Sausage Pasta Bake
This Sausage Pasta Bake is hearty, cheesy, and perfect for busy weeknights. Juicy sausages, tender pasta, and a creamy tomato sauce come together under a golden mozzarella topping. It’s simple to prep and ideal for meal prep, freezing, or feeding a crowd.
Ingredients
- 1 tablespoon olive oil
- 4 small sausages sliced
- 2½ cups spiral pasta like rotini or fusilii
- 2 tablespoon butter unsalted
- ½ onion diced
- 2 garlic cloves minced
- 2 tablespoon all-purpose flour
- 2 tablespoon tomato paste triple concentrated
- 1 chicken stock cube
- 1½ cup water
- 1½ cup heavy cream
- 1 teaspoon italian herbs
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- 1 teaspoon white pepper
- Salt to taste
- ⅓ cup parmesan freshly grated
- 2 cups baby spinach, lightly packed
- 2½ cup mozzarella shredded
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pan over medium heat. Add the sausages and pan-fry until browned on both sides. Remove from the pan.
- In a large pot of salted boiling water, cook the pasta for 2 minutes less than the package instructions. This ensures it finishes cooking in the oven. Time it so the pasta is ready to be added directly to the sauce.
- In the same pan used for the sausages, melt the butter. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
- Stir in the flour and cook for 1 to 2 minutes to eliminate the raw taste. Crumble in the chicken stock cube and slowly pour in the water, stirring constantly to avoid lumps.
- Stir in the heavy cream and tomato paste. Season with Italian herbs, smoked paprika, white pepper and dried parsley. Let the sauce simmer and thicken slightly. It should still be looser than a classic béchamel. Stir in the grated Parmesan until melted and smooth. Adjust salt if required.
- Drain the pasta and add it to the pan along with baby spinach, and sliced sausages to the sauce. Stir well to combine everything evenly. Turn off heat.
- Transfer the mixture to a casserole dish. Sprinkle shredded mozzarella cheese evenly over the top. Bake in a preheated oven at 190°C (375°F) on the top rack for 20 to 25 minutes or until the cheese is melted and golden. For an extra crispy top, broil during the last 2 to 3 minutes.
- Let rest for 5 minutes before serving! Top with fresh basil and enjoy.
Video
Notes
- Use any short pasta like penne, fusilli, rigatoni, or macaroni. They hold the sauce well and bake evenly.
- Feel free to swap the sausages with the protein of your choice like chicken or shrimp.
- Add extra veggies such as mushrooms, carrots, or broccoli for more nutrition. Sauté or steam them first so they soften properly.
- Make ahead and store: Assemble the dish, cover, and refrigerate for up to 24 hours before baking. You can also freeze it for up to 2 months. Leftovers keep well in the fridge for 3–4 days. Reheat in the oven or microwave until hot.
Nutrition
Calories: 1062kcalCarbohydrates: 40gProtein: 41gFat: 83gSaturated Fat: 43gPolyunsaturated Fat: 6gMonounsaturated Fat: 28gTrans Fat: 0.4gCholesterol: 238mgSodium: 1504mgPotassium: 656mgFiber: 3gSugar: 6gVitamin A: 3873IUVitamin C: 9mgCalcium: 566mgIron: 3mg
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