25 Minute Sausage Pasta Bake
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This Sausage Pasta Bake is the ultimate comfort food, combining 3 gooey cheeses with hot Italian sausage and macaroni. Everything is prepared and baked in the same pan, so cleanup is a breeze too! Make this easy baked pasta with sausage recipe in only 25 minutes!!
Table of Contents
Sausage Pasta Bake
Skillet meals are a new favorite of mine. I love taking a complicated dinner and turning it into an easy, under-30-minute meal!
My Mexican Rice Casserole is another one-pan meal with ground beef and big Tex-Mex flavor. It comes together in a snap too.
Or, when you’re craving cheesy goodness with easy cleanup, turn to my skillet version of baked mac and cheese! For a light seafood dinner in 20 minutes, you need to try lemon garlic shrimp. It’s so good!
This super quick sausage pasta bake is inspired by my mom and her love of simple meals and special occasions. Although, it also fills my need to have fewer dishes to wash.
The entire meal is prepared in one pan, and there is enough inactive cook time that you can clean up the kitchen while it bakes.
Then 25 minutes later, the kitchen will sparkle when you put dinner on the table. It doesn’t get much better!!
Ingredient Notes and Substitutions
- Hot Italian Sausage Links – There are two reasons that I use links: they tend to be less expensive than bulk ground sausage, and I think they have better flavor!
Plus, the hot sausage has a fantastic kick. If you prefer it without the spice, use mild or sweet sausage. - Pasta – Ziti, penne, rigatoni, or any similar pasta size and shape will do.
- Tomato Sauce – I chose the tomato sauce with extra garlic flavor — y’all know me, I’m totally garlic obsessed!!
- Fire-Roasted Tomatoes – I recommend using fire-roasted tomatoes in place of plain crushed or diced tomatoes.
They give Italian dishes a depth of flavor that makes them taste like they were cooked all day long! - Tomato Paste – Adds depth and an even more intense tomato flavor.
You could also always just double the amount of tomato sauce, but understand that the taste won’t be as concentrated. - Ricotta – Adds a creamy texture to the sausage pasta bake. Ricotta’s mild flavor also balances out the richness of the sausage and other cheeses.
- Parmesan Cheese – For a sharp and salty flavor to complement the meat and ricotta.
Be sure to grate it yourself — the pre-shredded bags contain anti-caking agents that mess with meltability. - Italian Cheese Blend – I add this to the top of the bake to create that gooey, golden crust.
- Seasonings – Use the basics like salt and pepper to taste, as well as dried Italian seasoning. I also love some fresh basil as a garnish.
Tips and Tricks to Make the Perfect Sausage and Pasta Bake
- Brown the sausage first.
Make sure to cook the sausage thoroughly until it’s nice and browned — you’ll get the best rich and savory flavors that way!
Remember to break up the meat as it cooks too. You want it to be evenly distributed throughout the sausage and pasta bake so there’s a little bit of everything in each bite.
- Cook the pasta to al dente.
The ziti will continue to cook in the sauce while it bakes, so it’s important to boil it just to al dente.
That way it won’t become overly mushy in the oven!
- Batch cooking pasta.
Speaking of pasta, a quick tip for easy meal prep is to cook a large batch at one time. You can either use a large stock pot or make it in a crock pot.
Cook the pasta, then shock it in cold water to stop the cooking process. Drain the water and refrigerate for up to 5 days, or freeze it in freezer storage bags for up to 3 months.
When you reheat pasta after freezing it, just add 2 to 3 minutes to the cooking time. Now you know!
- Use a large skillet.
My trusty 12-inch skillet ensures that all of the Italian sausage pasta bake ingredients fit comfortably without spilling over the sides.
It also makes things much easier to stir — and encourages an even bake once it’s in the oven!
Prep Ahead
- Remove the sausage from the casing
- Cook the pasta to al dente
- Grate the cheese
Kitchen Tools You Will Need
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Large Skillet – To help the baked pasta with sausage cook evenly, a wide skillet works best.
- Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.
- Box Grater – As much as I love buying bagged shreds because it’s easier, freshly grated cheese melts down so much smoother and tastes better too.
Serving Suggestions
Like most Italian recipes, this sausage and pasta skillet pairs well with a big fresh salad drizzled with a tangy homemade vinaigrette. My Burrata Caprese is another tasty salad option!
Some crusty garlic bread to soak up all of the sauce is a must as well. And if you want some cooked vegetables to the side for a little extra greens, my roasted garlic Brussels are always a hit, or try it with broccoli instead!
Storing and Reheating Baked Pasta with Sausage
Transfer any leftover sausage pasta bake to an airtight container and store in the refrigerator for up to 3-4 days, or in the freezer for up to 2-3 months.
Note that if you do decide to freeze it, the texture of the ricotta may alter slightly after freezing, thawing, and reheating. It still tastes great though!
I like reheating in my oven best. Cover the bake with aluminum foil and then heat at 350°F for 20-25 minutes until warmed through. Remove the foil during the last 5 minutes for a crispier top.
Single servings can be reheated in the microwave, but the cheese won’t crisp up!
Italian Sausage Pasta Bake FAQ
Sure! You can sub the hot Italian sausage with mild sausage, chicken sausage, or even turkey sausage for something lighter.
You may also want to add more seasonings if you go with something milder. Always taste test to see!
Absolutely! You can assemble the sausage and pasta bake up to a day ahead. Simply cover it tightly with plastic wrap and store it in the fridge.
When you’re ready to bake, I recommend letting it come to room temp first before cooking as directed.
Your Italian sausage pasta bake may come out greasy if the sausage releases a lot of fat when browned.
Try draining any excess oil from the pan after cooking the meat but before adding the other ingredients. It should prevent it from becoming greasy!
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Skillet Recipes
25 Minute Sausage Pasta Bake
Equipment
Ingredients
- 1 pound hot Italian sausage, removed from casings
- 14.5 ounce can fire roasted diced tomatoes with garlic
- 8 ounce can tomato sauce
- 6 ounces tomato paste
- 1 tablespoon dried Italian seasoning
- 16 ounces whole milk ricotta cheese
- 4 ounces fresh grated parmesan cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pound dried pasta, ziti or penne are best
- 3 cups water
- 8 ounces shredded Italian cheese blend
- basil, for garnish
Instructions
- In a large (12-inch) skillet over high heat, brown sausage, about 10 minutes. Add tomatoes, sauce, paste, Italian seasoning, dried pasta, and water. Stir to combine, cover and bring to a boil. Boil until pasta is al dente (has a little bite to it).
- Meanwhile; combine ricotta, parmesan cheese, salt and pepper in a medium bowl. Stir until well incorporated.
- Stir ricotta mixture into pasta. Preheat oven to broil. Top skillet with shredded cheese and place in oven. Broil until cheese is bubbly and golden brown. Keep a close eye on it or you will have crispy cheese pretty quick.
- Garnish with basil. Serve and enjoy!
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2013, updated and republished June 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
Weโre Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
You make the best stuff Donna! This one looks amazing too ………… and 30 minutes? wow!
Aww, thanks Chris. Crunched for time, but we never sacrifice flavor. ๐
LOL all of them look very delicious
Your photos are always great but this first one is even better.
I made this and it was SO TASTEY! The leftovers were just as great!!!
a new dimension of taste! thanks for this
LisaAnn from BestfoodMom.com
Can you use beef instead of sausage?
Absolutely, however you will need to add seasoning. The sausage adds a great deal of flavor so you will need to compensate for that. I would add a pinch of fennel seeds, rosemary, sage and 1/2 teaspoon crushed red pepper flakes. Enjoy!
Have made your Baked Ziti but being there's just the 2 of us (hubby and myself) I cut recipe in half and also used 1/2 sausage and 1/2 hamburger and used my own seasonings. Delicious!
Thank y providing quick and wonderful tasting recipes
I am so happy you loved it Colleen!!!
I have fry pans but they can't go in the oven. Can I just mix all together an put in casserole dish and bake? Not too sure about broiling. Have never done it.
You sure can! You are really just putting it in the oven long enough to melt the cheese. To avoid this step you could simply stir the cheese into the hot pasta and serve. Enjoy and let us know how it goes!
Thank you for all the cooking inspiration, Lori
Enjoy, Lori!! Thank you!
Hi! I'm trying to get the recipe for this Baked Ziti Skillet but it keeps sending me around in a circle…wasn't here (that I could see on my browser), went to home page and Recipes and 30-Minute Meals, clicked on this one, and it brought me right back to the page above. Can you please help me thru this brain fog – I LOVE baked ziti!!!
Thanks so much!
Jennie
This comment has been removed by a blog administrator.
Hi JennieP, If you click on "CLICK HERE FOR THE RECIPE" under the picture at the top it will take you to our article on the Parade website. You will find the recipe there. Enjoy!
This 1 has been our regular rotation for awhile. Quick, Easy, and or so Good. Leftovers the next day are even better. Thanks.
I follow your blog and this recipe caught my eye. I misread and used a whole 6 ounce can of tomato paste. I needed to add an extra 1/4 cup of water towards the end of the boiling cycle to prevent sticking. The recipe was prepared in a 12-inch cast iron skillet. Lastly, I discovered I was out of hard Parmesan so I ended up using 4 ounces (by weight) of prepared grated parmesan spaghetti topping. The recipe still worked out great.Definitely use the Hot Italian sausage, as it provides the perfect baseline flavor. Since my fresh basil hasn't grown up yet, I sprinkled dried basil over the completed dish. I will add this dish it to my menu rotation.
This looks delicious, and perfect for a hungry crew!! Thank you for the quick and easy recipe!!
I love your 25 minute dinners, they’re so good for people that work all day and still have to make dinner when they get home.