Creamy Sausage Pasta Bake. No one can resist it. Just the right amount of cream, just the right amount of tomato, just enough sausage. Your family can’t eat the whole amount in one sitting? No problem- this makes great leftovers. Need something you can serve to friends? This sausage bake is the perfect solution. Read on to get the recipe for your new favorite pasta dish.
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While in Chicago this past weekend, we tried to pretend we were Italian (spoiler alert: we are not) and tried to see just how much pasta we could consume. This was made much easier given the fact that our hotel was just 2 blocks from Eataly. My daughter’s favorite was a tagliatelle bolognese which is fancy words for really pretty ribbons of pasta with delicious meat sauce. Guess what? THIS SAUSAGE PASTA BAKE IS YUMMY PASTA WITH MEAT SAUCE TOO!
When it comes to pasta, though, as much as I am on board with a good pasta with meat sauce, if it is a baked pasta, you can’t keep me away. Something about the texture of the breadcrumb and parmesan layer makes me insanely happy.
So a yummy pasta with a meat sauce that is baked with a breadcrumb and parmesan crust? YES PLEASE!
Cheap and easy, this sausage pasta bake is flavorful and filling. Just a few simple ingredients and you can impress your friends and family!
Need a Casserole Dish? I love this one by CorningWare-plus it has a lid which makes storing your leftovers nice and easy!
Creamy Sausage Pasta Bake
This is an easy and filling sausage pasta bake that is sure to be a dinner time favorite!
- 1 pound penne
- 1 pound sausage mild
- 1 onion, diced (1 cup)
- 4 cloves garlic, minced
- 28 ounces diced tomatoes
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
- 1 cup heavy cream
- ¼ cup basil chopped + more for garnish
- ¼ cup breadcrumbs
- ¼ cup grated parmesan + more for garnish
Heat oven to 350°F.
In a large skillet brown sausage until no further pink is visible. Add onions and saute until translucent. Add garlic and saute for 30 seconds. Add diced tomatoes, salt, and red pepper flakes, simmer for 10-15 minutes until slightly thickened.
While sauce is simmering, heat a large pot of salted water to a boil (I throw salt in my water when I'm making pasta, this is optional). Add penne and boil for 1 minute less than package instructions call for for al dente pasta (don't overcook the pasta or it will become mushy when baked). Drain.
Pour cooked penne into a 2 quart casserole dish.
When the sauce in the skillet is slightly thickened, add heavy cream and chopped basil. Simmer for 1-2 minutes. Pour sauce over penne in casserole dish.
Top pasta with breadcrumbs and grated parmesan. Place in preheated oven. Bake for 20 minutes.
Turn oven to broil and broil for 1-2 minutes until top slightly browned.
Remove pasta from the oven. Allow to cool slightly. Serve with additional chopped basil and grated parmesan.
- If you are feeding hungry teenagers, this will likely feed 6 instead of 8.
- Short on time? You can skip the baking part. Just cook the pasta to your desired doneness (per the package instructions) and instead of putting it into a casserole dish, place it in a serving bowl. Toss with sauce and parmesan cheese (leave out breadcrumbs).
- This dish may get somewhat dry as leftovers (it still tastes great), so if you are serving to friends, make it right before serving!
- Want a vegetarian version? Leave out the sausage.
Looking for more Pasta recipes? Here are a few more from With Two Spoons!