Baked Penne Recipe

Preheat the oven to 450°F (230°C). Place whole red and yellow bell peppers on a rimmed baking sheet. Roast until skins are blackened and blistered, about 20–25 minutes, turning once or twice so they char evenly.

Remove peppers to a bowl and cover tightly with plastic wrap or a lid. Let steam for 10–15 minutes to loosen skins.

Peel skins, remove stems and seeds, and slice peppers into 1/2-inch strips. Toss with 1 tablespoon olive oil and 1 teaspoon salt. Set aside.

Bring a large pot of salted water to a boil. Add 1 lb penne and cook until very al dente (about 1–2 minutes less than package directions, roughly 8–9 minutes), because the pasta will finish cooking in the oven. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Preheat oven to 375°F (190°C) if not still hot from roasting peppers.

In a large skillet or sauté pan over medium heat, add 2 tablespoons olive oil. Add the diced onion and cook until translucent, about 5 minutes.

Add the Italian sausage (remove casings) and break up with a spoon. Cook until browned and cooked through, about 6–8 minutes. Drain excess fat if there is a lot, leaving a tablespoon for flavor.

Stir in the minced garlic and cook 30–45 seconds until fragrant.

Add the crushed tomatoes and tomato paste. Stir to combine, then add dried oregano, dried basil, red pepper flakes, 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon sugar (if using). Bring to a gentle simmer, reduce heat to low, and simmer uncovered 10–15 minutes to thicken and allow flavors to meld. Taste and adjust salt/pepper.

Reduce oven temperature to 375°F (if higher). Lightly grease a 9x13-inch baking dish with nonstick spray or butter.

Combine the drained penne with the sausage-tomato sauce in a large bowl or in the pot used for pasta. If the mixture seems thick, add up to 1/2 cup of the reserved pasta water to loosen it. Fold in the roasted pepper strips and chopped fresh basil, reserving a small handful of basil for garnish.

Stir in 1 cup shredded provolone and 1 cup shredded mozzarella into the sauced pasta until evenly distributed.

Transfer half of the pasta mixture to the prepared baking dish. Sprinkle half of the remaining mozzarella and about 1/2 cup Parmesan over the layer. Add the rest of the pasta, then top with remaining mozzarella, provolone, and the remaining Parmesan so cheese is evenly layered.

Cover the dish with foil and bake in the preheated 375°F oven for 15 minutes. Remove foil and bake an additional 10–12 minutes until cheese is melted and golden in spots and sauce is bubbling.

If you want a more browned top, place under the broiler for 1–2 minutes, watching carefully to avoid burning.

Remove from oven and let rest 5–10 minutes. Sprinkle with chopped fresh basil and dried parsley if using. Serve hot.