Go Back
–+ servings
A dish of freshly baked sausage pasta bake topped with cheese.

Sausage Pasta Bake

Robyn
This cosy sausage pasta bake combines a rich sausage ragu with tender pasta, mozzarella and parmesan which is then baked until golden and bubbling to create a comforting mid-week family dinner.
No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Course dinner
Cuisine International
Servings 6 -8 people
Calories 772 kcal

Equipment

  • 23 x 33cm / 9 x 13″ oven proof dish

Ingredients
  

  • 2 tablespoons Olive oil
  • 1 onion finely chopped
  • 450 g Italian sausages
  • 2 cloves garlic minced
  • 1 red pepper diced
  • 1 green pepper diced
  • 2 tablespoons tomato puree
  • 120 ml red wine or sub with beef stock or water
  • 240 ml beef stock
  • 800 g canned crushed tomatoes
  • ½ teaspoon dried oregano
  • ½ bunch basil leaves torn
  • 90 g baby spinach
  • salt
  • black pepper

Pasta Bake

  • 450 g dried pasta penne or ziti
  • 150 g mozzarella cheese grated
  • 40 g parmesan grated
  • 240 ml pasta water

Instructions
 

  • Preheat the oven 180˚C / 350˚F
  • In a large pot or deep skillet fry the diced onion in the oil over a medium heat for 5 minutes.
  • Turn the heat up and squeeze the sausage meat from the casings into the pan. Cook, breaking up the meat up with a wooden spoon, for 5-6 minutes or until browned and just cooked through.
  • Add the minced garlic and diced peppers and cook for 1 minute.
  • Stir in the tomato paste and cook for a minute, then add the wine and simmer for 2 minutes until mostly evaporated.
  • Pour in the the beef stock and crushed tomatoes. Add the dried oregano and season with salt and black pepper.
  • Bring to a boil, then turn the heat down and simmer gently for 15 minutes, until thickened.
  • Meanwhile, cook the pasta in a large pan of boiling salted water according to packet directions, MINUS one minute. Drain, reserving 240ml of the pasta cooking water.
  • Mix the cooked pasta with the sausage ragu, torn basil leaves, baby spinach and 120ml of the pasta cooking water. If it seems dry add a little more of the pasta water.
  • Transfer to a 9 x 13 inch (22 x 33cm)oven proof dish and sprinkle over the grated mozzarella and parmesan.
  • Spray a piece of foil with a little oil, then cover the pasta with the foil, oil side facing down. (This helps stop the cheese from sticking to the foil).
  • Bake for 20-25 minutes, then remove the foil and bake for 10 minutes until the cheese is golden and bubbling.
  • Stand for 5 minutes, then serve.

Notes

STORAGE
Fridge: store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave until piping hot throughout.
Freezer: freeze for up to 3 months.

Nutrition

Calories: 772kcalCarbohydrates: 74gProtein: 33gFat: 37gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gCholesterol: 81mgSodium: 1132mgPotassium: 1123mgFiber: 7gSugar: 11gVitamin A: 2729IUVitamin C: 62mgCalcium: 316mgIron: 5mg
Keyword pasta bake recipe, sausage pasta bake

HAVE YOU MADE THIS RECIPE?

I'd love to see your creation!

Or just leave a comment below!