Creamy Italian Sausage Pasta Bake
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.
Servings: 4 servings
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.
Notes
Store leftovers in an airtight container for up to 3 to 4 days. This bake freezes well. Cool completely, then cover tightly with plastic wrap and foil and freeze for up to 2 months.