Creamy Tuscan Sausage Pasta Bake Recipe
If you’re hunting for a weeknight dinner that will wow your taste buds, look no further than Creamy Tuscan Sausage Pasta Bake. This dish is the ultimate comfort food, weaving together spicy Italian sausage, a silky cream sauce, sun-dried tomatoes, and perfectly baked pasta under a gooey blanket of cheese. It’s everything you could want in a pasta bake: hearty, flavorful, and supremely satisfying, guaranteed to turn any meal into a celebration.
Ingredients You’ll Need
The ingredient list for Creamy Tuscan Sausage Pasta Bake keeps it simple but bold. Each element builds another layer of flavor, texture, and that mouthwatering golden finish. Here’s how these star players come together for pure Italian-inspired comfort.
- 12 ounces penne pasta: The sturdy shape perfectly holds onto all the luscious sauce and nestled sausage bits.
- 1 pound Italian sausage (casings removed): Spicy or mild—your choice adds tons of savory, herby depth.
- 3 cloves garlic (minced): Fresh garlic brings that unmistakable aromatic kick and rounds out the flavors.
- 1 cup sun-dried tomatoes (drained and chopped): These tangy, chewy pops bring a sweet-tart punch and gorgeous color.
- 3 cups fresh spinach: A hearty handful for earthy green notes that wilt beautifully into the creamy sauce.
- 1 cup heavy cream: The secret to a dreamy, rich sauce that wraps around every bite.
- 1 cup chicken broth: Balances the richness and loosens the sauce just right.
- 1 teaspoon Italian seasoning: That classic blend effortlessly gives the dish its Tuscan character.
- ½ teaspoon red pepper flakes (optional): Adds gentle heat, making each bite a little exciting.
- 1 cup shredded mozzarella cheese: Melts into irresistible strings across the top.
- ½ cup grated Parmesan cheese: Brings a salty, nutty punch and golden crust.
- Salt and black pepper to taste: For seasoning at every stage, so no flavor gets left behind.
- 1 tablespoon olive oil: The humble base for browning sausage and bringing everything together.
How to Make Creamy Tuscan Sausage Pasta Bake
Step 1: Cook and Drain the Pasta
Start things off by bringing a big pot of salted water to a rolling boil. Cook your penne just until al dente—you want it to have a slight bite, since it’ll finish in the oven. Drain well and set aside; resist the urge to overcook it, as the pasta will continue to absorb sauce and soften more as it bakes.
Step 2: Brown the Sausage
In a large skillet set over medium heat, add the olive oil and Italian sausage. Use a spatula or wooden spoon to break up the sausage as it cooks. Fry until there’s no pink left, and you’re rewarded with caramelized, flavorful little bites that will bring your Creamy Tuscan Sausage Pasta Bake to life.
Step 3: Build the Tuscan Sauce
Toss in your minced garlic and stir as it sizzles and releases its fragrance—about a minute should do it. Add in the sun-dried tomatoes and fresh spinach. The spinach will wilt down nicely, while sun-dried tomatoes bring pops of tangy flavor. Pour in the heavy cream and chicken broth, then sprinkle in the Italian seasoning and the red pepper flakes if you want some heat. Let the mixture simmer for 2 to 3 minutes so the flavors marry and the sauce thickens ever-so-slightly. Taste and season with salt and black pepper.
Step 4: Bring Pasta and Sauce Together
Add the drained penne to your skillet and gently toss everything together. Ensure each piece of pasta is well coated with the creamy sauce, sausage, and sun-dried tomato mixture—this is where all those flavors really become one.
Step 5: Assemble and Bake
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish for easy cleanup. Pour the pasta mixture into the prepared dish and spread it out evenly. Sprinkle both mozzarella and Parmesan cheeses over the top, letting them blanket every nook and cranny. Slide the dish into the oven and bake uncovered for 20 to 25 minutes, until the cheese is golden and the whole thing bubbles invitingly. That’s when you know your Creamy Tuscan Sausage Pasta Bake is ready.
How to Serve Creamy Tuscan Sausage Pasta Bake
Garnishes
A sprinkle of fresh basil or parsley over your Creamy Tuscan Sausage Pasta Bake adds color and a hit of herbal freshness that brightens every bite. If you’re feeling extra decadent, an extra sprinkle of Parmesan never hurts, either!
Side Dishes
This casserole is a meal in itself, but it truly shines next to a simple green salad or fresh steamed veggies to cut through the richness. Don’t forget warm, crusty bread—perfect for mopping up every last drop of sauce that collects on your plate.
Creative Ways to Present
For a cozy dinner party, spoon single portions of Creamy Tuscan Sausage Pasta Bake into ramekins for personal servings. If you’re hosting a buffet, serve from a cast iron skillet right on the table for rustic Italian flair. Even cold leftovers work: try stuffing reheated pasta into halved roasted bell peppers and pop back in the oven for a colorful twist!
Make Ahead and Storage
Storing Leftovers
Keep any leftovers of your Creamy Tuscan Sausage Pasta Bake in an airtight container in the fridge. It holds up well for about 3 days and honestly tastes even better the next day when the flavors have had a chance to mingle.
Freezing
To freeze, assemble the casserole up to the point of baking, then wrap the dish tightly in foil or plastic wrap. Freeze for up to 2 months. Thaw overnight in the fridge before baking as usual, or pop it straight in the oven from frozen with some extra baking time.
Reheating
To reheat, simply place a portion or the whole dish in a 350°F oven, covered with foil to prevent drying out, until heated through. For a quick lunch, individual servings can be microwaved in a pinch—just add a splash of broth or cream before reheating to restore creaminess.
FAQs
Can I use a different type Main Course, Pasta Bake
Absolutely! Sweet or spicy Italian sausage are both great, but chicken or turkey sausage will also work wonderfully, as will any good plant-based sausage for a lighter option.
What can I substitute for heavy cream?
For a lighter sauce, you can swap in half-and-half or even whole milk, though the sauce may be a tad less rich. Dairy-free alternatives like oat or soy cooking cream also create a delicious finish.
Is Creamy Tuscan Sausage Pasta Bake gluten free?
As written, it isn’t—but you can make it gluten free by using your favorite gluten-free pasta. Double-check your sausage and broth for any sneaky gluten, just to be sure.
Can I assemble this dish ahead of time?
Yes! Prepare everything up to the baking step, cover, and refrigerate the dish for up to a day in advance. Bake when you’re ready—just allow a few extra minutes if you’re starting from cold.
How do I make it vegetarian?
Swap the sausage for a flavorful meatless alternative and use vegetable broth instead of chicken broth. The result is just as comforting and full of that classic Tuscan flavor!
Final Thoughts
There’s just something irresistible about a bubbling, golden pasta bake, and Creamy Tuscan Sausage Pasta Bake is a standout that always wins hearts. Grab those simple ingredients and treat yourself—and your loved ones—to a dinner that will have everyone asking for seconds!
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Creamy Tuscan Sausage Pasta Bake Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of this Creamy Tuscan Sausage Pasta Bake, a comforting Italian-inspired dish that combines savory Italian sausage, sun-dried tomatoes, fresh spinach, and a decadent creamy sauce, all baked to perfection with gooey melted cheeses.
Ingredients
Pasta:
- 12 ounces penne pasta
Sauce:
- 1 pound Italian sausage (casings removed)
- 3 cloves garlic (minced)
- 1 cup sun-dried tomatoes (drained and chopped)
- 3 cups fresh spinach
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat oven: Preheat oven to 375°F (190°C).
- Cook pasta: Cook pasta in salted water until al dente; drain and set aside.
- Cook sausage: In a skillet, cook sausage until browned, then add garlic and sauté.
- Make sauce: Add sun-dried tomatoes, spinach, cream, broth, seasonings; simmer until thickened.
- Combine: Toss cooked pasta in the sauce, transfer to a baking dish.
- Add cheese: Sprinkle mozzarella and Parmesan over the top.
- Bake: Bake uncovered for 20–25 minutes until bubbly and golden.
Notes
- You can swap Italian sausage for chicken sausage or a plant-based alternative.
- For a lighter version, use half-and-half instead of heavy cream.
- This dish reheats well and can be frozen before baking for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course, Pasta Bake
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: about 1½ cups
- Calories: 580
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 33 g
- Saturated Fat: 16 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 95 mg
