Baked Penne with Sausage & Meatballs

This baked pasta recipe has quickly become one of our favorites. It is super creamy and tastes incredible. The meatballs were flavorful, especially with the two kinds of meats mixed together. The mozzarella is sprinkled throughout the pasta and it just melts in your mouth. Lastly, the vodka infused with red pepper flakes adds a delicious spicy aspect to the pasta that takes the dish to a whole other level. 

Baked Penne with Sausage & Meatballs

Serves 10

Meatball Ingredients

1 slice crusty bread

2 tablespoons milk

1/2 cup finely chopped onion

1 clove garlic, minced

2 tablespoons finely chopped fresh flat-leaf parsley

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/4 cup freshly grated Pecorino Romano cheese

1 large egg

1/2 pound lean ground pork

1/2 pound lean ground beef

1/2 cup olive oil

Casserole Ingredients

5 sweet Italian sausages

1 pound penne, cooked according to package directions

Homemade Vodka Sauce (below)

8 ounces small fresh mozzarella balls, drained, or 1 large ball fresh mozzarella cut into small cubes

1 cup freshly grated Parmesan cheese

Vodka Sauce Ingredients

1 cup vodka

1 teaspoon red pepper flakes (OG recipe says 2 tsp. but that was way too spicy for us)

6 tablespoons unsalted butter

3 1/2 cups whipping cream

One 32 ounce can of crushed tomatoes (do not drain)

1/2 cup freshly grated Parmesan cheese

Sauce Instructions (Makes 5 cups)

Pour the vodka into a small bowl and stir in the red pepper flakes. Let it sit for about 1 hour. 

Put the vodka into a medium pot. Bring the vodka to a boil and boil for 4 minutes. add the butter. When the butter has melted, stir in cream and tomatoes and bring to a simmer. Simmer, uncovered, for 10 minutes. Remove from heat and whisk in Parmesan cheese. (At this point, you may cool the sauce and refrigerate for up to 3 days or freeze for up to 1 month.)

Meatball and Casserole Instructions

To make the meatballs, soak the bread and milk together in a large mixing bowl for 5 minutes. Add the onion, garlic, parsley, salt, pepper, Romano, and egg. Stir until blended. Add the pork and beef. Mix by hand until the meatball mixture is combined. Shape into balls 1 inch in diameter. (At this point, you may refrigerate for up to 2 days or freeze for up to 6 weeks.)

Preheat the oven to 350F. Set a wire rack on a baking sheet. Heat the oil in a large skillet. Brown the meatballs on all sides, until they have formed a nice crust, about 10 minutes. Remove from the oil to the rack set on the baking sheet, and bake for 15 minutes, until the meatballs are cooked through. Remove from the oven and allow to cool. (At this point, you may refrigerate for up to 2 days or freeze for up to 1 month.) Cut the meatballs into quarters.

In a medium skillet over medium-high heat, brown the sausages on all sides. Prick the sausage with a sharp knife on all sides to allow some fat to drain off. Add 1/3 cup water to the pan, lower the heat, cover, and simmer until the sausages are cooked through and the water is absorbed. Cool the sausages and cut them into 1/2 inch rounds.

To assemble the casserole, coat the inside of a 9x13 baking dish with nonstick cooking spray. Combine the penne in a large bowl with 1 1/2 cups of vodka sauce, stirring until the penne is coated with the sauce. 

Spread half the penne in the dish and top with the meatballs, sausage, and mozzarella cheese. Spread 1 cup of vodka sauce over the mixture, then top with the remaining penne and vodka sauce and the Parmesan cheese. (Can be covered and refrigerated for up to 3 days or freeze for up to 6 weeks before baking.)

Preheat the oven to 350F. Bake, covered, for 30 minutes. Uncover and bake for another 20 minutes, until the sauce is bubbling and the cheese is golden brown on top. Allow it to rest for 15 minutes before serving.