30 Irresistible Sausage Pasta Bake Recipes to Satisfy Your Comfort Food Cravings

We love a sausage pasta bake in our house. It’s one of the meals I usually cook at least once a fortnight. Pasta bake is such an easy dish to put together but it always tastes delicious. It’s the ultimate comfort food – particularly when served with a delicious, crusty garlic bread. I love to try out different sausage pasta bake recipes just to switch things up a little.

One of the added benefits of a pasta bake is that you can also add in lots of hidden veggies if you have kids that don’t like to eat their greens. You can easily cook them and blitz them to mix in with your pasta bake sauce!

I love to cover our pasta bake with loads of cheese and cook it until the cheese is bubbling and golden – absolutely delicious!

I’ve put together 30 sausage pasta bake recipes that I’ve tried out with my family. These are all super easy to make and taste incredible!

I usually use a 9×13-inch baking dish for my pasta bakes, but you can use whatever you have available. Sometimes I’ll double up and make an extra dish to freeze and reheat another day.

Make sure you also take a look at my Chicken Pasta Bake Recipes for even more meal ideas.

30 Sausage Pasta Bake Recipes

1. Garlic Sausage Pasta Bake

This is one of our go-to pasta bake recipes. It’s simple yet delicious and makes for a hearty, comforting dish perfect for a family dinner. The combination of savory sausage, tender pasta, and a rich tomato sauce topped with melted cheese makes it an irresistible meal.

Servings: 4-6

Ingredients:

• 12 oz (340g) pasta (penne or rigatoni)
• 1 lb (450g) Italian sausage, casings removed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and set aside.
4. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
5. Add the crushed tomatoes, tomato sauce, dried basil, dried oregano, salt, and pepper. Stir to combine and let simmer for 10 minutes.
6. Add the cooked sausage back into the skillet and stir to combine.
7. In a large mixing bowl, combine the cooked pasta and the sausage-tomato sauce mixture. Stir until the pasta is well coated.
8. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh basil or parsley if desired. Serve hot.

2. Creamy Sausage and Spinach Pasta Bake

This Creamy Sausage and Spinach Pasta Bake is a delicious twist on the traditional pasta bake. The creamy sauce, combined with savory sausage and fresh spinach, creates a rich and satisfying dish that’s perfect for any occasion.

I love to add spinach into my recipes – it’s a great way to get some goodness into the kids and you can chop it nice and small so they don’t really notice it – you could even pass it off as some fresh chopped herbs if you wanted to!

Servings: 4-6

Ingredients:

• 12 oz (340g) pasta (fusilli or rotini)
• 1 lb (450g) Italian sausage, casings removed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 cup heavy cream
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and set aside.
4. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
5. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
6. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
7. Stir in the grated Parmesan cheese, dried thyme, salt, and pepper. Add the cooked sausage back into the skillet and stir to combine.
8. In a large mixing bowl, combine the cooked pasta and the creamy sausage-spinach sauce. Stir until the pasta is well coated.
9. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella cheese.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh parsley if desired. Serve hot.

3. Spicy Sausage and Pepper Pasta Bake

For those who love a bit of heat, this Spicy Sausage and Pepper Pasta Bake is the perfect choice. The combination of spicy sausage, colorful bell peppers, and a zesty tomato sauce makes this dish a flavor-packed meal.

You can adjust the red pepper flakes in this recipe to suit your family. I know my husband isn’t a fan of really spicy food so this is one I tend to cook when he’s not home. Fortunately for me, two of my children love a bit of spice!

Servings: 4-6

Ingredients:

• 12 oz (340g) pasta (ziti or penne)
• 1 lb (450g) spicy Italian sausage, casings removed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 1 tsp red pepper flakes (adjust to taste)
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and set aside.
4. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
5. Add the sliced bell peppers to the skillet and cook until tender, about 5-7 minutes.
6. Add the crushed tomatoes, tomato sauce, red pepper flakes, dried oregano, salt, and pepper. Stir to combine and let simmer for 10 minutes.
7. Add the cooked sausage back into the skillet and stir to combine.
8. In a large mixing bowl, combine the cooked pasta and the sausage-pepper sauce mixture. Stir until the pasta is well coated.
9. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh basil if desired. Serve hot.

4. Sausage and Broccoli Pasta Bake

This Sausage and Broccoli Pasta Bake is a great way to incorporate some greens into a delicious and comforting meal. The combination of savory sausage, tender broccoli, and creamy cheese sauce makes this dish a family favorite.

Again, you can chop the broccoli up into smaller pieces so it’s not big chunks if that’s how your children like it. I have to admit to preferring my broccoli chopped a little small myself!

Servings: 4-6

Ingredients:

• 12 oz (340g) pasta (farfalle or penne)
• 1 lb (450g) Italian sausage, casings removed
• 3 cups broccoli florets
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups milk
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1/2 cup grated Parmesan cheese
• 2 cups shredded cheddar cheese
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. In the last 3 minutes of cooking, add the broccoli florets to the pasta water. Drain and set aside.
3. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and set aside.
4. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
5. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, until lightly browned.
6. Gradually whisk in the milk and cook until the sauce thickens, about 5 minutes. Stir in the grated Parmesan cheese and 1 cup of shredded cheddar cheese until melted. Season with salt and pepper.
7. In a large mixing bowl, combine the cooked pasta, broccoli, sausage, and cheese sauce. Stir until the pasta is well coated.
8. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with the remaining 1 cup of shredded cheddar cheese.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh parsley if desired. Serve hot.

5. Sausage and Mushroom Alfredo Pasta Bake

This Sausage and Mushroom Alfredo Pasta Bake is a creamy and indulgent dish that combines the rich flavors of sausage and mushrooms with a luscious Alfredo sauce. Perfect for a cozy dinner.

You really cannot beat an Alfredo recipe – it’s one of my favorite dishes to create and always tastes delicious! Make sure you take a look at my other Alfredo recipes:

• Turkey Alfredo Pizza
• Pumpkin Alfredo Pasta
• Slow Cooker Chicken Alfredo
• Keto Chicken Alfredo with Zoodles
• Chicken and Broccoli Alfredo Bake
• Classic Chicken Alfredo Bake
• Chicken Alfredo Spinach Pasta Bake

Servings: 4-6

Ingredients:

• 12 oz (340g) pasta (fettuccine or penne)
• 1 lb (450g) Italian sausage, casings removed
• 2 cups sliced mushrooms
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup chicken broth
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and set aside.
4. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
5. Add the sliced mushrooms to the skillet and cook until tender, about 5-7 minutes.
6. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
7. Stir in the grated Parmesan cheese, dried thyme, salt, and pepper. Add the cooked sausage back into the skillet and stir to combine.
8. In a large mixing bowl, combine the cooked pasta and the sausage-mushroom Alfredo sauce. Stir until the pasta is well coated.
9. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella cheese.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh parsley if desired. Serve hot.

6. Sausage and Sun-Dried Tomato Pasta Bake

You can’t get much better than sun-dried tomatoes – I absolutely love them! This Sausage and Sun-Dried Tomato Pasta Bake is a flavorful and vibrant dish that brings a taste of the Mediterranean to your table. The sun-dried tomatoes add a sweet and tangy element that works perfectly with the savory sausage.

Servings: 4-6

Ingredients:

• 12 oz (340g) pasta (rotini or penne)
• 1 lb (450g) Italian sausage, casings removed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 can (15 oz) diced tomatoes
• 1/2 cup chicken broth
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and set aside.
4. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
5. Add the sun-dried tomatoes, diced tomatoes, chicken broth, dried basil, dried oregano, salt, and pepper. Stir to combine and let simmer for 10 minutes.
6. Add the cooked sausage back into the skillet and stir to combine.
7. In a large mixing bowl, combine the cooked pasta and the sausage-tomato sauce mixture. Stir until the pasta is well coated.
8. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh basil if desired. Serve hot.

7. Sausage and Butternut Squash Pasta Bake

This Sausage and Butternut Squash Pasta Bake is a delicious and seasonal dish that’s perfect for fall and winter. The sweet butternut squash works beautifully with the savory sausage and creamy cheese sauce. This is a great dish for the fall when butternut squash is readily available and therefore much cheaper than other times of the year – perfect if you’re trying to keep a tight rein on your finances.

Servings: 4-6

Ingredients:

• 12 oz (340g) pasta (cavatappi or penne)
• 1 lb (450g) Italian sausage, casings removed
• 3 cups butternut squash, peeled and cubed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups milk
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1/2 cup grated Parmesan cheese
• 2 cups shredded Gruyere cheese
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and set aside.
4. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
5. Add the cubed butternut squash to the skillet and cook until tender, about 10-12 minutes.
6. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, until lightly browned.
7. Gradually whisk in the milk and cook until the sauce thickens, about 5 minutes. Stir in the grated Parmesan cheese and 1 cup of shredded Gruyere cheese until melted. Season with salt and pepper.
8. In a large mixing bowl, combine the cooked pasta, butternut squash, sausage, and cheese sauce. Stir until the pasta is well coated.
9. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with the remaining 1 cup of shredded Gruyere cheese.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh thyme if desired. Serve hot.

8. Sausage and Ricotta Pasta Bake

This Sausage and Ricotta Pasta Bake is a creamy and cheesy delight that combines the rich flavors of Italian sausage with the smooth texture of ricotta cheese. It’s a perfect dish for a cozy family dinner and is always a winner in our house.

Servings: 4-6

Ingredients:

• 12 oz (340g) pasta (rigatoni or ziti)
• 1 lb (450g) Italian sausage, casings removed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and set aside.
4. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
5. Add the crushed tomatoes, dried basil, dried oregano, salt, and pepper. Stir to combine and let simmer for 10 minutes.
6. Add the cooked sausage back into the skillet and stir to combine.
7. In a large mixing bowl, combine the cooked pasta, sausage-tomato sauce, and ricotta cheese. Stir until the pasta is well coated.
8. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh basil if desired. Serve hot.

9. Sausage, Kale, and White Bean Pasta Bake

This Sausage, Kale, and White Bean Pasta Bake is a nutritious and hearty dish that combines the flavors of spicy sausage, earthy kale, and creamy white beans. It’s a well-balanced meal that’s both delicious and satisfying – another great dish if you’re trying to get more nutrients into the family.

Servings: 4-6

Ingredients:

• 12 oz (340g) pasta (cavatappi or penne)
• 1 lb (450g) spicy Italian sausage, casings removed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chopped kale, stems removed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and set aside.
4. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
5. Add the chopped kale to the skillet and cook until wilted, about 5 minutes.
6. Add the cannellini beans, crushed tomatoes, dried thyme, salt, and pepper. Stir to combine and let simmer for 10 minutes.
7. Add the cooked sausage back into the skillet and stir to combine.
8. In a large mixing bowl, combine the cooked pasta and the sausage-kale-bean mixture. Stir until the pasta is well coated.
9. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh parsley if desired. Serve hot.

10. Sausage and Roasted Red Pepper Pasta Bake

This Sausage and Roasted Red Pepper Pasta Bake is a flavorful and vibrant dish that combines the smoky sweetness of roasted red peppers with the savory taste of Italian sausage. It’s a perfect meal for any night of the week.

For this recipe, you can either buy your red peppers ready roasted – or you can roast them yourself beforehand if you have the time.

Servings: 4-6

Ingredients:

• 12 oz (340g) pasta (fusilli or penne)
• 1 lb (450g) Italian sausage, casings removed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 jar (12 oz) roasted red peppers, drained and chopped
• 1 can (28 oz) crushed tomatoes
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and set aside.
4. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
5. Add the chopped roasted red peppers, crushed tomatoes, smoked paprika, dried oregano, salt, and pepper. Stir to combine and let simmer for 10 minutes.
6. Add the cooked sausage back into the skillet and stir to combine.
7. In a large mixing bowl, combine the cooked pasta and the sausage-red pepper sauce. Stir until the pasta is well coated.
8. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh basil if desired. Serve hot.

11. Sausage and Artichoke Pasta Bake

This Sausage and Artichoke Pasta Bake is a unique and delicious dish that combines the savory flavors of Italian sausage with the tangy taste of marinated artichokes. It’s a deligcious meal that’s sure to impress.

Artichoke isn’t a veg we use too often in our house so it’s a great one to add a little variety into our weekly meal plan.

Servings: 4-6

Ingredients:

• 12 oz (340g) pasta (orecchiette or penne)
• 1 lb (450g) Italian sausage, casings removed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and set aside.
4. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
5. Add the artichoke hearts, crushed tomatoes, dried basil, dried oregano, salt, and pepper. Stir to combine and let simmer for 10 minutes.
6. Add the cooked sausage back into the skillet and stir to combine.
7. In a large mixing bowl, combine the cooked pasta and the sausage-artichoke sauce. Stir until the pasta is well coated.
8. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh parsley if desired. Serve hot.

12. Sausage and Eggplant Pasta Bake

This Sausage and Eggplant Pasta Bake is a delicious and hearty dish that combines the rich flavors of Italian sausage with the tender texture of roasted eggplant. It’s a perfect meal for a cozy night in.

Servings: 4-6

Ingredients:

• 12 oz (340g) pasta (rigatoni or penne)
• 1 lb (450g) Italian sausage, casings removed
• 1 medium eggplant, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and set aside.
4. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
5. Add the diced eggplant to the skillet and cook until tender, about 10 minutes.
6. Add the crushed tomatoes, dried basil, dried oregano, salt, and pepper. Stir to combine and let simmer for 10 minutes.
7. Add the cooked sausage back into the skillet and stir to combine.
8. In a large mixing bowl, combine the cooked pasta and the sausage-eggplant sauce. Stir until the pasta is well coated.
9. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh basil if desired. Serve hot.

13. Sausage and Spinach Alfredo Pasta Bake

Another Alfredo recipe! Can you tell I love this sauce?!

This Sausage and Spinach Alfredo Pasta Bake is a creamy and decadent dish that combines the savory flavors of Italian sausage with the freshness of spinach, all enveloped in a rich Alfredo sauce. It’s a perfect comfort food for any night of the week.

Servings: 4-6

Ingredients:

• 12 oz (340g) pasta (fettuccine or penne)
• 1 lb (450g) Italian sausage, casings removed
• 3 cups fresh spinach, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup chicken broth
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and set aside.
4. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
5. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
6. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
7. Stir in the grated Parmesan cheese, dried thyme, salt, and pepper. Add the cooked sausage back into the skillet and stir to combine.
8. In a large mixing bowl, combine the cooked pasta and the sausage-spinach Alfredo sauce. Stir until the pasta is well coated.
9. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella cheese.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh parsley if desired. Serve hot.

14. Sausage and Pesto Pasta Bake

This Sausage and Pesto Pasta Bake is a flavorful and aromatic dish that combines the savory taste of Italian sausage with the fresh, herby flavors of pesto. It’s an easy and delicious meal that’s sure to be a hit.

Pesto is a great staple to have in your supplies – it’s incredibly versatile and can be used to add a delicious herby taste to pretty much any dish.

Servings: 4-6

Ingredients:

• 12 oz (340g) pasta (fusilli or penne)
• 1 lb (450g) Italian sausage, casings removed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup prepared basil pesto
• 1 cup cherry tomatoes, halved
• 1/2 cup chicken broth
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and set aside.
4. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
5. Add the cherry tomatoes and cook until they start to soften, about 3-4 minutes.
6. Add the prepared pesto and chicken broth to the skillet, stirring to combine. Cook for 2-3 minutes, allowing the flavors to meld together. Season with salt and pepper.
7. Add the cooked sausage back into the skillet and stir to combine.
8. In a large mixing bowl, combine the cooked pasta and the sausage-pesto mixture. Stir until the pasta is well coated.
9. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh basil if desired. Serve hot.

15. Sausage and Zucchini Pasta Bake

This Sausage and Zucchini Pasta Bake is a light and fresh dish that combines the savory flavors of sausage with the mild sweetness of zucchini. It’s a great way to enjoy a hearty meal while incorporating some healthy vegetables.

I like to chop my zucchinis quite thinly – but you can have them a little chunkier if you prefer, just make sure they are fully cooked before you dish up your pasta bake.

Servings: 4-6

Ingredients:

• 12 oz (340g) pasta (rigatoni or penne)
• 1 lb (450g) Italian sausage, casings removed
• 2 medium zucchinis, sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and set aside.
4. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
5. Add the sliced zucchini to the skillet and cook until tender, about 5-7 minutes.
6. Add the crushed tomatoes, dried basil, dried oregano, salt, and pepper. Stir to combine and let simmer for 10 minutes.
7. Add the cooked sausage back into the skillet and stir to combine.
8. In a large mixing bowl, combine the cooked pasta and the sausage-zucchini sauce. Stir until the pasta is well coated.
9. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh parsley if desired. Serve hot.

16. Sausage and Brussels Sprouts Pasta Bake

This Sausage and Brussels Sprouts Pasta Bake is a delicious and nutritious dish that combines the hearty flavors of sausage with the slightly bitter, nutty taste of Brussels sprouts. It’s a unique and satisfying meal that’s perfect for any occasion.

This is a great meal to have around Christmas time if you have some Brussels Sprouts left over! Make sure you also take a look at my Air Fryer Brussels Sprouts recipes too.

Servings: 4-6

Ingredients:

• 12 oz (340g) pasta (cavatappi or penne)
• 1 lb (450g) Italian sausage, casings removed
• 2 cups Brussels sprouts, trimmed and halved
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and set aside.
4. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
5. Add the halved Brussels sprouts to the skillet and cook until tender, about 8-10 minutes.
6. Add the crushed tomatoes, dried thyme, salt, and pepper. Stir to combine and let simmer for 10 minutes.
7. Add the cooked sausage back into the skillet and stir to combine.
8. In a large mixing bowl, combine the cooked pasta and the sausage-Brussels sprouts sauce. Stir until the pasta is well coated.
9. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh parsley if desired. Serve hot.

17. Sausage and Asparagus Pasta Bake

This Sausage and Asparagus Pasta Bake is a delicious and fresh dish that combines the savory flavors of sausage with the crisp, tender taste of asparagus. It’s a perfect way to enjoy a hearty meal with a touch of springtime freshness.

Servings: 4-6

Ingredients:

• 12 oz (340g) pasta (farfalle or penne)
• 1 lb (450g) Italian sausage, casings removed
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and set aside.
4. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
5. Add the asparagus pieces to the skillet and cook until tender, about 5-7 minutes.
6. Add the crushed tomatoes, dried basil, dried oregano, salt, and pepper. Stir to combine and let simmer for 10 minutes.
7. Add the cooked sausage back into the skillet and stir to combine.
8. In a large mixing bowl, combine the cooked pasta and the sausage-asparagus sauce. Stir until the pasta is well coated.
9. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh basil if desired. Serve hot.

18. Sausage and Cauliflower Pasta Bake

This Sausage and Cauliflower Pasta Bake is a delicious and wholesome dish that combines the savory flavors of sausage with the mild, nutty taste of roasted cauliflower. It’s a comforting meal that’s both nutritious and satisfying.

As with broccoli, I like to chop my cauliflower into small pieces and eat it on the fork with some sausage or pasta – I just prefer eating it with other foods rather than on it’s own.

Servings: 4-6

Ingredients:

• 12 oz (340g) pasta (rotini or penne)
• 1 lb (450g) Italian sausage, casings removed
• 1 medium head cauliflower, cut into florets
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and set aside.
4. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
5. Add the cauliflower florets to the skillet and cook until tender, about 8-10 minutes.
6. Add the crushed tomatoes, dried thyme, salt, and pepper. Stir to combine and let simmer for 10 minutes.
7. Add the cooked sausage back into the skillet and stir to combine.
8. In a large mixing bowl, combine the cooked pasta and the sausage-cauliflower sauce. Stir until the pasta is well coated.
9. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh parsley if desired. Serve hot.

19. Sausage and Tomato Basil Pasta Bake

This Sausage and Tomato Basil Pasta Bake is a simple yet flavorful dish that combines the savory taste of Italian sausage with the fresh, aromatic flavors of tomatoes and basil. It’s a perfect meal for a cozy dinner at home.

This is such an easy dish to make and although it only contains a few, fairly simple ingredients, it tastes absolutely incredible every single time.

Servings: 4-6

Ingredients:

• 12 oz (340g) pasta (penne or rigatoni)
• 1 lb (450g) Italian sausage, casings removed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (14.5 oz) diced tomatoes, drained
• 1/4 cup tomato paste
• 1/2 cup fresh basil leaves, chopped
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and set aside.
4. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
5. Add the crushed tomatoes, diced tomatoes, and tomato paste to the skillet. Stir to combine and let simmer for 10 minutes.
6. Add the chopped fresh basil, dried oregano, salt, and pepper. Stir to combine.
7. Add the cooked sausage back into the skillet and stir to combine.
8. In a large mixing bowl, combine the cooked pasta and the sausage-tomato basil sauce. Stir until the pasta is well coated.
9. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh basil if desired. Serve hot.

20. Sausage and Sweet Potato Pasta Bake

This Sausage and Sweet Potato Pasta Bake is a hearty and nutritious dish that combines the savory flavors of sausage with the natural sweetness of roasted sweet potatoes. It’s a comforting meal that’s perfect for any occasion.

Sweet potato is such a versatile veg that is often overlooked – I love incorporating it into my cooking where I can.

Servings: 4-6

Ingredients:

• 12 oz (340g) pasta (cavatappi or penne)
• 1 lb (450g) Italian sausage, casings removed
• 2 medium sweet potatoes, peeled and cubed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for 20-25 minutes, or until tender.
3. Cook the pasta according to package instructions until al dente. Drain and set aside.
4. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and set aside.
5. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
6. Add the crushed tomatoes, dried thyme, salt, and pepper. Stir to combine and let simmer for 10 minutes.
7. Add the roasted sweet potatoes and cooked sausage back into the skillet and stir to combine.
8. In a large mixing bowl, combine the cooked pasta and the sausage-sweet potato sauce. Stir until the pasta is well coated.
9. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh parsley if desired. Serve hot.

21. Sausage and Caramelized Onion Pasta Bake

This Sausage and Caramelized Onion Pasta Bake is a rich and flavorful dish that combines the savory taste of sausage with the sweet, deep flavors of caramelized onions. It’s a perfect meal for a special occasion or a cozy night in.

I am a huge lover of caramelized onions – they taste so good! I much prefer caramelized onions over crunchy onions in my dishes.

Servings: 4-6

Ingredients:

• 12 oz (340g) pasta (rigatoni or penne)
• 1 lb (450g) Italian sausage, casings removed
• 3 large onions, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup balsamic vinegar
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and set aside.
4. In the same skillet, add the sliced onions and cook over medium-low heat until caramelized, about 20-25 minutes. Stir occasionally to prevent burning.
5. Add the garlic and cook for another minute. Stir in the balsamic vinegar and cook for 2-3 minutes, until the vinegar is reduced.
6. Add the crushed tomatoes, dried thyme, salt, and pepper. Stir to combine and let simmer for 10 minutes.
7. Add the cooked sausage back into the skillet and stir to combine.
8. In a large mixing bowl, combine the cooked pasta and the sausage-caramelized onion sauce. Stir until the pasta is well coated.
9. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh parsley if desired. Serve hot.

22. Sausage and Pea Pasta Bake

This Sausage and Pea Pasta Bake is a delightful and colorful dish that combines the savory flavors of sausage with the sweet taste of peas. It’s a quick and easy meal that’s perfect for a busy weeknight dinner.

Now, I’m a bit funny with peas – I don’t know what it is but I’m not a huge fan of the inner texture. However, cooking it alongside pasta just works!

Servings: 4-6

Ingredients:

• 12 oz (340g) pasta (elbow macaroni or penne)
• 1 lb (450g) Italian sausage, casings removed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup frozen peas, thawed
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried basil
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and set aside.
4. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
5. Add the crushed tomatoes, dried basil, salt, and pepper. Stir to combine and let simmer for 10 minutes.
6. Add the cooked sausage and peas back into the skillet and stir to combine.
7. In a large mixing bowl, combine the cooked pasta and the sausage-pea sauce. Stir until the pasta is well coated.
8. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh basil if desired. Serve hot.

23. Sausage and Fennel Pasta Bake

This Sausage and Fennel Pasta Bake is a sophisticated and flavorful dish that combines the savory taste of sausage with the sweet, anise-like flavor of fennel. It’s a unique and delicious meal that’s perfect for entertaining guests.

Servings: 4-6

Ingredients:

• 12 oz (340g) pasta (orecchiette or penne)
• 1 lb (450g) Italian sausage, casings removed
• 1 large fennel bulb, thinly sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp fennel seeds
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh fennel fronds for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and set aside.
4. In the same skillet, add the chopped onion and fennel and cook until softened, about 8-10 minutes. Add the garlic and cook for another minute.
5. Add the crushed tomatoes, fennel seeds, dried oregano, salt, and pepper. Stir to combine and let simmer for 10 minutes.
6. Add the cooked sausage back into the skillet and stir to combine.
7. In a large mixing bowl, combine the cooked pasta and the sausage-fennel sauce. Stir until the pasta is well coated.
8. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh fennel fronds if desired. Serve hot.

24. Sausage and Bell Pepper Pasta Bake

This Sausage and Bell Pepper Pasta Bake is a colorful and flavorful dish that combines the savory taste of sausage with the sweet and slightly tangy flavors of bell peppers. It’s a perfect meal for a family dinner.

I’ve used a red, yellow and green pepper here, but you can use whichever you prefer or whichever you can easily get hold of. If you want to add three red bell peppers then go for it! All of these recipes are designed to be versatile so that you can chop and change the ingredients if you like.

Servings: 4-6

Ingredients:

• 12 oz (340g) pasta (penne or rigatoni)
• 1 lb (450g) Italian sausage, casings removed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and set aside.
4. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
5. Add the sliced bell peppers to the skillet and cook until tender, about 5-7 minutes.
6. Add the crushed tomatoes, dried basil, dried oregano, salt, and pepper. Stir to combine and let simmer for 10 minutes.
7. Add the cooked sausage back into the skillet and stir to combine.
8. In a large mixing bowl, combine the cooked pasta and the sausage-bell pepper sauce. Stir until the pasta is well coated.
9. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh parsley if desired. Serve hot.

25. Sausage and Pumpkin Pasta Bake

This Sausage and Pumpkin Pasta Bake is a warm and cozy dish perfect for fall. The creamy pumpkin sauce pairs beautifully with the savory sausage, making for a comforting and delicious meal.

This is a great one in the fall and around Halloween time. Pumpkins are so readily available at this time of year! Make sure you also take a look at my pumpkin puree recipes, slow cooker pumpkin recipes and my 21 irresistible pumpkin recipes.

Servings: 4-6

Ingredients:

• 12 oz (340g) pasta (penne or rigatoni)
• 1 lb (450g) Italian sausage, casings removed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (15 oz) pumpkin puree
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 tsp ground nutmeg
• 1/2 tsp ground sage
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh sage for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and set aside.
4. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
5. Add the pumpkin puree, heavy cream, chicken broth, ground nutmeg, ground sage, salt, and pepper. Stir to combine and let simmer for 5-7 minutes.
6. Add the cooked sausage back into the skillet and stir to combine.
7. In a large mixing bowl, combine the cooked pasta and the sausage-pumpkin sauce. Stir until the pasta is well coated.
8. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh sage if desired. Serve hot.

26. Sausage and Ricotta Spinach Pasta Bake

This Sausage and Ricotta Spinach Pasta Bake is a creamy and cheesy delight that combines the savory flavors of Italian sausage with the freshness of spinach and the smooth texture of ricotta cheese.

Servings: 4-6

Ingredients:

• 12 oz (340g) pasta (rigatoni or ziti)
• 1 lb (450g) Italian sausage, casings removed
• 3 cups fresh spinach, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup ricotta cheese
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and set aside.
4. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
5. Add the crushed tomatoes, dried basil, dried oregano, salt, and pepper. Stir to combine and let simmer for 10 minutes.
6. Add the chopped spinach and cooked sausage back into the skillet and stir until the spinach is wilted.
7. In a large mixing bowl, combine the cooked pasta, sausage-spinach sauce, and ricotta cheese. Stir until the pasta is well coated.
8. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh basil if desired. Serve hot.

27. Sausage and Leek Pasta Bake

This Sausage and Leek Pasta Bake is a sophisticated and flavorful dish that combines the savory taste of sausage with the mild, onion-like flavor of leeks. It’s a perfect meal for a special occasion or a cozy night in.

Servings: 4-6

Ingredients:

• 12 oz (340g) pasta (penne or rigatoni)
• 1 lb (450g) Italian sausage, casings removed
• 2 large leeks, cleaned and sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 cups shredded Gruyere cheese
• 1/2 cup grated Parmesan cheese
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and set aside.
4. In the same skillet, add the chopped onion and sliced leeks and cook until softened, about 8-10 minutes. Add the garlic and cook for another minute.
5. Add the heavy cream, chicken broth, dried thyme, salt, and pepper. Stir to combine and let simmer for 5-7 minutes.
6. Add the cooked sausage back into the skillet and stir to combine.
7. In a large mixing bowl, combine the cooked pasta and the sausage-leek sauce. Stir until the pasta is well coated.
8. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded Gruyere and grated Parmesan cheese.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh thyme if desired. Serve hot.

28. Sausage and Butternut Squash Alfredo Pasta Bake

And it’s another Alfredo recipe! You can’t beat them!

This Sausage and Butternut Squash Alfredo Pasta Bake is a creamy and indulgent dish that combines the savory flavors of sausage with the sweet, nutty taste of butternut squash. It’s a perfect comfort food for the colder months.

Servings: 4-6

Ingredients:

• 12 oz (340g) pasta (fettuccine or penne)
• 1 lb (450g) Italian sausage, casings removed
• 3 cups butternut squash, peeled and cubed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup chicken broth
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for 20-25 minutes, or until tender.
4. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and set aside.
5. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
6. Add the heavy cream, chicken broth, dried thyme, salt, and pepper. Stir to combine and let simmer for 5-7 minutes.
7. Stir in the grated Parmesan cheese until melted and combined.
8. Add the roasted butternut squash and cooked sausage back into the skillet and stir to combine.
9. In a large mixing bowl, combine the cooked pasta and the sausage-butternut squash Alfredo sauce. Stir until the pasta is well coated.
10. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella cheese.
11. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
12. Garnish with fresh parsley if desired. Serve hot.

29. Sausage and Broccoli Rabe Pasta Bake

This Sausage and Broccoli Rabe Pasta Bake is a hearty and flavorful dish that combines the savory taste of sausage with the slightly bitter, earthy flavor of broccoli rabe. It’s a delicious and satisfying meal perfect for any night of the week.

Servings: 4-6

Ingredients:

• 12 oz (340g) pasta (orecchiette or penne)
• 1 lb (450g) Italian sausage, casings removed
• 1 bunch broccoli rabe, trimmed and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp red pepper flakes (optional)
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and set aside.
4. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
5. Add the chopped broccoli rabe to the skillet and cook until wilted, about 5-7 minutes.
6. Add the crushed tomatoes, red pepper flakes (if using), dried oregano, salt, and pepper. Stir to combine and let simmer for 10 minutes.
7. Add the cooked sausage back into the skillet and stir to combine.
8. In a large mixing bowl, combine the cooked pasta and the sausage-broccoli rabe sauce. Stir until the pasta is well coated.
9. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh parsley if desired. Serve hot.

30. Sausage and Corn Pasta Bake

I think for lots of children, sweetcorn is one of the only vegetables they’ll even consider passing their lips. It’s great to have cans of corn in the cupboard as it can be added to so many dishes.

This Sausage and Corn Pasta Bake is a tasty and colorful dish that combines the savory flavors of sausage with the sweet taste of corn. It’s a perfect meal for a family dinner or a casual get-together.

Servings: 4-6

Ingredients:

• 12 oz (340g) pasta (elbow macaroni or penne)
• 1 lb (450g) Italian sausage, casings removed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (15 oz) corn kernels, drained
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and set aside.
4. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
5. Add the crushed tomatoes, dried basil, dried oregano, salt, and pepper. Stir to combine and let simmer for 10 minutes.
6. Add the corn kernels and cooked sausage back into the skillet and stir to combine.
7. In a large mixing bowl, combine the cooked pasta and the sausage-corn sauce. Stir until the pasta is well coated.
8. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh basil if desired. Serve hot.

I’m not sure I could pick a favorite out of this lot – they all taste incredible! Let me know which recipes you try and which you love!