Baked penne with Italian sausage and roasted peppers
Pasta Meal Prep
Pasta Meal Prep
40 minEasy
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
6
6 meals
Difficulty
Easy
Cost
Budget
$
Pasta Meal Prep
Baked penne with Italian sausage and roasted peppers
Al dente penne tossed with Italian sausage, roasted red peppers, spinach, and a creamy tomato sauce, baked with a mozzarella topping. Comfort food that reheats perfectly.
10m
Prep Time
30m
Cook Time
40m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Baked pasta is one of the most meal-prep-friendly dishes—it actually improves as it sits, with the sauce absorbing into the pasta and the flavors melding together.
Ingredients
- 1 lb penne pasta, cooked 2 minutes short of al dente
- 1 lb Italian sausage (sweet or hot), casings removed
- 2 cups marinara sauce, 1/2 cup heavy cream
- 1 cup roasted red peppers, sliced, and 2 cups fresh spinach
- 1.5 cups shredded mozzarella
- Grated parmesan, basil, and red pepper flakes
OvenBake
Test Kitchen Pick
Sheet Pan
Helpful Tool
Why a good sheet pan helps here
The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.
This recipe benefits from more even oven contact and easier cleanup.
- Promotes more even browning
- Useful across weeknight roasts and baking
A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.
Shop sheet pan options for this recipeInstructions
- 1
Cook penne 2 minutes less than package directions; drain, reserving 1/2 cup pasta water.
- 2
Brown Italian sausage in a large skillet, breaking into pieces; add marinara and cream.
- 3
Stir in roasted red peppers and spinach until wilted; thin with pasta water if needed.
- 4
Toss pasta in the sauce, transfer to a baking dish, and top with mozzarella and parmesan.
- 5
Bake at 375°F for 15-20 minutes until bubbly and golden; cool and portion into 6 containers.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Italian sausageGround beef or mushrooms
Both pair well with the creamy tomato sauce
Heavy creamHalf-and-half or ricotta cheese
Ricotta adds creaminess with a lighter texture
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Undercook the pasta—it will continue to absorb sauce and soften during baking and reheating.
Add a splash of pasta water when reheating to bring back the saucy consistency.
Storage
Refrigerate for up to 5 days. Freezes beautifully for up to 2 months.
Reheating
Microwave for 2-3 minutes with a splash of water; or bake covered at 350°F for 15 minutes.
Nutrition Facts
Per serving (60mg) · 6 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein20g
Carbohydrates52g
Fat28g
Fiber680mg
Sugar3g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this vegetarian?
- Substitute sausage with mushrooms, white beans, or crumbled plant-based sausage.
- Can I use a different pasta shape?
- Rigatoni, rotini, or cavatappi all hold the sauce well.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →Some product links on this page may be affiliate links. As an Amazon Associate RecipePool earns from qualifying purchases.
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