Quick Sausage Pasta Bake (Print View)
Hearty pasta bake with Italian sausage, tomato sauce, and melted cheese ready in 40 minutes.
# What You'll 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 or oregano/basil mix
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Fresh basil leaves, optional
# Step-by-Step Directions:
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 - While the pasta cooks, 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 Suggestions:
01 -
- It comes together in under an hour but tastes like it simmered all day
- The crispy cheese top creates the most incredible texture contrast
- Leftovers reheat beautifully for tomorrow's lunch
02 -
- Don't skip the slightly undercooked pasta step or you'll end up with mush
- The cheese will create a skin if you bake it too long so watch closely at the end
- Letting it rest feels impossible but makes a huge difference in how it serves
03 -
- Use the largest baking dish you have so the cheese layer isn't too thick
- Grate your own cheese instead of buying pre-shredded for better melting