Baked Sausage Pasta - The Best and Easiest Baked Pasta You'll Ever Have

Italian sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces fat while maintaining flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella lowers calories, while cheddar is often cheaper.

Preheat oven to 375°F (190°C).

Prepare all ingredients: grate 1 lb of collabro mozzarella cheese, dice 1 medium onion, and mince 4 cloves of garlic.

In a large stainless steel pan, heat the pan on level 4 out of 10 for a couple of minutes before adding oil.

Add a couple tablespoons of extra virgin olive oil to the pan, then add the diced onion. Sauté for about 3 minutes until lightly translucent.

Add 1.5 lbs of mild Italian sausage to the pan, breaking it apart with a potato masher and wooden spoon as it cooks for about 10 minutes until browned.

Once the sausage is mostly cooked, add the minced garlic and cook for a couple of minutes until fragrant.

Add 1/4 to 1/2 teaspoon of red pepper flakes to the sausage mixture if desired.

Pour in 1/2 cup of white wine, scraping the bottom of the pan to remove brown bits, then reduce heat to medium.

Add 2 (28 oz) cans of crushed tomatoes to the pan, stirring to combine. Bring the mixture to a simmer and let it thicken slightly.

Boil 1 lb of pasta in salted water (2 teaspoons salt per gallon) for 2 minutes less than al dente, then drain and set aside.

In a baking dish, add a thin layer of the sauce to prevent sticking, about 1/4 inch.

Combine the drained pasta with the sausage mixture in a large bowl, adding about 3/4 of the grated mozzarella cheese and mixing well. If the mixture seems dry, add more sauce as needed.

Transfer the pasta mixture to the baking dish, spreading it out evenly. Top with remaining mozzarella cheese and a sprinkle of pecorino Romano cheese.

Bake in the preheated oven for 25 to 30 minutes until the cheese is bubbly and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens