Save to Pinterest This Creamy Tuscan Sausage Pasta Bake is pure cozy comfort in a casserole dish with hearty Italian sausage, a velvety sauce, and bursts of sun-dried tomato tucked between golden bites of pasta. I rely on this bake for relaxed weekends, family dinners, and when I need a meal sure to impress with minimal fuss.
Since I threw it together for a potluck last year, this pasta bake has been my go-to whenever friends come over. The leftovers never last past breakfast.
Ingredients
- Italian sausage: Pick spicy or mild depending on who is at your table Look for links with visible herbs for extra flavor
- Short pasta like penne or rigatoni: Holds the sauce well and bakes up tender Choose bronze-cut if you can for extra cling
- Sun-dried tomatoes: Give tangy pops through each bite Oil-packed is best for a soft texture
- Fresh spinach: Adds color and freshness Choose crisp dark leaves without limp spots
- Heavy cream: The base for the rich sauce Use real cream for best texture
- Garlic: Fresh and aromatic Pick plump cloves without green shoots
- Shredded mozzarella and parmesan: Deliver gooey and salty cheesiness Go for blocks and grate yourself if possible
- Chicken broth: Layers in flavor Use low-sodium if you are watching salt
- Olive oil: Smooth base for sautéing pick an extra virgin
- Salt and pepper: Bring everything to life Fresh cracked black is worth it
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a rolling boil Add pasta and cook until just barely al dente It will continue cooking in the oven Drain but do not rinse
- Brown the Italian Sausage:
- Remove casings if present and crumble the sausage into a large skillet Heat a little olive oil over medium-high and cook sausage until deeply browned and cooked through about seven to eight minutes Transfer to a plate and leave drippings in the pan
- Build the Tuscan Sauce:
- Lower heat to medium Add garlic to sausage drippings and sauté until soft and fragrant about one minute Pour in heavy cream scraping up any browned bits Simmer until slightly thickened about three to four minutes Whisk in chicken broth and sun-dried tomatoes and simmer again Add spinach and cook until just wilted
- Combine and Assemble:
- Return cooked sausage to the skillet with the sauce Mix in drained pasta and half of the mozzarella and parmesan Toss until evenly combined Spoon everything into a greased baking dish
- Top and Bake:
- Scatter remaining cheeses across the top Bake uncovered at 375 degrees Fahrenheit until golden and bubbling about twenty minutes If you like a crispier top broil for one to two minutes watching closely
- Let It Rest:
- Remove from oven and let casserole stand about ten minutes before serving This allows the creamy sauce to settle and flavors to meld
Save to Pinterest Perfect for making ahead and reheating. Aged parmesan is my standout ingredient It delivers salty depth that ties every forkful together My kids always joke that the edges with the crispiest cheese are the best part so no one ever wants the middle slice
Storage Tips
Allow the casserole to cool completely before storing Slice into portions and keep in an airtight container in the fridge for three to four days For longer storage freeze individual pieces and rewarm straight from frozen
Ingredient Substitutions
Try turkey sausage or chicken sausage for a lighter take Any short pasta shape works though shell pasta cradles sauce nicely If you do not have spinach swap in kale or Swiss chard
Serving Suggestions
Serve with a bright arugula salad and a crusty loaf of bread for a bistro dinner Add a sprinkle of chili flakes at the table for guests who appreciate heat
Cultural and Historical Context
This dish draws on classic flavors from the Tuscan countryside where creamy sauces and sausages are common in home kitchens The use of sun-dried tomatoes mirrors traditional ways of savoring summer produce through the winter
Save to Pinterest This pasta bake never fails to bring everyone to the table. Let it rest before serving and watch every slice disappear in a flash.
Common Recipe Questions
- → What type of sausage works best?
Italian pork sausage adds classic flavor, but chicken or turkey sausage offer lighter alternatives.
- → Can I substitute fresh spinach for frozen?
Yes, either works well. Just sauté fresh spinach before adding, or thaw and drain frozen spinach thoroughly.
- → Which pasta shapes suit this dish?
Short pastas like penne, rigatoni, or ziti hold the sauce and bake evenly for best results.
- → How do I achieve a creamy sauce?
Use heavy cream or half-and-half, and gently simmer with cheese to create a smooth, rich texture.
- → Is it possible to make ahead?
Yes, assemble in advance and refrigerate. Bake just before serving for freshness and perfect texture.
- → What cheeses work for the topping?
Mozzarella gives a gooey finish, while Parmesan or Asiago adds savory depth and golden color.