Mozzarella Penne

One of the best Italian recipes ever- Mozzarella Penne! BEYOND delicious! { } So creamy with lots of flavor!!

I have another delicious dinner recipe for you today!!

Not sure about you, but I can never have enough of them. Way too often it comes close to dinner time and I still have no clue what I’m making. I’ve mentioned this in the past but I recently started a Monthly Meal Planner and it has been SO nice for our family. Now, I’m wasting fewer groceries and almost always have dinner planned in advance which has been great!

This next recipe for Mozzarella Penne was one my mom found HERE (have I mentioned what an awesome cook my mom is?!) We all love Italian food so she knew it would be a hit. It was. In fact, it’s a new favorite and was devoured quite quickly. If you love pasta dishes with lots of cheese and delicious-ness you will want to give this one a try. 😉

The sausage in this recipe is so delicious! If you don’t like meat, just leave it out – easy peasy.

The best part of it all really is the cheese-y goodness! 😉 Whenever we make dishes like this we like to serve it with some garlic bread, fried zucchini and a salad (like this Tortellini Salad!!) Mmmmm!!

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Mozzarella Penne Recipe

5 from 3 votes
One of the best Italian recipes ever- Mozzarella Penne! BEYOND delicious! So creamy with lots of flavor!!
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories 754 kcal
Author Lil' Luna


  • 2 tbsp olive oil
  • 1/8 cup onion or 1 tsp onion powder
  • 2 tsp garlic
  • 1 lb Italian Sausage
  • 30 oz tomato sauce
  • 1 tbsp oregano
  • 2 tsp basil
  • 1/2 tsp fennel seed
  • 1/2 tsp salt
  • pinch red pepper flakes
  • pinch nutmeg
  • 1 lb penne pasta
  • 3 tbsp butter
  • 3 tbsp wondra flour
  • 2 1/4 cup milk
  • mozzarella grated
  • parmesan grated


  • In a large skillet heat your oil. Add onion and garlic, stir. Add sausage, breaking up well. Add tomato sauce and spices, let simmer.
  • Fill a pot with water and set on high heat. Once boiling, add salt and pasta. Cook el dente.
  • To make Bechamel; On med-low heat, melt butter in a saucepan. When melted, add your flour and stir until smooth. Whisk continually until mixture is light golden brown, about 5 min. Add your milk a little bit at a time, stirring constantly until its thick. Add a pinch of salt.
  • Using a 9x13 pan, layer a small amount of red sauce from step 1 to the bottom of your pan. The layering process is as follows..Pasta, red sauce, bechamel then mozzarella. Do this a total of 3 times. Sprinkle more mozzarella and parmesan on top, to your liking. For us, the cheesier the better!!
  • Bake at 400 until golden and bubbly, about 20-30 minutes. Took 20 minutes in my oven. Enjoy warm.

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Recipe adapted from Love to be in the Kitchen

One of the best Italian recipes ever- Mozzarella Penne! BEYOND delicious! { } So creamy with lots of flavor!!

One of the best Italian recipes ever- Mozzarella Penne! BEYOND delicious! { } So creamy with lots of flavor!!

I’ve said it before, and I’ll say it again – I LOVE me some Italian recipes for dinner!! 😀

For more great Italian dishes be sure to check out these family favorites:

Creamy Chicken Alfredo Pasta Bake - I get requests for this recipe all the time. It's DELICIOUS! { } So creamy with lots of flavor!!

Creamy Chicken Alfredo Pasta Bake

Italian Sausage with Bowtie Pasta - easy and delicious! { } Recipe includes bow tie pasta, Italian sausage, garlic, parmesan cheese, and Italian stewed tomatoes.

Bowtie Pasta with Italian Sausage

Chicken and Asparagus Pasta Recipe - delicious! So many delicious flavors!!

Chicken and Asparagus Pasta

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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    1. I think regular flour will work as well. We just wanted to give the Wondra flour a try and it was great too. 🙂

    1. To be honest, I’m not sure. I’m not an expert on freezer meals but I would imagine it would be similar to other Pasta dishes. 😉

    1. Mine wouldn’t thicken either. I remembered something I saw on the Chew that chef Michael Simon always says when they make bechamel….the flour and butter should look like wet sand before adding your liquid. 2 tbsps of butter and about 4 tbsps of flour in another pot, browned, and gradually added my milk that wouldn’t thicken and voilà. My 1st bechamel!

      1. The key (for me at least) is to actually not stir constantly. It needs little breaks to thicken up. Not too long though, you don’t want it to curdle, just stop every minute or so for like 10 seconds. It works for me! It’s actually something I learned in a cooking class in high school. I was stirring without stopping for 10 minutes wondering why my sauce wasn’t getting thick. Then I was told, “you need to stop stirring so it has a chance to thicken”. Blew my mind!

      1. Awesome- I just prepped this and it is in the fridge ready to go into the oven tonight! I assume I will have to bake it closer to the 30 minutes since it will be cold from the fridge.

        The only tweaks I made were using half & half instead of milk (not healthy at all, but I can’t resist using it in pasta dishes) and I only used 2 cups. My sauce thickened up just fine, it just took a long time. I also added some fresh basil that I’ve been growing. In the end everything I sampled tasted great and I can’t wait to eat the finished product! Dinner might have to be early tonight!

  1. Made your Mozzarella Penne last night and it turned out so yummy. Thank you for sharing this tasty recipe.????????