This cozy Italian Sausage Pasta Bake combines savory Italian sausage with a creamy ricotta mixture, fresh basil, parmesan and melted mozzarella for a comforting family meal. It’s simple to prepare, can be assembled a day ahead, freezes well, and leftovers taste even better.
Italian sausage brings bold, unmistakable flavor to baked pasta. It pairs beautifully with creamy ricotta and melted cheeses, creating a satisfying dish the whole family will enjoy.
This recipe is versatile—use your favorite short pasta (penne, rigatoni, ziti, rotini), mild or spicy Italian sausage, and a marinara you love. It’s a great weeknight dinner and also works well for meal prep or freezing.
Why We Love This Italian Sausage Pasta Bake
Comforting and flavorful. The savory sausage, creamy ricotta and melted cheeses make every bite rich and satisfying. Finish with marinara and fresh basil for brightness.
Nutrient-rich protein. Pork-based Italian sausage provides B12, iron and zinc—nutrients that complement a balanced diet.
Make ahead and freezer-friendly. Assemble the bake up to 24 hours in advance or freeze the prepared dish (if pasta is not overcooked) for up to three months—perfect for busy nights.
Ingredient Notes
Full measurements are in the recipe card below. Key notes:
- Pasta: Use a short-cut pasta and cook it just under al dente so it holds up in the oven. Rigatoni, penne, ziti or rotini all work. Gluten-free pasta is fine too.
- Italian sausage: Mild or spicy, fresh or removed from casings—brown it well and drain excess fat.
- Ricotta: Full-fat ricotta yields the creamiest texture. Cottage cheese can be substituted but will be less smooth.
- Cheeses: Parmesan and mozzarella melt best when freshly grated, but pre-shredded works in a pinch. Fresh mozzarella gives extra gooeyness.
- Egg: Adds richness and helps bind the filling. Omit for egg allergies, but the texture may be slightly looser.
- Garlic and basil: Fresh garlic and fresh basil make a noticeable difference in flavor; use fresh when possible.
- Marinara: Choose a marinara you like—this will shape the overall flavor of the bake.
Step-By-Step Instructions
Step 1: Bring a large pot of salted water to a rolling boil. Cook pasta to just under al dente according to package directions, drain and toss with a little olive oil to prevent sticking. While pasta cooks, heat a skillet over medium-high, add oil and sauté diced onion until translucent, then add the Italian sausage.
Step 2: Break the sausage into small pieces and brown thoroughly (internal temperature for ground pork should reach 165°F/74°C). Drain excess grease and set aside to cool slightly.
Step 3: In a large bowl, mix ricotta, the beaten egg, 2 cups shredded mozzarella, parmesan, chopped basil, Italian seasoning, minced garlic, salt and pepper until combined.
Step 4: Stir the cheese mixture well to ensure an even texture.
Step 5: Fold the cooked pasta and browned sausage into the cheese mixture while still slightly warm so everything combines easily.
Step 6: Lightly oil a 9×13-inch baking pan. Spread about 2 cups of marinara evenly across the bottom.
Step 7: Spread the pasta and cheese mixture evenly over the marinara in the pan.
Step 8: Spoon the remaining 2 cups marinara over the top and sprinkle with the remaining shredded mozzarella.
Step 9: Cover loosely with aluminum foil and bake in a preheated 375°F (190°C) oven for about 20 minutes. Remove the foil and bake an additional 10 minutes uncovered, until cheese is melted and the dish is bubbling. For a browned top, broil 2–3 minutes, watching closely.
Step 10: Let the bake rest 10 minutes, then top with freshly chopped basil and serve.
Recipe Tips
Cook pasta just under al dente. This prevents a mushy texture after baking—cook one minute less than package instructions if unsure.
Loosely tent foil. Tent the foil slightly so it doesn’t stick to the melting cheese.
Change the flavor with marinara. A spicy Arrabbiata will add heat; a classic marinara keeps it family-friendly.
Prep ahead. Assemble up to 24 hours before baking; add the final layer of mozzarella just before baking for best results.
Possible Add-Ins Or Ways To Vary
Simple variations to customize the bake:
- Veggies: Sauté diced bell peppers with the sausage or fold in spinach (thawed and well-drained if frozen).
- Cheese swaps: Swap ricotta for small-curd cottage cheese or add other Italian cheeses to change the profile.
- Homemade sauce: Use your own marinara if you prefer to control herbs and sweetness.
Storage
Refrigerate leftovers in an airtight container for 4–5 days. To freeze, cool completely and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Italian Sausage Pasta Bake
Ingredients
- 1 lb short pasta (rigatoni, ziti, penne, rotini, etc.)
- 1 lb mild Italian sausage
- 1 small onion, diced
- 15 oz ricotta cheese
- ½ cup grated parmesan cheese
- 3½ cups shredded mozzarella, divided
- 2 tsp Italian seasoning
- 3–4 garlic cloves, minced
- ½ tsp sea salt, to taste
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- ¼ cup fresh basil, chopped, plus more for topping
- 1 large egg, lightly beaten
- 4 cups marinara sauce
Instructions
- Bring a large pot of water to a boil. Cook pasta to just under al dente, drain and toss with a little olive oil.
- Sauté diced onion in olive oil over medium-high heat until translucent. Add Italian sausage, break into pieces and brown until cooked through (165°F/74°C).
- In a large bowl, combine ricotta, beaten egg, 2 cups mozzarella, parmesan, chopped basil, Italian seasoning, garlic, salt, pepper and red pepper flakes. Stir to combine.
- Add the cooked pasta and browned sausage to the cheese mixture and toss to coat.
- Lightly oil a 9×13-inch baking pan and spread about 2 cups marinara over the bottom. Add the pasta mixture and spread evenly.
- Top with remaining marinara and the remaining shredded mozzarella. Cover loosely with foil and bake at 375°F (190°C) for 20 minutes, then bake uncovered 10 more minutes until bubbly. Broil 2–3 minutes if you want a browned top.
- Let rest 10 minutes, garnish with fresh basil and serve.
Notes
Storage: Refrigerate leftovers in an airtight container for 4–5 days. Freeze cooled leftovers or the whole dish in a freezer-safe container for up to 3 months.
Tip: Cook pasta slightly under al dente to prevent sogginess, and add shredded mozzarella just before baking if prepping ahead.
Nutrition
Nutrition information is an approximation.