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Hungry Healthy Happy » Recipes » Pasta

Sausage Pasta Bake

Updated: Jul 26, 2023 · Published: Jan 22, 2022 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 50 Comments

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Sausage pasta Bake with a text title overlay.
Sausage Pasta Bake with a text title overlay.

This sausage pasta bake is a delicious comforting dish that is perfect for batch cooking and freezing. Easy to adapt and add lots of vegetables to, it's a simple weeknight dinner that the whole family will love. Use any kind of pasta, any kind of sausage (even meat free), and any veg you have that needs using up. Less than 500 calories for a filling portion and ready in 30 minutes.

A large round serving dish of pasta bake.

If your kids love sausages and pasta, then this is a nice new way to serve it, and you can easily add loads of different vegetables to it too. Cheesy and comforting, this is kind of like a lasagna, but without all of the effort!

Budge friendly and filling, this is a family favourite and our go-to when we want something easy but comforting.

For a different kind of pasta bake, why not try our Vegetable Pasta Bake, Meatball Pasta Bake, Spinach and Ricotta Pasta Bake, Cheesy Broccoli Pasta Bake, Bolognese Pasta Bake or Tomato and Chicken Pasta Bake?

Jump to:
  • Why you will love it
  • Ingredients needed
  • Step by step
  • Variations
  • What to serve with a sausage pasta bake
  • Storage
  • Extra tips
  • Frequently Asked Questions
  • More sausage recipes
  • Recipe
  • Feedback

Why you will love it

  • Hearty comfort food - This is a meal that your whole family will love - a great easy midweek meal.
  • Low in calories - There are under 500 calories for a big filling portion.
  • Adaptable - It is easy to add lots of different vegetables to this and you can adapt it to use what you have.
  • Freezes really well - Make extra of this as it freezes really well. Perfect to pull out of the freezer on busy nights.
  • Veggie option - This can be made with meat sausages or vegetarian sausages.

Ingredients needed

All the ingredients needed for this recipe with text overlay labels.
  • Pasta - You can use any pasta shapes for this, so it's a great way to use what you have. We used rigatoni, because all the sauce gets inside the pasta.
  • Oil - We used olive oil.
  • Onion - You can use frozen onion to save yourself some time. You can also swap it for shallots, which have a sweeter flavour.
  • Bell pepper - Any colour bell pepper works, or even a mixture.
  • Courgette (zucchini) - This adds lots of colour to the pasta bake. You could use aubergine, or a mixture of the two.
  • Mushrooms - This adds a nice chunky texture to the pasta bake. You can use a mixture of mushrooms, like portobello and shiitake which all have different textures.
  • Sausages - Use your favourite sausages here. Try to go for the best quality you can, as you really will be able to taste the difference. We have used raw sausages, however, you could use cooked sausages and chop them up and mix them in with everything before it goes in the oven.
  • Passata (pureed tomatoes) - This is what the sauce is made up of. You can use a can of diced tomatoes if you prefer.
  • Herbs - We used dried oregano and dried thyme.
  • Balsamic vinegar - This really enhances the sauce, and adds a slight sweetness.
  • Salt and pepper - Season to taste.
  • Spinach - An easy way to give a green boost to the pasta. You could swap it for kale if you prefer.
  • Basil - This adds a nice freshness.
  • Cheese - We used mozzarella, which is what gives it that nice cheese pull. You could use a mature cheddar instead if you prefer.

A full ingredients list with measurements is in the recipe card below.

Step by step

Prep: Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4
One: Add the pasta to a pan of boiling water and simmer for 10 minutes.

A saucepan with dried rigatoni pasta in it.

Two: Heat the oil in a pan. Squeeze out the sausage meat from the sausage casings and add to the pan (a). Brown the sausage meat for 5 minutes (b). Once cooked, remove from the pan and set aside.

Two shot collage of sauasage meat in a large pan, before and after browning.

Three: Keep the pan on the heat and add the onion and garlic (a). Gently heat, continuously stirring, for 3 minutes (b).

A large pan with chopped onion and garlic cooking in it.

Four: Add the courgette, red pepper and mushrooms to the pan (a) and cook for a further 4 minutes (b).

Two shot collage of chopped vegetables added to the pan, before and after cooking.

Five: Add the chopped sausages, passata, oregano, thyme, balsamic and salt and pepper (a) and stir (b).

Two shot collage of the browned sausage, passata, herbs and balsamic vinegar added to the pan.

Six: Drain the pasta and reserve 50ml of pasta water. Add the drained pasta and pasta water to the pan and mix well (a). Add the chopped basil and spinach (b). Cook until the spinach has wilted.

Two shot collage of cooked pasta added and mixed together, then spinach added.

Seven: Transfer to a large baking dish (a) and sprinkle over the cheese (b).

Two shot collage of the pasta mixture transferred to a baking dish, then covered in grated cheese.

Eight: Put into the oven for 20 minutes, until the cheese has melted.

Cooked pasta bake in a large baking dish.

Variations

We used 97% pork sausages for this, but you can use any kind of meat sausages. Use different flavour ones to add a twist to it. If you are not a fan of sausages, you could swap them for small chunks of chicken in this recipe. You could also use your favourite veggie or vegan sausages.

We like lots of chunky veg like peppers and mushrooms, but it's a good way to use up leafy greens like spinach too. You could also use courgette, sweetcorn and aubergine - try to stick to softer veg rather than root vegetables like carrots, as they will cook quicker.

For some extra freshness, add some cherry tomato halves on top at the same time as the cheese. The give little bursts of juiciness when you take a mouthful too.

Pasta dishes that are creamy are twice as comforting in my opinion. You can stir through a couple of tablespoons of crème fraiche before everything goes in the oven - it will really this dish to the next level.

This pasta bake of course had the integral layer of cheese on top. You can use pretty much any cheese you want here, and it's a good way to use up a few different types of cheese you might have leftover in the fridge. A combination of mozzarella, cheddar and goats cheese works well. Or feta! Feta always works.

Melted and browned cheese on top of a pasta bake.

What to serve with a sausage pasta bake

Everyone know that garlic bread and pasta are a match made in heaven. Carby heaven! Either buy some ready made, or make your own easy garlic bread by cutting up some French stick and spreading it with a mix of butter, crushed garlic and dried herbs. Then pop it in the oven for 10 minutes. Why not try our Cheesy Garlic Bread recipe?

You could also keep it simple with a big green salad. The key to an epic green salad is to use a variety of greens, like romaine, spinach, kale and rocket. You want leafy greens, but crunch too. Then you need the perfect dressing. Why not try our Lemon Vinaigrette, Honey and Mustard Dressing or Tomato and Basil Vinaigrette. You could also try our Grilled Little Gem Salad.

If you want to add a big side of vegetables, then we recommend our Garlic Spring Greens, Roasted Tenderstem Broccoli, Garlic Green Beans, Air Fryer Carrots, or Roasted Lemon Asparagus.

Storage

Storage: This is an ideal batch cooking dish, so it makes a great leftovers dinner. They will keep in an air tight container in the fridge for a couple of days.

Freeze: You can portion it out in to freeze containers and freeze for up to 3 months.

Defrost: Make sure to defrost thoroughly in the fridge overnight before reheating.

Reheat: You can either reheat it in the microwave for a couple of minutes or in the oven for about 10 minutes. Make sure it is piping hot before serving.

A spoon pulling out a portion of pasta bake from a serving dish.

Extra tips

  • You can use meat or vegetarian/vegan sausages for this. Try spicy sausages for a bit of a kick of heat.
  • For some extra freshness, add cherry tomatoes halves on top with the cheese.
  • This dish is a great opportunity to use leftover cheese or any vegetables you have that need using. So feel free to swap ingredients around.
  • Leftovers will keep in the fridge for a couple of days or in the freezer for up to 3 months.
  • To make this gluten free, use gluten free pasta and sausages.
  • If you want the top of this pasta bake to go really crispy, then you can put it under the grill for a couple of minutes.
  • Reserve a little of the pasta water to add to the sauce to make it nice and silky.
  • Make sure you don't fully cook the pasta, as it will cook a bit more in the oven and you don't want it going mushy.
  • We have made our own pasta sauce for this recipe, as we think it is worth the effort. However, you could use your favourite jar of pasta sauce instead, and make this a super easy meal. You might need to adjust the garlic and herbs though, depending on what pasta sauce you are using.
  • Feel free to use different types of pasta if you already have some in your cupboard.
  • For a spicier version of this, you can add a pinch of red chilli flakes.

Frequently Asked Questions

Can you put raw sausages in a pasta bake?

No, we wouldn't recommend putting raw sausage in the pasta bake. Browning them in the pan first adds lots of extra flavour.

Can I use dried pasta?

You need to cook the pasta before it gets mixed in with everything else, because there is not enough liquid and there is not enough cooking time to cook the pasta.

How many calories in a sausage pasta bake?

There are 484 calories in a generous portion of this. You can lower the calories by using less sausages and bulking it out with mushrooms and using less cheese on top.

Is sausage pasta bake gluten free?

To make this recipe gluten free, use your favourite brand of gluten free pasta. Also make sure that all the other ingredients used, like the sausages, are gluten free and there isn't any cross contamination.

Can I double this recipe?

You can easily double this recipe and it doesn't change the cooking time. Just make sure that you have a big enough baking dish to hold double the ingredients.

Can I make sausage pasta bake in advance?

Yes, you can cook the pasta and sausage and allow them both to cool down, then assemble the pasta bake but leave the cheese off it and then put it in the fridge or freezer until you are ready to cook it (make sure it is defrosted if it has been frozen). Then you can top it with cheese and cook it.

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If you’ve tried this sausage pasta bake recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

Recipe

Sausage pasta bake with a portion being spooned out.

Sausage Pasta Bake

By: Dannii Martin
This sausage pasta bake is a delicious and comforting dish that's easy to adapt. It's a simple weeknight dinner that the whole family will love.
4.79 from 91 votes
Pin Print Save recipe Saved!
Course: Main Course
Cuisine: Italian
Prep: 5 minutes mins
Cook: 30 minutes mins
Total: 35 minutes mins
Servings: 4 people
Calories: 484kcal
Allergens:
An illustration of a carton of milk.
Dairy
An illustration of two ears of wheat.
Gluten
An illustration of a cow's head.
Meat
An illustration of a wine glass.
Sulphites

Ingredients

  • 200 g (7 oz) Rigatoni pasta
  • 1 tablespoon (1 tablespoon) Olive oil
  • 1 Onion - diced
  • 2 (2) Garlic clove - crushed
  • 1 Courgette (zucchini) - diced
  • 1 (1) Red bell pepper - diced
  • 70 g (0.75 cups) Mushrooms - sliced
  • 250 g (8.75 oz) Sausages
  • 400 g (1.66 cups) Passata
  • 1 tablespoon (1 tablespoon) Dried oregano
  • 1 tablespoon Dried thyme
  • 2 tablespoon (2 tablespoon) Balsamic vinegar
  • 1 pinch Sea salt and ground black pepper
  • 100 g (3.5 cups) Spinach
  • 10g g (0.5 cups) Fresh basil - shredded
  • 50 g (2 oz) Mozzarella - shredded

Instructions

  • Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
  • Add 200 g Rigatoni pasta to a pan of boiling water and simmer for 10 minutes.
  • Meanwhile, heat 1 tablespoon Olive oil in a pan. Squeeze out the meat from 250 g Sausages and add to the pan. Brown the sausage meat for 5 minutes. Once cooked, remove from the pan and set aside.
  • Keep the pan on the heat and add 1 Onion and 2 Garlic clove. Gently heat, continuously stirring, for 3 minutes.
  • Add 1 Courgette (zucchini), 1 Red bell pepper, 70 g Mushrooms to the pan and cook for a further 4 minutes.
  • Add the cooked sausages, 400 g Passata, 1 tablespoon Dried oregano, 1 tablespoon Dried thyme, 2 tablespoon Balsamic vinegar and 1 pinch Sea salt and ground black pepper and stir.
  • Drain the pasta and reserve 50ml of pasta water. Add the drained pasta and pasta water to the pan and mix well. Add 10g g Fresh basil and 100 g Spinach. Cook until it has wilted.
  • Transfer to a large baking dish and sprinkle over 50 g Mozzarella.
    50 g Mozzarella
  • Put into the oven for 20 minutes, until the cheese has melted.

Recipe Tips

  • You can use meat or vegetarian/vegan sausages for this. Try spicy sausages for a bit of a kick of heat.
  • For some extra freshness, add cherry tomatoes halves on top with the cheese.
  • This dish is a great opportunity to use leftover cheese or any vegetables you have that need using. So feel free to swap ingredients around.
  • Leftovers will keep in the fridge for a couple of days or in the freezer for up to 3 months.
  • To make this gluten free, use gluten free pasta and sausages.
  • If you want the top of this pasta bake to go really crispy, then you can put it under the grill for a couple of minutes.
  • Reserve a little of the pasta water to add to the sauce to make it nice and silky.
  • Make sure you don't fully cook the pasta, as it will cook a bit more in the oven and you don't want it going mushy.
  • We have made our own pasta sauce for this recipe, as we think it is worth the effort. However, you could use your favourite jar of pasta sauce instead, and make this a super easy meal. You might need to adjust the garlic and herbs though, depending on what pasta sauce you are using.
  • Feel free to use different types of pasta if you already have some in your cupboard.
  • For a spicier version of this, you can add a pinch of red chilli flakes.

Nutritional Information

Serving: 1portion (using vegetarian sausages) | Calories: 484kcal | Carbohydrates: 52g | Protein: 23g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 537mg | Potassium: 1188mg | Fiber: 7g | Sugar: 12g | Vitamin A: 4208IU | Vitamin C: 69mg | Calcium: 188mg | Iron: 6mg

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.

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Comments

  1. Ned says

    February 24, 2023 at 1:27 pm

    5 stars
    I loved this recipe so much! Tons of flavor and delicious! I loved that I could use my cast iron too!

    Reply
    • Dannii says

      February 24, 2023 at 3:18 pm

      So glad you enjoyed it!

      Reply
  2. Millie says

    July 06, 2022 at 7:54 pm

    5 stars
    Such a good weekday meal! It came together quickly and tasted divine. I paired it with some garlic asparagus and roasted carrots. Perfect

    Reply
    • Dannii says

      July 06, 2022 at 10:14 pm

      Oooh, good additions.

      Reply
  3. Toni says

    January 24, 2022 at 6:50 pm

    5 stars
    This quickly became a favorite at my house!! Such a delicious and satisfying meal!

    Reply
  4. Shadi says

    January 24, 2022 at 6:24 pm

    5 stars
    Love how easy this pasta bake recipe is. My family loves it and I'm totally going to make it over and over again!

    Reply
  5. Elaine says

    January 24, 2022 at 6:03 pm

    5 stars
    I've got to share this recipe with my friend. She has been looking for a a pasta bake to make this weekend, so this would be perfect!

    Reply
  6. Beth Sachs says

    January 24, 2022 at 5:45 pm

    5 stars
    Loving the cheesy topping on this sausage pasta bake. Proper comfort food!

    Reply
  7. Mahy says

    January 24, 2022 at 5:38 pm

    5 stars
    This pasta bake is too good not to make it... I mean, it looks absolutely stunning!

    Reply
  8. Tim says

    March 10, 2021 at 4:43 pm

    Just started trying to cook for the missus, easy to follow, except confused as to whether I should have browned sausages initially,as I've put them in the oven looking raw.Plus accidentally bought spring shredded greens as opposed to spinach,I'll learn by my mistakes

    Reply
    • Dannii says

      March 10, 2021 at 5:20 pm

      The sausages go in to a frying pan in step 4. So, they are precooked a little before they go in the oven, where they will continue to cook for 20 minutes. They should not have gone in to oven raw.

      Reply
  9. Jennie says

    April 03, 2020 at 1:09 pm

    I cooked the sausage pasta bake last week! I am cooking it again, with slightly different ingredients, so we will see whether it goes down well again! Thank you for the inspiration!

    Reply
  10. marie johson says

    November 16, 2019 at 8:24 am

    5 stars
    This is a simple baked pasta recipe with sausage, tomato sauce, and mozzarella cheese. Thanks for sharing

    Reply
  11. Melanie says

    November 15, 2019 at 4:28 pm

    Silly question but are you cooking the sausages at all before putting them in? I.e. browning off?

    Reply
    • Dannii says

      November 15, 2019 at 8:55 pm

      We used vegetarian sausages in this, so didn't cook them first. But for meat sausages you could brown them with the onions first.

      Reply
  12. Ms294 says

    May 31, 2019 at 9:32 am

    You put creme fraiche on the ingredient list, but at no point in the instructions or on the video is any creme fraiche mentioned??

    Reply
    • Dannii says

      June 01, 2019 at 9:51 am

      Sorry - this has been updated now. It goes in at the same time as the spinach.

      Reply
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My name is Dannii. Here you will find easy family recipes with a healthy twist.

Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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