Creamy, savory, and perfectly comforting, this Creamy Italian Sausage Pasta Bake is the kind of one-dish meal that makes weeknight dinners feel like a celebration. Imagine tender penne coated in a rich tomato-cream sauce, studded with juicy Italian chicken sausage and colorful vegetables, finished with a golden, bubbly cheese crust. Fun fact: pasta bakes like this were originally created as a way to stretch ingredients and feed a crowd — so they’re budget-friendly and crowd-pleasing by nature.
This recipe stands out because it’s simple to prepare, comes together quickly, and is wildly family-friendly. If you enjoy hearty casseroles like our baked ziti or want a creamier alternative to classic spaghetti, you’ll find this dish hits the sweet spot. For another take on similar flavors, check this Creamy Italian Sausage Pasta recipe for inspiration and variations. Get ready to make dinner effortless and unforgettable — you’ll want seconds.
What is Creamy Italian Sausage Pasta Bake?
What’s in a name? Creamy Italian Sausage Pasta Bake pretty much tells the tasty story: pasta, creamy sauce, Italian sausage, and a bake to finish. But how did it get so beloved? Maybe it’s because it blends the homestyle comfort of baked pasta with bold Italian flavors — who doesn’t want that? Ever wonder why casseroles feel like a hug on a plate? Could be why “the way to a man’s heart is through his stomach.” Or anyone’s heart, really.
A playful thought: perhaps a distracted nonna threw everything into one pan and declared, “Basta!” — and a star was born. Whatever the origin, this dish is forgiving and easy to adapt, so give it a try and make it your own.
Why You’ll Love This
- Rich, creamy sauce and savory sausage are the main highlight. Each bite gives you hearty meat, silky cream, and tangy tomatoes with melty cheese on top.
- Cost savings when you make it at home. Using pantry staples like pasta, canned tomatoes, and shredded cheese keeps this dinner wallet-friendly while still feeling indulgent.
- Toppings and fresh herbs lift the dish. Fresh basil, Parmesan, and a sprinkle of red pepper flakes add layers of flavor and aroma.
If you enjoy cozy comfort meals like our Creamy Parmesan Italian Sausage Soup, this bake gives you similar flavors in a more shareable format. Ready to bring this to the table? Let’s go cook.
How to Make
Quick Overview
This recipe is straightforward, satisfying, and perfect for cooks of any level. It’s simple to prepare thanks to one-skillet sauce and quick pasta cooking, delivers a creamy texture with a crispy cheese finish, and combines a wonderful balance of savory and tangy flavors.
Approximate time
Preparation: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Standout elements: rich tomato-cream sauce, browned sausage for depth of flavor, and a bubbly, golden mozzarella crust.
Ingredients
12 oz penne pasta, cooked al dente according to package instructions
1 lb Italian chicken sausage, casings removed
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 zucchini, chopped
1 can (28 oz) crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
1 cup heavy cream
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil leaves for garnish
Directions
- Preheat the oven to 375°F (190°C).
- Cook the penne pasta according to package instructions until al dente; drain and set aside. Save a cup of pasta water just in case you need to loosen the sauce.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion, minced garlic, chopped red bell pepper, and chopped zucchini. Sauté until the vegetables are softened and fragrant, about 5 to 7 minutes. Stir occasionally so the garlic doesn’t burn.
- Add the Italian chicken sausage to the skillet, breaking it up with a spoon. Cook until the sausage is browned and cooked through, about 6 to 8 minutes. Use a spatula to crumble the meat evenly.
- Stir in the crushed tomatoes, dried oregano, dried basil, red pepper flakes, and a pinch of salt and pepper. Let the sauce simmer for about 5 minutes so the flavors meld. If the sauce is too thick, add a splash of pasta water.
- Reduce heat and stir in the heavy cream, mixing until the sauce turns a uniform pinkish-cream color and is heated through. Taste and adjust seasoning.
- Combine the cooked pasta with the sauce in the skillet or a large bowl and stir in half of the shredded mozzarella cheese so it starts to melt into the pasta.
- Transfer the pasta mixture to a lightly greased baking dish, spreading it evenly. Top with the remaining mozzarella and the grated Parmesan cheese for that gooey, golden crust.
- Bake in the preheated oven for about 20 to 25 minutes, or until the cheese is bubbly and golden and the edges are slightly crisp. If you like a more browned top, broil for 1 to 2 minutes while watching carefully.
- Remove from the oven and let rest for 5 minutes. Garnish with fresh basil leaves before serving.
What to Serve With
Serve this pasta bake with a crisp green salad tossed in a light vinaigrette to cut the richness, such as arugula, romaine, or mixed greens with lemon dressing. Garlic bread or crusty Italian bread is perfect for mopping up the sauce. For a lighter side, roasted broccoli or a simple cucumber-tomato salad works well. Pair with a chilled glass of Pinot Grigio or a light-bodied red like Chianti for a complete meal.
Top Tips for Perfecting
- Ingredient substitutions: Use turkey or pork Italian sausage if you prefer. Swap heavy cream for half-and-half for a lighter version, but reduce simmer time to avoid thinning the sauce.
- Timing adjustments: Precook the sausage and sauce earlier in the day; assemble and bake just before serving. This is great for meal prep.
- Flavor boosts: Add a splash of balsamic vinegar or a teaspoon of Italian seasoning for deeper flavor. Freshly grated Parmesan at the end adds bright umami.
- Common mistakes to avoid: Don’t overcook the pasta — al dente texture prevents a mushy bake. Also, avoid skipping the browning step for the sausage, which adds essential flavor.
Storing and Reheating Tips
Refrigeration: Store leftovers in an airtight container for up to 3 to 4 days. Reheat individual portions in the microwave or rewarm the whole dish in a 350°F oven until heated through.
Freezing: This bake freezes well. Cool completely, then cover tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Best reheating method: For best texture, reheat in a 350°F oven covered with foil for 15 to 20 minutes, then uncover for 5 minutes to refresh the cheese crust.
FAQs
Can I use ground beef instead of Italian sausage?
Yes. Ground beef will work, but add extra Italian seasoning and a pinch of fennel seed or red pepper flakes to mimic sausage flavors.
Is there a vegetarian version of this dish?
Absolutely. Replace sausage with plant-based Italian sausage or sautéed mushrooms and eggplant for a hearty vegetarian bake.
Can I make this ahead of time?
Yes. Assemble the dish up to the point of baking, cover, and refrigerate for up to 24 hours. Bake when ready, adding a few extra minutes if starting from chilled.
How can I make the sauce less creamy?
Reduce the heavy cream to 1/2 cup and add a splash of pasta water or vegetable broth to thin the sauce while keeping flavor.
What cheese melts best on top?
Mozzarella gives the best melt and stretch. A combination of mozzarella and Parmesan creates great flavor and a golden crust.
Conclusion
This Creamy Italian Sausage Pasta Bake delivers rich, comforting flavors with minimal fuss — a perfect weeknight hero that also shines at family gatherings. It’s easy to customize, freezes well, and rewards you with melty cheese and a savory tomato-cream sauce every time. For another creamy variation, check out this Creamy Italian Sausage Pasta – The Salty Marshmallow, or explore a different creamy twist in the Creamy Italian Sausage Alfredo Bake – Mighty Spatula. Give this bake a try, share it with family, and enjoy the cozy, delicious results.
Creamy Italian Sausage Pasta Bake
Equipment
- Large Skillet
- Baking Dish
- Mixing Bowl
Ingredients
Pasta
- 12 oz Penne pasta Cooked al dente according to package instructions
Sausage
- 1 lb Italian chicken sausage Casings removed
Vegetables
- 1 medium Onion Chopped
- 3 cloves Garlic Minced
- 1 medium Red bell pepper Chopped
- 1 medium Zucchini Chopped
Sauce
- 1 can (28 oz) Crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1/2 teaspoon Red pepper flakes
- 1 cup Heavy cream
Cheese
- 2 cups Shredded mozzarella cheese Divided
- 1/2 cup Grated Parmesan cheese
Seasoning
- Salt To taste
- Pepper To taste
Garnish
- Fresh basil leaves For garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the penne pasta according to package instructions until al dente; drain and set aside. Save a cup of pasta water just in case you need to loosen the sauce.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion, minced garlic, chopped red bell pepper, and chopped zucchini. Sauté until the vegetables are softened and fragrant, about 5 to 7 minutes.
- Add the Italian chicken sausage to the skillet, breaking it up with a spoon. Cook until the sausage is browned and cooked through, about 6 to 8 minutes.
- Stir in the crushed tomatoes, dried oregano, dried basil, red pepper flakes, and a pinch of salt and pepper. Let the sauce simmer for about 5 minutes.
- Reduce heat and stir in the heavy cream, mixing until the sauce turns a uniform pinkish-cream color and is heated through. Taste and adjust seasoning.
- Combine the cooked pasta with the sauce in the skillet or a large bowl and stir in half of the shredded mozzarella cheese.
- Transfer the pasta mixture to a lightly greased baking dish, spreading it evenly. Top with the remaining mozzarella and the grated Parmesan cheese.
- Bake in the preheated oven for about 20 to 25 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let rest for 5 minutes. Garnish with fresh basil leaves before serving.