Italian Sausage Pasta Bake

Pan with baked Italian sausage pasta with spoon scooping into it.

5 from 1 vote

Italian Sausage Pasta Bake

This cozy and comforting Italian Sausage Pasta Bake Recipe pairs flavorful Italian sausage with a creamy ricotta cheese mixture along with fresh basil, other cheeses and so much flavor. Simple to prepare and easily made a day in advanced and then baked when you are ready. Leftovers are even better so this dinner is sure to be one the whole family will love!

Prep Time15

Cook Time30

Total Time1

Course: Main Course, pasta

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

1 lb short pasta rigatoni, ziti, penne, rotini, etc.
1 lb mild Italian sausage
1 small onion small diced
15 oz ricotta cheese
½ c parmesan cheese
3½ c shredded mozzarella cheese separated
2 tsp Italian seasoning
3-4 garlic cloves minced
¼ tsp red pepper
¼ c fresh basil, chopped more for topping
1 large egg lightly beaten
4 c marinara sauce

Instructions

Start a large pot of water for the pasta, bring to a rolling boil and then cook pasta to just under al dente according to package instructions. Drain and drizzle with a touch of olive oil to prevent it from sticking together.
While the pasta cooks, heat a skillet to medium-high heat and add olive oil. When olive oil is hot and glistening, add the onion and sauté until they start to become translucent.
Add the Italian sausage and break down into smaller pieces and brown. Internal temperature should reach 165°F. When cooked, drain any excess grease and set aside.While the sausage cools,
In a large bowl, combine the ricotta, egg, 2 cups mozzarella, parmesan, chopped basil, seasoning and garlic. Stir the cheese mixture well to combine.Add the cooked pasta and browned Italian sausage to the cheese mixture when it is all cooked.
Lightly spray the bottom of a 9x13 inch baking pan with oil. Add about 2 cups of marinara to the bottom of the pan and spread to allow it to cover the bottom completely .Add the pasta mixture to the pan and spread evenly.
Cover the pasta with remaining 2 cups of marinara sauce. Sprinkle over the remaining shredded mozzarella cheese. Cover with aluminum foil and bake in 375°F preheated oven for about 20 minutes and then remove the foil and bake another 10 minutes uncovered or until cheese is melted and pasta is bubbling.
You can broil on high for the last 2-3 minutes for that golden brown topped melty cheese if desired.Allow to cool for 10 minutes and top with more freshly chopped basil before serving.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for about 4-5 days. If planning to store longer, you can freeze in a freezer-safe dish once the pasta is cooled completely. It will keep frozen for about 3 months.

Make sure to cook the pasta just under al dente. This will keep it from becoming mushy when you bake the pasta. Most packages will say how long to cook for al dente and either cook it for the shortest time it suggests or pull it off the stove one minute before.

You can loosely tent the foil over the pasta so it doesn't stick to the cheese when it melts. The foil doesn't have to be super tight on the pan so feel free to prop it up slightly by folding in half and keeping it away from the pan.

Prep this pasta up to 24 hours in advance. You can prep this entire dish and then wait to bake it until just before serving. this will allow flavors to meld together even more so it's definitely a bonus. I just suggest putting the mozzarella on top just before baking instead of when preparing

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