Italian Sausage Pasta Bake
A super cheesy and hearty Italian sausage pasta bake made with a creamy ricotta filling and savory meat sauce. It’s the ultimate comfort food, perfect for a family dinner.
Equipment
- Large Pot
- Large skillet
- Large Mixing Bowl
- 9x13-inch Baking Dish
Ingredients
- 1 lb short pasta like rigatoni
- 1 lb mild Italian sausage
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes
- 24 oz marinara sauce
- 15 oz whole milk ricotta cheese
- 1 large egg (lightly beaten)
- ½ cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese (divided)
- ¼ cup chopped fresh basil
Instructions
- Preheat and prep: Set your oven to 375°F (190°C). Cook 1 lb of pasta according to package directions until al dente.
- Cook the sausage: In a large skillet, cook 1 lb of Italian sausage and 1 diced onion over medium-high heat until browned.
- Make the sauce: Stir in 3 cloves of minced garlic, 1 tsp of Italian seasoning, and ¼ tsp of red pepper flakes. Cook for one minute.
- Simmer the sauce: Pour marinara sauce (24 oz) into the skillet. Bring it to a simmer and then reduce the heat to low.
- Mix the cheese: In a bowl, combine ricotta(15 oz), ½ cup of Parmesan, 1 large egg, and 1 ½ cups of mozzarella.
- Combine everything: In a large bowl, mix the cooked pasta, the meat sauce, the cheese mixture, and ¼ cup of fresh basil.
- Assemble the bake: Pour the mixture into your 9x13-inch baking dish. Top with the remaining 1 ½ cups of mozzarella cheese.
- Bake the casserole: Bake for 25-30 minutes, or until the cheese is melted and bubbly. Let it rest for 10 minutes and add more additiona chopped basil before serving.
Notes
- Remember to slightly undercook the pasta before baking.
- Freshly grated Parmesan cheese gives the best results.
- Letting the bake rest is key for cleaner slices.
- Feel free to add more red pepper for extra spice.
- Store your leftovers in the fridge for up to 4 days.
- Fresh basil at the end really brightens the flavor.