My Mom’s 4-Ingredient Casserole Will Feed Your Family for a Week

I’ve not been shy about the fact that my grandmother isn’t much of a cook, but my mother is even less adept in the kitchen. These days, I’m the one teaching her how to dice an onion or what oil she should be using.

Still, she had a few tricks for putting food on the table while I was growing up. I remember one tasty casserole being a constant dinner option: a penne and sausage dish that was so simple my mother made it on a regular basis.

Cook Once, Eat for Days

If you’re looking for a dinner option that comes together with ease, feeds a crowd, and won’t break the bank, this recipe is everything you’re looking for. Pasta for carbs, sausage for protein, a whopping amount of tomato sauce for vitamins, all rounded out with a layer of golden brown cheese to make your taste buds extra happy. 

It can also last you for days, if needed. For a family of three, my mom would cover this and store it in the fridge for leftovers that carried us through the week. 

Letting the casserole sit for 10 minutes after baking will allow the pasta to finish cooking completely to an al dente texture. If you prefer soft pasta in casseroles, par-boil the pasta for five minutes before mixing it with the marinara and sausage.

Key Ingredients

With a dish like this that’s made by mixing together store-bought ingredients, I like to find sneaky ways to switch up the flavors to tailor it to my ideal dinner. 

• The sauce: My mom always used marinara, but you can use any variety of tomato sauce that excites you. I prefer Rao’s Homemade sauce, a brand that tastes great and offers several varieties, like roasted garlic for an extra flavor boost, arrabbiata for a spicy kick, Bolognese for more meatiness—you can’t go wrong. 
• The sausage: My mom always opted for Hillshire Farms for the smoked sausage, a brand that also has lots of flavor options for your dinner. You can use the classic smoked, Cajun-style kielbasa, or hot smoked if you love a spicy zip. 
• The cheese: Even your cheese option can be switched up! Think mozzarella is too mild? Try provolone, one of my favorites. If all you have on hand is grated Parmesan, that can work too. If you want to go for something super melty and gooey, fontina is your best friend.

How To Make My Mom’s 4-Ingredient Penne and Smoked Sausage Casserole

For 12 servings (one 9 x 13-inch casserole), you’ll need:

• 1 pound uncooked penne pasta
• 1 (32-ounce) jar marinara sauce
• 12 ounces smoked sausage, sliced
• 8 ounces (about 2 cups) shredded mozzarella cheese

Preheat the oven to 425°F. In a large bowl, mix together the raw penne, marinara sauce, and sliced sausage until well combined. Pour the pasta mixture into a 9x13-inch casserole dish and top with the mozzarella cheese in an even layer.

Bake until the casserole is bubbly and the cheese has turned golden brown, about 25 minutes. Let the casserole rest for 10 minutes at room temperature before serving. 

Leftovers can be refrigerated in an airtight container for up to 1 week. Reheat in a 350°F oven until heated through, or reheat individual servings in the microwave.

More Easy Casseroles

• Easy Chicken and Broccoli Casserole
• Easy Taco Casserole
• 5-Ingredient Pasta Bake
• One-Pan Baked Penne alla Vodka