Sausage Pasta Bake (Freezer Friendly!)

User Reviews

5.0

3 reviews
Excellent
  • Prep Time

    30 mins

  • Cook Time

    30 mins

  • Total Time

    1 hr 20 mins

  • Servings

    8 people

  • Calories

    819 kcal

  • Course

    Main Course

  • Cuisine

    Italian

Sausage Pasta Bake (Freezer Friendly!)

Sausage pasta bake recipe plus all the details on how you can turn it into a freezer meal. Also get a little formula for turning any leftover pasta into a bake!

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Ingredients

Servings
  • 15 ounces whole milk ricotta cheese
  • 2 eggs
  • 1 ½ cups Parmesan Cheese grated fine
  • 1 ½ cups mozzarella cheese shredded
  • 1 cup heavy cream
  • ¾ teaspoon cornstarch
  • salt and pepper to taste
  • 1 pound pasta any short pasta will work
  • 1 pound ground Italian sausage
  • 1 tablespoon olive oil
  • 3 garlic cloves minced
  • 1 teaspoon dried oregano
  • 2 teaspoons dried parsley
  • 2 teaspoons dried basil
  • 28 ounces crushed tomatoes 1 large can
  • 15 ounces tomato sauce 1 can
  • 1 teaspoon sugar
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Instructions

  1. Preheat oven to 350Fº.
  2. Start pasta water boiling.
  3. Combine ricotta, eggs, ¾ cup of the parmesan, ¾ cup of the mozzarella, cream, cornstarch, salt and pepper in a large bowl. Set aside.
  4. Boil pasta until just shy of al dente, it should have a bit of a bite to it when tasted. It shouldn't be crunchy.
  5. While the pasta cooks, heat oil in a medium saucepan until just shimmering.
  6. Cook sausage until browned and cooked through. Remove all but 2 teaspoons grease if necessary. 
  7. Add garlic cloves and cook briefly, about 1 minute.
  8. Add the dried herbs cook another minute.
  9. Add the canned tomato products and sugar. Simmer for about 5 minutes.
  10. When pasta is ready, add it to the ricotta mixture. Add about 1 cup of the tomato sauce. Stir to combine.
  11. Pour pasta/ricotta mixture into a 9x13 baking dish.
  12. Pour remaining sauce evenly over the top.
  13. Sprinkle remaining parmesan and mozzarella evenly over the top.
  14. Bake covered with foil for 25 minutes, remove foil and cook uncovered about 25 more minutes until bubbly and cheese is just starting to brown.

Notes

  • You can substitute the ricotta cheese for cottage cheese if you'd like, it doesn't make a huge difference. Or do half and half. Whatever you have in your fridge is fine!
  • If you like to time your pasta when you cook it, you'll cook it for about three-quarters of the cooking time. Tasting it will give you a good idea of how close you are.
  • As always, feel free to substitute the dried herbs with fresh ones, just remember to double the measurements.
  • If you have leftover sauce {like my Homemade Marinara!} or would just like to use a jarred sauce, feel free to substitute that in place of making the quick sauce in the recipe. Use about 45 ounces total, or about 5 ¼ cups.
  • You can assemble this pasta bake and freeze it before baking it. I usually make this whole recipe and divide it into two disposable 8x8 baking pans for our family. You could also make smaller portions in disposable bread pans, probably four of them and freeze those for having single or double serving quick meals. You'd want to thaw them and bake according to the instructions in the recipe (lowering the cooking time for smaller portions) - or you can put a frozen pasta bake in a cold oven, preheat the oven and bake at a 325Fº for the first 10 minutes, then up the temperature to 350Fº for the rest of the time.
  •  
  • If you made the whole pasta bake but have leftovers, I cut them up into whatever size portions I want after it's totally cooled, place them on a sheet of foil with the edges turned up, and then in a zip-top freezer bag. When you want to bake it, take the pasta bake and foil out, put it in an appropriately sized pan, sprinkle with a couple tablespoons of water, cover with foil, and bake at 350Fº until warmed through.

Nutrition Information

Show Details
Calories 819kcal (41%) Carbohydrates 57g (19%) Protein 37g (74%) Fat 49g (75%) Saturated Fat 24g (120%) Cholesterol 181mg (60%) Sodium 1331mg (55%) Potassium 874mg (25%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 1465IU (29%) Vitamin C 14.5mg (16%) Calcium 538mg (54%) Iron 4.2mg (23%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 819 kcal

% Daily Value*

Calories 819kcal 41%
Carbohydrates 57g 19%
Protein 37g 74%
Fat 49g 75%
Saturated Fat 24g 120%
Cholesterol 181mg 60%
Sodium 1331mg 55%
Potassium 874mg 19%
Fiber 4g 16%
Sugar 9g 18%
Vitamin A 1465IU 29%
Vitamin C 14.5mg 16%
Calcium 538mg 54%
Iron 4.2mg 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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