Description
Experience the comforting and robust flavors of Italy with this delightful Creamy Tuscan Sausage Pasta Bake. This dish perfectly integrates the hearty texture of Italian sausage with the rich and creamy sauce, tangy sun-dried tomatoes, and nutritious spinach. All these ingredients are ensconced in a golden-baked topping of Parmesan cheese, creating a warm, indulgent meal ideal for any day of the week.
Ingredients
- 1 lb rigatoni pasta
- 1 lb ground Italian sausage
- 1 tbsp butter
- 3 tsp garlic, minced
- ¾ cup low sodium chicken broth
- 2 cups heavy cream
- 1 tsp Italian seasoning
- ½ tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 cup Parmesan cheese, finely shredded (plus extra for topping)
- 2 cups baby spinach, chopped
- ½ cup sun-dried tomatoes in oil, drained and thinly sliced
Step-by-step Directions
1. Preparation of Pasta
Cook the rigatoni pasta according to the package instructions until al dente. Once done, drain and set aside.
2. Cooking the Sausage
In a large skillet over medium-high heat, cook the ground Italian sausage, breaking it apart with a spoon, until thoroughly browned and no longer pink. Drain any excess grease and set the sausage aside.
3. Making the Sauce
Reduce the burner to medium-low heat, melt the butter in the skillet. Add minced garlic and sun-dried tomatoes, sautéing for about 30 seconds until fragrant. Stir in the chicken broth, heavy cream, Italian seasoning, salt, black pepper, and paprika. Continuously whisk the mixture until it begins to bubble. Gradually whisk in the Parmesan cheese until it is fully integrated and melted into the sauce.
4. Combining Ingredients
Add chopped spinach to the sauce, stirring until it begins to wilt. Incorporate the cooked pasta and browned sausage, mixing thoroughly to ensure everything is evenly coated with the sauce.
5. Baking
Preheat the oven to 350°F (175°C). Transfer the pasta mixture to a baking dish. Sprinkle additional Parmesan cheese over the top. Bake for 20 minutes or until the dish turns bubbly and golden brown on top.
Servings & Preparation Time
This recipe comfortably serves 6 people. Preparation time is approximately 20 minutes, with a cooking time of 40 minutes, totaling around 1 hour to complete the dish.
Tips for Storage & Reheating
- Storage: Allow the pasta bake to cool completely before covering and storing in the refrigerator. It will keep for up to 3-4 days.
- Reheating: Reheat in a 350°F oven covered with aluminum foil for about 15 minutes, or microwave individual servings for 1-2 minutes until heated through.
Conclusion
The Creamy Tuscan Sausage Pasta Bake offers a scrumptious taste of Italian countryside cuisine with every bite. From the savory sausage to the creamy, cheesy sauce, and the healthful touch of spinach and sun-dried tomatoes, this dish promises not only to satisfy your taste buds but also to provide a delightful dining experience. Perfect for a family dinner or a cozy meal, this pasta bake ensures a delicious and fulfilling meal.
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Creamy Tuscan Sausage Pasta Bake
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Experience the comforting and robust flavors of Italy with this delightful Creamy Tuscan Sausage Pasta Bake. This dish perfectly integrates the hearty texture of Italian sausage with the rich and creamy sauce, tangy sun-dried tomatoes, and nutritious spinach. All these ingredients are ensconced in a golden-baked topping of Parmesan cheese, creating a warm, indulgent meal ideal for any day of the week.
Ingredients
- 1 lb rigatoni pasta
- 1 lb ground Italian sausage
- 1 tbsp butter
- 3 tsp garlic, minced
- ¾ cup low sodium chicken broth
- 2 cups heavy cream
- 1 tsp Italian seasoning
- ½ tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 cup Parmesan cheese, finely shredded (plus extra for topping)
- 2 cups baby spinach, chopped
- ½ cup sun-dried tomatoes in oil, drained and thinly sliced
Instructions
- Cook the rigatoni pasta according to the package instructions until al dente. Once done, drain and set aside.
- In a large skillet over medium-high heat, cook the ground Italian sausage, breaking it apart with a spoon, until thoroughly browned and no longer pink. Drain any excess grease and set the sausage aside.
- Reduce the burner to medium-low heat, melt the butter in the skillet. Add minced garlic and sun-dried tomatoes, sautéing for about 30 seconds until fragrant. Stir in the chicken broth, heavy cream, Italian seasoning, salt, black pepper, and paprika. Continuously whisk the mixture until it begins to bubble. Gradually whisk in the Parmesan cheese until it is fully integrated and melted into the sauce.
- Add chopped spinach to the sauce, stirring until it begins to wilt. Incorporate the cooked pasta and browned sausage, mixing thoroughly to ensure everything is evenly coated with the sauce.
- Preheat the oven to 350°F (175°C). Transfer the pasta mixture to a baking dish. Sprinkle additional Parmesan cheese over the top. Bake for 20 minutes or until the dish turns bubbly and golden brown on top.
- Prep Time: 20 minutes
- Cook Time: 40 minutes