Pasta Bake with Sausage

This pasta bake with sausage is true comfort food and the sort of hearty dish that always gets rave reviews on busy weeknights or when I need to feed a crowd. Juicy sausage and tender pasta get layered with creamy ricotta, mozzarella, and Parmesan for an incredibly satisfying bite every time. One pan, loads of flavor, and minimal cleanup make this a family-favorite through and through.

I whipped up this pasta bake late one evening before my family came home hungry from soccer practice and it disappeared before I could even grab seconds. Now it is my reliable go-to when the clock is ticking and I want everyone gathered happy around the table.

Ingredients

• Pasta such as penne or rotini: brings structure and holds sauce well try to use quality bronze-cut for best texture
• Italian sausage sweet or spicy: adds tons of savory flavor choose from butcher-fresh links and remove casing for best quality
• Onion: brings a gentle sweetness and depth look for a small yellow onion that feels firm and heavy
• Garlic: keeps things fragrant and rich buy fresh heads with tight skins
• Crushed tomatoes: form the base of that signature red sauce choose a San Marzano variety if available for depth
• Italian seasoning: adds classic herby flavor check expiry dates for peak freshness
• Salt: lifts all the flavors use kosher or sea salt for better control when seasoning
• Black pepper: brings gentle heat opt for freshly ground if you can
• Ricotta cheese: adds a creamy tang go for whole milk ricotta for richness
• Mozzarella cheese: adds gooey melty goodness shred your own for the best melt
• Parmesan cheese: for nutty saltiness use real Parmigiano-Reggiano if possible
• Fresh basil: makes a beautiful herbal finish always add just before serving and pick bright green leaves

Step-by-Step Instructions

Preheat the Oven:

Get your oven heating to a steady 375 degrees Fahrenheit or 190 degrees Celsius so it is at temperature once the assembly is finished

Cook the Pasta:

Fill a large pot with water and bring it up to a rolling boil add salt so the pasta is well seasoned as it cooks then add your pasta and stir gently cook until just al dente then drain immediately to prevent overcooking and set aside

Brown the Sausage:

Place a large skillet over medium heat and remove any casing from the sausage crumble it into the hot pan let the sausage cook for five to seven minutes stirring often until all sides are browned and no longer pink

Sauté Onion and Garlic:

Once the sausage is cooked push it to the side of the skillet and add diced onion let the onion soften and turn translucent which should take three to four minutes stir in the minced garlic and cook for one more minute until fragrant

Simmer the Tomato Sauce:

Pour in the crushed tomatoes then sprinkle over the Italian seasoning salt and black pepper stir everything together and lower the heat let the sauce bubble gently for around five minutes which allows the flavors to blend

Combine Pasta and Cheeses:

Take a large mixing bowl and add your drained pasta along with ricotta half the sausage and tomato mixture and about a cup of mozzarella mix everything together thoroughly making sure the pasta is well coated with cheese and sauce

Assemble the Bake:

Spread half of the remaining sausage mixture across the bottom of your baking dish then add all of the cheesy pasta mixture on top finish with a final layer of the sausage mixture then sprinkle over the remaining mozzarella and all of the Parmesan

Bake Until Bubbly:

Slide the dish into your preheated oven let it bake for about twenty five to thirty minutes until you see the cheese on top melted golden and bubbling at the edges

Cool and Garnish:

Let the finished bake rest for a few minutes so it will slice up neatly garnish with fresh torn basil for a final pop of flavor and color then serve right away while still warm and melty

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My favorite part of this bake is always the layer of mozzarella and Parmesan on top which turns gorgeously golden in the oven. My kids always volunteer to sprinkle it on before baking and there is usually a bit of a contest to see whose piece gets the crispiest cheesy corners.

Storage Tips

Let leftovers cool to room temperature before covering and popping the whole dish or individual pieces into airtight containers. Refrigerate for up to three days or freeze for up to two months. If freezing assemble and bake the dish but hold back the basil garnish until serving time. Reheat from frozen covered with foil in a moderate oven until piping hot throughout.

Ingredient Substitutions

If you want to cut down on dairy try swapping half the ricotta for cottage cheese or light cream cheese. For different flavors use turkey sausage or a plant-based alternative instead of pork or beef. For cheesier results I sometimes blend in a handful of provolone or Monterey Jack. Do not be afraid to toss in some chopped spinach or mushrooms for even more nutrition.

Serving Suggestions

This pasta bake is wonderful as the center of a cozy meal. Serve it with a crisp green salad and plenty of garlic bread to mop up the extra sauce. A sprinkle of extra Parmesan at the table always gets rave reviews. For a lighter touch add roasted or steamed broccoli or asparagus as a side dish.

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Cultural or Historical Context

Sausage pasta bakes are inspired by both Italian-American comfort food and traditional casseroles from Southern Italy where pasta is often layered with rich ragùs and creamy cheeses. Over the years home cooks have created endless variations to suit busy schedules and whatever is on hand in the fridge truly making it a dish that brings families together for generations.

Recipe FAQs

→ What type of pasta works best for this dish?

Penne or rotini hold up well in the oven and trap the sauce, but any sturdy short pasta can be used.

→ Can sweet or spicy sausage be used?

Either sweet or spicy Italian sausage will complement the other ingredients. Choose based on your flavor preference.

→ Is it necessary to use all three cheeses?

Mozzarella, ricotta, and Parmesan create a rich texture and flavor. You may adjust amounts or try similar cheeses if needed.

→ Can this dish be made ahead?

Yes, you can assemble the bake up to a day ahead, keep refrigerated, and bake before serving for best results.

→ How do you store leftovers?

Store covered in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.