Last updated on August 19th, 2019 at 02:13 pm
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 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.
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 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.
Ingredients needed to make a Sausage Pasta (serves 4)
- 200g / 3.5 Cup 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
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.
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Sausage Pasta Bake
Ingredients
- 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.
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.
Ms294 says
You put creme fraiche on the ingredient list, but at no point in the instructions or on the video is any creme fraiche mentioned??
Dannii says
Sorry – this has been updated now. It goes in at the same time as the spinach.
Aine says
Absolutely delicious. I love that I can prepare earlier and just have to pop into the oven
Dannii says
So glad you enjoyed it 🙂
Mahima says
Thank you so much for sharing recipes.Great blog!!!
Edyta says
This looks like such an awesome comfort food. I love the sausage in the pasta. It tastes out of this world delicious!