Crumble raw italian sausage over raw penne pasta, coupled with 3 other ingredients, into a ceramic baking dish for a family meal that I make without even thinking

This is the kind of weeknight pasta bake I throw together almost on autopilot: dry penne straight into a ceramic baking dish, raw Italian sausage crumbled over the top, and just three more pantry staples to pull it all together. The method reminds me of old Amish and Midwest church-supper casseroles, where everything bakes in one pan and the oven does the work. No boiling pasta, no browning meat—just layer, pour, and bake until the pasta is tender and the sausage is browned and juicy.

Serve this pasta bake straight from the ceramic dish with a simple green salad—think romaine or leaf lettuce with a sharp vinaigrette—to balance the richness of the sausage and cheese. Warm crusty bread or buttered garlic toast is perfect for soaking up the saucy corners. A light red wine, such as Chianti or a mellow Pinot Noir, or even sparkling water with lemon, pairs nicely with the tomato and Italian sausage flavors.

Servings: 6

12 ounces dry penne pasta

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch ceramic baking dish with a bit of oil or nonstick spray if you like, just to help with cleanup.

Pour the dry penne pasta evenly into the bottom of the ceramic baking dish, spreading it into an even layer so it cooks uniformly.

In a large measuring cup or bowl, whisk together the marinara sauce and water until well combined. This thinned sauce is what will both cook the pasta and create the finished sauce.

Pour the sauce-and-water mixture evenly over the dry penne, using the back of a spoon to gently press the pasta down so most of it is submerged. It’s fine if a few pieces poke up; they’ll soften as they bake.

Using your hands, crumble the raw Italian sausage directly over the pasta, breaking it into small, bite-size pieces and distributing them as evenly as possible across the surface. This gives you that rustic, hand-crumbled look and ensures sausage in every scoop.

Cover the dish tightly with foil, making sure it’s sealed around the edges to trap steam. Place the ceramic baking dish on the middle rack of the preheated oven.

Bake, covered, for 35 to 40 minutes, until the pasta is mostly tender when you poke a piece with a fork and the sausage is cooked through. Carefully remove the foil, watching out for hot steam.

Sprinkle the shredded mozzarella evenly over the top of the hot sausage and pasta. Return the uncovered dish to the oven and bake for another 10 to 15 minutes, until the cheese is melted, bubbly, and lightly browned in spots.

Let the pasta bake rest for about 5 to 10 minutes before serving. This short rest helps the sauce thicken slightly and makes it easier to scoop tidy portions from the ceramic dish.

If you like heat, use hot Italian sausage and add a pinch of crushed red pepper to the sauce-and-water mixture before pouring it over the pasta. For a slightly creamier version, swap 1/2 cup of the water for heavy cream or half-and-half. You can also mix cheeses: try half mozzarella and half shredded provolone or fontina for more depth, or sprinkle a few tablespoons of grated Parmesan over the top for a sharper finish. To sneak in vegetables without complicating the process, scatter 1 to 1 1/2 cups of frozen peas, chopped spinach, or small broccoli florets over the dry pasta before adding the sauce and sausage; they’ll cook right along with everything else. If you prefer a bit more texture on top, finish the bake with a light layer of seasoned breadcrumbs mixed with a tablespoon of olive oil during the last 10 minutes. For smaller households, assemble the recipe in two smaller ceramic dishes, bake one, and refrigerate the second (tightly wrapped) for up to 24 hours before baking; just add an extra 5 to 10 minutes to the covered bake time to compensate for the chill.