If baked ziti had a love child with lasagna, this sausage baked pasta would be it. Penne pasta is tossed in a sausage-laced tomato sauce with spinach, then is baked with dollops of creamy ricotta and mozzarella. It's bubbly and cheesy, and best of all, it's a cinch to make. The easy meal gets assembled and baked in a single skillet! [Step-by-step video below.]
This one pot baked pasta with sausage is one of the most requested dinners in my house. It's the perfect back-pocket recipe for a busy weeknight, and you're not going to believe how easy it is to make using simple ingredients.
Ingredients:
- Italian sausage: You can use mild Italian sausages or spicy Italian sausages, depending on your preference. You can even go for chicken sausage. Just be sure to use uncooked, raw sausage. You can either buy links or bulk sausage (if using links, simply remove the casing).
- Marinara sauce: The easy dish is made with store-bought marinara sauce, but you can use a homemade sauce instead if you prefer (see the tips below for my favorite store-bought brand).
- Pasta: I prefer to use a tubular shaped kind of pasta, such as penne or rigatoni pasta, since it captures the sauce. I use gluten free noodles, but you can use a regular or whole wheat pasta instead.
- Garlic cloves: The sauce gets more flavor from sliced garlic. If you're sensitive to garlic, you can add whole crushed cloves then remove them before adding the noodles, or you can omit it altogether.
- Baby spinach: Baby spinach lends added nutrition (and color!) to this one pot Italian sausage baked pasta.
- Ricotta cheese: The baked pasta gets creaminess from dollops of seasoned ricotta.
- Parmesan cheese: Grated parmesan lends more flavor. You can swap it out pecorino romano, or use a mix of both.
- Egg: An egg binds the ricotta mixture, allowing it to hold it's shape when baked (but you can omit the egg if you have an allergy - see the tips).
- Fresh basil: Basil not only flavors the ricotta, but also lends freshness to the finished dish.
- Mozzarella: The sausage baked pasta is topped with a melted cap of mozzarella cheese.
How to make baked pasta with sausage:
- Cook penne pasta in a large pot of salted water according to the package directions, just shy of al dente (it should still have a bite, as it will finish cooking in the oven). In the meantime, in a large skillet cook Italian sausage, breaking it up with a wooden spoon, until golden brown and cooked through.
- Add sliced garlic, and cook until fragrant. Pile in baby spinach and cook until wilted, then add 24-ounces of your favorite marinara sauce.
- Stir in the cooked pasta and ½ cup of water, then remove the pan from the heat. Stir together fresh ricotta, parmesan, egg and basil, then dollop the mixture over the pasta mixture. Sprinkle shredded mozzarella cheese and parmesan cheese over top.
- Bake the pasta in a 450 degrees f oven until it's bubbling and the cheese is golden in spots, about 5-10 minutes.
Serving suggestions:
This baked pasta with sausage is a one-dish dinner that's delicious all on its own. However, you can also pair it with some crusty bread and a simple green salad. It's a cozy meal the whole family will love.
Recipe tips:
- This sausage pasta bake gets assembled and baked in a 12-inch oven-proof skillet. You can use a cast iron, enameled cast iron or stainless steel skillet. If you don't have a large oven proof skillet, transfer the pasta to a large baking dish or casserole dish (greased) before adding the cheeses.
- If you have an egg allergy you can omit the egg from the ricotta mixture. The ricotta will seep into the sauce, but it will still taste delicious.
- You can use either mild sweet Italian sausage or hot Italian sausage in this recipe. For more spice, feel free to add a pinch of red pepper flakes.
- My favorite store-bought marinara sauce is Rao's, which is made with simple ingredients.
- If you're sensitive to garlic, you can add whole crushed cloves then remove them before adding the noodles, or you can omit it altogether.
- Try this vegetarian Creamy Baked Pasta!
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FAQs
You can assemble this baked pasta up to 8 hours ahead. Let it cool to room temperature, then add the ricotta and mozzarella cheeses. Cover the pan with aluminum foil, and refrigerate.
Remove the fresh sausage from its casing by cutting a slit in the casing then peeling it back (discard the casing). Heat a tablespoon of olive oil in a large sauté pan, then add the sausage. Cook, breaking it up with a wooden spoon, until it's browned and cooked through. From there you can stir it in tomato sauce or add greens and heavy cream.
Baked pastas such as ziti pair well with a green salad and garlic bread.
Weeknight desserts to try:
- Homemade Chocolate Pudding
- Almond Cherry Thumbprint Cookies
- Easy Homemade Vanilla Pudding
- Vegan No-Bake Chocolate Chip Cookie Bars
- Healthy Banana Cake
Watch the video!
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Get the recipe!
Easy One Skillet Baked Pasta with Sausage and Ricotta
Equipment
- 1 12-inch skillet
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 pound fresh Italian sausage (about 4 links), removed from the casings
- 2 garlic cloves, thinly sliced
- 5 ounces baby spinach
- 1 24- ounce jar marinara sauce
- 12 ounces penne pasta
- 1 cup fresh ricotta cheese
- 4 tablespoons grated parmesan cheese, divided, plus more for serving
- 1 large egg
- 1 tablespoon coarsely chopped basil, plus more for serving
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 450˚F (230˚C). Bring a large pot of salted water to a boil.
- Heat the olive oil in a 12-inch oven-proof skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon. Cook, stirring occasionally, until browned and cooked through, about 5 minutes. If the sausage has released a lot of fat, spoon off and discard all but about 1-2 tablespoons (you can skip this step if there’s not much fat in the pan).
- Add the garlic and let it sizzle for about 2-3 minutes (things will start smelling really good). Pile in the baby spinach and cook, stirring often, until wilted. Reduce the heat to low and carefully pour in the marinara sauce (take care, as it might splatter). Season the sauce with salt and pepper. Let it bubble for a few seconds, then remove the pan from the heat.
- Cook the pasta in the boiling water until just shy of al dente, then drain. Add the pasta to the sauce in the pan, along with ½ cup of water. Season with salt and pepper, and toss to combine.
- In a small bowl, stir together the ricotta, 2 tablespoons of the parmesan cheese, egg and basil. Season with salt and pepper.
- Dollop the ricotta in several places over the pasta. Sprinkle the mozzarella cheese and remaining 2 tablespoons of parmesan cheese over top. Transfer the skillet to the oven and bake until the cheese is melted and slightly toasted, about 10 minutes.
- Let the pasta cool for 5 minutes. Sprinkle with more parmesan and basil before serving.
Notes
- This sausage pasta bake gets assembled and baked in a 12-inch oven-proof skillet. You can use a cast iron, enameled cast iron or stainless steel skillet. If you don't have a large oven proof skillet, transfer the pasta to a large baking dish or casserole dish (greased) before adding the cheeses.
- If you have an egg allergy you can omit the egg from the ricotta mixture. The ricotta will seep into the sauce, but it will still taste delicious.
- You can use either mild sweet Italian sausage or hot Italian sausage in this recipe. For more spice, feel free to add a pinch of red pepper flakes.
- My favorite store-bought marinara sauce is Rao's, which is made with simple ingredients.
- If you're sensitive to garlic, you can add whole crushed cloves then remove them before adding the noodles, or you can omit it altogether.
- Try this vegetarian Creamy Baked Pasta!
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