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Pasta bake with sausage recipe

Pasta bake with sausage recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Pasta bakes
  • Sausage pasta bakes

This is a hearty pasta dish that's bursting with flavour. Pasta is baked with ricotta, sausages, Pecorino Romano, mozzarella and Parmesan.

335 people made this

IngredientsServes: 8

  • 450g rigatoni pasta
  • 450g sweet Italian sausages, casings removed
  • 425g ricotta cheese
  • 1 egg
  • 1 large onion, finely chopped
  • 2 teaspoons finely chopped garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1.1kg tomato based pasta sauce, divided
  • 75g Pecorino Romano cheese, grated
  • 1 teaspoon dried basil
  • 75g mozzarella cheese, grated
  • 75g Parmesan cheese, grated

MethodPrep:30min ›Cook:30min ›Ready in:1hr

  1. Preheat oven to 180 C / Gas 4. Grease a 20x30cm baking dish. Make the Italian cheese blend by mixing together Pecorino Romano, Parmesan and mozzarella; set aside.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  3. While pasta is cooking, heat a large frying pan over medium heat. Add the sausagemeat and cook and stir until brown, about 10 minutes. Drain sausagemeat and set aside.
  4. In a large bowl, stir together the ricotta, egg, onion, garlic and oregano until well combined. Stir in the pasta, sausagemeat, salt, pepper and 1/4 of the pasta sauce; mix well.
  5. In the prepared baking dish, cover the bottom with 1/4 of pasta sauce. Layer 1/2 of the pasta mixture, 1/4 of pasta sauce and 1/2 of the grated cheese. Then layer the remaining pasta, remaining sauce and remaining cheese. Sprinkle with basil. Cover the dish tightly with foil.
  6. Bake in the preheated oven until heated through, about 20 minutes. Uncover; return to the oven and bake until cheese is melted, 5 to 10 more minutes.

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Reviews & ratingsAverage global rating:(876)

Reviews in English (649)

by SJU

I made the full recipe as is, but used low-fat cheese and whole wheat pasta. I do not believe this had any negative impact on taste. I opted to split it into (2) 8x8 pans as it really makes a large portion. One of which I baked & served that evening, and the other I assembled & then threw in my freezer for another night. In each pan, I had room for a layer of sauce, a layer of the pasta mixture, another layer of sauce, and topped it with cheese. But as a side note, I did not add cheese to the one I froze. When I was ready to finally bake the frozen pan, I let it thaw overnight in my fridge. I threw it in my preheated oven (375 F) and cooked for approx 45 min (wrapped in tin foil). I added the cheeses, and let it cook for another 15 minutes. Good taste, easy to make (and freeze for later!), and the sausage adds substance. Will make again.-01 Nov 2008

by JFBBMomski

I made this recipe to feed a hungry group during a ski weekend and it was amazing! Both the picky adults and the pickier children loved it. I increased the amount of sausage slightly and used italian style turkey sausage. I prepared the recipe up through step 5 and then put the tray in the fridge all day. When we got home that night, I increased the oven temp to 375 and cooked it covered for 45 minutes and uncovered for 15. It was perfect!-14 Jan 2009

by CookinLovin

Very good basic recipe. I made modifications to suit my family's tastes. I used ground chuck vs sausage (family does not care for it) and sauteed the onion and garlic with it. Used a can of diced tomatoes to mix into the ricotta cheese, egg, etc. Because it can be a little bland, used allot more spices in the mixture, such as Italian Seasoning, parsley flakes, garlic powder, onion powder, paprika, chili powder and cumin powder. Used 40 oz of Prego spaghetti sauce to keep it from drying out.I also used 16 oz of Italian shredded cheese (8 oz per layer). I sprayed the aluminum foil with Olive Oil Pam before covering (to keep the cheese from sticking) and baked it at 375 degrees for 45 minutes, then uncovered and baked an additional 20 minutes. I let it stand for another 15 minutes while my garlic bread was baking to let it set up. This was delicious!!! My son was over for dinner and wanted to take the leftovers home (a first!) but I wouldn't let him. Instead, I gave him this recipe (with my modifications, of course, lol). I've made other baked ziti recipes, but this was the best by far.-15 Mar 2010

Sausage Pasta Bake

By Dannii · Published 24th January 2019 · Updated 22nd April 2021 · 44 Comments · This post may contain affiliate links and generates income via ads · This site uses cookies · Post contains 1050 words. · About 6 minutes to read this article.

This sausage pasta bake is a delicious comforting dish that is perfect for batch cooking and freezing. Easy to adapt and add lots of vegetables to, it's a simple weeknight dinner that the whole family will love. Use any kind of pasta, any kind of sausage (even meat free), and any veg you have that needs using up. Just 500 calories for a filling portion.

If your kids love sausages and pasta, then this is a nice new way to serve it, and you can easily add loads of different vegetables to it too. Cheesy and comforting, this is kind of like a lasagna but without all of the effort.

For a different kind of pasta bake, why not try our Meatball Pasta Bake?

Cheap and Easy Sausage Pasta Bake Recipe

There’s a chance I’ve already said this before but, I hate cooking. It’s not something I’m particularly good at and it’s not something I enjoy. Eating – great. Making the food – not so much.

So my recipe collection comprises quick and easy, no fuss recipes which can be bulk cooked. Recipes that don’t have too many ingredients or complicated steps. And of course, they have to be cheap.

This recipe is perfect for this time of year – it’s filling, it’s hearty and it tastes like it should be double the calories it actually is. Perfect comfort food for dark and cold winter nights.

There’s no fancy ingredients and if you want to make it a little more exciting you can add some chilli to the tomato mix or do what I did and use spicy sausages. But it tastes just as good with normal sausages and what’s even better is it’s only 512 calories a portion.

If you are watching your calorie intake you could make it even lighter and ditch the cheese altogether as the white sauce browns nicely on it’s own. But I love cheese. And a pasta bake to me isn’t a pasta bake if it doesn’t have a generous topping of cheddar.

Every ingredient I used in this recipe was from Asda and was the cheapest item available, except the Chipolatas which were £3 a pack. The total cost for this dish was £4.62 making it just 92p a serving for 5 good sized portions.

You could stretch it into 6 and serve with a side salad or garlic bread to make it go further as the portions are quite generous.

I like to make this in a large rectangular ovenproof dish but any medium/large ovenproof dish will do.

It’s not as simple as some of my other ‘bung into a pot’ recipes as it requires a bit of prep. But it’s by no means difficult.

Anyway, let me know what you think if you try it. And let me know of any adjustments you made to the recipe to spice it up a little.

How to Make This Easy Pasta Bake

Once you have all of your ingredients together, all you have to do is stir them together right in the pan – you don't even need to dirty another dish! Here's what to do:

  1. Add the ingredients to a 3-quart, 9吉 baking dish. Simply add all ingredients but the spinach and cheese (so, noodles, sausage, broth, pasta sauce, seasonings, and heavy cream) to a 9吉 inch baking dish.
  2. Stir them together. Mix everything together in the dish until the sauce is fully combined, then spread into an even layer.
  3. Cover the pan tightly with aluminum foil. This is important! The foil needs to be on very tight to make sure that the pasta can steam. If too much steam gets out, the sauce will start to evaporate and the pasta won't cook properly.
  4. Bake for 40 minutes. Once the pasta is covered, bake it at 400 F for 40 minutes.
  5. Stir in the spinach and top with cheese. After 40 minutes, you'll remove the pasta from the oven, take off the lid, and stir in the spinach. We opted to add the spinach in at the end so that it doesn't wind up brown and overcooked. Then, sprinkle the cheese over top.
  6. Bake for an additional 10-15 minutes. Return the pan to the oven to bake for an additional 10-15 minutes, until the cheese is browned and bubbly, then remove from the oven and serve!

Smoked Sausage and Cheese Pasta Bake

Are you looking for an easy crock pot meal the whole family will love? This Smoked Sausage and Cheese Pasta Bake has 5 ingredients and will win over the pickiest eater!

I had to make this recipe with smoked sausage after I saw some comments on our pin of our Ham and Cheese Pasta Bake. I originally made and blogged the ham version and when readers said they made it with smoked sausage I had to try it. Our kids love smoked sausage and they love pasta so I knew it would be a hit.

This recipe is perfect to toss together while your little one is napping or before picking up the kids at school. It can be so overwhelming once you get everyone home and the little ones are hungry so crock pot recipes with short cooking times are some of my favorites.

Smoked Sausage and Cheese Pasta Bake

The instructions for this recipe are using a 5 or 6 quart slow cooker but it can be made on the stove. Just add the remaining ingredients to the cooked and drained pasta and heat through (medium heat) for about 10-15 minutes. You could also bake it at 350 for 30 minutes or until heated through.

We prefer skinless smoked sausage but you can use whatever your family normally eats. If you don’t have half-and-half you can use whole milk or a lower fat milk and cream mixture or even just milk alone. The higher fat dairy products will give it a creamier taste but if you use a good Alfredo sauce even a low fat milk will still result in a good casserole.

Storing Info

STORE leftover pasta in the fridge in an airtight container. Reheat in the microwave or on the stove until warmed through. Make sure to cover the pasta when reheating to avoid the sauce splattering everywhere.

FREEZE this dish before or after baking. Make sure to freeze it in a freezer safe container like a foil container or a plastic Tupperware. Wrap it in multiple layers of foil to ensure that you don’t get freezer burn on your dish.

To bake for the first time from frozen I recommend letting it thaw overnight and then baking it like normal. If you bake it from frozen it will need to be baked for a longer amount of time. To reheat from frozen you can heat it in the oven until warmed through.

Written by: Gaby Oct 19, 2020

Is it a pasta or is it a cake?? I’m not entirely sure but either way this Three Cheese Pesto Pasta Bake is fantastic!

We’re kicking things off this week with a Three Cheese Pesto Pasta Bake that is nothing less than decadent. It’s part pesto/ricotta mixture, part spinach/sausage mixture and part white wine roux cheese sauce that brings everything together. Is it low calorie – absolutely not. Is it comfort food in a bowl – absolutely. Should you make this next time there’s a slight chill in the air and you need something that’s comforting and doubles as excellent leftovers – YES YOU SHOULD.

Good news for anyone out there that’s vegetarian – you can EASILY omit the sausage portion of this and make it 100% vegetarian with very little effort! You’re welcome, I’ve thought of everything! Carbs, Cheese, Optional Meat. Just here to make everyones fall a little bit more delish. Need some more baked pasta dishes… got you covered!


    • ¼ cup plus 1 Tbsp. extra-virgin olive oil
    • 1 lb. sweet or hot Italian sausage, casings removed
    • 6 garlic cloves, coarsely chopped
    • 1 Tbsp. finely chopped sage, plus 10 leaves for serving
    • ½ tsp. crushed red pepper flakes
    • 2 cups half-and-half
    • 12 oz. Fontina and/or aged cheddar, coarsely grated, divided
    • 1 lb. ridged medium pasta shells (such as lumaconi) or large tube pasta (such as rigatoni)
    • 1 bunch broccoli rabe, stems cut into 2" pieces, leafy ends left long

Italian Sausage Bake Recipe My super easy-to-make pasta with Italian sausage links has so much flavor and everything you need to enjoy a hearty, filling dinner! With only 5 basic ingredients layered into a casserole or baking dish, the prep time is as easy as the cleanup. The sauce is as simple as your favorite jarred flavor, a spiced up marinara sauce, or some homemade spaghetti sauce. Pick out your favorite sausage links from brands like Johnsonville, Premio, Aidells, Applegate Farms, and Swaggerty Farms to make this easy pasta bake! I can't help myself, I tend to add in vegetables and cheeses that need to be used up before having to be thrown out. This dish is a wonderful casserole to make additions to. Plus, it freezes well so you can make double and freeze a batch or make it ahead for enjoying later! Pasta with Easy Sausage Ragu

A family favorite, this pasta with sausage ragu will be your new go-to on busy nights.

  1. Cook pasta according to package directions drain it and return it to the pot. In a medium bowl, combine sausage and wine, making sure all the wine is incorporated let sit at least 5 minutes.
  2. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and chili flakes and cook until garlic is sizzling, about 2 minutes.
  3. Add sausage mixture and cook, breaking it up with a spoon into very small pieces until it&rsquos no longer pink and half the liquid has evaporated, 5 to 7 minutes.
  4. Using an immersion or standard blender, finely chop tomatoes. Add them to the skillet along with basil simmer, stirring occasionally, 10 minutes.
  5. Discard basil and stir in Parmesan. Toss pasta with sauce, then fold in kale. Serve with additional Parmesan, if desired.

PER SERVING 654 CAL, 23.5 G FAT (7 G SAT FAT), 54 MG CHOL, 1,002 MG SOD, 30 G PRO, 76 G CAR, 5 G FIBER