Sausage Pasta Bake

A 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 meal 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.

Sausage Pasta Bake

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. We like lots of chunky veg like peppers and mushrooms, but it’s a good way to use up leafy greens like spinach too.

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.

Creamy Sausage Pasta

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.

Leftover Sausage Pasta Bake

This is an ideal batch cooking dish, so it makes great leftovers. 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.

Ingredients needed to make a Sausage Pasta Bake (serves 4)

• 200g rigatoni pasta (or any pasta shape)
• 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
• A carton (450ml) passata
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• 2 tbsp balsamic vinegar
• 2 tbsp creme fraiche
• A pinch of sea salt and black pepper
• 100g spinach
• 10 leaves of fresh basil, shredded
• 50g shredded mozerella

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 in to 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.

Other Sausage Recipes To Try:

Honey and Mustard Sausage Tray Bake
Turkey Sausage and Bean Casserole
Balsamic Glazed Sausages
Sausage and Pumpkin Casserole
Sausage Gnocchi

Some extra tips for this Sausage Pasta Bake:

• 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.

If you’ve tried this pasta bake, or any other recipe on the blog, then let us know how you got on in the comments below, we love hearing from you! You can also FOLLOW US on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious recipe ideas, behind the scenes shots and also what we are getting up to.

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. Easy to adapt and add lots of vegetables to, it's a simple weeknight meal 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.

5 from 31 votes

Print

Course: Main Course

Cuisine: Italian

Keyword: healthy italian, healthy pasta, pasta bake, sausage recipe

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 4 people

Calories: 478kcal

Author: Dannii

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.
• 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.

Video

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.

Nutrition Facts

Sausage Pasta Bake

Amount Per Serving (1 portion (using vegetarian sausages))

Calories 478 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 3g 15%

Cholesterol 12mg 4%

Sodium 715mg 30%

Potassium 1189mg 34%

Total Carbohydrates 65g 22%

Dietary Fiber 11g 44%

Sugars 12g

Protein 31g 62%

Vitamin A 85%

Vitamin C 83.6%

Calcium 17.9%

Iron 134.3%

* Percent Daily Values are based on a 2000 calorie diet.

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.