Sausage and Mozzarella Pasta Bake

    50 min

    A super-hearty pasta dish that is packed full of flavour. Penne is tossed with sausagemeat in a tomato sauce, then topped with mozzarella before being baked to perfection.

    662 people made this

    Serves: 6 

    • 340g penne pasta
    • 1 dessertspoon olive oil
    • 450g sweet Italian sausages, casings removed
    • 160g chopped onion
    • 125ml white wine
    • 425g passata
    • 1 (400g) tin chopped tomatoes with garlic
    • 175g tomato puree
    • 225g grated mozzarella cheese

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Heat oil in a large, deep frying pan. Place sausagemeat and onion in the frying pan and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine and cook for 1 minute, stirring, to deglaze the pan. Stir in passata, chopped tomatoes and tomato puree. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta and place in a 20x30cm baking dish. Sprinkle the top with mozzarella.
    3. Bake in preheated oven for 20 minutes or until cheese is melted.

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    Reviews in English (515)


    added a teaspoon of Italian herbs much better  -  10 Jan 2017


    This dish is a good simple dish, but if you want some real flavor, you have to nurture it a bit. I took this recipe, but changed it as such: It's fine to deglaze with the wine, but cook the sauce in a different skillet. When starting the sauce, use a bit of olive oil, and take some shallots, minced onion, or shaved red onion, and simmer it in the oil. Add a bit of minced garlic. Take some basil leaves and throw those in the oil for one minute, and then add the tomatoes, etc. The flavor will be MUCH more substantial. I found the regular recipe to be a nice family dinner recipe, but not much more (in case you want to impress).  -  14 Jun 2007  (Review from Allrecipes US | Canada)


    I made this recipe after checking out the review and I too got the same review from my boyfriend, that it was restaurant quality. Even my Italian roommate who's from Milan loved it and said it was great. The only thing is I couldn't find Italian sausage at my local grocery store that was not already in a sausage casing. I bought it anyway and squeezed the sausage out. It worked well but I also used hot sausage which I think added some flavor. Considering the recipe doesn't call for any spices I think the spicyness enhanced the flavor. Another thing I found was cooking the pasta to al dente was still too long and by the time it was baked in the oven it came out softer than I wanted it. Next time I'll only cook the penne about 5 minutes in boiling water or I'll immediately submerge it in cold water to retard the cooking. Other than that the recipe is a keeper and I'll be making it again and again.  -  26 Aug 2005  (Review from Allrecipes US | Canada)