Baked Penne with Sausage & Burrata

Italian Entrée
35 min.
4 Servings
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Approximate Nutritional Information (Per serving): Calories 1010, Fat 46g, Sat. Fat 17g, Trans Fat 0g, Cholesterol 85mg, Sodium 2040mg, Total Carbohydrate 109g, Fiber 9g, Sugars 12g, Protein 45g
ALLERGEN INFORMATION: Tree Nut Free, Peanut Free, Egg Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Recipe categorization, including tags that indicate that a recipe is free of an allergen, are based on the product(s) indicated in the recipe’s ingredient listing. If other ingredient(s) are used, Giant Eagle cannot guarantee that the recipe categorization indicated is applicable. Actual product packaging and materials may contain additional and/or different ingredient, allergen, nutritional or proper usage information than the information displayed on our website. Always read labels, warnings and directions prior to using or consuming a product. If you have questions or require more information about an ingredient, contact the manufacturer directly. Content on this website is for general reference purposes only and is not intended to substitute for advice given by a physician, pharmacist or other licensed health care professional. The information presented on this website should not be used for self-diagnosis or for treating a health problem.


  • 1 tsp. kosher salt
  • ¾ oz. package Nature’s Basket basil
  • 4 cloves garlic
  • 8 oz. Belgioioso Burrata Mozzarella
  • ½ cup Market District seasoned Italian bread crumbs
  • ½ cup Giant Eagle shredded Parmesan, divided
  • 2 Tbsp. Market District extra virgin olive oil, divided
  • 1 lb. Giant Eagle sweet Italian sausage
  • 24 oz. jar Barilla marinara pasta sauce
  • ½ tsp. ground black pepper
  • 1 lb. Barilla mezze penne pasta


  Prep Time: 5 min. • Cook Time: 30 min.

Bring a pot of water to a boil with salt. Preheat oven to 475°F. Pick basil leaves, chop half and set aside the other half. Peel and chop garlic. Drain Burrata. Mix bread crumbs with 1 tablespoon of Parmesan and 1 tablespoon of olive oil. Remove sausage from its casing.

In a sauce pot, heat 1 tablespoon of olive oil. Add sausage and cook for 3-4 minutes, breaking any large chunks up with a wooden spoon. Add garlic and pasta sauce and bring to a boil. Stir in basil and pepper and leave on low while you cook the pasta.

Once water is boiling, cook penne for 9 minutes. Strain and toss with the tomato sauce and sausage mixture. Transfer to baking dish or oven-proof sauté pan and smooth out with the back of spoon. Sprinkle with Parmesan/bread crumb mixture and bake for 15 minutes or until bread crumbs are golden brown and the dish reaches a minimum internal temperature of 160°F.

Remove pasta from oven and top with Burrata. Use a knife to open it up so it oozes all over the top of the hot pasta. Garnish with the remaining basil leaves and serve with remaining Parmesan.