Creamy Sausage Penne with Bell Peppers and Cheddar Tips, FAQ & printable recipe

Tips for success

To achieve the ultimate cheese pull, serve the pasta casserole immediately after it comes out of the oven while the cheddar is still hot and molten.

If the cheese is not browning as quickly as desired, turn on the oven's broiler for the last two minutes of baking, watching closely to prevent burning. Always salt the pasta water generously to flavor the penne from the inside out.

When simmering the heavy cream with the cooked sausage and peppers, keep the heat on medium-low to prevent the cream from boiling over or scorching.

Stir frequently to scrape up the browned bits from the bottom of the skillet, as this fond contains immense flavor that enriches the entire cream sauce.

Variations

• Spicy Pepper Jack Bake: Swap the cheddar cheese for pepper jack cheese and use hot Italian sausage to give this comforting pasta bake a spicy kick.
• Spinach and Sausage Penne: Stir in two cups of fresh baby spinach during the final skillet toss until wilted for added color and flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze in a freezer-safe container for up to 2 months; thaw in the refrigerator overnight before reheating.

Reheat

Reheat individual portions in the microwave, or cover the baking dish with foil and heat in a 350°F (175°C) oven until hot and bubbly.

Allow any leftover pasta casserole to cool completely at room temperature for no more than two hours before transferring it to an airtight container. Store the leftovers in the refrigerator to keep them fresh.

When stored properly, this comforting dish remains delicious and retains its rich flavors, making it an excellent option for quick weekday lunches or dinners.

This dish can easily be assembled ahead of time to save dinner prep on busy nights. Complete all steps up to the baking stage, cover the baking dish tightly with aluminum foil, and store it in the refrigerator for up to twenty-four hours.

When ready to serve, bake the cold casserole at 375°F (190°C) for an extra ten minutes to ensure it is heated through.

Serving ideas

Serve this creamy sausage penne hot, straight from the baking dish to showcase the dramatic, gooey cheese pull. Garnish each portion with a generous sprinkle of freshly chopped parsley to add a touch of color and fresh flavor that cuts through the richness of the sausage and heavy cream.

Pair this hearty pasta casserole with a crisp, simple green salad tossed in a light vinaigrette to balance the rich, cheesy flavors. Warm garlic bread or crusty Italian bread also makes an excellent accompaniment, perfect for scooping up any extra creamy sauce left on the plate.

Frequently asked questions

Recipe card

Creamy Sausage Penne with Bell Peppers and Cheddar

Prep 15 minCook 25 minRest 5 minTotal 45 minServes 6

Ingredients

• 12 oz dry penne pasta
• 1 lb ground Italian sausage
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup heavy cream
• 2 cups shredded cheddar cheese, divided
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the dry penne pasta and cook according to the package instructions until it reaches an al dente texture. Drain the cooked pasta thoroughly in a colander and set it aside for later assembly.
2. Heat a large skillet over medium-high heat. Add the ground Italian sausage, sliced red bell pepper, and sliced yellow bell pepper. Cook, breaking up the sausage with a wooden spoon, until the meat is fully browned and reaches a safe internal temperature of 160°F (71°C).
3. Pour the heavy cream directly into the skillet with the cooked sausage and bell peppers. Reduce the heat to medium-low and stir well, scraping up any browned bits from the bottom of the pan. Let the cream simmer gently for a few minutes until slightly thickened.
4. Add the cooked penne pasta and half of the shredded cheddar cheese to the skillet. Toss everything together continuously until the cheese is completely molten, gooey, and coats every piece of pasta evenly.
5. Transfer the cheesy pasta mixture into a baking dish. Top evenly with the remaining shredded cheddar cheese. Bake in a preheated oven at 375°F (190°C) until the cheese is melted, bubbly, and beautifully golden brown on top.
6. Remove the baked pasta casserole safely from the oven. Sprinkle the chopped fresh parsley evenly over the hot, melted cheese layer. Let the dish rest for five minutes before serving to allow the sauce to set.

Contains: milk, gluten

Estimated nutrition per serving

Calories

720

Protein

32 g

Carbohydrates

48 g

Fat

44 g

Fiber

3.2 g

Sugar

4.5 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.