Baked Penne

I have made baked pasta many times and I always return to this version when I want something hearty, with simple ingredients and quite quick to prepare. I like that it yields a large tray, it works both hot and at room temperature, and the combination of smoked sausage, mushrooms, and mozzarella makes all the difference. I have tested the recipe with different types of pasta and cheeses and it turns out well every time, but the base is always the same.

Quick Info

Total time: about 50-60 minutes
Preparation time: 20-25 minutes
Baking time: 20-30 minutes
Servings: 6
Difficulty: easy to medium
Recipe type: baked pasta, suitable for lunch or dinner

Ingredients

350 g penne pasta (or other short pasta)
200 g cooked ham (prosciutto cotto)
200 g smoked sausage
100 g grated parmesan
500 g champignon mushrooms
300 g simple tomato sauce
3 pieces of mozzarella (balls or block)
3 tablespoons olive oil
100 g frozen peas
1 teaspoon dried basil
1 teaspoon dried oregano
salt
pepper

Preparation method

1. Boil the pasta according to the package instructions, with salt in the water. Drain and let it cool slightly. It’s important not to overcook them, as they will continue to cook in the oven.

2. Cut the smoked sausage into cubes and fry it in a pan with a tablespoon of oil until it becomes golden and crispy. Remove it with a spatula, keeping the remaining fat in the pan.

3. In the same pan, add the cleaned mushrooms, halved or quartered depending on their size. Add a little salt and let them sauté for a few minutes to lightly brown and reduce in volume.

4. Cut the mozzarella and ham into suitable cubes. In a large bowl, combine the cooked pasta, fried sausage, sautéed mushrooms, ham, mozzarella, frozen peas (no need to thaw), tomato sauce, half of the parmesan, basil, oregano, salt, and pepper to taste.

5. Mix all the ingredients in the bowl well to distribute them evenly.

6. Transfer the mixture to a baking dish greased with a little oil. Sprinkle the remaining parmesan on top.

7. Preheat the oven to 200°C and bake for 20-30 minutes, until lightly browned on the surface.

8. Remove the dish from the oven and let the pasta sit for a few minutes before serving.

Why I make this recipe often

It doesn’t require many dishes and the ingredients are easy to find. I can prepare it in advance and heat it up quickly. It’s filling, and the leftovers keep quite well. I like that it can be quickly adapted based on what I have in the fridge.

Tips and variations

Tips

It’s best that the pasta is not completely soft when boiling, as it will continue to cook in the oven.
If the mushrooms release a lot of water, let them reduce almost completely before adding them to the pasta.
The parmesan on top can be replaced or combined with another hard cheese.

Substitutions

Mozzarella can be replaced with cheddar or a mix of cheeses (edam, cheddar).
Cooked ham can be substituted with another type of cooked ham or even boiled chicken breast cut into cubes.
The smoked sausage can be replaced with bacon.
The tomato sauce can be simple, without added spices. Crushed tomatoes can be used if I don’t have sauce on hand.

Variations

If I don’t have peas, I can leave them out or add a little corn.
I can add bell peppers, spinach, or any other quick-cooking vegetable.
For a lighter version, I can omit the sausage or reduce the amount of cheese.

Serving ideas

It works hot, straight from the dish, but is also fine at room temperature.
I can add extra parmesan or a little chopped herbs on top if I want it to look nicer.
A slice goes well with a simple green salad or pickles.

Frequently asked questions

1. Can I use another type of pasta?
Yes, any type of short pasta that holds up in the oven, like rigatoni, fusilli, or farfalle.

2. Do I need to cook the peas beforehand?
No, they are added frozen directly to the mixture, as they cook sufficiently in the oven.

3. Can I omit the sausage or replace it?
Yes, it can be left out or replaced with bacon or another smoked meat.

4. What do I do if the pasta turns out too dry?
If I know I will leave the pasta in the oven longer or use pasta that absorbs a lot of liquid, I can add 1-2 tablespoons of tomato sauce or even a little water to the mixture.

5. Can I freeze the baked pasta?
I do not recommend it, as the texture of the pasta and cheese will not be the same after freezing. At most, it can be kept in the fridge for a few days.

Nutritional values (estimate)

One serving has approximately 450-500 kcal.
Proteins: 25-30 g.
Fats: 18-22 g.
Carbohydrates: 50-55 g.
Values may vary depending on the type of meat, cheeses, and the amount of sauce used.

Storage and reheating

Baked pasta lasts 2-3 days in the fridge, covered. It can be reheated in the oven or microwave. After reheating, it may be a bit drier; if I want, I can add a little sauce or water on top before putting it in the oven.

The recipe is practical, requires no special technique, and easily adapts according to preferences or what I have in the fridge.

1. I boiled the pasta according to the instructions on the package, drained it, and let it cool. 2. I fried the diced ham well. I removed it with a spatula and added the mushrooms with a little salt, which I cleaned, washed, and cut in half or into quarters. I let them fry a little. 3. I diced the mozzarella and the ham and placed them in a bowl along with the pasta, mushrooms, ham, tomato sauce, frozen peas, half of the parmesan, oregano, basil, salt, and pepper, and mixed well. I put everything in a baking dish and sprinkled the remaining parmesan on top. 4. I preheated the oven to 200°C. I placed the dish in the oven for 20-30 minutes until it was slightly browned. Enjoy your meal!!!! You can use cheese instead of mozzarella or even multiple types of cheese.

 Ingredients: 350g pasta (penne) 200g Prague ham (prosciutto cotto) 200g salami 100g grated parmesan 500g champignon mushrooms 300g tomato sauce 3 mozzarella 3 tbsp olive oil 100g frozen peas 1 tsp dried basil 1 tsp dried oregano salt pepper

 Tags:  baked penne baked dough