Sausage Pasta Bake
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Sausage Pasta Bake a great One Pot Pasta Idea!
Italian Sausage Pasta Bake
There's something magical about a no-boil pasta bake, right? Growing up, I remember my mom whipping up a casserole or pasta bake whenever we had a family gathering or just a busy weeknight. And let’s be honest—everyone loves pasta, especially when it’s packed with Italian sausage, ooey-gooey cheese, and marinara sauce. That’s why this Sausage Pasta Bake has become one of my go-to dishes. It’s incredibly easy, saves time, and you get to spend more moments with friends and family rather than hovering over the stove.
Whether you’re looking for a dish that’ll please a crowd or just something to meal prep for the week, this Italian sausage casserole with pasta is a winner. And did I mention you don’t even need to boil the pasta beforehand? Yep, it’s a no-boil pasta idea and that equals less mess, more convenience!
The Magic Italian Sausage Pasta Bake Ingredients
Before we dive into the step-by-step process, let’s break down the simple yet satisfying ingredients that make this Italian sausage pasta bake a hit:
Butter or Cooking Spray: Grease the dish to avoid any sticking—because no one wants to scrape off all that delicious, cheesy goodness!
One 24-26-ounce jar of marinara sauce: The base of any great pasta bake. You can use your favorite store-bought marinara or make your own.
3 cups chicken broth: Helps to cook the pasta while infusing it with flavor.
1/2 onion, grated: A touch of sweetness and depth—grating it makes sure it melts right into the sauce.
4 cloves garlic, minced: The cornerstone of all good Italian dishes. You can add more or less depending on your garlic love.
1 Tablespoon dried Italian seasoning or dried basil: A mix of oregano, thyme, and rosemary gives this dish a burst of herby goodness.
1 teaspoon salt & 1/2 teaspoon ground pepper: Seasoning is essential. Adjust these to taste.
1 pound uncooked rigatoni: The star of the show! You could swap this out with penne or ziti if that’s what you have on hand—hello, penne sausage pasta bake!
2 Italian sausage links, casings removed (uncooked): Italian sausage brings bold, savory flavors to the dish. If you want to lighten it up, go for chicken or turkey sausage.
8-16 ounces fresh mozzarella, sliced or torn: I personally lean toward 16 ounces because you can never have too much cheese, right? It adds that beautiful creamy layer on top.
1 cup grated Parmigiano-Reggiano, plus more for serving: This nutty cheese adds a nice sharpness. Don’t skimp here—Parm makes everything better!
Crushed red pepper flakes (optional): For a bit of heat. If your family enjoys spice, this is a must.
Italian Sausage Pasta Bake! Fun Variations
This Italian sausage pasta bake is super versatile. Whether you want to switch up the protein, add veggies, or try different cheeses, the possibilities are endless. Here are some fun twists:
Add veggies: Toss in some sautéed mushrooms, spinach, or zucchini for an extra veggie boost. These will blend beautifully with the sausage and cheese.
Swap the pasta: This no-boil pasta bake is perfect for any short pasta you have on hand. Try penne sausage pasta bake if you prefer a smaller noodle, or even go for shells or fusilli.
Change the cheese: While mozzarella and Parm are a classic combo, you could easily swap them for fontina, provolone, or even gouda for a smoky twist.
Try different sausages: Not a fan of Italian sausage? Swap it out for spicy chorizo, breakfast sausage, or even a plant-based sausage for a meatless option.
Practical Tips for Perfecting Your Sausage Baked Pasta Recipe
Want to make sure your one pot pasta idea turns out perfectly every time? Here are a few tips:
No-boil magic: Since this is a no-boil pasta bake, make sure your sauce has enough liquid (like chicken broth) to cook the pasta in the oven. You want your pasta to soak up all those amazing flavors while cooking.
Use the right mozzarella: Fresh mozzarella from a block melts better than pre-shredded, and it gives the dish a creamier texture. If you’re in a pinch, pre-shredded works too, but fresh is always worth the extra effort!
Check doneness: After 40 minutes, check the pasta for doneness by poking a fork through it. It should be tender but not mushy. If needed, bake for a few extra minutes.
FAQ: All About Sausage Pasta Bake
Can I make this ahead of time?
Yes! You can assemble the whole Italian sausage casserole with pasta ahead of time, cover it tightly, and store it in the fridge for up to 4 hours before baking. When ready to cook, add about 5-10 extra minutes of bake time.
Creative Variations for this Sausage Baked Pasta Recipe
The beauty of a sausage pasta bake lies in its adaptability. Want to give it a creative twist? Here are some of my favorite ideas.
Veggie-loaded bake: Add roasted bell peppers, onions, and mushrooms for a veggie-packed version. It’s an easy way to get those extra servings of vegetables.
Switch up the sausage: Try spicy Italian sausage for a kick or swap it for chicken sausage for a lighter option. You could even try a sausage with fennel for an extra layer of flavor.
Change up the sauce: Use Alfredo or pesto sauce instead of marinara for a creamier or herbier version. It’ll still be delicious but with a whole new flavor profile.
Tips for Storing and Reheating the Sausage and Pasta Bake Recipe
If you’re lucky enough to have leftovers (I usually don’t because my family devours this!), here’s how to store and reheat your Italian sausage pasta bake for maximum deliciousness:
Storage: Once cooled, transfer the leftovers into an airtight container and store in the fridge for up to 3-4 days.
Reheating: To reheat, cover the dish with foil and bake at 350°F until heated through, about 20-25 minutes. You can also microwave individual portions, but I find reheating in the oven keeps the texture just right.
Why You’ll Love Sausage Baked Pasta Recipe
So, there you have it—my favorite Italian sausage pasta bake recipe that’s packed with flavor, easy to make, and perfect for family dinners or meal prepping. The combination of hearty Italian sausage, gooey mozzarella, and flavorful marinara sauce is truly comfort food at its best.
But this dish is so much more than just a pasta bake. It’s an opportunity to experiment and make it your own. From trying different cheeses to loading it up with veggies, there’s no end to the variations you can create. And if you’re in a time crunch, remember that this is a no-boil pasta bake—fewer dishes and less cleanup!
Have you made this recipe? Do you have your own favorite twist on a penne sausage pasta bake? Drop a comment below with your favorite variations—I’d love to hear from you!
This sausage and pasta bake recipe is a good one but if you’re looking for more one-pot pasta ideas, check out my Easy Chicken Alfredo Bake or One-Pot Ravioli with Marinara. Both are equally easy and delicious!
Recipe for baked pasta with sausage
One-Pot Sausage Pasta Bake
Ingredients
- Butter or cooking spray for the baking dish.
- One 24-26-ounce jar marinara sauce
- 3 cups chicken broth
- 1/2 onion, grated
- 4 cloves garlic, minced
- 1 Tablespoon dried Italian seasoning or dried basil.
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 pound uncooked rigatoni
- 2 Italian sausage links, casings removed (uncooked)
- 8-16 ounces fresh mozzarella, sliced or torn (I like 16 ounces;)
- 1 cup grated Parmigiano-Reggiano, plus more for serving
- Crushed red pepper flakes, optional
Instructions
- Preheat the oven to 425 degrees F. Grease the bottom and sides of a 9-by-13-inch baking dish with the butter, or non-stick cooking spray.
- Stir together the marinara, chicken broth, onion, garlic, Italian seasoning, salt, and pepper in a medium bowl.
- Spread half of the uncooked pasta in an even layer in the bottom of the prepared dish. Scatter half of the sausage over the top by breaking into pieces and dropping it onto the pasta. Pour half of the marinara mixture over the top. Add 1/3 the mozzarella and 1/2 the parmesan. Repeat with the second layer of uncooked pasta, sausage and ending with the rest of the mozzarella and the other 1/2 of the Parmesan. Try to push the pasta in the liquid the best you can.
- Cover tightly with aluminum foil and bake until the pasta is al dente, about 40-50 minutes.
- Remove from the oven and let rest for 5 minutes. Serve with more Parmesan, a green salad, and crusty bread if desired.
Notes:
- If you use another shape of pasta the cook times may be slightly different. You will know when the dish is done when the pasta is al dente or tender.
- If all cheese hasn't melted after the pasta has finished cooking, remove the foil and broil just until melted.
- To halve the recipe, cut the ingredients in half and bake in an 8x8 dish.
- In the video, I added spinach. If you do this a couple of handfuls under the first layer of sausage. The same goes for mushrooms.
- I equally like to use 8-16 ounces of whole milk mozzarella. Be sure to grate it yourself. It's better and melts really well.
Nutrition Facts
Calories
447.78Fat (grams)
24.81Sat. Fat (grams)
12.56Carbs (grams)
30.38Fiber (grams)
1.90Net carbs
28.48Sugar (grams)
2.35Protein (grams)
25.29Sodium (milligrams)
1606.65Cholesterol (grams)
72.50