Easy Cheesy Sausage and Sundried Tomato Bake Sp5
Indulge in the ultimate comfort food with this Easy Cheesy Sausage and Sundried Tomato Bake! Bursting with bold flavors, this crowd-pleasing pasta bake combines tender penne or rigatoni with savory Italian sausage, the rich sweetness of sundried tomatoes, and a luscious, creamy tomato sauce. Topped with a gooey blanket of melted mozzarella and a sprinkle of Parmesan, every bite is cheesy perfection. The dish is elevated with fresh basil for a fragrant touch, and it all comes together in just 50 minutes, making it an ideal weeknight dinner or cozy weekend meal. Plus, it’s baked in a single skillet for easy cleanup! Whether you prefer mild or spicy sausage, this irresistible recipe will quickly become a family favorite. Perfect for pasta lovers, cheese enthusiasts, and anyone who craves a hearty baked dish, this recipe is your answer to comfort on a plate.
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Recipe Information
Ingredients
- 500 grams Italian sausage (mild or spicy, depending on preference)
- 300 grams Pasta (penne or rigatoni recommended)
- 100 grams Sundried tomatoes in oil, drained and chopped
- 1 large Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 400 grams Crushed tomatoes (canned)
- 150 milliliters Heavy cream
- 200 grams Mozzarella cheese, shredded
- 50 grams Parmesan cheese, grated
- 2 tablespoons Olive oil
- 10 grams Fresh basil leaves, chopped (plus extra for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 200°C (400°F).
Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package instructions. Drain and set aside.
In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Add the minced garlic to the skillet and cook for another 1 minute until fragrant.
Remove the casings from the sausages and crumble them into the skillet. Cook the sausage, breaking it apart with a spoon, until browned and fully cooked, about 7-8 minutes.
Stir in the sundried tomatoes, crushed tomatoes, heavy cream, salt, and black pepper. Let the mixture simmer for 5 minutes to allow the flavors to meld together.
Add the cooked pasta into the skillet and toss to coat it evenly with the sauce.
Stir in half of the shredded mozzarella, grated Parmesan, and the chopped basil into the pasta mixture.
Sprinkle the remaining mozzarella cheese evenly over the top of the pasta.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the cheese on top is melted and golden brown.
Remove the skillet from the oven and let it cool slightly before serving. Garnish with fresh basil leaves if desired.
Nutrition Facts
Calories |
934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 28.1 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 2210 mg | 96% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 10.2 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 890 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
