Baked Penne with Tomatoes, Peppers and Mozzarella Recipe

In this post I share my easy to create Baked Penne with Tomatoes, Peppers, and Mozzarella Recipe.  You will enjoy the images and printable recipes in this post.

Baked Penne with Tomatoes, Peppers and Mozzarella Recipe

penne recipe on the table

This is a really simple way to satisfy Italian food cravings.  Using what you have in the cabinet or pantry don’t be afraid to try different pastas.  In today’s featured images I use a Gluten-Free Penne noodle.  In the past I’ve used Ditalini.  The Ditalini pasta is a small tube that is great in soups.  Just be sure to stick to a medium to small pasta shape.   More about the vegetables are in the photos below.

Baked Penne with Tomatoes, Peppers and Mozzarella Recipe

Baked Penne with Tomatoes, Peppers and Mozzarella Recipe


  • 1 pound of sweet Italian sausage
  • 8 oz package or penne noodles
  • 1 small sweet onion chopped
  • 1 large green pepper chopped
  • 1 red pepper chopped
  • 1 orange or yellow pepper chopped
  • 1 tablespoon of minced garlic
  • 1 tablespoon of chili and garlic sauce
  • 14 oz of stewed tomatoes
  • 4 oz of tomato sauce ( or pasta sauce)
  • 1 tablespoon of Italian seasoning
  • 1/2 cup of mozzarella cheese shredded
  • about 24 pepperoni slices cut in to 4 pieces.
  • salt and pepper to taste


  1. Prepare the penne pasta as directed
  2. In stock pot fry up the Italian sauces chopped into bite size pieces. Push to side of pan before adding onions and garlic to saute.
  3. Once the onions and garlic are sauteed toss in green peppers. Cook so they are soft - about 5 minutes.
  4. Mix all the ingredients in the stock pot together before pouring the stewed tomatoes in. Slowly add the seasonings.
  5. Cook down for about 10 minutes -stirring gently. Don't forget to taste test before mixing in cooked pasta.
  6. In bottom of casserole dish ( 9'x12' works great!) add enough tomato sauce to cover the bottom.
  7. Gentle add the stock pot ingredients to the casserole dish. Cover with mozzarella cheese and pepperoni on top.
  8. Cook in over for about 20 minutes or until the cheese is melted but not brown!
  9. Serve immediately or let sit in refrigerator over night and warm up next day. The longer it sits it marinates together - YUM!!!

This recipe is great to take to potlucks or to just keep in the refrigerator to enjoy during the busy work week.  I have even frozen this recipe in serving size portions and it heats up great.  One of my favorite dishes to take on the road to enjoy cross country when we are RVing.

Fresh Photography

If you follow my blog you know I LOVE taking photos of everything.  Food and the ingredients used to make the recipe are amount my favorite subjects.  Below I used my iPhone 11 pro max to capture the meal I was creating for this share.  If you have additional questions be sure to reach out to me on my site to ask away.

Peppers and Onion

I love the colors of fresh vegetables in this recipe.  The onions are a sweet variety so leave them nice and chunky.

YUM… some of my favorite photos that I hope help you create this meal with ease.

Now I want to go have another helping! 

penne recipe on the table

Serve the Baked Penne with Tomatoes, Peppers, and Mozzarella Recipe with your favorite Italian theme salad.

Let’s Connect

What do you think of make-ahead casseroles like this recipe today?  I would love to hear from you so be sure to comment on this post.  You are also invited to check out more recipes on my site at Bren Haas Creative Recipes.  I look forward to hearing from you soon.  Until we met in the kitchen or garden again I hope you are staying happy and healthy.

Happy Baking,

Bren Haas

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