Name: Mazzio’s Pizza & Wings ITALIAN MEAT BAKE Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb penne pasta (dry); 4 cups Mazzio's-style marinara sauce (or marinara); 1 tbsp salt (for pasta water); 1 tbsp olive oil; 1 lb Italian sausage (mild or sweet), casings removed; 6 oz pepperoni, sliced or diced; 1 cup yellow onion, finely chopped; 3 cloves garlic, minced; 1 tsp red pepper flakes; 1 tsp black pepper; 3 cups shredded whole-milk mozzarella; 1 cup freshly grated Parmesan cheese; 1 cup fresh basil, thinly sliced (optional); 1 tsp dried oregano

Method

Pasta & Sauce

Cook pasta

Preheat a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 1 lb penne and cook until just al dente (about 1–2 minutes less than package directions). Reserve 1 cup pasta cooking water, then drain the pasta and set aside.

Warm sauce

While sausage is browning (see Meats & Aromatics), warm 4 cups marinara sauce in a medium saucepan over low heat. If sauce is very thick, stir in 1/4–1/2 cup reserved pasta water to reach a saucy consistency.

Meats & Aromatics

Brown sausage

Heat 1 tablespoon olive oil in a large skillet or sauté pan over medium-high heat. Add 1 lb removed-casing Italian sausage, breaking it up with a spoon. Cook until no longer pink and edges are browned, about 6–8 minutes.

Add aromatics

Push the cooked sausage to one side, add chopped onion to the pan and sauté 4–5 minutes until softened and translucent. Add 3 minced garlic cloves, 1 tsp red pepper flakes and 1 tsp black pepper; cook until fragrant, about 30–45 seconds.

Combine pepperoni

Add 6 oz sliced/diced pepperoni to the pan and cook 1–2 minutes to render a bit of fat and warm through. Stir everything together to combine.

Assembly & Bake

Combine pasta, sauce and meats

In the large pot or a very large mixing bowl, combine the drained penne, the warmed marinara sauce, and the sausage/pepperoni mixture. Toss to coat, adding reserved pasta water as needed (up to 1/2 cup) to loosen the sauce so it evenly coats the pasta.

Assemble in baking dish

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish (or similar). Pour the sauced pasta into the dish and spread evenly. Sprinkle 1 cup grated Parmesan over the top, then evenly distribute 3 cups shredded mozzarella. Sprinkle 1 tsp dried oregano across the cheese.

Bake until bubbly

Bake in the preheated oven until cheese is melted and bubbly and edges are lightly golden, about 20–25 minutes. If you prefer a more browned top, switch to broil on high for 1–2 minutes watching carefully to avoid burning.

Finish and serve

Remove from oven and let rest 5 minutes. Sprinkle with 1 cup thinly sliced fresh basil (optional) before serving. Serve hot.

Italian Meat Bake Recipe