One-Pot Sausage Pasta Bake

Main CourseDinner ideas easy quick
Written By Lauren Lane
 
 

Pasta, Sausage and Cheese….mmmm.

Many of you have been asking for EASY, one-pot dinners so that you can get dinner on the table quickly and with minimal clean-up. Well, have I got a good one for you!

This one-pot pasta bake is perfect because there is no need to pre-cook the pasta or the sausage! Yes, you heard me right, I’ll show you how!

pasta bake, one-pot pasta dish, sausage pasta bake
pasta, main, sauces, one-pot meals
italian
Yield: 6-8
Author:
One-Pot Sausage Pasta Bake

One-Pot Sausage Pasta Bake

Warm, comforting, Delicious, and EASY! No need to pre-cook the pasta OR the sausage. I'll show you how!
Prep time: 20 Mininactive time: 50 MinTotal time: 1 H & 10 M

Ingredients

  • Butter or cooking spray for the baking dish.
  • One 24-26-ounce jar marinara sauce
  • 3 cups chicken broth
  • 1/2 onion, grated
  • 4 cloves garlic, minced
  • 1 Tablespoon dried Italian seasoning or dried basil.
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 pound uncooked rigatoni
  • 2 Italian sausage links, casings removed (uncooked)
  • 8-16 ounces fresh mozzarella, sliced or torn (I like 16 ounces;)
  • 1 cup grated Parmigiano-Reggiano, plus more for serving
  • Crushed red pepper flakes, optional

Instructions

  1. Preheat the oven to 425 degrees F. Grease the bottom and sides of a 9-by-13-inch baking dish with the butter, or non-stick cooking spray.
  2. Stir together the marinara, chicken broth, onion, garlic, Italian seasoning, salt, and pepper in a medium bowl.
  3. Spread half of the uncooked pasta in an even layer in the bottom of the prepared dish. Scatter half of the sausage over the top by breaking into pieces and dropping it onto the pasta. Pour half of the marinara mixture over the top. Add 1/3 the mozzarella and 1/2 the parmesan. Repeat with the second layer of uncooked pasta, sausage and ending with the rest of the mozzarella and the other 1/2 of the Parmesan.  Try to push the pasta in the liquid the best you can.
  4. Cover tightly with aluminum foil and bake until the pasta is al dente, about 40-50 minutes.
  5. Remove from the oven and let rest for 5 minutes. Serve with more Parmesan, a green salad, and crusty bread if desired.

Notes:

  • If you use another shape of pasta the cook times may be slightly different. You will know when the dish is done when the pasta is al dente or tender.
  • If all cheese hasn't melted after the pasta has finished cooking, remove the foil and broil just until melted.
  • To halve the recipe, cut the ingredients in half and bake in an 8x8 dish.
  • In the video, I added spinach. If you do this a couple of handfuls under the first layer of sausage. The same goes for mushrooms.
  • I equally like to use 8-16 ounces of whole milk mozzarella. Be sure to grate it yourself. It's better and melts really well.


Nutrition Facts

Calories

447.78

Fat (grams)

24.81

Sat. Fat (grams)

12.56

Carbs (grams)

30.38

Fiber (grams)

1.90

Net carbs

28.48

Sugar (grams)

2.35

Protein (grams)

25.29

Sodium (milligrams)

1606.65

Cholesterol (grams)

72.50
© Lauren Lane
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Lauren Lane
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