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Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain well and set aside.

While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and green bell pepper and cook, stirring occasionally, until softened, about 5-7 minutes.

Add the ground Italian sausage to the skillet with the vegetables. Break up the sausage with a spoon and cook until browned, about 8-10 minutes. Drain off any excess grease.

Stir in the minced garlic and cook for 1 minute more until fragrant. Pour in the crushed tomatoes and spaghetti sauce. Add the Italian seasoning, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low and let it gently cook for 5 minutes.

Add the cooked and drained penne pasta to the skillet with the sausage and sauce. Stir well to coat all the pasta. Stir in 1 1/2 cups of the shredded mozzarella cheese.

Pour the pasta mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese and the grated Parmesan cheese evenly over the top.

Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through. For a golden-brown top, you can broil for the last 1-2 minutes, watching carefully to prevent burning.

Remove from oven and let stand for 5 minutes before serving to allow the sauce to set slightly. Serve hot.


Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain well and set aside.

While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and green bell pepper and cook, stirring occasionally, until softened, about 5-7 minutes.

Add the ground Italian sausage to the skillet with the vegetables. Break up the sausage with a spoon and cook until browned, about 8-10 minutes. Drain off any excess grease.

Stir in the minced garlic and cook for 1 minute more until fragrant. Pour in the crushed tomatoes and spaghetti sauce. Add the Italian seasoning, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low and let it gently cook for 5 minutes.

Add the cooked and drained penne pasta to the skillet with the sausage and sauce. Stir well to coat all the pasta. Stir in 1 1/2 cups of the shredded mozzarella cheese.

Pour the pasta mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese and the grated Parmesan cheese evenly over the top.

Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through. For a golden-brown top, you can broil for the last 1-2 minutes, watching carefully to prevent burning.

Remove from oven and let stand for 5 minutes before serving to allow the sauce to set slightly. Serve hot.
