Quick Sausage Pasta Bake (Print View)
Hearty Italian-inspired bake with sausages, tomato sauce, and melted cheese ready in 40 minutes.
# What You Need:
→ Meats
01 - 14 oz Italian sausages, casings removed
→ Pasta
02 - 10 oz penne or rigatoni
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 14 oz canned chopped tomatoes
→ Dairy
07 - 1 cup shredded mozzarella cheese
08 - ½ cup grated Parmesan cheese
→ Pantry
09 - 2 tbsp olive oil
10 - 1 tsp dried Italian herbs
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Fresh basil leaves (optional)
# How to Make It:
01 - Preheat the oven to 400°F.
02 - Cook the pasta in a large pot of boiling salted water for 2 minutes less than the package instructions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add the sausage meat, breaking it up with a spoon, and cook until browned, about 5 minutes.
04 - Add the chopped onion, garlic, and red bell pepper. Sauté for 4–5 minutes until softened.
05 - Stir in the canned tomatoes and dried herbs. Simmer for 5 minutes. Season with salt and pepper.
06 - Combine the drained pasta with the sausage sauce in the skillet. Mix well.
07 - Transfer the mixture to a baking dish. Sprinkle mozzarella and Parmesan cheese evenly over the top.
08 - Bake for 15 minutes, or until the cheese is melted and golden.
09 - Let rest for 5 minutes before serving. Garnish with fresh basil if desired.
# Expert Tips:
01 -
- Everything happens in one skillet before baking, meaning less cleanup and more time to relax
- The sausage creates its own rich sauce as it cooks, so you get maximum flavor with minimal effort
02 -
- I learned the hard way that skipping the pasta undercooking step results in mushy baked pasta, so don't skip this crucial detail
- Letting the dish rest for those 5 minutes seems impossible when it smells this good, but it helps the sauce set and makes serving much easier
03 -
- Grate your own Parmesan instead of buying pre-grated for melting that tastes like a restaurant
- Use the baking dish size you have, but aim for everything to be in a layer about 2 inches deep