Best 7 Sausage And Pasta Bake Recipes

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Sausage and pasta bake is a classic dish that is both comforting and filling. It is a popular choice for a weeknight meal, as it is quick and easy to make. The dish is also very versatile, as it can be made with a variety of different sausages and pasta shapes. In this article, we will provide you with a few of our favorite sausage and pasta bake recipes, so that you can find the perfect one for your next meal.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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.

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.;

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 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.

Tips:

  • Feel free to use any type of sausage you like, such as Italian, breakfast, or chorizo.
  • Use a variety of vegetables to add flavor and nutrients to the dish. Good options include broccoli, zucchini, carrots, and bell peppers.
  • If you don't have Alfredo sauce, you can make your own by melting butter in a saucepan and whisking in flour until smooth. Then, slowly whisk in milk until the sauce has reached the desired consistency.
  • To make the dish even cheesier, sprinkle some extra cheese on top before baking.
  • Serve the sausage and pasta bake with a side of garlic bread or a salad.

Conclusion:

Sausage and pasta bake is a quick and easy dish that is perfect for a weeknight meal. It is also a great way to use up leftover sausage or pasta. This dish is sure to be a hit with your family and friends.

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