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April 4, 2021 Dinner

Cheesy Baked Italian Sausage & Spinach Pasta Recipe

Are you craving a hearty, cheesy, and comforting pasta dish with great flavor? This dish is one of our absolute favorites & is a great recipe for a busy weeknight meal with so much flavour & not much work!  We use spicy sausage in this dish, but you can youse mild, sweet Italian sausage. This Cheesy Baked Italian Sausage and Spinach Penne Pasta is a simple recipe to satisfy your taste buds. With flavorful Italian sausage, fresh spinach, and three types of cheese, this dish is an easy meal for any occasion. Serve this cheezy baked pasta with a side salad for the perfect meal!

Jump to Recipe
Baked Italian Sausage Pasta

Ingredients for Baked Pasta

  • Pasta (e.g., penne)
    Provides the hearty base and texture that soaks up the sauce and cheese.

  • Salt for pasta water
    Enhances the flavor of the pasta during cooking, ensuring it’s seasoned throughout.

  • Italian sausage
    Adds bold, savory flavor and richness with its spices and fat content.

  • Tomato sauce (marinara)
    Acts as the flavorful, acidic base that ties all ingredients together.

  • Fresh mozzarella mini balls
    Melt into creamy, gooey bites throughout the pasta for richness and texture.

  • Baby spinach
    Adds color, nutrients, and a mild earthy flavor that complements the richness.

  • Ricotta cheese
    Offers a soft, creamy contrast that balances the tang of the tomato sauce.

  • Italian seasoning
    Infuses the dish with classic herb flavors like oregano, basil, and thyme.

  • Granulated garlic
    Deepens the savory flavor with aromatic notes.

  • Freshly shredded mozzarella
    Melts beautifully on top for that signature cheesy layer.

  • Pecorino Romano or Parmesan cheese
    Adds a sharp, salty finish that elevates the overall flavor.

  • Fresh parsley or basil
    Provides a bright, fresh garnish that cuts through the richness.

  • Chili flakes (optional)
    Adds a bit of heat for those who like a spicy kick.

Instructions for Baked Pasta

  1. Cook the Pasta
    • Put on a large pot of cold water to boil. Add 2 tablespoons of salt to the water and bring it to a rolling boil.
    • Add the penne pasta to the large pot of salted water and cook it according to package directions  for 1 minute less than the time suggested on the package.
    • The pasta will continue to cook in the oven.
  2. Prepare the Sausage
    • Remove the raw sausage from the casings by slicing down the center
    • While the pasta is cooking, heat up a cast-iron skillet over a medium heat and fry the Italian sausage.
    • Drain the grease by using the back of a spatula to hold the meat in the pan.
    • Pat the meat with a few paper towels to remove any excess grease and wipe the pan clean.
  3. Combine Pasta and Sausage
    • Drain the cooked pasta, reserving at least 1 cup of the pasta water.
    • Add the drained pasta to the pan with the sausage.
  4. Add Sauce and Spinach
    • Toss in the tomato sauce and chopped spinach, mixing just enough to evenly distribute the spinach. If the mixture seems dry, add a bit of the reserved pasta water.
  5. Assemble the Dish
    • Drain the liquid from the fresh mozzarella mini balls and place them over the top of the pasta, gently pressing them into the mixture. Dot the ricotta cheese over the top using a small ice cream scoop or spoon, smoothing it out to form a bit of a covering. Sprinkle the Italian seasoning and granulated garlic over the top.
  6. Bake the Pasta
    • Cover the baking dish with aluminum foil and place it in a 350°F (175°C) oven. Set the timer for 15 minutes, then spin the pan and set the timer for another 15 minutes. Watch for bubbling. All ovens vary, so it could take another 10 minutes.
  7. Add Mozzarella and Bake Again
    • Once the pasta is bubbling and golden brown, pull the pan out of the oven and cover it with shredded mozzarella cheese. Return the pan to the oven and bake until the cheese is bubbly and starting to brown.
  8. Garnish and Serve
    • Let the dish set up for about 10 minutes after removing it from the oven. Sprinkle with fresh parsley or fresh basil and parmesan cheese and serve. For exra heat add a few red pepper flakes
Italian Sausage in a cast iron pan
Add the Italian Sausage to a hot pan
Italian sausage
Brown Sausage.
Italian Sausage draining
Drain off the grease.
Italian Sausage Pasta Bake
Add penne pasta and spinach.
Italian Sausage Pasta Bake
Add mozzarella balls
italian sausage pasta bake
Add ricotta and spices
Italian sausage bake
Cover with foil
Baked Italian Sausage Pasta

Tips for Success

  • Pasta: Make sure to cook the pasta just until al dente since it will continue to cook in the oven.
  • Sauce: The kind of sauce you use is up to you, for this dish, a simple store-bought tomato sauce will work!
  • Sausage: You can use either mild Italian sausages, spicy Italian sausage or chicken sausage,  depending on your preference.
  • Spinach: If you prefer, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the pasta.
  • Cheese: For an extra cheesy dish, feel free to add more mozzarella or even some Parmesan on top before baking.

Enjoy this hearty and flavorful Baked Italian Sausage and Spinach Pasta with a side of garlic bread and a fresh salad for a complete meal. Buon appetito!

Three Reasons You’ll Love This Recipe

  1. Rich and Flavorful: The combination of Italian sausage, tomato sauce, and a blend of cheeses makes this pasta dish incredibly rich and flavorful. Each bite is a delightful experience.
  2. Nutritious Spinach: The addition of baby spinach not only adds a pop of color but also provides a healthy dose of vitamins and minerals, making this dish both delicious and nutritious.
  3. Easy and Comforting: This recipe is straightforward and easy to follow, making it perfect for busy weeknights. Plus, the comforting, cheesy goodness is sure to be a hit with the whole family.

Storing Leftovers and Reheating

Storing Leftovers: Allow the pasta to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.

Reheating: To reheat, preheat your oven to 350°F (175°C). Place the leftover pasta in an oven-safe dish, cover it with foil, and bake for about 20 minutes or until heated through. Alternatively, you can reheat individual portions in the microwave on medium power for 2-3 minutes, stirring halfway through.

This Cheesy Baked Italian Sausage and Spinach Penne Pasta is sure to become a favorite in your household. Enjoy!

You can switch up this baked pasta by using bow tie pasta, or shells! Change out the meat to hamburger, and use taco sauce instead of pasta sauce, and swap out the cheese for cheddar! If you don’t like spinach, leave that out!

Making Your Own Pasta Sauce

Making your own pasta sauce is a wonderful way to elevate any pasta dish. Homemade sauce allows you to control the quality and freshness of the ingredients, ensuring a rich and flavorful result. Start with ripe tomatoes, garlic, and onions as your base, and enhance the flavor with fresh herbs like basil and oregano. Simmering the sauce slowly helps to meld the flavors together, creating a deliciously robust and satisfying sauce. Once you’ve tried making your own, you’ll find it hard to go back to store-bought!

A wooden spoon with tomato sauce and a pot of tomato sauce
Italiian Sausage PAsta bake in a cast iron pan with chili flakes in a little bowl and a plate with some of the past aon i

Give these other Italian Dinners a try!

Spicy Chicken Sausage Rigatoni with Sundried Tomatoes

Italian Meatballs Without Breadcrumbs or Eggs

Trader Joe’s Tortellini with Chicken Sausage & Asparagus

Spicy Chicken Rigatoni
meatballs in a white bowl
Trader Joes Chicken Sausage and tortellini with asparagus and tomatoes

 

Baked Italian Sausage Pasta

Baked Italian Sausage Pasta

This pasta comes together in no time and can be served in the pan it is cooked in!
Print Recipe Pin Recipe Rate Recipe
Prep Time: 20 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 1 hour hour
Course: entree
Cuisine: Italian
Keyword: Italian food, Italian sausage, Pasta, Pasta bake, Penne pasta
Servings: 6 servings
Calories: 674kcal
Author: Bruce and Dina Miller

Equipment

  • 1 Knife
  • 1 Large pot
  • 1 Large Cast iron pan
  • 1 Wooden spoon

Ingredients

  • 16 ounce penne pasta
  • 2 tablespoons salt for pasta water
  • 1 lb Italian Sausage
  • 24 ounces tomato sauce
  • 8 ounces fresh mozzarella mini balls
  • 6 ounces baby spinach roughly chopped
  • 1/2 cup of ricotta cheese
  • 2 teaspoons Italian Seasoning
  • 1 teaspoon granulated garlic
  • 4 ounce freshly shredded mozzarella
  • fresh parsley for garnish

Instructions

  • First, put on a large pot of water to boil. Add about 2 tablespoons salt to the water. Bring to a rolling boil. Add pasta in while you are frying the sausage, and cook to 1 minute less than the time suggested on the package. The pasta will cook more in the oven.
  • While pasta is cooking, heat up a cast iron skillet and fry the Italian sausage. Drain the grease out by using the back of a spatula to hold meat in. Then, using a few paper towels, pat the meat and wipe any excess grease out of the pan.
  • Drain the pasta, reserving at least 1 cup of liquid. Add the pasta into the pan with the sausage.
  • Now, toss in the red sauce and the spinach and mix just enough to evenly distribute the spinach. At this point, if the mixture seems dry, add a bit of the pasta water. Depending on red sauces, you may or may not need to.
  • Drain the liquid from the mozzarella balls and place them over the top of the bake, gently pressing them into the pasta.
  • With a small ice cream scoop or spoon, dot the ricotta over the top. Smooth this out to form a bit of a covering. (don’t worry if it is not pretty, because you will be covering it with mozzarella later!) Sprinkle the Italian Seasoning and granulated garlic over the top of the pasta!
  • Now it is time to cover with foil and place in a 350 F degree oven. Set the timer for 15 minutes, and then spin the pan. Set for another 15 minutes. Watch for bubbling. All ovens vary, so it could take another 10 minutes.
  • Once it it is bubbling, pull the pan out of the oven and cover with shredded mozzarella cheese. Return pan to oven and bake until bubbly and cheese is starting to brown. Pull pan out of oven and let set up for about 10 minutes. Sprinkle with parsley, and serve.

Nutrition

Serving: 1serving | Calories: 674kcal | Carbohydrates: 65g | Protein: 30g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 71mg | Sodium: 3470mg | Potassium: 870mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3161IU | Vitamin C: 17mg | Calcium: 221mg | Iron: 4mg
Tried this recipe?Let us know how it was!

More Italian Recipes to Try:

Crispy Eggplant Parmesan Stacks

Italian Meatballs

Trader Joes Tortellini with Chicken Sausage and Asparagus

30 Minute Lemon Ravioli with Asparagus & Tomatoes

crispy eggplant parm stacks in a pan with one missing
Italian meatballs
Lemon ravioli with tomatoes and asparagus and a fork with a ravioli on it.

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Categories: Dinner

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Reader Interactions

Comments

  1. Desi says

    November 13, 2020 at 9:46 pm

    You forgot to list the Italian sausage in your list of ingredients…..

    Reply
    • Bruce and Dina Millertheperksofbeingus says

      November 14, 2020 at 8:17 am

      Desi,

      THANK YOU SO MUCH! I just added it! We appreciate you pointing this out! We hope you enjoy our recipes. Have the best day!

      Dina and Bruce

      Reply
  2. Charles Flowers says

    November 14, 2020 at 9:53 am

    5 stars
    Can’t wait to try this . ??

    Reply
    • Bruce and Dina Millertheperksofbeingus says

      November 14, 2020 at 7:08 pm

      Charles,

      Oh yay! We think you will love it! Let us know what you think!

      Thank you so much! And if you want to see more of our recipes, sign up for our e mail, and every Monday you will get an update on our new recipes!

      Have the best weekend!

      Dina and Bruce

      Reply
    • Bruce and Dina MillerBruce and Dina Miller says

      April 5, 2021 at 5:34 am

      Oh we hope you love it as much as we do!

      Bruce and Dina

      Reply
  3. Renee says

    November 14, 2020 at 5:13 pm

    What do I do with the reserved 1 c pasta liquid?

    Reply
    • Bruce and Dina Millertheperksofbeingus says

      November 14, 2020 at 7:07 pm

      Renee,

      In case the pasta needs just a little extra water, if it gets too dry. I usually add in about a few tablespoons, and that makes the pasta a bit smoother, and less dry. Thank you for asking!

      Reply
    • Bruce and Dina MillerBruce and Dina Miller says

      April 5, 2021 at 5:33 am

      If the pasta is too dry, add some pasta water in.

      Reply
  4. John M says

    November 15, 2020 at 4:12 pm

    When do you add the pasta water?

    Reply
    • Bruce and Dina Millertheperksofbeingus says

      November 16, 2020 at 5:12 am

      John,

      Hello,the pasta water is if the pasta and sauce mixture are too dry. I will make a note on the recipe for that, than you for asking! We hope you make and enjoy this recipe! It is our most popular!

      Have the best day,

      Dina and Bruce

      Reply
  5. Marquan Jones says

    November 20, 2020 at 8:58 am

    Hello,

    Some of my cheese always sticks to the aluminum foil so I never get that awesome browning on the top layer. Any way I can avoid this?

    Thanks!

    Reply
    • Bruce and Dina Millertheperksofbeingus says

      November 20, 2020 at 12:56 pm

      Marquin,

      The foil goes on to do the first part of the cook before you put the extra mozzarella on it. This helps steam cook it. Then remove foil and add the shredded mozzarella and put back in oven with no foil! It will melt, and if you want it more brown, then turn on the broiler. Let me know if this works!

      Thanks! Have a great day!

      Dina and Bruce

      Reply
  6. Marquan says

    November 21, 2020 at 6:39 pm

    Thank you! I will try it. I’ve made it twice already and love it, so I’m sure I’ll only love it more.

    Reply
    • Bruce and Dina Millertheperksofbeingus says

      November 22, 2020 at 8:04 am

      Marquan,

      Y’all just totally made our day! So glad you like it. We need to make more cast iron bakes like this! Have the best day!

      Dina and Bruce

      Reply

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