Pasta Bake with Sausage Weeknight Winner for Busy Families

This Pasta Bake with Sausage is warm, cheesy, and just the kind of no-fuss comfort food that makes busy evenings easier. Think savory Italian sausage, tender penne, rich marinara, a creamy ricotta layer and a golden mozzarella top all baked until bubbly. It’s hearty, satisfying, and made with simple pantry items you probably already have.

If you like quick wins in the kitchen or meals that double as great leftovers, this one’s for you. For a fun read on mix-and-match flavors that might inspire a tweak to this bake, check out this flavor-combining post.

Why You’ll Love This Recipe

• Ready in about an hour with most work up front
• Uses pantry staples and common fridge cheeses
• Feeds a crowd and reheats well for lunches
• Comforting, cheesy, and kid-friendly

Ingredients For the Pasta Bake

• 12 oz penne pasta
• 1 lb Italian sausage, casings removed
• 1 onion, diced
• 2 cloves garlic, minced
• 24 oz marinara sauce
• 2 cups mozzarella cheese, shredded
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Olive oil, for cooking

Step-by-Step Instructions of Pasta Bake with Sausage

1. Preheat the oven to 375°F (190°C). Boil the penne in salted water until just shy of al dente (about 1–2 minutes less than package time). Drain and set aside.
2. Heat a drizzle of olive oil in a large skillet over medium heat. Add the diced onion and sauté until soft, about 5 minutes.
3. Add the garlic and cook 30 seconds until fragrant. Crumble in the Italian sausage and cook until browned and cooked through, breaking it into small pieces.
4. Stir in the marinara sauce and Italian seasoning. Simmer for 3–5 minutes so the flavors meld. Taste and season with salt and pepper.
5. Combine the drained pasta with the sausage sauce in a large bowl or the skillet. Stir in half of the shredded mozzarella and all of the Parmesan.
6. Spoon half of the pasta mixture into a lightly oiled 9×13 baking dish. Dollop the ricotta evenly over the layer, then cover with the remaining pasta.
7. Sprinkle the remaining mozzarella over the top and add a few extra gratings of Parmesan if you like a crusty top.
8. Bake uncovered for 20–25 minutes, until the cheese is bubbly and lightly golden. Let rest 5 minutes before serving.

Tips for Success

• Cook the pasta slightly under al dente because it will finish cooking in the oven.
• Use whole-milk ricotta for creamier texture; drain watery ricotta on a paper towel if needed.
• Brown the sausage well for deeper flavor don’t rush this step.
• Let the dish rest a few minutes after baking so it sets and slices cleanly.

Substitutions & Variations of Pasta Bake with Sausage

• To Make It Vegan/Gluten-Free: Use gluten-free penne, swap sausage for a plant-based sausage crumble, use vegan ricotta and shredded vegan cheese.
• Variations:
  • Add chopped bell peppers or mushrooms with the onion for extra veggies.
  • Stir in a handful of spinach before layering for color and nutrients.
  • Swap Italian sausage for spicy chorizo for a bolder flavor.
  • Mix in a spoonful of pesto into the ricotta layer for a fresh herb twist.

Storage Instructions of Pasta Bake with Sausage

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) covered until warmed through, or microwave single portions.
• Freezer: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat in the oven for best texture.
• Make-Ahead: Assemble the bake up to the point of topping with cheese, cover tightly, and refrigerate for up to 24 hours. When ready, add the cheese and bake as directed (you may need a few extra minutes).

Frequently Asked Questions (FAQ) of Pasta Bake with Sausage

Can I use ground beef instead of sausage?
Yes ground beef or turkey works. Add extra Italian seasoning and a pinch of fennel seed if you want a sausage-like flavor.

How do I keep the bake from getting soggy?
Don’t overcook the pasta. Also, drain watery sauces or ricotta before assembling and allow the finished dish to rest before slicing.

Can I double this recipe for a crowd?
Absolutely. Use a larger pan or two baking dishes and extend baking time slightly if your dish is deeper.

Final Toughts

Pasta Bake with Sausage is a reliable weeknight hero: simple to make, full of cozy flavors, and built for leftovers.Try the recipe, leave a comment to tell me how it went, and don’t forget to give it a star rating so others can find this tasty, fuss-free dinner.

Pasta Bake with Sausage

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A cozy weeknight meal featuring warm, cheesy layers of sausage, pasta, and marinara, perfect for busy families.

• Total Time: 45
• Yield: 4 servings

Ingredients

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• 12 oz penne pasta
• 1 lb Italian sausage, casings removed
• 1 onion, diced
• 2 cloves garlic, minced
• 24 oz marinara sauce
• 2 cups mozzarella cheese, shredded
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Olive oil, for cooking

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Instructions

1. Preheat the oven to 375°F (190°C). Boil the penne in salted water until just shy of al dente (about 1–2 minutes less than package time). Drain and set aside.
2. Heat a drizzle of olive oil in a large skillet over medium heat. Add the diced onion and sauté until soft, about 5 minutes.
3. Add the garlic and cook 30 seconds until fragrant. Crumble in the Italian sausage and cook until browned and cooked through, breaking it into small pieces.
4. Stir in the marinara sauce and Italian seasoning. Simmer for 3–5 minutes so the flavors meld. Taste and season with salt and pepper.
5. Combine the drained pasta with the sausage sauce in a large bowl or the skillet. Stir in half of the shredded mozzarella and all of the Parmesan.
6. Spoon half of the pasta mixture into a lightly oiled 9×13 baking dish. Dollop the ricotta evenly over the layer, then cover with the remaining pasta.
7. Sprinkle the remaining mozzarella over the top and add a few extra gratings of Parmesan if you like a crusty top.
8. Bake uncovered for 20–25 minutes, until the cheese is bubbly and lightly golden. Let rest 5 minutes before serving.

Notes

Cook the pasta slightly under al dente to prevent it from getting soggy. Use whole-milk ricotta for a creamier texture.

• Author: soukaina
• Prep Time: 15
• Cook Time: 30
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Non-Vegetarian