Cheesy Italian Sausage Pasta Bake Recipe

If you’re craving a comfort meal that combines melty cheese, hearty sausage, and that irresistible Italian flavor, you’re in for a treat with this Cheesy Italian Sausage Pasta Bake Recipe. I absolutely love how this dish comes together with cozy layers of seasoned sausage, tender pasta, and loads of gooey mozzarella—it’s like the ultimate pizza-inspired casserole that’s easy to throw together and always a hit. Keep reading because I’m sharing all my tips to help you nail this fan-freaking-tastic bake every time!

this …

Ingredients You’ll Need

The ingredients here come together like a dream—with savory Italian sausage serving as the meaty base, complemented by aromatic onions, garlic, and hearty mushrooms. The mozzarella cheese melts beautifully over the bake, and the combination of tomato sauce and diced tomatoes creates a rich, tangy sauce that ties everything together. I always look for good-quality Italian sausage because it really shines through in the final flavor.

• Extra-virgin olive oil: Use a good quality one—it adds great flavor and helps everything sautée beautifully.
• Cavatappi pasta: The spiral shape holds onto sauce perfectly; if you can’t find it, rigatoni or penne work well too.
• Kosher salt: Essential for seasoning each step, so don’t skip it or use table salt instead (adjust amounts accordingly).
• Italian sausage: I like mild, but you can use spicy if you want a kick—make sure to remove casings!
• Cremini mushrooms: Add earthiness and texture; button mushrooms are an okay substitute.
• Yellow onion: Adds subtle sweetness—chop finely so it cooks evenly.
• Garlic: Freshly chopped is best; it amps up the savory depth.
• Tomato sauce: This is your sauce base, so pick a flavorful canned sauce without too many preservatives.
• Diced tomatoes: Adds freshness and body to the sauce.
• Dried oregano and basil: Classic Italian herbs that elevate the flavor beautifully.
• Crushed red pepper flakes: Adjust to taste for a bit of heat.
• Green bell pepper: Adds crunch and brightness—if you prefer, you can swap for another pepper variety.
• Mozzarella cheese: The star cheese that melts and browns beautifully—freshly shredded melts best.
• Pepperoni slices: Adds that pizza vibe with a little spice and crispness on top.

Variations

I love customizing this Cheesy Italian Sausage Pasta Bake Recipe depending on the season or mood—it’s a great base for experimenting with different veggies and cheeses. Don’t be afraid to make it your own!

• Switch up the sausage: I’ve swapped Italian sausage for spicy chorizo before, which gave the bake a smoky twist my family adored.
• Add extra veggies: Sometimes I toss in chopped zucchini or spinach for a boost of freshness and color.
• Use different cheeses: Mixing mozzarella with provolone or even parmesan gives it a richer, more complex flavor.
• Make it vegetarian: Skip the sausage and add hearty mushrooms, bell peppers, and maybe some cooked lentils for protein.

How to Make Cheesy Italian Sausage Pasta Bake Recipe

Step 1: Prep Your Oven and Pasta

Start by preheating your oven to 350°F. Grease your 13×9-inch baking dish with a little olive oil so the pasta bake won’t stick later. Then, bring a large pot of salted water to a boil and cook your cavatappi pasta until just shy of al dente—about 7 to 9 minutes. You want it a tad undercooked because it’ll finish cooking in the bake and you don’t want mushy pasta! Drain and set it aside.

Step 2: Cook the Sausage and Mushrooms

In a large skillet over medium heat, warm up a tablespoon of olive oil. Toss in the Italian sausage and break it into bite-sized chunks as it cooks. Brown it nicely—this usually takes 4 to 5 minutes. Once cooked through, transfer the sausage to a bowl but leave that delicious fat in the pan. Next, add another tablespoon of olive oil to the pan and cook your sliced cremini mushrooms until they’re beautifully browned, which takes about 5 to 6 minutes. Season with a pinch of salt, then combine mushrooms with the sausage in the bowl. You’ll love the flavor that mushroom fond adds to the bake!

Step 3: Build Your Sauce Base

Use the same skillet (no need to dirty another pan!) and add the remaining olive oil. Sauté the chopped onion, garlic, and a pinch of salt until the onion softens—about 5 to 7 minutes. Then stir in your tomato sauce, diced tomatoes, dried oregano, basil, crushed red pepper flakes, and a teaspoon more salt. Let that simmer for a few minutes until the aromas fill your kitchen. I like to scoop out 2 cups of this sauce and set it aside because it’ll top the bake later, adding a saucy punch.

Step 4: Combine Pasta, Veggies, and Sauce

Stir the chopped green bell peppers, browned sausage, mushrooms, and cooked pasta into the remaining sauce in the skillet. Give everything a good mix and let it heat through for a minute or two—this helps all the flavors marry perfectly.

Step 5: Assemble and Bake

Pour half of the pasta mixture into your prepared baking dish and sprinkle 1 cup of shredded mozzarella cheese over it. Add the remaining pasta mix on top, then pour the reserved 2 cups of tomato sauce evenly over everything. Cover the dish with foil and bake for about 20 minutes until it’s hot and bubbling around the edges. Then, remove the foil, top with the remaining mozzarella and pepperoni slices, and bake for another 15 to 20 minutes until the cheese is golden and melty and the pepperoni gets those yummy crispy edges. I swear, this last step sneaking in the pepperoni on top takes it to the next level!

How to Serve Cheesy Italian Sausage Pasta Bake Recipe

Garnishes

I like to sprinkle fresh chopped basil or parsley over the top right before serving—it adds a pop of color and freshness that brightens the rich flavors. A little cracked black pepper and a drizzle of good olive oil don’t hurt either!

Side Dishes

Pair this pasta bake with a crisp Caesar salad or simple garlic bread on the side. I sometimes make a quick arugula salad dressed with lemon and olive oil to cut through all the cheesy goodness.

Creative Ways to Present

For special occasions, I’ve served this pasta bake straight from mini cast-iron skillets for that rustic, cozy vibe. Another fun idea is using individual ramekins for single servings—great for a dinner party.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3-4 days. I usually try to eat it within that time because it tastes best while fresh, but it holds up well reheated too.

Freezing

I’ve frozen this bake a few times and it’s a lifesaver for busy weeks. Just cool completely, cover tightly with foil and plastic wrap, and freeze for up to 2 months. To reheat, thaw overnight in the fridge and bake at 350°F until warmed through and bubbly.

Reheating

The best way to reheat is in the oven covered loosely with foil to keep moisture in, around 25 minutes at 350°F. Microwaving works too, but you might lose that lovely crispy cheese finish.

FAQs

Final Thoughts

This Cheesy Italian Sausage Pasta Bake Recipe holds a special place in my heart because it’s so easy, loaded with flavor, and always brings smiles to the table. I still remember the first time I made it for a family dinner—the way everyone kept going back for seconds convinced me I had a new go-to meal. I really hope you give it a try and enjoy it just as much as we do in my kitchen. Happy baking and don’t forget to savor every cheesy, saucy bite!

Print