Italian Sausage Pasta -Delish!
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.
❤️ Why You'll Love this Sausage Pasta Bake
Whether you’re looking for a dish that’ll please a crowd or just something to make weeknight meals easy, this Italian sausage pasta bake is a winner.
- No boiling the pasta
- No precooking the sausage.
Yep, it’s a no-boil pasta idea and that equals less mess, more convenience🍲 Sausage Pasta Bake Ingredients
- Butter or Cooking Spray: Grease the dish to avoid any sticking—because no one wants to scrape off all that delicious, cheesy goodness!
- Marinara sauce: The base of any great pasta bake. You can use your favorite store-bought marinara or make your own.
- Chicken broth: Helps to cook the pasta while infusing it with flavor.
- Onion, grated: A touch of sweetness and depth—grating it makes sure it melts right into the sauce.
- Garlic, minced: I mean....a must. You can add more or less depending on your garlic love.
- Italian seasoning or dried basil: A mix of oregano, thyme, and rosemary gives this dish a burst of herby goodness.
- Salt & ½ teaspoon ground pepper: Seasoning is essential. Adjust these to taste.
- 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!
- Italian sausage (uncooked): Italian sausage brings bold, savory flavors to the dish. If you want to lighten it up, go for chicken or turkey sausage.
- Block mozzarella, grated: I personally lean toward 16 ounces because you can never have too much cheese, right? It adds that beautiful creamy layer on top.
- 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
👩🍳 How to Make this Sausage Pasta Bake
Combine all the ingredients in a 9x13 baking dish, cover tightly and bake! Easy as that.
🪄 Tips and Trick
- 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.
- 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.
🗒 Variations
- Add veggies. Try mushrooms or spinach.
- Add ricotta for a creamy version
🗒 Substitutions.
- Substitute chicken sausage or ground beef for the sausage. (if using hamburger season it with salt liberally.)
- Use penne or other similar shaped pasta instead of the rigatoni.
🗒 Best served with
- Green Salad
- French Bread or Garlic Bread
- Red Wine
👝 How to Store Leftovers
Store in airtight container in the refrigerator for 3-5 days. Add a bit of water and salt when reheating.
Sausage Pasta Bake
This sausage Pasta Bake has become one of my go-to dishes. It’s incredibly easy because there's no need to pre-boil the pasta or cook the sausage. It all bakes in one pot! Perfect.
Equipment
Ingredients
- Butter or cooking spray for the baking dish.
- One 24-26-ounce jar marinara sauce
- 3 cups chicken broth
- ½ onion grated
- 4 cloves garlic minced
- 1 Tablespoon dried Italian seasoning or dried basil.
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 pound uncooked rigatoni or other similar shaped pasta
- 1 pound Italian sausage
- 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 ⅓ the mozzarella and ½ the parmesan. Repeat with the second layer of uncooked pasta, sausage and ending with the rest of the mozzarella and the other ½ 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.
Video
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
Calories: 736kcalCarbohydrates: 61gProtein: 36gFat: 38gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 101mgSodium: 1886mgPotassium: 466mgFiber: 3gSugar: 3gVitamin A: 394IUVitamin C: 3mgCalcium: 444mgIron: 3mg
Tried this recipe?Let us know how it was!
