Deep-Dish Style Baked Italian Sausage and Bell Pepper Pasta

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

A hearty baked pasta inspired by Chicago’s famous deep-dish pizza flavors, combining spicy Italian sausage, roasted bell peppers, and a rich tomato sauce baked with melted mozzarella. This italian-inspired pasta ready in about 60 minutes pairs casings removed Italian sausage, small, finely chopped yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz, casings removed Italian sausage
• 1 medium, diced into 1/2-inch pieces red bell pepper
• 1 medium, diced into 1/2-inch pieces green bell pepper
• 1 small, finely chopped yellow onion
• 3, minced garlic cloves
• 2 tbsp olive oil
• 28 oz canned crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 12 oz penne pasta
• 8 oz shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions

1. Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil and add 12 oz penne pasta, cooking for 9 minutes until just al dente. Drain and set aside.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz Italian sausage, breaking it apart with a wooden spoon, and cook for 5-6 minutes until browned and cooked through.
3. Step 3: Add 1 small finely chopped yellow onion, 1 diced red bell pepper, and 1 diced green bell pepper to the skillet with the sausage. Sauté for 5 minutes until vegetables soften and onions become translucent.
4. Step 4: Stir in 3 minced garlic cloves, 28 oz canned crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1/4 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 10 minutes until sauce thickens slightly.
5. Step 5: Combine the cooked penne pasta with the sausage and pepper tomato sauce in a large mixing bowl, then transfer to a 9x13-inch baking dish.
6. Step 6: Sprinkle 8 oz shredded mozzarella evenly over the top, followed by 1/4 cup grated Parmesan cheese.
7. Step 7: Bake uncovered for 20 minutes at 375°F until the cheese is melted, bubbly, and golden at the edges. Let rest for 5 minutes before serving.