Sausage Pasta Bake

This sausage pasta bake is a delicious comforting dish that is perfect for batch cooking and freezing. Easy to adapt and add lots of vegetables to, it's a simple weeknight dinner that the whole family will love. Use any kind of pasta, any kind of sausage (even meat free), and any veg you have that needs using up. Just 500 calories for a filling portion.

If your kids love sausages and pasta, then this is a nice new way to serve it, and you can easily add loads of different vegetables to it too. Cheesy and comforting, this is kind of like a lasagna but without all of the effort.

For a different kind of pasta bake, why not try our Meatball Pasta Bake?

Why should you try it?

How To Make Sausage Pasta Bake - Step by Step:

One: Add the pasta to a pan of boiling water and simmer for 10 minutes.

Two: Heat the oil in a large pan and add the onion and garlic. Gently heat, continuously stirring, for 3 minutes.

Three: Add the courgette, red pepper, mushrooms to the pan and cook for a further 4 minutes.

Four: Add the chopped sausages and stir.

Five: Pour the passata into the pan and add the oregano, thyme, balsamic and salt and pepper and stir.

Six: Drain the pasta and stir in to the sauce.

Seven: Stir in the spinach until wilted.

Eight: Transfer the pasta mixture in to a large baking dish and top with the cheese and fresh basil.

Nine: Put in a preheated oven at 180C for 20 minutes, until the cheese has melted.

What Sausages To Use

We used vegetarian sausages in this recipe, but you can use any kind of meat sausages. Use different flavour ones to add a twist to it. If you are not a fan of sausages, you could swap them for small chunks of chicken in this recipe.

What Vegetables To Add

We like lots of chunky veg like peppers and mushrooms, but it's a good way to use up leafy greens like spinach too. You could also use courgette and aubergine - try to stick to softer veg rather than root vegetables like carrots, as they will cook quicker.

For some extra freshness, add some cherry tomato halves on top at the same time as the cheese. The give little bursts of juiciness when you take a mouthful too.

How To Make It Creamy

Pasta dishes that are creamy are twice as comforting in my opinion. We stirred through a couple of tablespoons of creme fraiche before everything went in the oven, and it really took this dish to the next level.

This pasta bake of course had the integral layer of cheese on top. You can use pretty much any cheese you want here, and it's a good way to use up a few different types of cheese you might have leftover in the fridge. A combination of mozzarella, cheddar and goats cheese works well. Or feta. Feta always works.

How To Store

This is an ideal batch cooking dish, so it makes a great leftovers dinner. They will keep in the fridge for a couple of days, or you can portion it out and freeze for up to 3 months. Just make sure to defrost thoroughly before reheating.

Extra Tips for this Sausage Pasta Bake

• You can use meat or vegetarian/vegan sausages for this. Try spicy sausages for a bit of a kick.
• For some extra freshness, add cherry tomatoes halves on top with the cheese.
• This dish is a great opportunity to use leftover cheese or any vegetables you have that need using. So feel free to swap ingredients around.
• Leftovers will keep in the fridge for a couple of days or in the freezer for up to 3 months.
• To make this gluten free, use gluten free pasta and sausages.

Want to try some other sausage recipes? How about these:

Sausage and Lentil Stew

Honey and Mustard Sausage Tray Bake
Turkey Sausage Casserole
Sausage and Pumpkin Casserole

If you’ve tried this or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!

Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

DON’T FORGET TO RATE THE RECIPE ↓

Sausage Pasta Bake

A sausage pasta bake is a delicious comforting dish that is perfect for batch cooking and freezing.

4.6 from 57 votes

Pin Recipe Print Recipe

Course: Main Course

Cuisine: Italian

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 4 people

Calories: 478kcal

Ingredients

UK measures - US measures

• 200 g rigatoni pasta
• 1 tbsp oil
• 1 onion diced
• 2 garlic cloves crushed
• 1 courgette diced
• 1 red bell pepper diced
• 8 shiitake mushrooms sliced
• 4 vegetarian or meat sausages sliced
• 450 ml passata
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• 2 tbsp balsamic vinegar
• 2 tbsp creme fraiche
• 1 pinch sea salt and black pepper
• 100 g spinach
• 10g g fresh basil shredded
• 50 g mozzarella shredded

Instructions

• Add the pasta to a pan of boiling water and simmer for 10 minutes.
• Heat the oil in a large pan and add the onion and garlic. Gently heat, continuously stirring, for 3 minutes.
• Add the courgette, red pepper, mushrooms to the pan and cook for a further 4 minutes.
• Add the chopped sausages and stir.
• Pour the passata in to the pan and add the oregano, thyme, balsamic and salt and pepper and stir.
• Drain the pasta and stir in to the sauce.
• Stir in the spinach until wilted and add the creme fraiche.
• Transfer the pasta mixture in to a large baking dish and top with the cheese and fresh basil.
• Put in a preheated oven at 180C for 20 minutes, until the cheese has melted.

Notes

• You can use meat or vegetarian/vegan sausages for this.
• This dish is a great opportunity to use leftover cheese or any vegetables you have that need using. So feel free to swap ingredients around.
• Leftovers will keep in the fridge for a couple of days or in the freezer for up to 3 months.
• To make this gluten free, use gluten free pasta and sausages.

Nutritional Information

Serving: 1portion (using vegetarian sausages) | Calories: 478kcal | Carbohydrates: 65g | Protein: 31g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 715mg | Potassium: 1189mg | Fiber: 11g | Sugar: 12g | Vitamin A: 4250IU | Vitamin C: 69mg | Calcium: 179mg | Iron: 24.2mg

Have you tried this recipe?Mention @hungryhealthyhappy on Instagram and tag #hungryhealthyhappy!

DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.