This pasta is a weeknight favorite at our house! It's packed with five flavorful cheeses,
delicious Italian sausage, and affordable pantry staples. I like to prep it the night before and then throw it in the oven when I'm ready.
Make this recipe with me on YouTube!
Serves 8
Ingredients
16 ounces Penne pasta
1 pound ground Italian sausage
6 cups spaghetti sauce
1 large onion, chopped
1 green bell pepper, chopped
6 cloves garlic, minced
3 large Roma tomatoes, diced
1 large egg
16 ounces small curd cottage cheese
1⁄2 cup heavy cream
12 ounces shredded Mozzarella cheese, divided
5 ounces freshly grated Parmesan & Asiago cheese, divided
4 ounces shredded smoked Provolone cheese, divided
1 Tablespoon dried parsley
1 Tablespoon ground black pepper
1⁄2 Tablespoon fine sea salt, plus 1 teaspoon for pasta water
1 teaspoon chili powder
2 teaspoons dried basil
2 teaspoons dried oregano
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Directions
Preheat oven to 375 degrees.
In a large skillet over medium-high heat, cook sausage until cooked through and browned. Drain on paper towel-lined plate and set aside.
In a large bowl, add dry pasta, cooled cooked sausage, and spaghetti sauce. Mix well to
combine.
In a medium bowl, combine egg, cottage cheese, heavy cream, half of each cheese, and
spices. Gently fold cheese mixture into pasta mixture. Mixture should be liquidy to allow enough moisture for pasta to cook.
Pour mixture into a 10x15 baking dish and bake uncovered for approximately 50 minutes or until pasta is cooked.
Top with remaining cheese and bake an additional 5-10 minutes or until cheese is melted and bubbly.
Note:
This recipe freezes beautifully! You can half the mixture to make two meals from this recipe.
Prepare as above, pour uncooked mixture into a freezer-safe baking pan, and cover tightly with foil. When ready to bake, thaw in the refrigerator for 24 hours and then bake uncovered as directed. Add additional cheese to the top if desired.
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