Best Sausage Pasta Casserole Recipes

SAUSAGE PASTA CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Brush a shallow 3-quart baking dish with olive oil. Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente; you still want it to retain a little bite. Reserve 1/2 cup pasta water. Drain well.
• Meanwhile, in a large Dutch oven over medium-high heat, add the olive oil. When the oil is hot, add the sausage and cook and crumble with a wooden spoon until no longer pink, about 4 minutes. Add the onion and fennel; cook until softened, about 10 minutes. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 1 minute. Add the tomatoes and season with salt. Bring to a simmer and add the cream. If the sauce is too thick, add a little water from the pasta. Turn up the heat to medium high and simmer rapidly to thicken the sauce and blend the flavors, about 10 minutes.
• Add the rigatoni and basil and toss to coat the pasta with the sauce. Remove from the heat and stir in half each of the mozzarella and parmesan. Transfer the mixture to the prepared baking dish and sprinkle with the remaining mozzarella and parmesan. Bake until browned and bubbly, 15 to 20 minutes. Let sit 10 minutes before serving.

SWISS CHARD, SAUSAGE, PASTA, AND BEAN CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring 1 teaspoon salt and water to a boil. Stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally for about 6 minutes.
• Stir Swiss chard stems and chicken bouillon granules into pasta and water. Continue cooking until pasta has cooked through but is still slightly firm, about 6 more minutes. Reserve 1 cup of the cooking liquid. Drain pasta and chard stems.
• Heat a large skillet over medium-high heat. Cook sausage links until evenly browned and no longer pink in the center. Transfer sausage to a plate and slice.
• Heat butter and red pepper flakes over medium heat in the skillet used to cook sausage; cook and stir onion and garlic in butter until tender and onion is translucent, about 5 minutes.
• Stir sliced Swiss chard leaves and balsamic vinegar into onion mixture and cook, stirring occasionally, until chard leaves are tender, about 5 minutes.
• Mix kidney beans and tomato into chard leaf and onion mixture; continue to cook for 3 more minutes.
• Stir pasta, chard stems, and 1/2 of the reserved cooking liquid into the vegetables. Season with salt and black pepper. If the sauce becomes too dry, add remaining cooking liquid.
• Transfer pasta mixture to a large baking dish.
• Arrange sliced sausage and crumbled feta cheese atop pasta, pressing the mixture down.
• Bake in the preheated oven until feta cheese begins to melt, about 15 minutes. Turn on the oven's broiler and broil until cheese is browned, 3 to 5 more minutes.

CHEESY PENNE PASTA AND SMOKED SAUSAGE CASSEROLE

Steps:

• Cook pasta according to package directions.
• Meanwhile, brown sausage in a skillet and drain. (I skipped this step since I was using fully cooked turkey smoked sausage and wouldn't have any fat to render).
• In a large bowl, combine milk and soup.
• Stir in 1/2 cup onions, 1/4 cup of each cheese, and sausage.
• Drain pasta and stir into sausage mixture.
• Transfer to a greased 13 x 9 baking dish.
• Cover and bake at 375 degrees for 25-30 minutes or until bubbly.
• Sprinkle with remaining onions and cheese.
• Bake, uncovered, 3-5 minutes longer or until cheese is melted.

ITALIAN SAUSAGE AND PASTA CASSEROLE

Steps:

• Preheat oven to 350.
• Prepare pasta as directed, rinse with cold water, and set aside.
• As pasta is cooking, cook Italian sausage as desired. (I like to pre-cook sausages, as they are easier to cut once they are already cooked.).
• After sausages are cooked, remove from pan and set aside.
• In a large pan, saute onion, peppers, zucchini, and garlic in olive oil until opaque.
• Season with cumin, thyme, basil, rosemary, salt, and pepper.
• Slice sausages into bite-size pieces, then add sausages, tomatoes, and pasta to the vegetables and stir.
• Spray large casserole dish with cooking spray and transfer entire mixture into dish.
• Top with feta cheese.
• Bake, uncovered, at 350 for 15-20 minutes, until cheese starts to melt.

SAUSAGE PASTA CASSEROLE

Steps:

• Cook noodles according to package directions. Meanwhile, in a small skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Drain and rinse pasta in cold water. Cut pasta into 3-in. pieces. Stir the pasta, sausage and spaghetti sauce into meat mixture., Transfer to an 8x4-in. loaf pan coated with cooking spray; sprinkle with cheeses. Bake at 350° for 15-20 minutes or until bubbly and cheese is melted.

CHICKEN SAUSAGE, MUSHROOM AND PASTA CASSEROLE -- WEIGHT WATCHERS RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Coat a 9- X 13-inch baking dish with cooking spray. Cook pasta according to package directions; drain pasta and return to pot. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add breadcrumbs and reduce heat to medium-low; cook, stirring often, until toasted, about 4 minutes. Remove breadcrumbs to a small bowl; stir in Parmesan and oregano and set aside. In same skillet, cook sausage over medium-high heat, stirring frequently, until browned, about 5 minutes; remove to a plate and drain any fat from skillet. Add pepper and onion to skillet; cook over medium-high heat, stirring frequently, until vegetables start to brown and soften, about 5 minutes. Add mushrooms and water to skillet; cook, stirring frequently, until vegetables are tender, about 8 minutes. Add vegetables, sausage and marinara sauce to pot with drained pasta; toss to coat. Spoon into prepared baking dish and sprinkle with mozzarella and reserved breadcrumbs. Bake until heated through and cheese melts, about 25 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving (about 1 1/2 cups). Make ahead tips: Assemble the casserole as directed but set aside the mozzarella cheese, 1/2 cup of the sauce and the breadcrumbs. Wrap the casserole tightly with plastic wrap and refrigerate up to 2 days. When ready to bake, let the casserole come to room temperature and then drizzle with the reserved sauce. Sprinkle with the cheese and breadcrumbs and bake as directed above. Place your casserole under the broiler for a minute after it's finished cooking, if you prefer your casseroles well-browned.

PASTA, EGGPLANT AND SAUSAGE CASSEROLE

Steps:

• Using a sharp knife, cut sausage diagonally into 1" wide pieces. In large skillet heat oil over medium heat. Add sausage and cook for 8 minutes or until browned, stirring frequently.
• While sausage browns, cut eggplant into 1/2" cubes. Add eggplant, onon and garlic to sausage in skillet; cook 5 minutes longer until eggplant is tender; stirring frequently. Stir in paprika; cook 1 minute longer.
• Add tomatoes, tomato paste, basil and 1 tsp salt to eggplant mixture; bring to a boil over medium heat. Reduce heat to low, partially cover pot and simmer 35 minutes or until sauce is slightly thickened, stirring occasionally.
• Preheat oven to 350. In large saucepan, cook pasta according to package. Drain; stir into sauce.
• Spread half of the epplant-pasta mixture in a shallow 2 1/2 qt baking dish. Top mixture with ricotta cheese, spreading the cheese evenly. Sprinkle with half the mozzarella cheese. Top with remaining eggplant-pasta mixture; sprinkle with remaining mozzarella cheese. Bake on center rack for 40 minutes or until heated through. Remove from oven; let stand 10 minutes before serving.

SAUSAGE, PEPPERS AND PASTA CASSEROLE

Steps:

• Butter a 13x9 baking dish.
• In a large stockpot boil salted water.
• Prepare pasta if using fresh and boil for 4 minutes OR boil the dry pasta for 10 minutes.
• For either drain when done and rinse under cold water to stop the cooking process.
• Meanwhile cook sausage over medium heat, around 8 minutes or until fully cooked.
• Remove with a slotted spoon and add to spaghetti.
• Add bell peppers to drippings and cook for 3 minutes.
• Add remaining ingredients to pasta and toss well.
• Pour into casserole dish.
• Bake for 45 minutes in a 350 degree oven.
• Serve with a green salad and bread sticks.

ITALIAN (TURKEY) SAUSAGE PASTA CASSEROLE

Steps:

• Boil, cook and drain pasta.
• Brown turkey in a large pan till mostly brown then add tomatoes, beans, and pepper flakes. Simmer for 10 minutes.
• Add zucchini and simmer for 2 to 3 minutes. Stir in parmesan.
• Spray a oven safe 9x13 inch dish with cooking spray and place half the cooked pasta in the bottom. Add half the turkey mixture on top of the pasta and then half of the mozzarella on top of that. Layer the rest in the same fashion. Put into a 400 degree oven for 10 to 15 min, till cheese is melted and browned.

SAUSAGE AND PEPPER PASTA CASSEROLE

Steps:

• 1.Start a large pot of water to boil. 2.Grill sausages or cook in large pan. Remove and let rest. 3.Chop peppers and onion into 1 inch long sticks 4.Saute garlic, peppers and onions in large pan(same as sausage) with 1 Tbs EVOO. 5.Remove tomatoes from juice in can and chop in 8ths. 6.Chiffonade basil leaves. 7.Add tomatoes, basil and oregano to peppers and onions when softened and remove from heat. 8.Cut sausage into small rounds. 9.Cook pasta 3/4 of total cooking time from package, usually about 8 minutes. 10.Combine drained pasta, peppers and onions, sausage, ricotta add tomato juice as needed to moisten. Salt and pepper to taste. 11.Pour into 10x10 or larger casserole dish and cover with cheese slices. 12.Bake at 425 for 20-25 minutes covered. 13.Broil to brown cheese.

SPICY PASTA CASSEROLE WITH SAUSAGE

Steps:

• 1. In a large pot brown the ground beef with sausage(remove sausage from casing and break apart as you brown it) add onion,garlic,red pepper flakes,and italian seasoning. Cook until the onion is translucent.
• 2. Add to the ground beef and sausage the fire roasted tomatoes along with the regular diced tomatoes. Stir to blend well.
• 3. Once blended add your zucchini, green peppers, mushrooms, salt and pepper to taste. Cover with lid and let simmer approx 30 minutes, stirring occasionally.
• 4. Meanwhile cook pasta according to directions for al dente. Drain but do not rinse.
• 5. Preheat oven to 350. Put pasta in a 9 x 13 casserole dish. Add pasta sauce a ladle at a time, mixing after each ladle (there will be sauce left over) until you reach your desired consistency. "I say this because some like it saucy while others prefer less"
• 6. Sprinkle mozzarella cheese on top and bake 30 - 40 minutes until cheese is melted and casserole is bubbling. Let stand for 5 minutes. Serve with grated Parmesan cheese on the side.

EASY SAUSAGE, HAM AND PASTA CASSEROLE

Steps:

• Heat oven to 350°F.
• Heat 1 Tbsp. dressing in large skillet on medium-high heat. Add sausage; cook and stir 4 min. or until evenly browned. Add ham, tomatoes, Italian seasoning and remaining dressing; stir. Cook 3 to 4 min. or until heated through, stirring frequently.
• Add pasta, chickpeas and 1/2 cup cheese; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 10 to 15 min. or until heated through. Sprinkle with remaining cheese; let stand 5 min. or until melted. Sprinkle with basil.

LAYERED SAUSAGE-PASTA CASSEROLE

Steps:

• Heat oven to 350°F.
• Cook pasta as directed on package, omitting salt.
• Drain pasta; place in medium bowl. Add butter; toss until melted. Add egg and Parmesan; mix lightly.
• Place in 8-inch square baking dish sprayed with cooking spray; top with 1/2 cup mozzarella. Cover with sauce.
• Bake 30 min. Top with remaining cheese; bake 5 min. or until melted.