Sausage and Macaroni Bake
Indulge in the ultimate comfort food with this Sausage and Macaroni Bake, a hearty and flavorful casserole that’s perfect for weeknight dinners or cozy gatherings. This recipe combines tender elbow macaroni with savory ground Italian sausage, a rich tomato-based sauce infused with garlic, onion, and aromatic herbs, and a luscious, creamy cheese blend of mozzarella, cheddar, and Parmesan. Layered to perfection and baked until golden and bubbly, this dish offers a satisfying balance of textures and flavors in every bite. Topped with fresh parsley for a bright, herby finish, this easy-to-make pasta bake is guaranteed to become a family favorite.
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Recipe Information
Ingredients
- 300 g elbow macaroni
- 500 g ground Italian sausage
- 1 tbsp olive oil
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 400 g crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 0.5 tsp black pepper
- 200 g shredded mozzarella cheese
- 100 g shredded cheddar cheese
- 50 g grated Parmesan cheese
- 250 ml milk
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 2 tbsp, chopped fresh parsley
Instructions
Preheat your oven to 190°C (375°F). Lightly grease a 9x13-inch baking dish and set aside.
Cook the elbow macaroni in a large pot of salted boiling water until al dente according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the ground Italian sausage and cook until browned, breaking it up with a spoon as it cooks, about 6-8 minutes.
Add the chopped onion and garlic to the skillet with the sausage. Cook until the onion softens and becomes translucent, about 3-4 minutes.
Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Simmer the sauce over low heat for 10 minutes, stirring occasionally. Remove from heat.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux. Slowly whisk in the milk until smooth and thickened, about 3-4 minutes.
Stir the shredded mozzarella and cheddar into the milk mixture until melted and smooth. Remove from heat.
In a large mixing bowl, combine the cooked macaroni, sausage-tomato sauce, and melted cheese sauce. Mix until well combined.
Pour half of the mixture into the prepared baking dish. Sprinkle half of the Parmesan cheese over the top. Add the remaining macaroni mixture and top with the rest of the Parmesan cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1463 mg | 64% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 7.9 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 552 mg | 42% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 592 mg | 13% | |
*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.
