If you’re looking for a hearty, comforting dinner the whole family will enjoy, this Italian Sausage Pasta Bake is the perfect choice. Tender pasta is tossed with savory Italian sausage, creamy ricotta, fresh basil, marinara sauce, and plenty of melted cheese, then baked until hot and bubbly. It’s easy enough for busy weeknights, can be assembled ahead of time, and tastes even better the next day.
There’s just something about Italian sausage that makes every pasta dish irresistible. Its rich, seasoned flavor adds so much depth that it turns a simple baked pasta into something everyone looks forward to.
Table of Contents
Why You’ll Love This Italian Sausage Pasta Bake
- Rich, Comforting Flavor: Every bite is packed with savory Italian sausage, creamy ricotta, gooey melted mozzarella, fresh basil, and your favorite marinara sauce. It’s warm, cheesy comfort food at its finest.
- A Nutritious Family Meal: Italian sausage made with pork provides important nutrients like vitamin B12, iron, zinc, protein, and essential fatty acids, making this dish both satisfying and nourishing.
- Perfect for Make-Ahead Meals: One of the biggest advantages of this recipe is that you can prepare it up to 24 hours before baking. Simply assemble everything, refrigerate it, and bake when you’re ready to eat. It’s ideal for busy evenings, meal prep, or entertaining guests.
- Freezer Friendly: As long as the pasta isn’t overcooked, this casserole freezes beautifully. Store leftovers or freeze the entire unbaked dish for up to three months for an easy homemade meal whenever you need one.
Ingredient Notes
See the recipe card below for the complete ingredient list and exact measurements.
- Pasta: Short pasta shapes work best for this recipe. Tortiglioni is a great choice because its deep ridges hold onto the sauce, but rigatoni, penne, ziti, or rotini are all excellent alternatives. Cook the pasta just shy of al dente so it finishes perfectly in the oven. Gluten-free pasta can also be used.
- Italian Sausage: Mild Italian sausage creates a classic flavor, while hot Italian sausage adds extra spice. If you can’t find ground sausage, simply remove the casings from sausage links before cooking.
- Ricotta Cheese: Whole milk ricotta delivers the creamiest texture and richest flavor. Cottage cheese is a suitable substitute if preferred, although the finished dish will be slightly less creamy.
- Additional Cheeses: Parmesan and mozzarella add layers of cheesy goodness. Freshly grated cheese melts more smoothly, but packaged shredded cheese works just as well. Fresh mozzarella can also be used for an extra gooey topping.
- Egg: The egg helps bind the ricotta mixture while adding richness. If needed, you can leave it out, although the filling may be a little softer.
- Garlic: Fresh minced garlic gives the best flavor. Garlic powder works in a pinch, but fresh cloves make a noticeable difference.
- Fresh Basil: Fresh basil brightens the entire dish and pairs beautifully with the cheeses and sausage. It’s stirred into the filling and sprinkled over the finished pasta for the best flavor.
- Marinara Sauce: Use any marinara sauce you enjoy. Choosing different sauces is an easy way to give this recipe a slightly different flavor each time you make it.
Step-By-Step Instructions
Step 1: Bring a large pot of salted water to a boil and cook the pasta until just under al dente according to the package directions. Drain well and toss lightly with olive oil to prevent sticking. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened and translucent. Stir in the Italian sausage.
Step 2: Break the sausage into small crumbles as it cooks until fully browned and no longer pink. Ground pork should reach an internal temperature of 160°F. Drain any excess grease and set the sausage aside.
Step 3: In a large mixing bowl, combine the ricotta cheese, egg, 2 cups of mozzarella, Parmesan cheese, chopped basil, garlic, and seasonings.
Step 4: Mix everything until smooth and evenly combined.
Step 5: Add the cooked pasta and browned sausage to the ricotta mixture, stirring until everything is well coated. The sausage and pasta don’t need to be completely cooled before mixing.
Step 6: Lightly grease a 9×13-inch baking dish. Spread about 2 cups of marinara sauce evenly across the bottom of the dish.
Step 7: Transfer the pasta mixture into the baking dish and spread it into an even layer.
Step 8: Pour the remaining marinara sauce over the pasta and spread it evenly. Sprinkle the remaining mozzarella cheese over the top. Cover the dish with aluminum foil and bake in a preheated 375°F oven for about 20 minutes.
Step 9: Remove the foil and continue baking for another 10 minutes, or until the cheese is melted and the sauce is bubbling. For a golden, lightly browned cheese topping, broil for 2 to 3 minutes at the end if desired.
Step 10: Let the pasta bake rest for about 10 minutes before serving. Finish with freshly chopped basil for a burst of fresh flavor.
Recipe Tips:
Cook the pasta slightly under al dente so it doesn’t become overly soft while baking.
To keep melted cheese from sticking to the foil, loosely tent the foil over the baking dish instead of pressing it tightly against the top.
Change the flavor simply by using a different marinara sauce. Classic marinara creates a traditional dish, while spicy arrabbiata adds extra heat.
Assemble the casserole up to one day ahead. For the freshest results, wait to sprinkle the final layer of mozzarella on top until just before baking.
Possible Add-Ins Or Ways To Vary
- Add More Vegetables: Sauté diced red or green bell peppers with the sausage for extra color and flavor. Fresh spinach also works well. If using frozen spinach, thaw it completely and squeeze out as much moisture as possible before adding it.
- Try Different Cheeses: Swap the ricotta for small-curd cottage cheese if you prefer. You can also experiment with Italian cheese blends, provolone, fontina, or additional Parmesan.
- Make Homemade Marinara: If you have extra time, homemade marinara sauce adds incredible fresh flavor and makes this dish even more special.
Storage
Store leftover pasta bake in an airtight container in the refrigerator for 4 to 5 days.
For longer storage, allow the casserole to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for the best texture.
Italian Sausage Pasta Bake
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
- ½ tsp sea salt more or less as desired
- ½ tsp pepper
- ¼ tsp red pepper flakes
- ¼ c fresh basil chopped, more for topping
- 1 large egg lightly beaten
- 4 c marinara sauce
Instructions
- Bring a large pot of salted water to a rolling boil. Cook the pasta until it's just shy of al dente, following the package directions. Drain well, then toss with a light drizzle of olive oil to keep the noodles from sticking together.
- While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
- Add the Italian sausage to the skillet, breaking it into small crumbles as it cooks. Continue cooking until the sausage is nicely browned and reaches an internal temperature of 165°F. Drain off any excess grease, then set the sausage aside to cool slightly.
- In a large mixing bowl, combine the ricotta cheese, egg, 2 cups of shredded mozzarella, Parmesan cheese, chopped fresh basil, Italian seasoning, salt, black pepper, red pepper flakes, and minced garlic. Stir until everything is evenly blended. Fold in the cooked pasta and browned sausage, mixing until well coated.
- Lightly coat a 9×13-inch baking dish with cooking spray. Spread about 2 cups of marinara sauce evenly across the bottom of the dish. Spoon the pasta mixture over the sauce and spread it into an even layer.
- Pour the remaining 2 cups of marinara sauce over the pasta, then sprinkle the remaining shredded mozzarella evenly on top. Cover the dish with aluminum foil and bake in a preheated 375°F oven for 20 minutes. Remove the foil and continue baking for another 10 minutes, or until the cheese is fully melted and the sauce is hot and bubbly.
- For a beautifully golden, bubbly cheese topping, broil the casserole on high for 2–3 minutes if desired. Let it rest for about 10 minutes before serving, then garnish with additional freshly chopped basil for a fresh finishing touch.
Notes
- Cook the pasta slightly under al dente so it doesn’t become overly soft while baking.
- To keep melted cheese from sticking to the foil, loosely tent the foil over the baking dish instead of pressing it tightly against the top.
- Change the flavor simply by using a different marinara sauce. Classic marinara creates a traditional dish, while spicy arrabbiata adds extra heat.
- Assemble the casserole up to one day ahead. For the freshest results, wait to sprinkle the final layer of mozzarella on top until just before baking.
Nutrition Facts
- Calories: 478kcal
- Carbohydrates: 36g
- Protein: 25g
- Fat: 26g
- Saturated Fat: 12g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 9g
- Trans Fat: 0.002g
- Cholesterol: 89mg
- Sodium: 973mg
- Potassium: 516mg
- Fiber: 3g
- Sugar: 5g
- Vitamin A: 820IU
- Vitamin C: 8mg
- Calcium: 326mg
- Iron: 2mg
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