Creamy Sausage Pasta Bake – Comforting, Cozy, and Weeknight-Friendly
This creamy sausage pasta bake hits all the comforting notes without feeling heavy or fussy. It’s rich, saucy, cheesy, and full of flavor from browned sausage, garlic, and a touch of herbs. The cream sauce coats every piece of pasta, and the oven finish gives you that irresistible golden top.
It’s a reliable dinner you can pull off on a busy evening but still feel proud to serve. Leftovers reheat beautifully, making it a smart meal prep option too.
Creamy Sausage Pasta Bake – Comforting, Cozy, and Weeknight-Friendly
Ingredients
Method
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente (about 1–2 minutes less than package directions).Drain and set aside.
- Brown the sausage: In a large skillet or Dutch oven, warm the olive oil over medium-high heat. Add the sausage, breaking it into small pieces, and cook until browned and no longer pink, about 6–8 minutes. Spoon off excess fat, leaving about a tablespoon.
- Build flavor: Add the onion and cook until softened, 3–4 minutes.Stir in the garlic and cook 30 seconds. Add tomato paste, Italian seasoning, and red pepper flakes. Cook, stirring, for 1 minute to caramelize the tomato paste.
- Deglaze: Pour in the white wine or broth.Scrape up the browned bits from the pan and let it simmer for 2–3 minutes until slightly reduced.
- Make it creamy: Lower the heat to medium. Stir in the cream, milk, and Dijon. Simmer gently for 3–4 minutes until the sauce thickens slightly.Season with salt and pepper. Stir in Parmesan until melted and smooth.
- Add greens and pasta: Fold in the chopped spinach until wilted, 30–60 seconds. Add the drained pasta and toss to coat evenly in the sauce.The mixture should be creamy and slightly loose—this helps it stay saucy after baking.
- Assemble: Preheat the oven to 375°F (190°C). Transfer the pasta mixture to a lightly greased 9x13-inch baking dish. Sprinkle with mozzarella and a little extra Parmesan.
- Bake: Bake for 18–22 minutes, until the cheese is melted and the edges are bubbling.For a golden top, broil for 1–2 minutes, watching closely.
- Rest and serve: Let it rest for 5 minutes. Garnish with chopped parsley or basil. Taste and add a final pinch of salt and pepper if needed.
What Makes This Recipe So Good
- Hearty and satisfying: Savory sausage and a silky cream sauce make this a stick-to-your-ribs kind of dish.
- Balanced flavors: Tomato paste adds depth, cream smooths out the acidity, and a little Dijon wakes everything up.
- Great texture: Al dente pasta and a bubbling, cheesy crust on top give you the perfect bite.
- Make-ahead friendly: Assemble earlier in the day and bake when you’re ready to eat.
- Flexible: Swap the sausage, use different veggies, or lighten the sauce—this recipe is easy to adapt.
Ingredients
- 12 ounces short pasta (penne, rigatoni, or ziti)
- 1 pound Italian sausage, casings removed (mild or hot)
- 1 tablespoon olive oil (as needed)
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil)
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup dry white wine or low-sodium chicken broth
- 1 cup heavy cream (or half-and-half for lighter)
- 1 cup whole milk
- 1 teaspoon Dijon mustard
- 1/2 cup grated Parmesan cheese, plus extra for topping
- 1 1/2 cups shredded mozzarella cheese
- 1 cup baby spinach, roughly chopped (optional but recommended)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil, chopped, for garnish
Step-by-Step Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente (about 1–2 minutes less than package directions).Drain and set aside.
- Brown the sausage: In a large skillet or Dutch oven, warm the olive oil over medium-high heat. Add the sausage, breaking it into small pieces, and cook until browned and no longer pink, about 6–8 minutes. Spoon off excess fat, leaving about a tablespoon.
- Build flavor: Add the onion and cook until softened, 3–4 minutes.Stir in the garlic and cook 30 seconds. Add tomato paste, Italian seasoning, and red pepper flakes. Cook, stirring, for 1 minute to caramelize the tomato paste.
- Deglaze: Pour in the white wine or broth.Scrape up the browned bits from the pan and let it simmer for 2–3 minutes until slightly reduced.
- Make it creamy: Lower the heat to medium. Stir in the cream, milk, and Dijon. Simmer gently for 3–4 minutes until the sauce thickens slightly.Season with salt and pepper. Stir in Parmesan until melted and smooth.
- Add greens and pasta: Fold in the chopped spinach until wilted, 30–60 seconds. Add the drained pasta and toss to coat evenly in the sauce.The mixture should be creamy and slightly loose—this helps it stay saucy after baking.
- Assemble: Preheat the oven to 375°F (190°C). Transfer the pasta mixture to a lightly greased 9×13-inch baking dish. Sprinkle with mozzarella and a little extra Parmesan.
- Bake: Bake for 18–22 minutes, until the cheese is melted and the edges are bubbling.For a golden top, broil for 1–2 minutes, watching closely.
- Rest and serve: Let it rest for 5 minutes. Garnish with chopped parsley or basil. Taste and add a final pinch of salt and pepper if needed.
How to Store
- Refrigerator: Cool completely, then cover tightly.Store for 3–4 days.
- Freezer: Wrap the unbaked or baked casserole well and freeze for up to 2 months. Thaw in the fridge overnight before baking or reheating.
- Reheat: Cover with foil and warm in a 325°F (165°C) oven until heated through, 20–30 minutes. For single portions, reheat gently in the microwave at 50–70% power, stirring halfway.
- Moisture tip: If it looks dry when reheating, splash in a little milk or broth to bring back the creaminess.
Why This is Good for You
- Protein and satisfaction: Sausage provides protein, which helps keep you full and energized.
- Calcium and vitamins: Dairy adds calcium, and the spinach contributes iron, folate, and vitamin K.
- Balanced comfort: The dish pairs carbs, protein, and fat, which can support steady energy and a feeling of satiety.
- Easy to add veggies: You can boost fiber and micronutrients by tossing in mushrooms, peas, or bell peppers.
Pitfalls to Watch Out For
- Overcooking pasta: If you cook it fully before baking, it may turn mushy.Stop at just shy of al dente.
- Dry bake: The sauce should be slightly loose before going into the oven. Add a splash of milk or broth if it looks tight.
- Underseasoning: Taste the sauce before baking and adjust salt, pepper, and acidity. A tiny squeeze of lemon can brighten it.
- Grease overload: Drain excess sausage fat to keep the sauce silky, not greasy.
- Burning the top: Broil only at the end and watch closely.It goes from golden to burnt fast.
Alternatives
- Protein swaps: Use chicken sausage, turkey sausage, or crumbled chicken. For vegetarian, use plant-based sausage or white beans.
- Lighter sauce: Replace some cream with half-and-half or evaporated milk. Add an extra splash of broth if needed.
- Tomato-forward: Stir in 1 cup crushed tomatoes or marinara for a pink sauce.
- Cheese choices: Try provolone, fontina, or cheddar instead of mozzarella.Pecorino Romano adds a sharper bite.
- Veggie boosters: Add sautéed mushrooms, roasted red peppers, peas, or zucchini. Fold in blanched broccoli florets for extra crunch.
- Gluten-free: Use gluten-free pasta and ensure the sausage and broth are certified gluten-free.
FAQ
Can I make this ahead?
Yes. Assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours.
Add 5–10 extra minutes to the bake time if it’s cold from the fridge.
What pasta shape works best?
Choose short, ridged shapes like penne, rigatoni, or ziti. They hold the sauce well and keep their bite after baking.
Do I have to use heavy cream?
No. Half-and-half works, but the sauce will be slightly thinner.
If using milk only, add a bit more Parmesan and simmer a minute longer to thicken.
Is the wine necessary?
Not required. Chicken broth is a great substitute. The wine adds a subtle complexity, but broth keeps it family-friendly.
How do I prevent curdling?
Keep the heat moderate when adding dairy and avoid a rapid boil.
Stir frequently and add the Parmesan once the heat is lowered.
Can I add more veggies without making it watery?
Yes. Sauté moisture-heavy veggies like mushrooms or zucchini first to cook off excess water, then add to the sauce.
What if my sauce is too thick?
Whisk in a splash of milk or broth until it loosens. The sauce should generously coat the pasta before baking.
Wrapping Up
This creamy sausage pasta bake is the kind of meal that brings everyone to the table fast.
It’s rich but balanced, simple to make, and adaptable to what you have on hand. Keep it classic with mozzarella and spinach or play around with different cheeses and veggies. Either way, you get a bubbling pan of comfort with minimal effort—and plenty of happy plates.
