Best 11 Sausage Pasta Bake Recipes

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Indulge in a culinary journey with our delectable Sausage Pasta Bake, a symphony of flavors that will tantalize your taste buds. This hearty and comforting dish features succulent sausages nestled amidst a medley of colorful vegetables, all enveloped in a creamy and flavorful sauce. Each bite offers a delightful burst of textures and aromas, making it a perfect meal for any occasion. Whether you're a seasoned cook or a novice in the kitchen, our easy-to-follow recipes will guide you effortlessly in creating this culinary masterpiece.

Here are our top 11 tried and tested recipes!

SAUSAGE SPINACH PASTA BAKE



Sausage Spinach Pasta Bake image

I've swapped in other meats-such as chicken sausage, veal or ground pork-and added in summer squash, zucchini, green beans and mushrooms, depending on what's in season. Also, fresh herbs really perk up the flavors. -Kim Forni, Laconia, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 10 servings.

Number Of Ingredients 13

1 package (16 ounces) whole wheat spiral pasta
1 pound Italian turkey sausage links, casings removed
1 medium onion, chopped
5 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup half-and-half cream
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is no longer pink. Add garlic. Cook 1 minute longer; drain. Stir in tomatoes, oregano, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., Drain pasta; stir into turkey mixture. Add spinach and cream; heat through. Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, 25-30 minutes or until golden brown.

Nutrition Facts : Calories 377 calories, Fat 11g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 622mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 8g fiber), Protein 25g protein. Diabetic Exchanges

PIZZA PASTA BAKE WITH SAUSAGE



Pizza Pasta Bake with Sausage image

This versatile one-dish pasta bake uses your favorite pizza ingredients like bell pepper, sausage, pepperoni, and olives--and you can use your family's favorite pasta shapes.

Provided by RAGÚ®

Categories     Trusted Brands: Recipes and Tips     Ragu®

Time 40m

Yield 6

Number Of Ingredients 10

1 pound any shape pasta (such as penne, farfalle, elbows)
1 pound Italian sausage
1 green bell pepper, diced
½ sweet onion, diced
4 ounces sliced pepperoni, cut into bite-sized pieces
2 ounces sliced black olives
2 ounces cream cheese
1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce
2 cups shredded mozzarella cheese
½ teaspoon Italian seasoning

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
  • Bring a large pot of water to a boil and cook the pasta according to package directions.
  • While pasta is cooking, cook the sausage in a skillet over medium heat until just lightly pink. Add green bell pepper and onion to the sausage. Continue cooking until the meat is cooked through. Add the pepperoni, olives, cream cheese, and sauce. Cook over low heat until heated through and cheese has melted.
  • When pasta is done, drain and return to the pot. Stir the sausage mixture into the pasta; stir to coat the pasta.
  • Add half of the pasta mixture to prepared baking dish. Top with half of the mozzarella cheese. Spread the remaining pasta over the cheese and top with the remaining mozzarella cheese. Sprinkle with the Italian seasoning and place a few pepperoni slices on top, if you like.
  • Bake until the cheese has melted and the pasta is heated through, about 15 minutes.

Nutrition Facts : Calories 757.6 calories, Carbohydrate 71 g, Cholesterol 83.8 mg, Fat 36.8 g, Fiber 10.9 g, Protein 36.4 g, SaturatedFat 14.2 g, Sodium 1721.4 mg, Sugar 4.7 g

PASTA AND SAUSAGE BAKE



Pasta and Sausage Bake image

This comforting pasta dish is the star of my family's most-requested dinner. It smells wonderful when baking in the oven. -Janet Roehring, Marble Falls, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 5

1 pound Italian sausage links
1 jar (14 ounces) spaghetti sauce
8 ounces mostaccioli, cooked and drained
1/3 cup grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, cook sausage over medium heat until a thermometer reads 160°; drain. Slice into 1/2-inch pieces. In a greased 2-qt. baking dish, combine the sausage, sauce, mostaccioli and Parmesan cheese. Top with mozzarella cheese. , Bake, uncovered, at 350° for 15-20 minutes or until heated through.

Nutrition Facts : Calories 384 calories, Fat 18g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 867mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 2g fiber), Protein 21g protein.

FALL KALE AND SAUSAGE PASTA BAKE



Fall Kale and Sausage Pasta Bake image

Provided by Katie Lee Biegel

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 15

Nonstick cooking spray, for the baking dish
1 pound rigatoni
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 yellow onion, diced
4 cloves garlic, minced
Pinch crushed red pepper flakes, or more as desired
1 pound turkey or pork Italian sausage, casings removed
2 cups heavy cream
2 bunches Tuscan kale, stemmed and roughly chopped
Pinch freshly grated nutmeg
1 pound fresh whole-milk ricotta
1/2 cup grated fontina
1/2 cup grated part-skim mozzarella
1/4 cup grated Parmesan

Steps:

  • Preheat the broiler. Spray a 9-by-13-inch ceramic or metal baking dish with nonstick cooking spray.
  • Cook the pasta in a large pot of salted, boiling water until about 2 minutes less than package instructions. Reserve 1 1/2 cups pasta cooking water. Drain and set aside.
  • Meanwhile, heat a large Dutch oven or heavy saucepan over medium-high heat. Heat the olive oil in the pan, then add the onion and cook, stirring occasionally, until softened and starting to brown at the edges, 4 to 5 minutes. Add the garlic and red pepper flakes and cook until the garlic is very aromatic, another minute. Add the sausage and cook, crumbling into small chunks with the back of a wooden spoon, until browned all over, 4 to 5 minutes. Add 1 cup pasta water to the pan and scrape up any of the browned bits from the bottom of the pan. Pour in the heavy cream and cook, stirring frequently, until it comes to a simmer. Stir in the kale, then cover the pan and cook, stirring occasionally, until the kale is wilted and tender and the heavy cream has thickened, another 4 to 5 minutes. Sprinkle the nutmeg and about 1 teaspoon each of salt and pepper on the kale (taste here, as your sausage might have different seasonings). Remove from the heat and stir in the ricotta until just combined, followed by 1/4 cup each of the fontina and mozzarella. Add the pasta and stir until it is coated in sauce and the cheese starts to melt, adding pasta water if the mixture seems too thick. Taste and season with a little more salt, pepper and red pepper flakes if desired.
  • Transfer the mixture to the prepared baking dish and top it with the remaining 1/4 cup fontina, 1/4 cup mozzarella and the Parmesan. Broil the pasta until the cheese is brown and bubbling, about 5 minutes. Serve immediately.

CHICKEN SAUSAGE, PEPPER AND ONION PASTA FAKE-BAKE



Chicken Sausage, Pepper and Onion Pasta Fake-Bake image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

1 pound rigatoni
Salt
1 pound cooked chicken sausages
3 tablespoons extra-virgin olive oil, divided
1 green or red bell pepper, seeded and sliced
1 cubanelle pepper, seeded and sliced
1 large onion, thinly sliced
3 to 4 cloves garlic, chopped
Ground black pepper
1/2 cup dry white wine or chicken stock, a couple of glugs
1 (28 ounce) can crushed tomatoes, (recommended: San Marzano)
Handful chopped flat-leaf parsley
1/2 cup fresh basil, 10 leaves, torn or shredded
1 cup ricotta cheese
1 cup freshly grated Parmigiano-Reggiano, plus some to pass at table

Steps:

  • Place a pot of water on the stove to boil for pasta. When the water boils, salt it and cook pasta to al dente, with a bite to it. Prick sausages with a fork. Place chicken sausages in a large skillet and add 1 inch of water. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Bring water to a boil then reduce heat a little. Allow all the liquid to cook away then brown and crisp the casings, 5 to 6 minutes. Preheat broiler. While pasta and sausage cook, heat a deep skillet over medium heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add the peppers, onions and garlic and season with salt and pepper. When the sausages are cooked through, slice them on an angle and add them to the peppers and onions. Cook together until peppers and onions are tender and sliced sausages are crisp at edges then deglaze the pan with white wine or chicken stock. Stir in crushed tomatoes and bring to a bubble, reduce heat to low. Drain rigatoni and return to warm pot. Add ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine. To assemble the "fake bake," place half the sausage, peppers, onions and sauce in the bottom of a flameproof baking dish. Top with all of the pasta and then the remaining sausage and sauce. Cover the top of the dish with the grated Parmigiano and place until broiler 2 minutes to brown cheese and set pasta.;

PASTA BAKE WITH SAUSAGE, BROCCOLI AND BEANS



Pasta Bake With Sausage, Broccoli and Beans image

Have your pasta and eat it too! This revamped recipe from Cook Yourself Thin makes sure you get all the flavor without the fat and calories! 529 calories per serving

Provided by Mommy Diva

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 teaspoon salt
1 large head of broccoli, about 1 1/2 pounds, cut into small florets
3 garlic cloves, peeled
3/4 lb rigatoni pasta
1 tablespoon olive oil, plus more for pan
1 lb italian-style turkey sausage, with fennel (removed from casing if uncooked or thinly sliced if precooked)
1 (15 ounce) can great northern beans, rinsed and drained (1 can cannellini beans can be used)
2/3 lb skim mozzarella cheese, grated, 1/4 cup reserved
3/4 cup skim milk ricotta cheese
1/2 cup chicken stock
1/2 cup pecorino romano cheese, finely grated, 1/4 cup reserved
1 teaspoon salt
1/2 teaspoon ground pepper
3 tablespoons breadcrumbs
1 tablespoon olive oil

Steps:

  • Preheat oven to 375 degrees. Lightly oil a 9-x-13-inch gratin or baking dish.
  • In a separate pot, bring water to a boil and add 1/2 teaspoon of salt, broccoli and garlic. Simmer the broccoli and garlic for 5 minutes, until softened. With a slotted spoon remove the broccoli and garlic to a large bowl. Bring the water back to the boil, add the pasta, and cook the pasta for about 2 minutes less than the package directions suggest, about 11 minutes. The pasta should be al dente, a little firm.
  • Meanwhile, in a large Dutch oven set over medium-high heat, heat the oil. Add sausage and the garlic cloves from the broccoli bowl, and cook, stirring frequently until meat is fully cooked and no longer pink, about 4 to 5 minutes, if using fresh sausage. (If using fully cooked sausage, cook until surface is golden, about 2 to 3 minutes.) With a slotted spoon, transfer sausage to the broccoli, and drain most of the oil from the pan, leaving about 2 tablespoons. Discard the garlic.
  • Toss drained pasta with sausage mixture. Add beans, stock, 3/4 cup of grated mozzarella cheese and all of the ricotta. Add remaining salt and pepper. Gently toss. Transfer to prepared gratin or baking dish, top with breadcrumbs, remaining 1/4 cup of grated cheese and 1/4 cup mozzarella cheese, and drizzle with olive oil.
  • If making this in advance, allow the mixture to come to room temperature, cover with plastic wrap and place in the refrigerator.
  • Bake for 25 minutes, until heated through and crusty on top.

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.

SAUSAGE PASTA BAKE



Sausage Pasta Bake image

This hearty dish is a favorite for weekday dinners. The combination of flavors makes it special.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 11

1-1/4 cups uncooked wagon wheel pasta
1/4 pound bulk pork sausage
3 tablespoons chopped green pepper
2 tablespoons chopped green onion
1 garlic clove, minced
1 can (8 ounces) tomato sauce
1/4 cup spaghetti sauce with mushrooms
2/3 cup shredded part-skim mozzarella cheese, divided
5 slices pepperoni, cut into quarters, optional
1/2 teaspoon Italian seasoning
1/8 teaspoon pepper

Steps:

  • Cook pasta according to package directions; drain. In a skillet, cook the sausage, green pepper, onion and garlic over medium heat until meat is no longer pink, drain. , In a bowl, combine the pasta, sausage mixture, tomato sauce, spaghetti sauce, 1/3 cup mozzarella cheese, pepperoni, Italian seasoning and pepper., Transfer to a greased shallow 3-cup baking dish. Cover and bake at 375° for 15 minutes. Uncover; sprinkle with remaining cheese. Bake, uncovered, 5-8 minutes longer or until bubbly and cheese is melted.

Nutrition Facts : Calories 465 calories, Fat 22g fat (10g saturated fat), Cholesterol 54mg cholesterol, Sodium 1146mg sodium, Carbohydrate 48g carbohydrate (8g sugars, Fiber 3g fiber), Protein 21g protein.

SAUSAGE AND PASTA BAKE



Sausage and Pasta Bake image

Give pasta a kick with this hearty dish, with Cajun flavors and spicy canned beans and tomatoes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 4

Number Of Ingredients 8

1 1/2 cups uncooked penne pasta (5 oz)
1/2 lb bulk Italian pork sausage
1 medium onion, chopped (1/2 cup)
1 teaspoon dried oregano leaves
1/2 teaspoon Cajun seasoning
1 cup vegetable juice
1 can (15 to 16 oz) chili beans in sauce, undrained
1 can (14.5 oz) zesty chili-style diced tomatoes, undrained

Steps:

  • Heat oven to 350°F. Cook and drain pasta as directed on package. Return to pan; set aside.
  • Meanwhile, in 10-inch skillet, cook sausage and onion over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain. Remove from heat. Stir in oregano and Cajun seasoning.
  • Stir sausage mixture into pasta. Stir in remaining ingredients. Spoon into ungreased 2-quart casserole. Cover with foil.
  • Bake 50 to 60 minutes or until hot in center.

Nutrition Facts : Calories 390, Carbohydrate 58 g, Cholesterol 20 mg, Fiber 8 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1470 mg, Sugar 9 g, TransFat 0 g

SAUSAGE AND ROASTED PEPPERS PASTA BAKE



Sausage and Roasted Peppers Pasta Bake image

This layered pasta dish combines the wonderful zest of sausage with a heathly roasted pepper medley. Using added vegi's allows you to use less pasta and sausage. If you don't like spicy foods, substitute green or other colored bell peppers for the jalapeno and poblano peppers.

Provided by SavvyL

Categories     One Dish Meal

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 24

3 1/3 cups uncooked ziti pasta noodles (about 5 servings)
1/2 lb crumbled sausage (I used 3 Johnsonville HOT sausage brats, casings removed)
1 (6 ounce) can sliced mushrooms, drained
1 medium onion, chopped
3 garlic cloves, chopped
1 (6 ounce) can tomato paste
1 (26 1/2 ounce) can hunts traditional spaghetti sauce (or your favorite tomato-based sauce)
2 teaspoons salt, divided
1/2 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
2 teaspoons garlic powder, divided
2 jalapeno peppers
2 poblano peppers
1 medium red pepper
1 medium yellow pepper
4 ounces reduced-fat cream cheese, at room temperature
1/2 cup sour cream
2 wedges of the Laughing Cow cheese, light french onion flavor
1/2 cup fresh parsley, chopped
1/2 cup frozen chopped spinach, thawed and drained
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese

Steps:

  • Preheat oven to 375 degrees.
  • Cook noodles in salted, boiling water, about 8 minutes. Be sure to slightly undercook noodles. Drain and set aside.
  • Make tomato meat sauce: saute chopped onion for 5 minutes; add mushrooms and garlic, saute another 5 minutes. To onion mixture, add crumbled sausage and saute until sausage is no longer pink. Add tomato paste to sausage mixture, saute 1 minute. Add spaghetti sauce, 1 teaspoon salt, pepper, oregano, thyme, basil and 1 teaspoon garlic powder. Cook sauce at least 20 minutes.
  • Roast the pepper medley: Using a broiler, char peppers (jalapenos, poblanos, red and yellow peppers) on all sides, about 5 minutes per side. When skins have blackened, place peppers in a bowl and cover with plastic wrap. Allow peppers to steam and cool. When cool enough to handle, remove skins from the peppers (skins should peel off easily with a paper towel or your hands). Remove stems, seed and chop peppers. Mix chopped peppers together in a bowl and set aside.
  • Prepare cheese layer: In a bowl, combine softened cream cheese, flavored cheese wedges, sour cream, parsley, spinach and 1/2 cup of mozarella cheese. Stir in 1 teaspoon each salt and garlic powder.
  • In a 9 x 13 inch pan, layer 1/3 of meat sauce, 1/2 of the noodles, all of the peppers and all of the cream cheese mixture. Top with 1/3 of meat sauce, 1/2 of the noodles. Cover the noodles with the remaining 1/3 of meat sauce and the remaining 1 1/2 cups of mozarella cheese. Sprinkle with 1/2 cup of grated parmesan.
  • Bake at 375 for 55 minutes for a very well-done cheesy crust.
  • Let sit for 10-15 minutes prior to serving. Makes 8-12 servings.

SAUSAGE PASTA BAKE



Sausage Pasta Bake image

Delicious comfort food. Sausages in a rich tomato sauce on a bed of spiral pasta, covered in cheese and baked.

Provided by Stew-It

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

8 large sausages
375 g spiral shaped pasta
1 medium onion
4 slices bacon, rindless
2 teaspoons garlic
800 g canned tomatoes, crushed
1 teaspoon sugar
1/8 cup fresh parsley, coarsely chopped
1 tablespoon olive oil
6 cups water
100 g cheddar cheese
50 g parmesan cheese

Steps:

  • Preheat oven to 180°C.
  • In a large pan, add water and heat until boiling.
  • Add pasta and cook until just soft.
  • Drain and place in heat proof oven dish.
  • Fry sausages until cooked. Place on absorbent paper to soak up excess fat.
  • Chop onions and bacon and fry over medium heat with garlic until onions are cooked (to liking).
  • Cut sausages into bite sized pieces (remove skin if needed).
  • Add sugar and canned tomatoes and sausage pieces to frying pan.
  • Simmer for about 10 minutes.
  • Add parsley.
  • Pour over pasta.
  • Grate cheddar and parmesan cheese over pasta dish.
  • Place in oven for about 20 minutes.
  • Serve.

Tips:

  • Choose the right sausage: Italian sausage is a classic choice for this dish, but you can also use breakfast sausage, chorizo, or even chicken or turkey sausage. Just be sure to choose a sausage that has a flavor you enjoy.
  • Don't overcook the pasta: The pasta should be cooked al dente, or slightly firm to the bite. This will help it hold its shape and prevent it from becoming mushy.
  • Use a good quality cheese: The cheese is one of the key ingredients in this dish, so it's important to use a good quality cheese that melts well. Mozzarella, cheddar, and Parmesan are all good choices.
  • Add some vegetables: Vegetables are a great way to add flavor and nutrition to this dish. Some good options include diced bell peppers, onions, mushrooms, and zucchini.
  • Don't be afraid to experiment: There are many different ways to make this dish, so feel free to experiment with different ingredients and flavors. You can add different herbs, spices, or even different types of pasta.

Conclusion:

Sausage pasta bake is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover sausage. With a few simple ingredients, you can create a hearty and satisfying meal that the whole family will love. So next time you're looking for a quick and easy dinner idea, give sausage pasta bake a try. You won't be disappointed!

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