6 years ago

Baked Tomato Basil Penne

This delicious pasta bake can be made up to a day ahead of time; just pop it in the oven and enjoy hot comfort food, even on a busy weeknight.

8 servings
Preparation time: 1 hour 15 minutes


  • 1 (12-ounce) package penne pasta
  • 16 ounce Lunds & Byerlys Mild Italian Sausage
  • 1 tablespoon olive oil
  • 2 cups chopped onions
  • 2 (8-ounce) packages button mushrooms, quartered
  • 2 tablespoons chopped garlic
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 4 tablespoons chopped fresh Italian parsley, divided
  • 1 teaspoon kosher salt
  • 2 (26-ounce) jars Lunds & Byerlys Tomato Basil Pasta Sauce
  • 1 cup heavy whipping cream
  • 2 cups shredded mozzarella
  • ½ cup freshly grated Parmesan cheese


  1. Cook pasta in boiling salted water according to package directions until barely al dente; drain.
  2. Remove casings from sausages and break into ½-inch pieces. 
  3. Heat oil in large skillet over medium-high heat. Add sausage and onion; sauté 10-12 minutes.
  4. Add mushrooms, garlic, basil, thyme, 1 tablespoon parsley and salt. Cook until liquid from mushrooms has evaporated (9-11 minutes). 
  5. Add pasta sauce and cream. Bring to a simmer; remove from heat and add pasta.
  6. Transfer to 4-quart baking dish. (May be refrigerated several hours or overnight at this point.)
  7. To bake: Bake covered, in a 350 F oven for 15 minutes (30 minutes if refrigerated); remove cover and stir. Combine cheeses and remaining parsley; sprinkle evenly over pasta. Continue baking, uncovered, until bubbly in center and cheese is melted (about 15 minutes).