Sausage and Macaroni Casserole
Get ready to savor the ultimate comfort food with this Sausage and Macaroni Casserole, a hearty and flavorful dish that’s perfect for busy weeknights or family gatherings. Tender elbow macaroni is enveloped in a rich tomato sauce made with juicy Italian sausage, aromatic garlic, and fragrant herbs like basil and oregano. Topped generously with melted mozzarella and Parmesan cheese, this casserole bakes to bubbling perfection in just 25 minutes. Whether you prefer a hint of spice with red pepper flakes or opt for a milder version, this dish delivers cozy, crowd-pleasing flavors in every bite. Garnished with fresh parsley for a pop of color, serve it hot and watch it disappear from the table. Perfect for meal prep or leftovers, it’s a no-fuss recipe your whole family will love!
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 28 ounces crushed tomatoes (canned)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and fully cooked, about 7-8 minutes. Transfer the cooked sausage to a plate lined with paper towels to drain excess grease.
In the same skillet, add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Stir in the crushed tomatoes, dried basil, dried oregano, red pepper flakes (if using), salt, and black pepper. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
Add the cooked sausage and drained macaroni to the tomato sauce, stirring until everything is evenly combined.
Transfer the macaroni mixture to the prepared casserole dish. Sprinkle the shredded mozzarella cheese evenly over the top, followed by the grated Parmesan cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for 5-10 minutes. Garnish with chopped fresh parsley before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
3521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.6 g | 257% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 9310 mg | 405% | |
| Total Carbohydrate | 228.2 g | 83% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 41.8 g | ||
| Protein | 187.8 g | 376% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2357 mg | 181% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2958 mg | 63% | |
*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.
