Recipe
Baked Penne with Sausage & Ricotta
A cosy baked penne packed with browned sausage, creamy ricotta, and a tomato-chilli sauce, finished with a golden parmesan crust.
Ingredients
Method
20 mins prep30 mins cook50 mins total
Preheat the oven to 200°C (fan 180°C) / 400°F. Bring a large pot of salted water to the boil.
Cook the penne for 2 minutes less than packet instructions so it stays al dente. Reserve 120 ml pasta water, then drain.
Meanwhile heat olive oil in a large frying pan over medium heat. Add red onion and cook for 4 minutes until softened.
Add garlic and chilli, cook for 30 seconds, then add sausage meat. Break it up with a spoon and cook for 6 to 8 minutes until browned.
Stir in chopped tomatoes, half the parsley, a pinch of salt, and black pepper. Simmer for 6 minutes until thickened.
Lower the heat and fold in ricotta plus 40 g grated parmesan. Add a splash of reserved pasta water to loosen if needed.
Add drained penne and toss until evenly coated. Taste and adjust seasoning.
Transfer to an ovenproof baking dish, top with remaining parmesan, and bake for 12 to 15 minutes until bubbling and golden.
Rest for 5 minutes, then finish with remaining parsley and serve.
Notes
For a milder version, remove the chilli or replace with a pinch of sweet paprika.
You can assemble the dish up to a day ahead; refrigerate, then bake with an extra 5 minutes.
Leftovers keep well for 2 days in the fridge and reheat best covered in the oven or microwave.
About this recipe
This baked penne is a reliable midweek dinner that tastes like it took much longer than it does. Sausage meat gives the sauce deep savoury flavour, while ricotta keeps everything creamy and balanced.
Undercooking the pasta slightly before baking helps it stay perfectly al dente in the oven. Serve with a simple green salad or garlic bread for an easy family meal.
