Go Back
Print

One Pot Pasta Bake with Italian Sausage

Ingredients

  • 1 tablespoon olive oil
  • 1 pound Italian sausage mild or spicy, casings removed
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes optional
  • 1 can 28 ounces crushed tomatoes
  • 2 cups chicken broth
  • 12 ounces uncooked short pasta penne, rigatoni, or fusilli work best
  • 1 cup heavy cream or whole milk
  • 1½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish

Instructions

Cook the sausage.

  1. Heat olive oil in a large oven-safe pot or deep skillet over medium heat. Add the sausage and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if needed.

Add aromatics.

  1. Stir in the chopped onion and cook for 3–4 minutes until soft. Add the garlic, Italian seasoning, and red pepper flakes, cooking just until fragrant.

Simmer the sauce.

  1. Pour in the crushed tomatoes and chicken broth. Stir well, scraping up any browned bits from the bottom of the pan. Add the uncooked pasta and bring everything to a gentle simmer.

Cook and combine.

  1. Cover and cook for about 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed. Stir in the cream and season with salt and pepper.

Bake with cheese.

  1. Preheat the oven to 400°F (200°C). Sprinkle mozzarella and Parmesan evenly over the top. Transfer the pot to the oven and bake for 10–12 minutes, until the cheese is bubbling and golden.

Serve and enjoy.

  1. Let the pasta bake cool for a few minutes before serving. Garnish with chopped basil or parsley for a fresh finish.