Sausage Pasta Bake

A casserole pan of sausage and penne pasta in a red sauce with melted mozzarella cheese on top.

5 from 1 vote

This easy Sausage Pasta Bake is a great base that captures comforting, classic Italian flavors with little effort. Savory sausage and crispy bacon are simmered in a rich, homemade tomato sauce, then layered with penne pasta and melty Italian cheeses.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: American, Italian

Servings: servings

Calories: 618kcal

Author: Rachel

Cost: $18

Ingredients

1 pound penne pasta about 5 cups - ziti, elcoidali, and rigatoni will also work
1 tablespoon butter

Sauce

8 ounces Bacon diced
¾ cup Yellow Onion petite diced
1 cup Vegetables petite diced, *see note for ideas
4 cloves Garlic minced, about 4 teaspoons
1 ½ teaspoons Fennel Seeds
1 teaspoon Basil
1 pound Italian Sausage ground or casings removed
28 ounces Crushed tomatoes
¼ cup Heavy Cream
½ teaspoon Black Pepper
½ teaspoon Sea Salt
½ cup Shredded Parmesan divided
12 ounces Shredded Mozzarella divided
2 tablespoon Parsley (optional - for garnish)

Instructions

Preheat oven to 350℉ (180℃). Prepare all of your veggies and cut 8 ounces Bacon into pieces.
Bring a large pot of water to boil and cook 1 pound penne pasta until just pliable. The pasta should be al-dente but not crunchy, typically 1-2 minutes less than the suggested cook time. Drain and set aside. If desired, toss the noodles in 1 tablespoon butter (melted). I don't add butter here but it's common practice.
Cook your bacon in a large skillet or Dutch oven over medium-high heat, until crisp but not blackened, about 10-13 minutes. Remove with a slotted spoon and set aside on paper towel lined plate, leaving the drippings behind. If your bacon didn't render much fat, add 1 tablespoon of butter.
Adjust heat to medium and add ¾ cup Yellow Onion and 1 cup Vegetables. Cook until they start to soften, about 3 minutes. Add 4 cloves Garlic, 1 teaspoon Basil and 1 ½ teaspoons Fennel Seeds. Cook until the garlic becomes fragrant and browns, approximately 2 minutes.
Add 1 pound Italian Sausage. Cook, breaking up with a wooden spoon until nearly cooked through, about 5 - 6 minutes.
Add 28 ounces Crushed tomatoes and ¼ cup Heavy Cream to the sausage mixture and bring to a gentle simmer.
Return cooked bacon to the skillet plus ½ teaspoon Black Pepper and ½ teaspoon Sea Salt to taste. Reserve a cup of the sauce and set aside. Mix the cooked pasta into the remainder of the sauce.
Build the pasta dish. In a 9 x 13-inch baking dish (22cm x 33cm) place half of the pasta mixture. Sprinkle about 4 ounces mozzarella and ¼ cup Parmesan.
Top with the remaining pasta then evenly distribute the extra cup of sauce over the top. Top with the remaining mozzarella and remaining Parmesan.
Bake uncovered in the oven until the top is golden brown, about 20 minutes. If you enjoy a slightly crisped upper crust, switch the oven to broil for the last 1-2 minutes. Watch the dish carefully- it can burn! Remove dish from the oven and allow a 10-minute cool down before serving. Sprinkle with 2 tablespoon Parsley as desired. Enjoy!

Notes

Vegetables - I like ½ cup of carrots for added sweetness, plus 1 cup of whatever vegetables I have on hand such as red bell pepper, zucchini, mushrooms, kale, celery or spinach. I generally toss them in a food processor and chop to about a petite dice size.

Nutrition