Chicken Sausage Pasta Bake – Easy Italian Recipe

Last Updated on 4 months by Neha Deshmukh

Chicken Sausage Pasta Bake – Easy Italian Recipe

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful meal that doesn’t take all day to make. This Chicken Sausage Pasta Bake is exactly that – a total crowd-pleaser, perfect for a weeknight dinner or a cozy weekend in. I first made this when my kids were begging for something cheesy and I needed something quick. It’s been a family favorite ever since!

Why You’ll Love This Recipe

This pasta bake is seriously the best of both worlds. It’s incredibly easy to throw together, using simple ingredients you probably already have in your pantry. But don’t let the simplicity fool you – it’s bursting with flavor! The combination of savory chicken sausage, a rich marinara sauce, and bubbly mozzarella is just… chef’s kiss. Plus, it’s a fantastic way to use up any leftover cooked sausage.

Ingredients

Here’s what you’ll need to make this delicious Chicken Sausage Pasta Bake:

• 250 gms pasta (Rigatoni or any short pasta)
• 250 gms cooked chicken sausage
• 4 tbsp olive oil
• 1 tbsp Italian seasoning
• 2 large onions
• 1 medium carrot
• 4 celery stalks
• 1 cup marinara sauce
• 2-4 garlic cloves
• Salt and pepper to taste
• 200 gms mozzarella cheese
• 1 tbsp fresh parsley

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can really elevate this bake:

• Pasta: I love using rigatoni because the ridges hold the sauce beautifully. But honestly, any short pasta shape – penne, rotini, fusilli – will work great.
• Marinara Sauce: The quality of your marinara sauce really shines through here. I recommend using a good quality store-bought sauce, or even better, homemade if you have the time!
• Italian Seasoning: Pre-mixed Italian seasoning is super convenient, but feel free to make your own blend of oregano, basil, thyme, and rosemary for a more customized flavor. I sometimes add a pinch of red pepper flakes to mine for a little kick!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook your pasta according to the package directions. Don’t forget to reserve about 1 cup of that pasta water before draining – it’s liquid gold for adjusting the sauce later! Rinse the pasta with cold water to stop the cooking process and set it aside.
2. Now, heat the olive oil in a large pot over medium heat. Add the chopped onions, carrots, and celery and sauté for about 5-8 minutes, until they’re nice and tender. This is where the flavor base starts to build, so don’t rush it!
3. Toss in the minced garlic and cook for another minute until fragrant. Then, pour in the marinara sauce, add the Italian seasoning, salt, and pepper. Let it simmer for about 5 minutes, stirring occasionally.
4. Add the cooked pasta and cooked chicken sausage to the sauce and mix everything together really well. If the sauce seems a little thick, add a splash of that reserved pasta water to loosen it up.
5. Transfer the pasta mixture to an oven-safe casserole dish. Sprinkle generously with grated mozzarella cheese.
6. Pop it into the oven and broil for 2-4 minutes, keeping a very close eye on it, until the cheese is melted, golden brown, and bubbly. Seriously, broilers can be sneaky fast!
7. Garnish with fresh parsley and serve immediately.

Expert Tips

• Don’t overcook the pasta! It will continue to cook in the oven, so you want it to be slightly al dente.
• Taste as you go! Adjust the seasoning to your liking.
• Pasta water is your friend. Seriously, don’t skip reserving it. It helps create a creamy, emulsified sauce.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Spicy Sausage: Use hot Italian sausage for an extra kick. My husband loves this!
• Different Veggies: Feel free to add other veggies like bell peppers, zucchini, or mushrooms.
• Creamy Sauce: Stir in a dollop of ricotta cheese or a splash of cream to the sauce for extra richness.

Vegan Adaptation

Want to make this vegan? No problem!

• Substitute the chicken sausage with plant-based sausage.
• Use a vegan marinara sauce.
• Swap the mozzarella cheese for a vegan mozzarella alternative.

Gluten-Free Adaptation

For a gluten-free version:

• Simply use gluten-free pasta! There are tons of great options available now.

Spice Level Adjustment (Adding Red Pepper Flakes)

If you like a little heat, add ¼ – ½ teaspoon of red pepper flakes to the sauce along with the Italian seasoning. You can always add more to taste!

Festival/Holiday Adaptations (Comfort Food for Gatherings)

This is perfect comfort food for gatherings! Double or triple the recipe to feed a crowd. It’s always a hit at potlucks and family dinners.

Serving Suggestions

This Chicken Sausage Pasta Bake is a complete meal on its own, but here are a few ideas for sides:

• A simple green salad
• Garlic bread
• Steamed broccoli

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

FAQs

What type of pasta works best in this bake?

Rigatoni is my go-to, but any short pasta shape like penne, rotini, or fusilli will work beautifully.

Can I make this ahead of time?

Yes! You can assemble the pasta bake ahead of time and store it in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time.

How can I adjust the sauce to be less acidic?

Add a pinch of sugar or a tablespoon of cream to the sauce to balance the acidity.

Is it possible to use a different type of cheese?

Absolutely! Provolone, cheddar, or a blend of Italian cheeses would all be delicious.

Can I add vegetables other than carrots and celery?

Definitely! Bell peppers, zucchini, mushrooms, or spinach would all be great additions.

Enjoy! Let me know in the comments if you try this recipe and what you think. Happy cooking!