Italian Sausage Pasta Bake
A comforting casserole of pasta, savory Italian sausage, and creamy cheese, perfect for family dinners or gatherings.
Equipment
- Large Pot
- Skillet
- 9x13 inch baking dish
- Mixing Bowl
Ingredients
- 1 lb short pasta (rigatoni, ziti, penne, rotini, etc.)
- 1 lb mild Italian sausage
- 1 small onion diced
- 15 oz. ricotta cheese
- ½ cup parmesan cheese grated
- 3½ cups shredded mozzarella cheese separated
- 2 tsp. Italian seasoning
- 3-4 cloves garlic minced
- ¼ tsp. red pepper flakes
- ¼ cup fresh basil chopped (plus more for topping)
- 1 large egg lightly beaten
- 4 cups marinara sauce
- Olive oil for sautéing
Instructions
- Bring a large pot of salted water to a boil. Cook the short pasta according to package instructions until just under al dente. Drain and drizzle with olive oil.
- In a skillet, heat olive oil over medium-high heat. Add the diced onion and cook until translucent. Add the Italian sausage, breaking it into smaller pieces, and cook until browned and the internal temperature reaches 165°F. Drain excess grease.
- In a large bowl, combine ricotta cheese, beaten egg, 2 cups of mozzarella cheese, grated parmesan, chopped basil, Italian seasoning, and minced garlic. Mix until creamy.
- Fold the cooked pasta and browned sausage into the cheese mixture until evenly coated.
- Preheat the oven to 375°F. Spray a 9x13-inch baking dish with oil. Spread 2 cups of marinara sauce on the bottom of the dish. Pour the pasta mixture into the dish and top with remaining marinara and mozzarella cheese.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden. Broil for 2-3 minutes if desired.
- Let cool for 10 minutes before serving. Top with additional chopped basil.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-5 days. Reheat in the oven or microwave.