Meaty Baked Penne Recipe

Make meatball mixture

In a large bowl combine ground beef, egg, breadcrumbs, milk, grated Parmesan, minced garlic, chopped parsley, 1 tsp salt, 1/2 tsp black pepper, and the removed Italian sausage (break up with fork). Mix gently until just combined; avoid overworking.

Form meatballs

Shape mixture into 18–20 small meatballs (about 1.25 inches each). Place on a parchment-lined baking sheet and refrigerate 10 minutes to firm up (optional).

Cook meatballs

Heat 2 tbsp olive oil in a large skillet over medium heat. Brown meatballs in batches, turning to get even color, about 6–8 minutes total until browned (they will finish cooking in the oven). Remove to a plate.

Cook sausage

In the same skillet, add 1/2 tbsp olive oil if needed and cook the remaining Italian sausage (if using whole sausage links, slice and grill or pan-sear until nicely browned and cooked through; for removed sausage, crumble and brown) about 4–6 minutes. If using links, slice into 1/2-inch rounds after cooking. Set aside with meatballs.

Bring a large pot of water to a boil and add 1 tbsp salt. Cook penne according to package instructions until just al dente (usually 1–2 minutes less than package time). Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.

In a large sauté pan or the skillet used for the meat, heat 1 tbsp olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 4–5 minutes. Add 2 cloves minced garlic and cook 30 seconds until fragrant.

Stir in crushed tomatoes and tomato paste. Add Italian seasoning, red pepper flakes, 3/4 tsp salt and 1/2 tsp black pepper. Simmer gently 6–8 minutes to meld flavors.

Reduce heat to low and stir in the heavy cream. If the sauce is too thick, add up to 1/4–1/2 cup reserved pasta water to reach a saucy, coating consistency. Taste and adjust seasoning.

Return browned meatballs and sliced sausage to the pan with the sauce. Gently simmer 5 minutes to finish cooking meatballs and allow flavors to marry.

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

In a large mixing bowl (or directly in the sauté pan if large enough), combine cooked penne with the tomato cream sauce, meatballs, and sausage, tossing gently to coat. If the mixture seems dry, add a splash of reserved pasta water.

Transfer the sauced pasta-meat mixture to the prepared baking dish. Sprinkle the shredded mozzarella evenly over the top, then finish with grated Parmesan.

Bake in the preheated oven 18–22 minutes, until cheese is melted, bubbly and lightly golden. For a browned top, place under broiler 1–2 minutes watching carefully.

Remove from oven and let rest 5 minutes. Sprinkle with chopped fresh basil or parsley if using before serving.

While the casserole bakes, prepare the breadsticks according to package directions (typically thaw/roll and arrange on a baking sheet).

Mix melted butter with minced garlic, dried parsley, and 1/4 tsp salt. Brush the tops of the breadsticks with the garlic butter before and immediately after baking for maximum flavor.

Bake breadsticks according to package instructions (usually 10–12 minutes at 350–400°F) until golden. Serve warm alongside the baked penne.