This Italian Sausage Pasta Bake is true comfort food! It’s a super easy pasta bake made with flavorful Italian sausage, your favorite marinara sauce, herbs, lots of cheese, and penne pasta.
It goes into the oven until it’s perfectly cheesy and beautifully golden brown. I also love the addition of ricotta in the center – it adds great flavor and texture contrast.
This sausage pasta bake is make-ahead and freezer-friendly too, so go ahead and make a big batch, and you’ll have dinner ready whenever it’s most convenient for you. It’s amazing!
A true comfort food recipe right here: a cheesy and delicious Italian sausage pasta bake!
I love any sort of cheesy pasta dishes, such as Spinach and Ricotta Stuffed Shells or Skillet Lasagna. So, making this sausage pasta bake was really a no-brainer!
It is perfect for dinner, especially when it’s cold outside. There’s nothing that a good sausage pasta bake, plus a cheesy garlic bread and a simple arugula salad, can’t do to warm up your soul.
I make it with flavorful Italian sausage, my favorite store-bought marinara (gotta keep it simple and easy!), lots of herbs, and penne pasta cooked until al dente. It all goes into a large 9×13 inch baking dish and is topped with three cheeses: ricotta, mozzarella, and parmesan.
I really like this Italian Sausage Pasta Bake because:
- It’s ultra cheesy! This bake is made with creamy ricotta, shredded mozzarella, and parmesan cheese. If you’re a cheese lover, this recipe is for you!
- It feeds a crowd: This recipe makes a 9×13 inch pasta bake, enough to feed 8 to 10 people.
- It’s make-ahead and freezer-friendly: You can assemble it ahead and bake the next day or freeze it for up to 3 months.
If you’re a pasta lover, also be sure to check out this Cajun Chicken Alfredo Pasta, Creamy Salmon Pasta, and Creamy Tomato Tortellini Soup. Or if you’re thinking about Italian-inspired dishes, try this skillet Chicken Pomodoro!
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Ingredient Notes
- Pasta: I use penne pasta, but other shapes like rigatoni, ziti, fusilli, or rotini will do.
- Italian sausage: Removed from casings, if needed.
- Minced garlic: Aromatics.
- Olive oil for pan
- Marinara sauce: Use your favorite store-bought marinara sauce.
- Italian seasoning: For flavor.
- Fresh basil: Infuses the sauce with fresh flavors.
- Salt and pepper to taste
- Ricotta: It’s added as a layer in the center, and provides texture and flavor contrast, plus some creaminess.
- Shredded mozzarella and parmesan cheese to top the pasta – lots of it!
Step-by-Step Instructions
Step 1 | Cook the pasta
Preheat oven to 375 degrees F. In a large pot with generously salted water, boil pasta until al dente. Drain and transfer pasta back into the pot.
Tip: The pasta will continue cooking in the oven later, so you don’t overcook it. Cook pasta until al dente (cooked until it’s still a little bit firm when bitten but still tender).
Step 2 | Make the sausage and marinara sauce
- In a large deep skillet, cook Italian sausage over medium-high heat for about 6-8 minutes, breaking up the meat. Remove any excess oil. Then, push the sausage over to the side and add minced garlic, stirring until fragrant for about 1-2 minutes.
- Add marinara sauce, fresh basil, and Italian seasoning.
- Stir together with the cooked sausage, scraping the bottom of the skillet to release the brown bits. Season with salt and pepper to taste.
- Bring to a boil, and then reduce heat to medium-low. Let it simmer, uncovered, for 6 to 7 minutes, stirring, until all the flavors have come together.
Step 3 | Mix pasta and sauce
Transfer about ¾ of the sausage and marinara sauce to the pot with the pasta (cooked and drained). Stir to combine.
Step 4 | Assemble the pasta dish
- Transfer the pasta and sauce mixture to a 9×13 inch baking pan.
- Spoon over the ricotta on top of the pasta, roughly smoothing it over and pushing some of it down.
- Top with the remaining sauce.
- Top with the mozzarella and parmesan cheeses evenly.
Step 5 | Bake
Cover with foil and bake at 375 degrees F for 35-40 minutes, until the cheese has melted. Uncover, and broil on high for 1-2 minutes or so, or until bubbly and beautifully golden brown. Be careful though – broiling can happen really fast, keep an eye on it so it doesn’t burn!
Make Ahead and Freezing Tips
I love that this Italian sausage pasta bake can be made ahead. You can either assemble the entire thing and bake it the next day, or assemble and freeze for up to 3 months.
Make ahead: Let the prepared pasta and Italian sausage and marinara sauce mixture cool completely first. Then, assemble in the baking dish as directed. Wrap tightly with aluminum foil and refrigerate overnight. The next day, bake as directed, adding an extra 5-6 minutes to the baking time or as needed.
Freeze for later: Let the prepared pasta and Italian sausage and marinara sauce mixture cool completely first. Then, assemble in the baking dish as directed. Wrap securely with 2 or 3 layers of aluminum foil and freeze for up to 3 months. To reheat, thaw in the fridge and then bake as directed, adding an extra 5-8 minutes or so to the baking time.
Pairing and Serving Ideas
My absolute favorite side dish to pair with this delicious Italian sausage pasta bake is this homemade Cheesy Garlic Bread. I also like to serve it with a simple Italian Chopped Salad. Shaved Brussels Sprouts salad would be great too!
If you’re feeling a bit more adventurous in the kitchen, try these soft homemade Garlic Herb Dinner Rolls!
If you’re a pasta lover, you’ll love these amazing pasta dinners:
Recipe FAQs
Yes! Let the pasta and sauce mixture cool completely. Then, assemble in a 9×13 inch baking dish as directed. Wrap tightly with aluminum foil and refrigerate overnight. The next day, bake as directed, adding an extra 5-6 minutes if needed.
Yes! Let the prepared pasta and sauce mixture cool completely first. Then, assemble in the baking dish as directed. Wrap securely with 2-3 layers of aluminum foil and freeze for up to 3 months. To reheat, thaw in the fridge and bake as directed, adding an extra 5-8 minutes to the baking time.
Try penne, ziti, rigatoni, rotini or fusilli. Basically, short-sized pastas will work great. I’d recommend using dried pasta (and not fresh pasta) since you’ll need to bake it. Fresh pasta will turn mushy if baked for 35-40 minutes, as this recipe requires.
Absolutely! Instead of Italian sausage, use diced zucchini, eggplant. The only thing I’d change in the step-by-step process is this: don’t saute the veggies, just add them to the sauce after simmering. This way, they won’t overcook or turn mushy.
This recipe was published in 2019 and updated in January 2022 to include new photos, kitchen tips, and a few recipe modifications.
Tips for Success
- Cook the pasta al dente: Al dente pasta means when it’s still got a slightly firm bite. It will continue cooking in the oven, so don’t over-boil it.
- Use your favorite marinara sauce. Store-bought is totally fine, but if you want to make the sauce from scratch, try this marinara recipe – it’s one of my faves!
- When broiling, keep a close eye on the sausage pasta bake! Broiling happens very fast, so make sure you keep an eye on it otherwise it will burn. Usually 1-2 minutes are enough.
- This sausage pasta bake is make-ahead and freezer-friendly! See recipe notes below.
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Italian Sausage Pasta Bake
Equipment
- 1 Large pot about 5 to 6 quarts
- Aluminum foil
Ingredients
- 1 pound dried penne pasta
- 1 pound Italian sausage - casings removed
- 4 cloves garlic, minced
- Olive oil for pan
- 2 (24 oz) jars store-bought marinara sauce - your favorite brand
- 1 teaspoon dried Italian seasoning - plus more to taste
- ¼ cup chopped fresh basil - plus more for garnish
- Salt and pepper to taste
- 1 ½ cups ricotta cheese
- ½ cup shredded or grated Parmesan cheese
- 3 cups shredded mozzarella cheese
Instructions
- Preheat oven to 375 degrees F.
- In a large pot with generously salted water, cook pasta according to instructions until al dente. Drain and transfer pasta back into the pot. Tip: Cook pasta until al dente (aka cooked until it’s still a little bit firm when bitten) since it will continue cooking in the oven later.
Make the sausage and marinara sauce:
- In a large deep skillet, cook sausage over medium-high heat, breaking it up into small pieces with a spatula. This should take 6-8 minutes. Remove any excess fat with a spoon or absorb it with paper towel. Then, push the sausage over to the side and add minced garlic, stirring until fragrant for about 1-2 minutes (if needed, add more oil for the garlic to cook, but I didn’t find this necessary)
- Stir in the marinara sauce, fresh basil, and Italian seasoning, scraping the bottom of the skillet to release the brown bits. Season with salt and pepper to taste.
- Bring to a light boil, and then reduce heat to medium-low. Let it simmer for 6 to 7 minutes (uncovered), stirring occasionally, until all the flavors have come together.
- Transfer about ¾ of the sausage and marinara sauce to the pot with the pasta (cooked and drained). Stir to combine.
Assemble
- Transfer the pasta and sauce mixture to a 9×13 inch baking dish.
- Spoon over the ricotta on top of the pasta, roughly smoothing it over and pushing some of it down.
- Top with the remaining sausage and marinara sauce.
- Top with the mozzarella and parmesan cheeses evenly.
Bake
- Cover with foil and bake at 375 degrees F for 35-40 minutes, until the cheese has melted. Uncover, and broil on high for 1-2 minutes until golden brown. Let it cool for a few minutes and serve. Garnish with basil if desired. Enjoy! Tip: Broiling can happen really fast – keep a close up do it doesn’t burn.
Notes
- If serving fewer people, feel free to cut the recipe in half.
- Boil pasta until al dente, aka cooked until it’s still a little bit firm when bitten, but still tender.
- Broiling: Broiling happens very fast, so make sure you keep a close eye on it. Otherwise it could burn or over-broil, and the cheese won’t be melty anymore. Usually 1-2 minutes should be enough, depending on how close it is to the heating element.
- Storing: Refrigerate leftovers in an airtight container. You can also cover the pan with foil and refrigerate for up to 3-4 days.
- Make ahead: Let the pasta and sauce mixture cool completely. Then, assemble in a 9×13 inch baking dish as directed. Wrap tightly with aluminum foil and refrigerate overnight. The next day, bake as directed, adding an extra 5 minutes if needed. Broiling time remains the same.
- Freezing: Let the prepared pasta and sauce mixture cool completely first. Then, assemble in the baking dish as directed. Wrap securely with 2-3 layers of aluminum foil and freeze for up to 3 months. To reheat, thaw in the fridge first and then bake as directed, adding an extra 5-8 minutes to the baking time. Broiling time remains the same.
- Pasta shapes: Aside from penne pasta, rigatoni, ziti, farfalle, fusilli, rotini are great.
- Italian sausage: Any type of Italian sausage – I usually go for mild. Brats work too.
- Basil: If you can’t find fresh basil, skip it. Add a bit more Italian seasoning to taste instead.
- Ricotta: Feel free to skip it, but I think it adds nice flavor and texture contrast.
Patsy says
This is really really good. I put in some ricotta cheese as well, adds a little sweetness to it. And equal amounts of lean hamburger, regular sausage, and chorizo sausage. Left with a hint of spicy. I would recommend this recipe and will make it again.
Domenica says
This recipe sounds super delicious! I love the ricotta add-in, definitely going to give this a try!
Janice Barbeau says
This recipe was absolutely fabulous! I’m very rarely impressed by pasta dishes, but this one was honestly one of the best I’ve ever eaten, if not thee best.
I stuck to the recipe with the exception of using slightly more marinara than what was called for. Amazing!!!!
Patty says
Hi! Do you think you could make/assemble this ahead of time and freeze it instead of refrigerate? I’d love to bring this to a new mama and be able to drop in her freezer.
Tania says
Hi Patty! Yes, that will work just fine!
Cheese Curd In Paradise says
All that cheese looks fantastic! I would love to serve this to my boys. I know they would absolutely love this pasta dish!
Tania says
Thank you! 🙂
Mackenzie says
This is exactly the kind of meal that my family swoons over.. Plus, lots and lots of cheese! Delicious.
Terri Steffes says
My family would love this comfort food dish!
Amy Nash says
I love the flavors in this and how easy it is to assemble. This is total weeknight comfort food that my family will love!
Jolene says
I can see why this is a crowd pleaser!
Colleen - Faith, Hope, Love, & Luck says
Yummy Cheesy Perfection!!! What a great way to celebration National Cheese Lovers Day!
Wendy Klik says
Now that, imo, is the perfect warm, comforting winter time meal.
Lisa Kerhin says
I love all the cheeses in this, especially the ricotta. Looks like a winner to me….so good.
Karen says
I love baked pasta! This sounds amazing and that cheesy top is to die for.