Description
This Italian Sausage Pasta Bake is a hearty and comforting casserole perfect for family dinners. Featuring tender pasta combined with flavorful browned Italian sausage, a creamy ricotta and cheese mixture, and layered with marinara sauce, it’s baked until bubbly and topped with melted mozzarella cheese for a golden finish. Fresh basil adds a bright, aromatic touch to each savory bite.
Ingredients
Pasta and Meat
- 1 lb short pasta (rigatoni, ziti, penne, rotini, etc.)
- 1 lb mild Italian sausage
- 1 small onion, small diced
Cheese and Dairy
- 15 oz ricotta cheese
- ½ cup parmesan cheese
- 3½ cups shredded mozzarella cheese, divided
- 1 large egg, lightly beaten
Seasonings and Herbs
- 2 tsp Italian seasoning
- 3-4 garlic cloves, minced
- ½ tsp sea salt (adjust to taste)
- ½ tsp black pepper
- ¼ tsp red pepper flakes
- ¼ cup fresh basil, chopped (plus more for topping)
Other
- 4 cups marinara sauce
- Olive oil for cooking and drizzling
Instructions
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook just under al dente according to package instructions. Drain and drizzle with a little olive oil to prevent sticking.
- Sauté onions: While the pasta cooks, heat a skillet over medium-high heat with some olive oil. Add the diced onions and sauté until translucent and soft, about 3-4 minutes.
- Brown the sausage: Add Italian sausage to the skillet with the onions. Break up the meat with a spatula and cook until browned and fully cooked, with an internal temperature of 165°F. Drain any excess grease and set aside to cool slightly.
- Make the cheese mixture: In a large bowl, combine ricotta cheese, beaten egg, 2 cups shredded mozzarella, parmesan cheese, chopped basil, Italian seasoning, minced garlic, salt, pepper, and red pepper flakes. Stir until well combined.
- Mix pasta and sausage: Add the cooked pasta and browned sausage into the cheese mixture. Gently fold everything together ensuring even distribution.
- Prepare the baking dish: Lightly spray the bottom of a 9x13 inch baking pan with oil. Pour about 2 cups of marinara sauce evenly onto the bottom of the pan.
- Assemble the bake: Transfer the pasta and sausage mixture into the pan, spreading it out evenly. Cover the pasta with the remaining 2 cups of marinara sauce, then sprinkle the remaining 1½ cups of shredded mozzarella evenly on top.
- Bake covered: Cover the baking dish with aluminum foil and bake in a preheated 375°F oven for 20 minutes.
- Bake uncovered: Remove the foil and bake for an additional 10 minutes until the cheese is melted and the pasta is bubbling.
- Optional broil: For a golden brown cheesy top, broil on high for 2-3 minutes, watching closely to avoid burning.
- Serve: Let the pasta bake cool for 10 minutes before serving. Garnish with extra chopped fresh basil for a vibrant finish.
Notes
- Use your favorite short pasta; ziti, rigatoni, or penne work best to hold the sauce and cheese.
- For a spicier kick, increase the red pepper flakes or use spicy Italian sausage instead of mild.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- You can prepare the bake a day ahead, keep covered in the refrigerator, and bake when ready to serve.
- For a gluten-free version, substitute the pasta with gluten-free pasta.
