooking, then the uncovered bake browns the cheese.
• Rest it 5 minutes. The sauce thickens slightly and the casserole holds together when you scoop it.
• Check the sausage: it should reach 160°F (71°C) inside. It will in the oven, but cut one piece open if you’re unsure.
• Fix a dry casserole: stir in an extra splash of pasta water or marinara before baking.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 6-serving amounts. For a bigger batch, use two baking dishes rather than one deeper dish.

Nutrition is an estimate per serving. Contains dairy and wheat. Check the sausage and marinara labels.

Easy swaps

Sausage: use mild for a family-friendly dish, hot for a kick, or turkey Italian sausage for a lighter version.

Pasta: rigatoni, ziti or rotini work in place of penne. Use the same weight and par-cook it the same way.

Cheese: add ½ cup grated Parmesan on top of the mozzarella, or swap in provolone for part of it.

Peppers: use any color mix of bell peppers. Add sliced mushrooms or zucchini if you like.

Gluten-free: use gluten-free penne, and check that the sausage and marinara are labeled gluten-free.

Spice: use hot Italian sausage and the crushed red pepper flakes.

Make ahead: assemble the casserole up to 1 day ahead, cover and chill it. Add 10 minutes to the covered bake time.

Storage and reheating

Fridge: cover and refrigerate leftovers for up to 4 days.

Reheat: warm single portions in the microwave for 1 to 2 minutes, or cover the dish with foil and reheat at 350°F (175°C) for about 20 minutes.

Freezer: freeze portions in airtight containers for up to 3 months, and thaw overnight in the fridge before reheating.