Italian Sausage Pasta Bake
A cozy, cheesy Italian Sausage Pasta Bake combining tender pasta, savory sausage, creamy ricotta, and melty mozzarella. Perfect for weeknight dinners, meal prep, or feeding a crowd, it’s protein-packed, fiber-rich, and full of comforting Italian flavors.
Equipment
- 1 large pot (for boiling pasta)
- 1 skillet (for cooking sausage)
- 1 large mixing bowl
- 1 9×13-inch baking pan
- Aluminum foil
- Measuring Cups and Spoons
- Wooden spoon or spatula
Ingredients
- 1 lb short pasta rigatoni, penne, ziti, or rotini
- 1 lb mild Italian sausage
- 1 small onion finely diced
- 15 oz ricotta cheese
- ½ cup grated Parmesan cheese
- 3½ cups shredded mozzarella cheese divided
- 2 tsp Italian seasoning
- 3 –4 garlic cloves minced
- ¼ tsp red pepper flakes
- ¼ cup fresh basil chopped (plus extra for garnish)
- 1 large egg lightly beaten
- 4 cups marinara sauce
- 1 –2 tsp olive oil for sautéing and pasta
Instructions
- Prepare the Pasta: Bring a large pot of water to a vigorous boil. Add a pinch of salt to season the water. Cook your choice of short pasta—rigatoni, penne, ziti, or rotini—until it is just under al dente. This ensures the pasta will finish cooking perfectly in the oven without becoming mushy. Once cooked, drain the pasta thoroughly and drizzle with a small amount of olive oil to prevent sticking. Set aside.
- Sauté the Aromatics: Heat a skillet over medium-high heat and add a tablespoon of olive oil. When the oil shimmers, add the finely diced onion. Sauté the onion, stirring occasionally, until it becomes translucent and fragrant, about 3–4 minutes. The onions create a flavorful base that complements the richness of the sausage and cheeses.
- Cook the Italian Sausage: Add the mild Italian sausage to the skillet with the onions. Use a wooden spoon or spatula to break the sausage into small, bite-sized pieces. Cook until the sausage is browned all over and reaches an internal temperature of 165°F. Carefully drain any excess fat to keep the dish from being greasy. Set the cooked sausage aside to cool slightly.
- Prepare the Cheese Mixture: In a large mixing bowl, combine the ricotta cheese, lightly beaten egg, 2 cups of shredded mozzarella, grated Parmesan, minced garlic, chopped fresh basil, Italian seasoning, and red pepper flakes. Stir thoroughly until all ingredients are evenly incorporated into a smooth, creamy mixture. This combination adds both flavor and protein while binding the pasta together during baking.
- Combine Pasta and Sausage: Add the cooked pasta and the browned Italian sausage to the cheese mixture. Gently fold the ingredients together with a spatula until every piece of pasta is coated with the creamy cheese blend and the sausage is evenly distributed. Ensure that the mixture is well combined but handle gently to avoid breaking the pasta.
- Prepare the Baking Dish: Lightly grease a 9×13-inch baking pan with cooking spray or a thin layer of olive oil. Spread about 2 cups of marinara sauce evenly across the bottom of the pan. This forms a flavorful base layer that prevents sticking and infuses the pasta with rich tomato flavor as it bakes.
- Layer the Pasta Mixture: Transfer the pasta and sausage mixture into the prepared pan, spreading it out evenly. Cover the pasta with the remaining 2 cups of marinara sauce, ensuring all noodles are coated. Sprinkle the remaining 1½ cups of shredded mozzarella evenly over the top. This layer will melt beautifully in the oven, creating a bubbly, cheesy crust.
- Cover and Bake: Cover the baking pan loosely with aluminum foil, tenting it slightly to prevent it from touching the cheese. Bake in a preheated 375°F oven for 20 minutes. The foil keeps the moisture in, allowing the flavors to meld while keeping the pasta creamy.
- Uncover and Brown: After 20 minutes, remove the foil and continue baking for an additional 10 minutes uncovered. The cheese should be melted and slightly bubbling. For a golden, lightly crisp top, you can switch to the broil setting for 2–3 minutes, watching carefully to prevent burning.
- Rest and Garnish: Once baked, remove the dish from the oven and allow it to cool for 10 minutes. This resting time helps the pasta set, making it easier to serve. Sprinkle with extra fresh basil for a burst of color and freshness. Serve warm, directly from the pan, and enjoy a comforting, protein-packed Italian feast.
Notes
- Cook pasta just under al dente to avoid mushiness after baking.
- Lightly oil the cooked pasta to prevent clumping while preparing the cheese mixture.
- Browning the sausage well and draining excess grease keeps the dish flavorful but not oily.
- Use fresh basil in both the mixture and as a garnish for optimal flavor and aroma.
- This dish can be fully prepped up to 24 hours ahead; simply cover with foil and refrigerate, adding the mozzarella topping just before baking.
- Broiling for 2–3 minutes at the end creates a golden, bubbly cheese crust, enhancing texture and presentation.
