Creamy Italian Sausage Pasta Bake

Description

Indulge in the comfort of a hearty home-cooked meal with this Creamy Italian Sausage Pasta Bake. This recipe pairs the savory richness of Italian sausage with a creamy tomato sauce, all baked to golden perfection. It’s a perfect dish to warm up your family dinners or to impress at any potluck.

Ingredients

• 12 ounces penne or fusilli pasta
• 1 tablespoon olive oil
• 1 pound ground Italian sausage
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/2 cup chicken broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried parsley
• Salt and pepper, to taste
• 1/2 cup half and half or heavy cream
• 1/2 cup grated Parmesan cheese
• 1/3 cup shredded mozzarella cheese

Step-by-step Directions

1. Preparing the Oven and Pasta

Begin by preheating your oven to 375°F (190°C). Simultaneously, bring a pot of well-salted water to a boil and cook the pasta until al dente, according to the package instructions. Reserve 1/4 cup of the cooking water before draining the pasta and setting it aside.

2. Cooking the Sausage

Heat olive oil in a large skillet over medium heat. Add the ground Italian sausage, crumbling it as it cooks until no longer pink. Remove the sausage with a slotted spoon and set it aside on a plate.

3. Sauteing Vegetables and Seasonings

In the same skillet, add the diced onion and sauté until softened, about 5 minutes. Incorporate the minced garlic and tomato paste, stirring continuously for another 1-2 minutes until aromatic.

4. Developing the Sauce

Pour in the chicken broth to deglaze the skillet, scraping up the browned bits from the pan. Allow the broth to reduce slightly before adding the diced tomatoes (with their juices) and dried herbs. Simmer the mixture for 5-7 minutes until it thickens.

5. Combining the Ingredients

Stir in the half and half and continue to cook for an additional 2-3 minutes. Adjust the sauce consistency using the reserved pasta water as needed. Return the cooked sausage to the skillet, then add the cooked pasta, tossing thoroughly to coat in the sauce. Mix in the Parmesan and mozzarella cheeses until melted and evenly distributed.

6. Baking the Dish

Transfer the pasta mixture into a baking dish and place it in the preheated oven. Bake for 20-25 minutes, or until the top is bubbling and golden brown.

Servings & Preparation Time

This recipe serves approximately 4 to 6 people. The preparation time is around 15 minutes, with a cooking time of about 45 minutes.

Tips for Storage & Reheating

• Storage: Cool the pasta bake completely and store it in an airtight container. It can be refrigerated for up to 4 days or frozen for up to 2 months.
• Reheating: Reheat leftovers in a 350°F (175°C) oven until heated through, or microwave single servings for 1-2 minutes.

Conclusion

The Creamy Italian Sausage Pasta Bake is a versatile and delicious dish that’s sure to become a new favorite. Its combination of flavorful sausage, creamy sauce, and melted cheese encapsulates the essence of comfort food, making it ideal for any meal where you want to feel pampered and satisfied.

Creamy Italian Sausage Pasta Bake

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• Author: Dulcia
• Total Time: 1 hour
• Yield: 4 to 6 servings 1x

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Description

Indulge in the comfort of a hearty home-cooked meal with this Creamy Italian Sausage Pasta Bake. This recipe pairs the savory richness of Italian sausage with a creamy tomato sauce, all baked to golden perfection. It’s a perfect dish to warm up your family dinners or to impress at any potluck.

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Ingredients

Scale 1x2x3x

• 12 ounces penne or fusilli pasta
• 1 tablespoon olive oil
• 1 pound ground Italian sausage
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/2 cup chicken broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried parsley
• Salt and pepper, to taste
• 1/2 cup half and half or heavy cream
• 1/2 cup grated Parmesan cheese
• 1/3 cup shredded mozzarella cheese

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Instructions

1. Begin by preheating your oven to 375°F (190°C). Simultaneously, bring a pot of well-salted water to a boil and cook the pasta until al dente, according to the package instructions. Reserve 1/4 cup of the cooking water before draining the pasta and setting it aside.
2. Heat olive oil in a large skillet over medium heat. Add the ground Italian sausage, crumbling it as it cooks until no longer pink. Remove the sausage with a slotted spoon and set it aside on a plate.
3. In the same skillet, add the diced onion and sauté until softened, about 5 minutes. Incorporate the minced garlic and tomato paste, stirring continuously for another 1-2 minutes until aromatic.
4. Pour in the chicken broth to deglaze the skillet, scraping up the browned bits from the pan. Allow the broth to reduce slightly before adding the diced tomatoes (with their juices) and dried herbs. Simmer the mixture for 5-7 minutes until it thickens.
5. Stir in the half and half and continue to cook for an additional 2-3 minutes. Adjust the sauce consistency using the reserved pasta water as needed. Return the cooked sausage to the skillet, then add the cooked pasta, tossing thoroughly to coat in the sauce. Mix in the Parmesan and mozzarella cheeses until melted and evenly distributed.
6. Transfer the pasta mixture into a baking dish and place it in the preheated oven. Bake for 20-25 minutes, or until the top is bubbling and golden brown.

• Prep Time: 15 minutes
• Cook Time: 45 minutes