Description
This Simple Baked Pasta is a comforting and hearty dish featuring al dente pasta baked in a rich tomato and cream sauce with Parmesan and mozzarella cheeses. Optional sautéed Italian sausage and Tuscan kale add savory and nutritious layers of flavor, all baked to bubbly, golden perfection. Perfect for a satisfying family dinner or as a gift for friends.
Ingredients
Main Ingredients
- 1 pound short tube pasta, such as penne, ziti, or mezzi rigatoni
- 4 cups tomato sauce, homemade or your favorite jarred sauce
- 1 cup heavy cream
- 1 cup grated Parmigiano Reggiano (2 to 2.5 ounces)
- 8 ounces whole milk, low-moisture mozzarella, divided
- 2 tablespoons kosher salt, divided
Optional Ingredients
- 0.75 pounds sweet or hot Italian sausage
- 1 tablespoon extra-virgin olive oil
- 9 ounces Tuscan kale (pre-stemming), stemmed and roughly chopped
Instructions
- Preheat and cook pasta: Preheat your oven to 375ºF (190ºC). Bring a large pot of water to a rolling boil and add 2 tablespoons of kosher salt. Boil the pasta for 6 minutes to achieve a slightly undercooked al dente texture. Drain the pasta and rinse it under cold water to stop cooking.
- Combine pasta with sauce and cheese: Transfer the pasta to a large bowl and pat it dry with a clean dish towel to remove excess moisture. Add the tomato sauce, heavy cream, grated Parmigiano Reggiano, and 4 ounces of the shredded mozzarella. Stir everything together until evenly combined.
- Cook sausage and kale (optional): If including sausage and kale, heat a large skillet over high heat, then add the Italian sausage. Once it begins to sizzle, reduce the heat to medium and use a spoon to break the sausage into smaller pieces. Cook for 5 to 7 minutes, stirring occasionally to ensure even browning. Transfer sausage to the bowl with the pasta, leaving the fat in the skillet behind. Add 1 tablespoon of extra-virgin olive oil to the skillet, increase heat to medium-high, and add the kale with a pinch of salt. Cook for 2 to 4 minutes, stirring and tossing with tongs until wilted. Add the kale to the pasta mixture and stir to combine.
- Assemble in baking dish: Transfer the combined mixture into a 9×13-inch baking dish or a disposable foil pan if gifting. Spread it evenly and sprinkle the remaining 4 ounces of mozzarella cheese on top to create a cheesy crust.
- Bake to bubbly perfection: Place the baking dish in the preheated oven and bake for about 35 minutes or until the pasta mixture is bubbling and the cheese on top has browned to your liking. Remove from oven and let cool briefly before serving.
Notes
- You can use homemade or your favorite store-bought tomato sauce based on convenience and taste preferences.
- Patting the pasta dry before mixing prevents excess liquid and ensures a creamy yet thick sauce consistency.
- For gifting, use a foil disposable pan and include reheating instructions.
- Feel free to omit the sausage and kale to make the dish vegetarian.
- This pasta can be prepared ahead and refrigerated before baking; increase baking time slightly if baking chilled.