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An easy Sausage Pasta Bake made with Italian sausages in a creamy tomato sauce and topped with bubbling, melted mozzarella cheese. It’s on the table in under 30 minutes and is perfect for busy evenings when you’re craving something comforting.
Quick recipe snapshot
- Easy to prep and big on flavour
- Family favourite
- Make it in advance – this is so easy to prepare ahead of time or even freeze to make dinner time quick and easy.
- Easy to adapt – use different sausages, add herbs and spices to taste and different cheese to switch things up.
Table of Contents
There aren’t many things more comforting in life than a big dish of bubbling baked pasta (pasta al forno). This version is made with Italian sausages to amp up the flavour and a creamy and slightly spicy tomato sauce.
It’s all topped with fresh mozzarella cheese, making it utterly comforting, cosy and delicious!
I’ve been making this sausage pasta bake for as long as I can remember, and it never fails to hit the spot. Better yet, it’s super easy to whip up on a busy weeknight and is budget-friendly too. You can even make it meat-free (see the tips section below).
Ingredient notes and substitutions
- Rigatoni pasta – or any short pasta shape you like.
- Sausages – I use Italian sausages because they are so full of flavour often made with red wine and herbs. Use any sausages you love just make sure they are good quality, 95% pork or higher if possible.
- Garlic – Fresh garlic cloves are a must; don’t use garlic powder.
- Mascarpone – I love adding a touch of mascarpone for a beautiful creamy sauce. You can also add a splash of heavy cream or even ricotta instead.
- Passata (tomato puree US) – We love the quality of Mutti tomatoes and they’re really good value for money but use a brand you love and trust.
- Mozzarella – fresh mozzarella is sprinkled on top of the pasta, ready to be baked into bubbling, melted baked pasta deliciousness. Feel free to use another good melting cheese you like.
- Herbs and spices – I use dried oregano, fresh basil and red pepper flakes for extra flavour and a subtle spicy kick. You can skip the red pepper flakes if you like.
Visual walk-through of the recipe
Bring a salted pot of water to a boil and cook the pasta roughly 3 minutes under-cooked (it will then be cooked in the oven). Important: Reserve 1/2 cup of pasta water for the sauce.
Squeeze the sausage meat out of the skin and brown it in a pan (no need for added olive oil). Once browned add the chopped garlic, red pepper flakes and oregano (photos 1-3).
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Pin ItFry the garlic and spices for 1 minute then add the pureed tomatoes (passata) along with the reserved pasta water. Simmer the sauce for around 5 minutes then turn off the heat and add the mascarpone. Stir it into the tomato sauce (photos 4-6).
Add the drained pasta to the sauce and mix it until completely coated. Transfer it to an ovenproof baking dish, top with mozzarella and bake until the cheese is bubbling and golden (photos 8-9).
Cheeeesy goodness!
Serving suggestions
Complete the meal by serving this with crusty bread or a homemade rosemary focaccia. For a side salad, you can simply opt for arugula with shavings of parmesan, olive oil and freshly squeezed lemon.
Looking for dessert? Why not try our authentic Tiramisu (a reader favourite), panna cotta or our super speedy No-churn Stracciatella Gelato, Buon Appetito!
Variations and FAQs
- Vegetarian option – Try replacing the sausages with mushrooms, sun-dried tomatoes or eggplant (aubergine) for a veggie version.
- Make it lighter – To make this sausage pasta bake lighter, you can leave out the mascarpone and add an extra 1/2 cup (125ml) of reserved pasta water.
Leftover baked pasta will keep well for about 2 days covered in the fridge. You can re-heat it in the oven or eat it cold.
Yes, simply store your cooled pasta bake in a freezer-proof container and freeze. Thaw completely before reheating (ideally overnight in the fridge).
More Italian pasta recipes you might like
- Pasta with pancetta, ricotta and tomato
- Sun dried tomato pasta with roasted red pepper
- Pasta with butter and parmesan
- Creamy butternut squash pasta
- Bucatini with roasted red pepper cream sauce
- Creamy Tomato Pasta with Italian Sausage
If you’ve tried this Sausage Pasta Bake or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also follow me on Facebook, Instagram and Pinterest to see more delicious food and what I’m getting up to.
Step By Step Photos Above
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Spicy Sausage Pasta Bake
Ingredients
- 4 cups rigatoni pasta or another short pasta shape, (14 oz/400g)
- 7 oz Italian sausages, (200g)
- 2 cloves garlic, , finely chopped
- 1/2 cup mascarpone, (100g)
- 2 1/2 cups passata/crushed strained tomatoes, (700g)
- 1/2 cup reserved pasta water, (125ml)
- 1 ball fresh mozzarella, (4.4oz/125g)
- 1/2 tsp red pepper flakes, (chilli flakes)
- 1 tsp oregano
- salt and pepper
- 1 small handful basil , (optional)
Instructions
- Preheat the oven to 350°F/180F. Bring a pot of salted water to a boil and boil the pasta around 3 minutes less than advised on the packet instructions. Reserve 1/2 cup (125ml) of pasta water.
- Squeeze the sausages out of their skins and brown in the pan on a medium heat. Add the finely chopped garlic, chilli flakes, oregano and basil. Stir into the sausages and fry for 1 minute.
- Add the passata (crushed strained tomatoes) along with the reserved pasta water and a good pinch of salt and pepper, simmer for around 5 minutes.
- Turn the heat off and add the mascarpone, stir the sauce until the mascarpone is mixed in thoroughly.
- Drain the pasta and add to the sauce, mix until it's completely coated. Transfer the pasta to an ovenproof baking dish and top with mozzarella. Bake in the oven for around 7-8 minutes or until the mozzarella is melted and bubbling.
Notes
- Try replacing the sausages with zucchini or eggplant (aubergine) for a veggie version.
- To make this pasta bake lighter you can leave out the mascarpone and add an extra 1/2 cup (125ml) of reserved pasta water.
- Try replacing the mascarpone with a splash of red wine.
- Fresh red chilli and fennel seeds are great additions.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was first published on February 1st 2018 but has since been updated to improve the user experience.
Tastes amazing for such a simple recipe! I used a fresh whole milk mozzarella ball on top, sliced, but it definitely took closer to 30 minutes for it to melt down and there was no bubbling. Unfortunately fresh mozzarella only really melts low and slow so you’re stuck waiting, just something to be aware of if you’re in a time crunch– in my experience turning up the heat just makes it tough. Thank you for great recipe!!
Such a great and easy meal! Instead of marscapone, I used ricotta, as it’s less expensive. I also added 8 oz or sauteed mushrooms, but I think canned mushrooms would work just fine. Sometimes I just roast the sausage in the oven and cut into bite-sized slices, instead of squeezing the sausage from it’s casing. Depends on my mood that day. Can’t wait to make it tomorrow!
Thanks I added mushrooms to it as well.