Baked Italian Sausage Pasta
A hearty baked pasta made with Italian sausage, marinara sauce, ricotta, mozzarella, and Parmesan, layered and baked until golden and bubbling with cheesy perfection.
6 Servings
Ingredients
- 16 oz 1 lb short pasta such as penne, ziti, or rigatoni
- 1 lb Italian sausage mild or spicy
- 1 jar 24 oz marinara or other tomato-based pasta sauce
- ¼ cup chopped fresh parsley or basil optional
- 8 oz shredded mozzarella cheese
- 4 oz shredded Parmesan cheese
- 8 oz whole milk ricotta cheese
Instructions
Prepare the oven and baking dish.
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray. Set aside.
Cook the pasta.
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente. Drain in a colander and set aside.
Cook the sausage.
- Using kitchen shears or a paring knife, remove the sausage from its casings. Place the sausage meat into a medium nonstick skillet over medium heat. Sauté for approximately 10 minutes, breaking the meat into small pieces as it cooks, until it is fully browned and cooked through. Remove from heat and set aside.
Combine the pasta and sauce.
- In a large mixing bowl, combine the cooked pasta, sausage, marinara sauce, and chopped parsley or basil (if using). Stir until the pasta and sausage are evenly coated in the sauce.
Assemble the pasta bake.
- Transfer half of the pasta mixture into the prepared baking dish. Sprinkle with half of the mozzarella and Parmesan cheeses, then spoon half of the ricotta over the top in small dollops. Repeat the layering with the remaining pasta mixture and cheeses.
Bake the casserole.
- Place the baking dish in the preheated oven and bake uncovered for 20 minutes, or until the cheese is melted and the sauce is bubbling around the edges.
- For a browned, slightly crisp top, switch the oven to the broil setting and cook for an additional 2–3 minutes, watching carefully to prevent burning.
Rest and serve.
- Remove from the oven and allow the casserole to rest for 10 minutes before serving. This will help the layers set and make slicing easier.
Notes
To prepare a gluten-free version of this dish, substitute the pasta with your preferred gluten-free short pasta made from rice, lentil, or corn flour. Cook it 1–2 minutes less than the package instructions, as gluten-free varieties tend to soften more quickly during baking. Ensure that the marinara sauce and cheeses used are certified gluten-free to avoid cross-contamination.