An easy Sausage Pasta Bake made with Italian sausages in a creamy tomato sauce and finished with bubbling, melted mozzarella. Ready in under 30 minutes, it’s ideal for busy weeknights when you want something comforting and satisfying.
Quick recipe snapshot
- Easy to prep and big on flavour
- Family favourite
- Make it in advance – simple to prepare ahead or freeze for quick dinners.
- Easy to adapt – swap sausages, herbs or cheeses to suit your taste.
Table of Contents
- Quick recipe snapshot
- Ingredient notes and substitutions
- Visual walk-through of the recipe
- Serving suggestions
- Variations and FAQs
- More Italian pasta recipes you might like
- Full Recipe
There’s something deeply comforting about a tray of baked pasta (pasta al forno). This version uses Italian sausages for extra depth and a creamy, slightly spicy tomato sauce. Fresh mozzarella on top gives a soft, gooey finish that makes every forkful irresistible.
I’ve made this sausage pasta bake for years—it’s quick, budget-friendly, and always hits the spot. It’s easy to adapt to a meat-free version if needed (see the notes below).
Ingredient notes and substitutions
- Rigatoni pasta – any short pasta will work.
- Sausages – Italian sausages are ideal for their herbs and seasoning. Use good-quality sausages or substitute with another favourite.
- Garlic – use fresh garlic cloves for the best flavour.
- Mascarpone – adds creaminess; you can use heavy cream or ricotta as alternatives.
- Passata – smooth tomato puree is recommended; use a brand you trust.
- Mozzarella – fresh mozzarella melts beautifully; other melting cheeses can be used.
- Herbs and spices – dried oregano, fresh basil and red pepper flakes give balance and a gentle heat; omit chilli if you prefer milder flavours.
Visual walk-through of the recipe
Bring a large pot of salted water to a boil and cook the pasta about 3 minutes less than the package instructions so it finishes cooking in the oven. Important: reserve 1/2 cup (125ml) of pasta water for the sauce.
Squeeze the sausage meat from the casings and brown it in a pan over medium heat (no extra oil needed). Once browned, add the chopped garlic, red pepper flakes and oregano and fry briefly.
Fry the garlic and spices for about a minute, then add the passata and the reserved pasta water. Simmer for around 5 minutes to meld the flavours, then remove from the heat and stir in the mascarpone until the sauce is silky and combined.
Drain the pasta and toss it with the sauce until well coated. Transfer to an ovenproof dish, scatter torn or sliced mozzarella on top, and bake until the cheese is melted and golden, about 7–8 minutes.
Cheesy goodness!
Serving suggestions
Serve with crusty bread or focaccia and a simple green salad—arugula tossed with olive oil, lemon and shaved parmesan is a great match. Finish the meal with a light dessert if you like, such as panna cotta or a quick tiramisu.
Variations and FAQs
- Vegetarian option – replace the sausages with mushrooms, roasted eggplant or sun-dried tomatoes.
- Make it lighter – omit the mascarpone and add an extra 1/2 cup (125ml) reserved pasta water for a lighter sauce.
Store leftovers covered in the fridge for up to 2 days. Reheat in the oven or enjoy cold.
Yes. Cool completely, transfer to a freezerproof container and freeze. Thaw fully in the fridge before reheating.
More Italian pasta recipes you might like
- Pasta with pancetta, ricotta and tomato
- Sun dried tomato pasta with roasted red pepper
- Pasta with butter and parmesan
- Creamy butternut squash pasta
- Bucatini with roasted red pepper cream sauce
- Creamy Tomato Pasta with Italian Sausage
If you’ve tried this Sausage Pasta Bake or another recipe on the blog, please rate it and leave a comment — I love hearing how it turned out for you.
Step By Step Photos Above
Most recipes include step-by-step photos and helpful tips to make them turn out perfectly.
Spicy Sausage Pasta Bake
By Emily
Ingredients
- 4 cups rigatoni or another short pasta shape (14 oz / 400 g)
- 7 oz Italian sausages (200 g)
- 2 cloves garlic, finely chopped
- 1/2 cup mascarpone (100 g)
- 2 1/2 cups passata / crushed strained tomatoes (700 g)
- 1/2 cup reserved pasta water (125 ml)
- 1 ball fresh mozzarella (125 g)
- 1/2 tsp red pepper flakes (optional)
- 1 tsp dried oregano
- Salt and pepper
- Small handful fresh basil (optional)
Instructions
- Preheat the oven to 350°F / 180°C. Bring a pot of salted water to a boil and cook the pasta about 3 minutes less than package directions. Reserve 1/2 cup (125 ml) pasta water.
- Squeeze the sausage from its casings and brown in a pan over medium heat. Add the garlic, red pepper flakes, oregano and basil; fry for 1 minute.
- Add the passata and reserved pasta water with a good pinch of salt and pepper. Simmer for about 5 minutes to develop the sauce.
- Remove from heat and stir in the mascarpone until fully combined and silky.
- Drain the pasta and mix it into the sauce until coated. Transfer to an ovenproof dish, top with mozzarella and bake for 7–8 minutes or until the cheese is melted and bubbling.
Notes
- For a vegetarian swap, use zucchini or roasted eggplant instead of sausage.
- Omit the mascarpone and add an extra 1/2 cup (125 ml) reserved pasta water to make the bake lighter.
- Try a splash of red wine, fresh chilli or fennel seeds for different flavour profiles.
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless stated otherwise.
- When using canned tomatoes I recommend a high-quality brand for best flavour.
- All vegetables are assumed medium unless noted.
- Recipes are tested using a fan (convection) oven.
- Nutrition information is automatically calculated and should be used as an approximation.
Nutrition
| Carbohydrates: 60g
| Protein: 24g
| Fat: 28g
Nutrition information is an approximation.
This recipe was first published on February 1st 2018 and has since been updated to improve the user experience.