Baked Ricotta Sausage Penne

Lately I’ve been on the hunt for good freezer meal ideas to help with our budget and the hassle of figuring out supper every night. After looking through lots of ideas, I decided I wanted to create something with penne, sausage, and ricotta: yum! Wes and I think it turned out pretty well, so I thought it would be a good one to pass along!

Baked Ricotta Sausage Penne

Kate Bro
Creamy Ricotta, Mozzarella & Parmesan cheeses mixed with sausage, penne, and sauce makes this baked dish a family fave
Prep Time 30 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American, Italian
Servings 12


  • 9x13 baking dish
  • lid or tin foil


  • 1 lb Italian sausage
  • 45 oz jar Preggo spaghetti sauce (or similar) approx
  • 12 oz GF penne pasta
  • 2 cups Ricotta
  • 8 oz Mozzarella cheese
  • 1 ½ cups Parmesan cheese


  • Preheat oven to 400 degrees.
  • Brown sausage & garlic in a deep skillet. At the same time boil the pasta.When the sausage is cooked, add sauce to pan. Next, line 9×13 pan {or 2 smaller pans} with pasta. {I made 2, 9x13 dishes in these pictures}
  • Using a spoon, drop scoops of the Ricotta cheese in rows across the pasta. (don't worry about making them super even)
  • Add about half the Mozzarella to the top.
  • Next, spread the sausage and sauce mixture across the top of the dish and "wiggle" down into the pasta & ricotta, making sure all the pasta is coated
  • Add the remaining Mozzarella and the Parmesan cheeses, then cover dish with lid or tin foil.
  • Bake for 30 minutes covered, then 15 minutes uncovered.


If you are preparing this as a freezer meal, bake from frozen: 450 degrees, 1 hr 15 minutes covered, 15 minutes uncovered.
Keyword Pasta

— RECIPE CARD (click to save to Pinterest) —

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