Best 10 Cheesy Sausage Pasta Recipes

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Indulge in a culinary delight with our Cheesy Sausage Pasta, a delectable dish that tantalizes taste buds with its rich flavors and creamy texture. This one-pot wonder combines savory Italian sausage, succulent tomatoes, aromatic basil, and a symphony of cheeses to create a pasta dish that is both comforting and satisfying. Whether you're a seasoned home cook or just starting your culinary journey, this recipe will guide you through the steps of preparing this delectable dish. Additionally, we've included variations such as Cheesy Sausage Pasta with Sun-Dried Tomatoes, Cheesy Sausage Pasta with Spinach, and Cheesy Sausage Pasta with Mushrooms, each offering unique flavor profiles that cater to diverse preferences.

Let's cook with our recipes!

CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA



Cheesy Baked Pasta With Sausage and Ricotta image

Like a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes - and cooks entirely in one pan, including the pasta. The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead.

Provided by Melissa Clark

Categories     easy, weekday, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
3/4 pound bulk hot or mild Italian sausage (pork, chicken or turkey)
4 garlic cloves, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, coarsely crushed
Pinch of red-pepper flakes, plus more for serving (optional)
1 (28-ounce) can whole peeled tomatoes with their juices
1 (14-ounce) can crushed or strained tomatoes
2 bay leaves
Kosher salt
12 ounces dried pasta, such as small shells, farfalle or other shaped pasta
8 ounces fresh mozzarella, torn into bite-size pieces
6 ounces whole-milk ricotta (about 3/4 cup)
1/3 cup grated Parmesan
1/4 cup basil leaves
Black pepper, for serving

Steps:

  • Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
  • Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
  • Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
  • Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.

PENNE PASTA WITH SAUSAGE AND CHEESY GARLIC BREAD



Penne Pasta with Sausage and Cheesy Garlic Bread image

Provided by Sandra Lee

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 pound penne pasta
2 tablespoons olive oil
1/2 medium yellow onion, diced
1 tablespoon garlic, chopped
1 tablespoon Italian seasoning mix
1/4 teaspoon crushed red pepper flake, optional
4 Italian-style hot pork sausages, cut into 1/2-inch slices
1 (28-ounce) can diced tomatoes, drained
Kosher salt and freshly ground black pepper
1/4 cup heavy cream
Basil leaves, for garnish
1/2 store-bought garlic bread (save other half for Pizza)
1 cup shredded mozzarella cheese
1/2 teaspoon Italian seasoning mix

Steps:

  • Bring large pot of salted water to a boil over high heat. Cook pasta according to package directions.
  • In a large deep skillet over medium-high heat, add olive oil. Add onion, garlic, Italian seasoning mix and red pepper flakes, if using. Sir frequently and cook until the onions are soft and fragrant, about 3 to 4 minutes. Add sausage and cook for 1 minute. Add can of crushed tomatoes, stirring all the ingredients together to combine. Season with kosher salt and freshly ground black pepper, to taste and let simmer for 10 minutes. Stir in heavy cream and mix well.
  • Drain the pasta and add directly to the skillet with the sauce Toss the pasta to coat with the sauce. Transfer to a serving bowl or platter and garnish with basil leaves. Serve with the cheesy garlic bread.
  • For the cheesy garlic bread:
  • Preheat oven to 400 degrees F.
  • Sprinkle cheese and Italian seasoning over garlic bread half. Place on tinfoil lined baking sheet and cook in the oven for 10 to 12 minutes, until the cheese is melted and bread is warmed through. Slice and serve.
  • Use the leftover garlic bread from this recipe to make Garlic Bread Pizza.

CHEESY SAUSAGE AND PASTA BAKE



Cheesy Sausage and Pasta Bake image

Make and share this Cheesy Sausage and Pasta Bake recipe from Food.com.

Provided by Leslie

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

2 green onions
6 medium sliced mushrooms
1/2 cup chopped red peppers or 1/2 cup green pepper
2 tablespoons butter
2 cups macaroni or 2 cups shell pasta
5 sliced cooked Italian sausages (preferably bar-b-qued or grilled)
2 tablespoons butter
2 tablespoons flour
1 cup whole milk
1 cup ricotta cheese or 1 cup cottage cheese
1 cup shredded mozzarella cheese
2 cups shredded sharp cheddar cheese
1/2 cup shredded parmesan cheese
fresh ground black pepper
salt, to taste
3/4 cup breadcrumbs

Steps:

  • Cook and slice Italian Sausage, set aside.
  • Lightly sautee green onions, mushrooms and peppers in butter.
  • In the meantime cook pasta in generous amount of salted water, drain.
  • Prepare Sauce:.
  • Melt butter on medium setting in a large pot.
  • Slowly add flour to make a thin paste, stirring constantly.
  • Slowly add milk.
  • Add all cheeses, salt and black pepper.
  • Simmer until partially thickened, adding more milk if neccessary.
  • Transfer pasta, sliced sausages and mushroom/pepper mixture to the pot, mix.
  • Transfer all to casserole dish.
  • Top with bread crumbs.
  • Bake at 350 degrees until heated through.
  • Serve with side salad and garlic bread.

CHEESY PUMPKIN AND SAUSAGE PASTA



Cheesy Pumpkin and Sausage Pasta image

This is a comforting fall meal that can be made on weeknights, yet it is elegant enough to serve to guests. Top with additional Parmesan cheese if desired.

Provided by Ms. Chef Esh

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 40m

Yield 6

Number Of Ingredients 13

1 pound hot Italian sausage
½ onion, chopped
4 cloves garlic, diced
1 (16 ounce) package campanelle pasta
2 cups chicken stock
1 (15 ounce) can pumpkin puree
½ cup half-and-half
½ cup cream cheese
½ cup grated Parmesan cheese, or to taste
½ teaspoon freshly grated nutmeg
1 pinch cayenne pepper
kosher salt and freshly ground black pepper to taste
1 tablespoon chopped fresh sage leaves

Steps:

  • Heat a large skillet over medium-high heat. Cook sausage in the hot skillet, breaking it into crumbles, until browned, 5 to 7 minutes. Drain and discard grease. Stir in onion and garlic and cook until the onion is translucent, about 5 minutes.
  • Fill a large pot with lightly salted water and bring to a boil. Stir in campanelle pasta and return to a boil. Cook pasta, stirring occasionally, until firm to the bite, 7 to 10 minutes.
  • Stir chicken stock, pumpkin, half-and-half, cream cheese, Parmesan cheese, nutmeg, cayenne pepper, salt, and black pepper into the sausage mixture. Cook, stirring often, until sauce is creamy and thick, 5 to 7 minutes. Stir in pasta to coat. Top with fresh sage leaves and serve.

Nutrition Facts : Calories 610.5 calories, Carbohydrate 67 g, Cholesterol 77.3 mg, Fat 26 g, Fiber 4.9 g, Protein 26.4 g, SaturatedFat 12 g, Sodium 1279.7 mg, Sugar 5.8 g

ONE POT CHEESY SMOKED SAUSAGE & PASTA SKILLET



ONE POT CHEESY SMOKED SAUSAGE & PASTA SKILLET image

Categories     Cheese     Pasta     Dinner     Sausage

Yield 4 people

Number Of Ingredients 11

1 Tbsp olive oil
1 lb Hillshire Farm Smoked Turkey Sausage, sliced
1 cup diced onion
1 Tbsp minced garlic (about two fresh cloves)
2 cups Chicken Broth
1 (10 oz) can diced tomatoes
1/2 cup milk or heavy cream
8 oz dry pasta (any small pasta will do)
1/2 teaspoon salt and pepper, each
1 cup shredded Cheddar-Jack cheese
1/3 cup chopped scallions, for garnish

Steps:

  • Add olive oil to a 4-5 quart saute pan over medium high heat. Add onions and sausage and cook until lightly browned. Add garlic and cook for about 30 seconds. Add chicken broth, tomatoes, milk, pasta, and seasonings. Bring the mixture to a boil, cover, and reduce heat to low. Simmer for about 15 minutes, or until pasta is tender. Turn off the heat and stir in 1/2 cup of cheese. Sprinkle remaining cheese on top and cover for about five minutes to allow cheese to melt. Top with sliced scallions and serve. Makes about 4 servings.

CHEESY SMOKED SAUSAGE & PASTA SKILLET RECIPE - (4.4/5)



Cheesy Smoked Sausage & Pasta Skillet Recipe - (4.4/5) image

Provided by á-42919

Number Of Ingredients 12

1 tablespoon olive oil
1 pound smoked sausage, sliced
1 cup diced onion
1 tablespoon minced garlic, about two fresh cloves
2 cups chicken broth
1 (10 ounce) can diced tomatoes
1/2 cup milk or heavy cream
8 ounce dry pasta, any small pasta will do
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup shredded Cheddar-Jack cheese
1/3 cup chopped scallions, for garnish

Steps:

  • Add olive oil to a 4 to 5 quart saute pan over medium high heat. Add onions and sausage and cook until lightly browned. Add garlic and cook for about 30 seconds. Add chicken broth, tomatoes, milk, pasta, and seasonings. Bring the mixture to a boil, cover, and reduce heat to low. Simmer for about 15 minutes, or until pasta is tender. Turn off the heat and stir in 1/2 cup of cheese. Sprinkle remaining cheese on top and cover for about five minutes to allow cheese to melt. Top with sliced scallions and serve.

CHEESY PASTA AND SAUSAGE



Cheesy Pasta and Sausage image

I originally saw this recipe on Kevin&Amanda.com. I tweaked it slightly and it is fabulous! It reheats well too. You can use just about any shape pasta you like: penne, shells, armoniche, wagon wheels, farfelle, or my favorite, tri-colored campanelle. I used turkey sausage for this and it was fantastic.For those to an aversion to ANYTHING spicy, you could easily substitute petite diced tomatoes for the Rotel.

Provided by Hippie2MARS

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb Polish kielbasa
1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, pressed
2 cups chicken broth
1 (10 ounce) can mild Rotel Tomatoes, undrained
1/2 cup half-and-half
8 ounces pasta
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 cup monterey jack cheese, shredded
2 scallions, thinly sliced

Steps:

  • Slice the sausage diagonally into 1/4" slices.
  • Place olive oil in a large, lidded skillet.
  • Add sausage and onion; saute until onions are almost clear.
  • Add the pressed (or minced) garlic and saute for one minute longer.
  • Add the salt, pepper, tomatoes, pasta, half and half and chicken broth.
  • Mix until combined, then bring to a boil.
  • Reduce heat and cover.
  • Cook over medium-low heat for about 15 minutes (until pasta is tender), stirring occasionally.
  • Uncover and stir in the shredded cheese.
  • Scatter scallions over the top and serve.

EASY CHEESY SAUSAGE AND GREEN BEAN SKILLET PASTA RECIPE - (4.3/5)



EASY CHEESY SAUSAGE AND GREEN BEAN SKILLET PASTA Recipe - (4.3/5) image

Provided by PineyCook

Number Of Ingredients 10

1 Tbs olive oil
1 lb hot Italian sausage
1 small yellow onion
3 cups water
1- 12 oz box quick cook or "pronto" penne pasta (the kind of pasta you do not have to boil or strain)
2 cups fresh snipped green beans (I used French green beans)
1- 24 ounce jar Bertolli Tomato and Basil pasta sauce
2-3 cups Mozzarella cheese shreds (How cheesy do you want it?)
Garnish
Fresh parsley, chopped fine

Steps:

  • Preheat oven to Broil on High. Heat olive oil in a deep skillet, and brown your sausage over a medium high heat. Add in onion, and saute until fragrant, about a minute. Pour 3 cups of water over the top, add in snipped green beans and quick cook pasta, turn heat to high. Set timer, and cook for 10 minutes. At the end of 10 minutes, pour Bertolli sauce over the top, and stir in. Let simmer 2-3 more minutes. Top with cheese, and put in in the oven to broil until cheese is melted and bubbly. Garnish with fresh parsley and serve. NOTES If you can't find the Pronto or quick cook pasta, then just cook your pasta according to package directions, and remove water from the ingredient list. Instead, sautee green beans with the sausage and onion and move on to step 6 in the directions.

CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA



Cheesy Baked Pasta With Sausage and Ricotta image

Categories     Pasta     Casserole/Gratin     Winter     Dinner     Bake

Number Of Ingredients 16

3 tablespoons extra virgin olive oil
3/4 pounds pound bulk hot or mild Italian sausage
4 cloves garlic cloves, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, coarsely crushed
1 pinch pinch of red-pepper flakes, plus more for serving
28 ounces can whole peeled tomatoes with their juices
14 ounces can crushed or strained tomatoes
2 pieces bay leaves
1 pinch kosher salt
12 ounces dried pasta, such as small shells, farfalle or other shaped pasta
8 ounces fresh mozzarella, torn into bite-size pieces
6 ounces whole-milk ricotta (about 3/4 cup)
1/3 cup grated Parmesan
1/4 cup basil leaves
1 pinch black pepper, for serving

Steps:

  • Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
  • Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
  • Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
  • Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.

CHEESY SAUSAGE PASTA



Cheesy Sausage Pasta image

This delicious sausage pasta dish has a cheesy tomato cream sauce. It's like macaroni for grown ups.

Provided by DoughertyDA

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package uncooked pasta shells
1 tablespoon vegetable oil
½ tablespoon finely minced onion
1 orange bell pepper, thinly sliced
1 teaspoon minced garlic
1 pound bulk Italian sausage
1 (14.5 ounce) can stewed tomatoes
1 cup heavy cream
1 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley

Steps:

  • Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Stir in the shell pasta, and return to a boil. Cook, stirring occasionally, until cooked through but still firm to the bite, about 13 minutes. Drain well.
  • While the pasta is cooking, heat the vegetable oil in a large skillet over medium-high heat. Cook onion, orange pepper, and garlic in oil until tender, about 5 minutes. Stir the crumbled Italian sausage into the vegetables in the skillet; cook and stir until meat is browned and cooked through, about 8 minutes. Stir in the undrained tomatoes and the heavy cream. Turn the heat to medium-low, and allow the sauce to cook until thick, about 5 additional minutes.
  • Mix pasta with the sausage cream sauce, stir in the Parmesan cheese, and serve. Garnish with chopped fresh parsley.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 48 g, Cholesterol 71.9 mg, Fat 27.7 g, Fiber 2.6 g, Protein 20 g, SaturatedFat 12.9 g, Sodium 752.1 mg, Sugar 4.5 g

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the dish will taste. Use fresh vegetables, high-quality cheese, and flavorful sausage.
  • Don't overcrowd the pan: When cooking the sausage and vegetables, make sure not to overcrowd the pan. This will prevent them from cooking evenly.
  • Cook the pasta al dente: Al dente means "to the tooth" in Italian, and it refers to the ideal doneness of pasta. Cooked al dente, pasta should have a slight bite to it.
  • Use a flavorful cheese: The cheese is one of the key ingredients in this dish, so it's important to use a flavorful variety. Some good options include cheddar, Parmesan, or mozzarella.
  • Serve immediately: Cheesy sausage pasta is best served immediately, while the cheese is still melted and gooey.
  • Add additional toppings: You can add additional toppings to this dish to your liking, such as cooked bacon, sliced mushrooms, or chopped green onions.

Conclusion:

Cheesy sausage pasta is a quick, simple, and delicious meal that the whole family can enjoy. With a few simple ingredients and a little bit of time, you can have a tasty and satisfying dish that will be a hit at any gathering.

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