Baked Tomato Basil Penne

Baked Tomato Basil Penne

Servings 12 servings
Prep Time


  • 1 package penne pasta 12-ounce
  • 1 pound uncooked Lunds & Byerlys All-Natural Bulk Mild Italian Sausage
  • 1 tablespoon olive oil
  • 2 cups chopped onions
  • 2 packages button mushrooms quartered, 8-ounce
  • 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 jars Lunds & Byerlys Tomato Basil Pasta Sauce 26-ounce
  • 1 cup heavy whipping cream
  • 2 cups shredded mozzarella
  • 1/2 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. Heat oil in large skillet over medium-high heat. Add sausage and onion; sauté 10-12 minutes. Add mushrooms, garlic, basil, thyme, 1 tablespoon parsley, and salt. Cook until liquid from mushrooms has evaporated (9-11 minutes). Add pasta sauce and cream. Bring to a simmer; remove from heat and add pasta.
  3. Transfer to 4 quart baking dish. (May be refrigerated several hours or overnight)
  4. To Bake: Bake covered, in a 350 degrees oven, 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).