This Creamy Sausage Pasta is a cheesy, hearty, dump-and-bake meal that is so easy to make. There’s no need to boil the pasta or brown the sausage, as everything bakes together in one dish for a delicious dinner with very little cleanup.
Serve it with homemade garlic bread for soaking up every bit of that creamy sauce, and a crisp, simple green salad on the side.
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Holly’s Recipe Highlights: Creamy Sausage Pasta
- Flavor: Savory Italian sausage, creamy Alfredo sauce, tomatoes, and melted Italian cheese come together in a rich, cheesy sauce with just enough tomato flavor to balance the creaminess.
- Just One Dish: There is no need to boil pasta or brown the sausage, it all bakes right in the sauce. Less mess, less cleanup!
- Tools: A deep 9 by 13-inch baking dish and aluminum foil to seal in the steam.
- Total Time:
- 1 hr 5 mins
- Serves:
- 6
Ingredient Notes
- Pasta: Rigatoni or penne both work well, but rigatoni holds onto more of the creamy sauce. Choose a sturdy pasta that can stand up to baking without becoming too soft.
- Alfredo Sauce: Jarred Alfredo sauce keeps this recipe quick and easy. Choose a creamy sauce with plenty of Parmesan flavor for the best results.
- Chicken Broth: Use store-bought broth or homemade chicken stock. Swish some broth in the empty Alfredo jars to loosen any sauce clinging to the sides and get every last bit into the casserole.
- Whole Canned Tomatoes: Break the tomatoes into bite-sized pieces by hand before adding them. Be sure to include the juices, as they add flavor and extra liquid to help cook the pasta.
- Italian Sausage: Mild or hot sausage both work well, or try making homemade Italian sausage. Remove the casings and pinch the raw sausage into small pieces so it cooks evenly throughout the pasta.
- Italian Cheese Blend: Replace with mozzarella, or combine mozzarella with Parmesan for an extra boost of savory flavor.
How to Make Creamy Sausage Pasta
- Add ingredients: In a casserole dish, combine all the ingredients (except the sausage).
- Add sausage: Top with the sausage (full recipe below).
- Bake: Stir all the ingredients together. Then cover and bake.
- Add cheese: Sprinkle with cheese and bake uncovered until melted.
Storing Creamy Sausage Pasta
- Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Store leftovers in the freezer for up to 2 months. Sometimes cream sauces can separate slightly after thawing.
- To reheat, thaw overnight in the refrigerator, then cover the casserole with foil and reheat at 350°F for 15 to 20 minutes, or until heated through. Add a splash of milk or chicken broth before covering if the pasta seems dry.
Sprinkle a little extra mozzarella or Italian cheese over leftovers before reheating to freshen up the creamy, cheesy finish.
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Creamy Sausage Pasta (Dump and Bake)
Equipment
Ingredients
- 1 pound rigatoni or penne
- 2 (14.5 ounces each) jar Alfredo sauce
- 2 cups chicken broth
- 3 tablespoons tomato paste
- 1 teaspoon onion powder
- ¾ teaspoon garlic powder
- 1 (14.4 ounces each) can whole tomatoes with juices
- 1 package Italian sausage links about 5 links
- 1 cup Italian cheese blend
Instructions
- Preheat oven to 425°F.
- In a 9 by 13-inch baking dish, combine rigatoni, Alfredo sauce, broth, tomato paste, onion powder, and garlic powder. Using your hands, break up the tomatoes and add them to the dish with the juices. Stir to combine.
- Squeeze the uncooked sausage out of the casings over the dish in ½-inch pieces.
- Cover tightly with foil and bake for 40 minutes.
- Uncover and stir. Top with cheese and bake uncovered for 8 to 10 minutes, until pasta is tender and cheese is golden.
- Rest 10 minutes before serving.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Main Course, Pork
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