Caprese-Style Penne Pasta Bake with Sausage

(Adapted from:  Jones Dairy Farm)

Serves 4-6 (depending on how large you’d like your portions)


8 oz. penne pasta (the original recipe calls for gluten-free pasta, but I used whole-wheat)
1 24-oz or 26-oz jar spicy tomato basil pasta sauce (I used Bertolli’s Organic Olive Oil, Basil & Garlic Pasta Sauce, as that’s the one the bambino chose)
1 7-oz package Jones Sausage Links or Patties, sliced or cubed
1 15-oz container ricotta
1/2 C chopped basil, divided (I don’t have fresh basil yet, so I used dried…About a Tbsp., I’m guessing…I just guesstimated)
2 C shredded mozzarella


Preheat oven to 375°F. Cook the pasta according to package directions, reducing cooking time by 1 minute (it will finish cooking in the oven). Combine the drained pasta, spaghetti sauce & sausage, mixing well. Layer half of the mixture in a 2-Qt baking dish or lasagna pan. Combine 1/4 C of the basil with the ricotta, then spread over the pasta. Top with 1 C of mozzarella and the remaining pasta. Cover with foil, and bake for 35 minutes. Uncover, top with the remaining mozzarella and bake for 10 more minutes, until the cheese is melted and bubbly. Top with the remaining basil (I skipped this step…I’m not a huge fan of a lot of basil, and since I only had dried anyway, I figured it wasn’t necessary).

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