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Preheat your oven to 375°F. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente, about 8-10 minutes. Drain well and set aside.

While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess grease and transfer the cooked sausage to a plate.

Reduce the heat to medium. Add the diced onion and green bell pepper to the same skillet. Sauté for 5-7 minutes, or until softened. Add the minced garlic and cook for another 1 minute until fragrant.

Stir in the crushed tomatoes, tomato paste, chicken broth, dried oregano, dried basil, salt, and black pepper. Bring the sauce to a simmer, then reduce heat to low and let it cook for 10-15 minutes, allowing the flavors to meld.

Return the cooked sausage to the skillet with the sauce. Add the drained pasta and 1/2 cup of grated Parmesan cheese. Stir everything together until the pasta is evenly coated with the sauce.

Transfer the pasta mixture to a 9x13 inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.

Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.

Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley and extra grated Parmesan cheese, if desired.


Preheat your oven to 375°F. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente, about 8-10 minutes. Drain well and set aside.

While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess grease and transfer the cooked sausage to a plate.

Reduce the heat to medium. Add the diced onion and green bell pepper to the same skillet. Sauté for 5-7 minutes, or until softened. Add the minced garlic and cook for another 1 minute until fragrant.

Stir in the crushed tomatoes, tomato paste, chicken broth, dried oregano, dried basil, salt, and black pepper. Bring the sauce to a simmer, then reduce heat to low and let it cook for 10-15 minutes, allowing the flavors to meld.

Return the cooked sausage to the skillet with the sauce. Add the drained pasta and 1/2 cup of grated Parmesan cheese. Stir everything together until the pasta is evenly coated with the sauce.

Transfer the pasta mixture to a 9x13 inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.

Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.

Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley and extra grated Parmesan cheese, if desired.
