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With tender pasta, savory sausage, and loads of melty cheese, this Easy Sausage Pasta Bake is a cozy dinner you can count on. Everything bakes together in one dish — no need to pre-cook the pasta!
This easy sausage pasta bake checks all the boxes for a perfect weeknight dinner:
it’s quick to prep
made with mostly pantry staples
dump and bake style (no boiling pasta first!)
cheesy
lets you get in your greens and have a comforting meal at the same time
Ingredients
See the recipe card for exact amounts.
Pasta: I used Elicoidali, a thick tube-shaped pasta that holds sauce well. You can use penne, rigatoni, or ziti if you prefer. The pasta cooks directly in the sauce, absorbing all the flavors.
Liquid: A mix of stock, milk, and crushed tomatoes gives savoriness, creaminess, and deep flavor.
Onion+ Garlic: For a savory depth of flavor.
Dried Basil and Oregano: These dried herbs bring a classic Italian flavor you expect in a baked pasta. Sub with Italian Seasoning.
Red Pepper Flakes: Adds a slight kick of heat.
Sausage: Sausage gives a rich, savory flavor. Removing the casing lets you portion it into hearty bites. It only takes a few minutes to fry this before adding it to the casserole dish.
Fresh Spinach: An optional but tasty add-in that brings color and extra nutrition.
Mozzarella Cheese: Mozzarella melts well for a cheesy topping.
Parmesan Cheese: Adds a nutty, salty finish that pairs perfectly with the mozzarella.
Substitutions
You can swap the sausage for ground turkey or beef if you want a lighter or beefier version. For a vegetarian option, use a plant-based sausage
If you don’t have crushed tomatoes use a jar of marinara sauce.
Feel free to use different pasta shapes like penne, rotini, or even medium shells, but stick to short pasta types for even cooking.
How to Make a Sausage Pasta Casserole
Prep Tips
Preheat the oven 400°F (200℃).
The sausage needs to be browned before adding to the dish, but that’s the only prep.
This dish comes together quickly, even with browning the sausage beforehand.
Cook the onions in a large skillet over medium heat for 6-8 mintues, or until starting to brown.
Brown the sausage in the same skillet. I like to portion it into small meatball-like shapes when pushing the sausage out of the casing. This makes for a heartier bite.
Add the basil, oregano, red pepper flakes, and garlic, and season with salt and pepper to taste.
Meanwhile, add the crushed tomato, chicken stock, and milk to a 9 x 13 casserole dish. Season with salt and pepper. Add the pasta and submerge it.
Add the cooked sausage and seasoning from the pan.
Make sure everything is tucked into the sauce. Add foil and bake for 40 minutes. The foil is important – it ensures the pasta cooks properly.
The pasta should be tender and cooked. Give everything a stir. This helps the pasta from the top get reincorporated into the sauce and will soften it further so it’s the same texture as the pasta on the bottom of the dish.
Add the spinach, stirring it in. Add the shredded cheese.
Broil for 2-3 minutes until the cheese is browned and bubbling, or bake for 5-6 minutes until the cheese is melted.
Tips for making sausage pasta bake
The pasta needs enough sauce and liquid to cook properly. Stick to the ratios for best results.
Cover tightly with foil: Sealing the dish helps trap the steam and cook the pasta evenly.
Stir when adding the spinach and cheese. This helps the pasta at the top of the baking dish soften a bit more.
FAQs
How do I store leftover sausage pasta bake?
Cool the pasta bake completely and store it in an airtight container in the refrigerator for up to 4 days.
Can you cook pasta in the oven without boiling it first?
Yes. In this no-boil pasta sausage bake, the pasta absorbs moisture from the sauce, stock, and milk as it bakes. Tightly covering the dish with foil helps trap the moisture in so the pasta cooks properly.
In a large skillet over medium heat, cook the onion in a splash of oil for 5-6 minutes, until softened and beginning to brown.
Add the sausage to a skillet. I like to push it out of the casing in small portions, like mini meatballs. Once the meatballs are browned, after about 4-5 minutes, add the basil, oregano, red pepper flakes, and garlic and season with salt and pepper to taste. Remove from heat.
In the casserole dish, mix the crushed tomato, chicken stock, and milk. Season with salt and pepper.
Add the uncooked pasta. Make sure the pasta is submerged.
Add the browned sausage and onions.
Cover tightly with foil. Bake for 40 minutes.
Remove the foil carefully and add the spinach, stirring the dish well. Add the shredded cheese.
Broil for 2-3 minutes until the cheese is browned and bubbling or bake for 5 minutes until the cheese is melted.
Video
Notes
The pasta needs enough sauce and liquid to cook properly. Stick to the ratios for best results.Cover tightly with foil: Sealing the dish helps trap the steam and cook the pasta evenly.Stir when adding the spinach and cheese. This helps the pasta at the top of the baking dish soften a bit more.Cool the pasta bake completely and store it in an airtight container in the refrigerator for up to 4 days.
Hi, I'm Jacqueline Piper, the author of PiperCooks. I am a food blogger with a focus on easy, delicious, and (mostly) healthy recipes. I like using fresh ingredients for simple family recipes and I love cooking + sharing recipes to help you put healthy, homemade dinners on your table.
