Sausage pasta bake that is flavor packed and easy to make plus all the details on how you can turn it into a freezer meal!! So many tasty options!
I hate wasting or throwing away food…but I also hate reheated pasta in the microwave – that never goes well. Sausage pasta bake is the answer! It’s also one of my favorite meals to turn into a freezer meal.
Whether I make an entire pasta bake in the freezer or freeze what we didn’t eat from a meal, it’s always in my freezer in one form or another. In fact, I think there are two in there right now!
I’m going to give you my classic sausage pasta bake recipe, but at the end of this post, I’ll also include a little “formula” you can use to make any leftover pasta into a pasta bake. It will probably change your life. Just kidding.
Actually, I’m not kidding. Food is life changing!
What pasta should I use for sausage pasta bake?
For this pasta bake, any short pasta will work well. A few of my favorite are medium shells, penne, rigatoni, and ziti. All of these are going to bake up nicely and be easy to serve. Most often I use penne or ziti for this sausage pasta bake recipe.
The biggest trick to a good pasta bake is not overcooking the pasta. You pre-boil the pasta before adding it to the bake ingredients and if it is perfectly done, it will be overdone by the time it comes out of the oven. I cook the pasta just shy of al dente.
In Italian, “al dente” literally means “to the tooth” and that term is used in cooking to mean that pasta {or whatever you’re cooking} has a bit of a bite still left to it, it isn’t mushy. That is why normally when cooking pasta, you cook it until it is al dente, or has a bit of a bite left to it.
When making the pasta bake, I want it to have quite a bite left to it. And really, the only method I use to tell if pasta is ready is by tasting it. If you like to time your pasta, it will be about half of the normal cooking time.
What kind of sausage do I use for sausage pasta bake?
I love using ground Italian sausage for this pasta bake. You could also use sausage links and just split the casings open. If you wanted more defined pieces of sausage, you could use a smoked sausage as well. I usually use half hot Italian sausage and half mild Italian sausage, just use whatever you think your family would like best!
Can I use cottage cheese in sausage pasta bake?
You can substitute the ricotta cheese for cottage cheese if you’d like, it doesn’t make a huge difference. Or do half and half. Whatever you have in your fridge is fine! I usually always have ricotta on hand, so that is typically what I cook with.
Plus cottage cheese grosses Andy out so I avoid cooking with it for his sake 🙂 . But I don’t avoid eating it…ha!
Can sausage pasta bake be frozen?
- You can assemble this pasta bake and freeze it before baking it. I usually make this whole recipe and divide it into two disposable 8×8 baking pans for our family. You could also make smaller portions in disposable bread pans, probably four of them and freeze those for having single or double serving quick meals.
- You’d want to thaw them and bake according to the instructions in the recipe {lowering the cooking time for smaller portions} – or you can put a frozen pasta bake in a cold oven, preheat the oven and bake at a 325ºF for the first 10 minutes, then up the temperature to 350ºF for the rest of the time.
- If you made the whole pasta bake but have leftovers, I cut them up into whatever size portions I want after it’s totally cooled, place them on a sheet of foil with the edges turned up, and then in a zip-top freezer bag. When you want to bake it, take the pasta bake and foil out, put it in an appropriately sized pan, sprinkle with a couple tablespoons of water, cover with foil, and bake at 350ºF until warmed through.
- If you love freezer meals, don’t miss my epic post on Make Ahead Freezer Meals – it’s packed with ideas, supplies, and so many great freezer recipes.
Can I use leftover pasta in sausage pasta bake?
If you have a lot of pasta leftover from a meal, you can easily turn that into a bake. If you had 1/2 a pound of pasta leftover, you could mix it with one egg, 1 cup of ricotta, some parmesan cheese and salt and pepper. Pour it into an 8×8 baking dish, top it with a couple cups of tomato sauce, sprinkle the top with mozzarella and you have yourself a bake!
The texture won’t be as good as pasta you planned on turning into a bake, because the pasta will be more cooked, but it is still delicious and a great way to use leftovers. I do this all the time! Try it out and let me know what you think.
Looking for more easy pasta recipes?
- Slow Cooker Marinara
- Sun-Dried Tomato Chicken Pasta
- Quick Alfredo Pasta Recipe
- Cheesy Alfredo Pasta Bake
- Homemade Chicken Alfredo Recipe
- Chicken Alfredo Stuffed Shells
- Easy Homemade Alfredo Sauce
- Creamy Tuscan Chicken
- Pasta Primavera
- Pasta with Lemon Cream Sauce
- Spinach and Ricotta Stuffed Shells
- Instant Pot Marinara
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Sausage Pasta Bake (Freezer Friendly!)
Ingredients
- 15 ounces whole milk ricotta cheese
- 2 eggs
- 1 1/2 cups parmesan cheese grated fine
- 1 1/2 cups mozzarella cheese shredded
- 1 cup heavy cream
- 3/4 teaspoon cornstarch
- salt and pepper to taste
- 1 pound pasta any short pasta will work
- 1 pound ground Italian sausage
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- 2 teaspoons dried parsley
- 2 teaspoons dried basil
- 28 ounces crushed tomatoes 1 large can
- 15 ounces tomato sauce 1 can
- 1 teaspoon sugar
Instructions
- Preheat oven to 350Fº.
- Start pasta water boiling.
- Combine ricotta, eggs, 3/4 cup of the parmesan, 3/4 cup of the mozzarella, cream, cornstarch, salt and pepper in a large bowl. Set aside.
- Boil pasta until just shy of al dente, it should have a bit of a bite to it when tasted. It shouldn't be crunchy.
- While the pasta cooks, heat oil in a medium saucepan until just shimmering.
- Cook sausage until browned and cooked through. Remove all but 2 teaspoons grease if necessary.
- Add garlic cloves and cook briefly, about 1 minute.
- Add the dried herbs cook another minute.
- Add the canned tomato products and sugar. Simmer for about 5 minutes.
- When pasta is ready, add it to the ricotta mixture. Add about 1 cup of the tomato sauce. Stir to combine.
- Pour pasta/ricotta mixture into a 9x13 baking dish.
- Pour remaining sauce evenly over the top.
- Sprinkle remaining parmesan and mozzarella evenly over the top.
- Bake covered with foil for 25 minutes, remove foil and cook uncovered about 25 more minutes until bubbly and cheese is just starting to brown.
Sammi Windley says
Freezer meals are such a life saver! I’m going to put this recipe in my SOS cookbook