Feeding eight adults can feel like a logistical challenge, but this one-pan baked pasta makes it effortless. It’s a hearty, cheesy casserole with sausage, bell peppers, and a rich tomato sauce, all baked together until bubbly. The recipe uses simple ingredients and minimal cleanup, making it perfect for a casual dinner party or a family gathering.
Ingredients
- 1 lb (450 g) penne or rigatoni pasta
- 2 tbsp (30 ml) olive oil
- 1 lb (450 g) Italian sausage (mild or hot), casings removed
- 1 large yellow onion, diced (about 1 cup / 150 g)
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 1 green bell pepper, diced (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 1 tsp (2 g) dried oregano
- 1 tsp (2 g) dried basil
- 1/2 tsp (1 g) red pepper flakes (optional, for heat)
- 1 can (28 oz / 794 g) crushed tomatoes
- 1 can (14.5 oz / 411 g) diced tomatoes, undrained
- 1 cup (240 ml) chicken or vegetable broth
- 1/2 cup (120 ml) heavy cream (optional, for creaminess)
- 2 cups (200 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil.
- Add the pasta and cook for 2 minutes less than the package directions (it will finish cooking in the oven). Drain and set aside.
- While the pasta cooks, heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. The sausage should reach a safe minimum internal temperature of 160°F (71°C) per USDA FSIS guidelines.
- Add the onion, bell peppers, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Stir in the oregano, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Add the crushed tomatoes, diced tomatoes, and broth. Bring to a simmer and cook for 5 minutes. Season with salt and pepper.
- If using cream, stir it in now. Remove the skillet from heat.
- Add the cooked pasta to the sauce and stir to combine. Sprinkle the mozzarella and Parmesan evenly over the top.
- Bake, uncovered, for 25-30 minutes, until the sauce is bubbly and the cheese is melted and lightly golden. Let rest for 5 minutes before serving.
Tips
- Use a large skillet: Make sure your skillet or Dutch oven is at least 12 inches in diameter and oven-safe. If not, transfer the mixture to a 9×13-inch baking dish before baking.
- Don’t overcook the pasta: Undercook by 2 minutes to prevent it from becoming mushy after baking.
- Make it ahead: Assemble the casserole (without baking) up to 24 hours in advance. Cover and refrigerate, then bake as directed, adding 10 minutes to the baking time.
- Substitutions: Use ground beef or turkey instead of sausage. For a vegetarian version, omit the meat and add 2 cups of sliced mushrooms.
Serving Suggestions
Serve this baked pasta with a crisp green salad tossed in a simple vinaigrette and a loaf of warm garlic bread. For a lighter side, steamed broccoli or roasted asparagus work well. A glass of Chianti or Sangiovese complements the tomato-based sauce nicely.
Variations
- Vegetarian: Skip the sausage and add 2 cups (200 g) of sliced mushrooms and 1 cup (150 g) of zucchini chunks. Sauté them with the onions and peppers.
- Spicy: Use hot Italian sausage and add an extra 1/2 teaspoon of red pepper flakes.
- Cheesy: Add 1 cup (100 g) of provolone or fontina cheese to the mozzarella for extra richness.
- Pesto twist: Stir 1/2 cup (120 ml) of basil pesto into the sauce before adding the pasta.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for 3-4 days. To reheat, place a portion in the microwave for 1-2 minutes, or reheat in a 350°F (175°C) oven for 10-15 minutes until warmed through. You can also freeze the baked casserole for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use gluten-free pasta? Yes, use a gluten-free pasta that holds up well to baking, such as one made from rice or corn. Cook it according to the package directions, but reduce the cooking time by 1 minute instead of 2.
Can I use no-boil lasagna noodles instead? Yes, you can substitute 12 no-boil lasagna noodles. Break them into pieces and layer them in the skillet with the sauce, adding an extra 1/2 cup of broth. Bake for 30-35 minutes.
How do I know when the sausage is fully cooked? Use a food thermometer to check that the internal temperature reaches 160°F (71°C) as recommended by the USDA FSIS. The sausage should also be browned and no longer pink in the center.
Can I make this without heavy cream? Absolutely. The cream adds a subtle richness, but you can omit it entirely or substitute 1/2 cup of whole milk. The sauce will be slightly less creamy but still delicious.
What if I don’t have an oven-safe skillet? Use a regular skillet to cook the sausage and vegetables, then stir in the tomatoes and broth. Transfer the mixture to a 9×13-inch baking dish, add the pasta, top with cheese, and bake as directed.
Can I prepare this in advance and bake later? Yes, assemble the entire casserole (without baking), cover, and refrigerate for up to 24 hours. When ready to bake, add about 10 minutes to the baking time, and check that the center is hot and bubbly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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