If you’re in the mood for ultimate comfort and a little taste of Italy, this Creamy Tuscan Sausage Pasta Bake is about to become your new go-to favorite. It’s hearty, cheesy, and packed with bold flavors—think savory Italian sausage, sun-dried tomatoes, tender baby spinach, and ooey-gooey mozzarella all wrapped in a luxuriously creamy sauce. Whether you’re feeding a hungry family, meal-prepping for the week, or simply craving a warm, satisfying dinner, this dish brings everyone to the table and guarantees there won’t be leftovers for long!
Ingredients You’ll Need
The best part about this recipe is how effortlessly big flavor comes together with just a handful of well-chosen ingredients. Each component adds something essential—whether it’s richness, tang, color, or a cheesy finish—to make the Creamy Tuscan Sausage Pasta Bake downright irresistible.
- Pasta: Rigatoni or penne holds sauce beautifully and stands up to baking without getting mushy.
- Italian sausage: Packs all the signature herbs and spices, lending the bake its signature savory depth.
- Olive oil: A touch of richness to sauté your aromatics and sausage.
- Garlic: Brings an unmistakable warm, aromatic punch to the dish.
- Yellow onion: Adds gentle sweetness and body to the sauce.
- Red pepper flakes: Just a hint (optional) wakes up the flavors with subtle heat.
- Italian seasoning: The classic blend that ties all the Tuscan vibes together.
- Sun-dried tomatoes: They provide a tangy, sweet concentrate of flavor and beautiful pops of color.
- Baby spinach: Wilts into the pasta, adding freshness and a pop of green.
- Heavy cream and whole milk: These form the dreamy, velvety base for your sauce.
- Parmesan cheese: For that unmistakable nutty, salty backbone.
- Mozzarella cheese: Melty, stretchy, and so satisfying, both inside and on top of the bake.
- Salt and black pepper: Essential for balancing and enhancing every flavor.
- Fresh basil: A fragrant, optional finish that adds color and freshness.
- Nonstick cooking spray: Keeps everything from sticking and makes cleanup a breeze.
How to Make Creamy Tuscan Sausage Pasta Bake
Step 1: Prepare Your Baking Dish and Preheat the Oven
First things first—preheat your oven to 375°F (190°C) so it’s ready to work its magic. Grease a 9×13-inch baking dish generously with nonstick spray; you don’t want any of that delicious pasta sticking. This step sets the foundation for a perfectly baked, gorgeously golden Creamy Tuscan Sausage Pasta Bake.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil and cook the penne or rigatoni just until al dente—remember, it’ll have a chance to finish cooking in the oven. This ensures your pasta won’t be mushy after baking. Drain well and set aside.
Step 3: Brown the Sausage
Heat the olive oil in a big skillet over medium heat, then crumble in the Italian sausage. Stir and cook until beautifully browned and cooked through, breaking the meat up into little bits. Browning builds flavor, and this is where the base of your Creamy Tuscan Sausage Pasta Bake takes shape.
Step 4: Add Aromatics and Seasonings
Stir in the chopped onion and minced garlic. Sauté for 3–4 minutes until fragrant and softened. Sprinkle in the red pepper flakes (if you want a mild kick) and Italian seasoning—these unlock tons of flavor, infusing the sausage with irresistible scents and taste.
Step 5: Layer in Sun-Dried Tomatoes and Wilt the Spinach
Add your sun-dried tomatoes and let them cook for a couple of minutes to release their tangy flavor into the skillet. Next, toss in the baby spinach and stir gently until just wilted. The contrasting colors and textures make every bite of the Creamy Tuscan Sausage Pasta Bake pop.
Step 6: Create the Creamy Sauce
Reduce the heat to low, then pour in the heavy cream and milk. Stirring constantly, fold in grated Parmesan and 1 cup of mozzarella until everything’s melted into one seamless, creamy sauce. This sauce is the secret to the rich, comforting texture that defines this dish.
Step 7: Combine Pasta and Sauce
Add the drained pasta into the sausage mixture, tossing gently so every piece is coated in silky, cheesy sauce. Taste and adjust with salt and pepper until it’s just right. This is when the whole thing comes together in a glorious tangle of flavor.
Step 8: Assemble and Bake
Pour the combined pasta and sausage mixture into your prepared baking dish, smoothing the top with a spatula. Sprinkle the remaining 1/2 cup of mozzarella cheese evenly over everything. Bake uncovered for 20–25 minutes, or until the top is bubbling and deliciously golden.
Step 9: Rest and Garnish
Let the Creamy Tuscan Sausage Pasta Bake rest for about 5 minutes before serving. This gives all those creamy flavors a chance to settle. For extra flair, add plenty of fresh basil or even a shower of more Parmesan right before bringing it to the table.
How to Serve Creamy Tuscan Sausage Pasta Bake
Garnishes
Finish your Creamy Tuscan Sausage Pasta Bake with a scattering of freshly torn basil leaves, extra grated Parmesan, or a light drizzle of extra-virgin olive oil for shine. A grind of black pepper or a sprinkle of red pepper flakes also gives it a rustic, restaurant-worthy look.
Side Dishes
This pasta is hearty enough to star on its own, but it plays beautifully with crusty garlic bread, a crisp Caesar salad, or roasted veggies. Light, acidic sides help balance all the cheesy goodness and make dinner feel special.
Creative Ways to Present
Serving this dish for guests? Spoon portions into individual ramekins for a fancy twist, or keep it family-style in the baking dish for everybody to dig in. For potlucks, pack it into a casserole carrier and garnish on-site for the wow factor.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers of your Creamy Tuscan Sausage Pasta Bake in an airtight container in the refrigerator for up to four days. The flavors meld further over time, making leftovers even tastier for next-day lunches!
Freezing
You can absolutely freeze Creamy Tuscan Sausage Pasta Bake. Let the pasta cool completely, wrap the whole dish tightly in foil (or portion into containers), and freeze for up to three months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, cover the pasta bake with foil and warm in a 350°F oven until bubbling (about 20–30 minutes). Individual servings are great in the microwave as well—just add a splash of milk to loosen up the sauce and heat in 1-minute bursts.
FAQs
Can I use a different pasta shape in Creamy Tuscan Sausage Pasta Bake?
Absolutely! Penne and rigatoni are best for catching all that luscious sauce, but shells, ziti, or even fusilli work beautifully. Just aim for shapes with ridges or tubes that hold up well during baking.
Is it possible to make this dish gluten-free?
Yes, simply swap in your favorite gluten-free pasta and double-check that your sausage is gluten-free. The creamy, cheesy results are just as spectacular.
What kind of sausage works best?
Classic Italian pork sausage is most flavorful, but chicken or turkey sausage is delicious, too—especially for a lighter take. Choose sweet or spicy depending on your preference.
Can I prepare Creamy Tuscan Sausage Pasta Bake ahead of time?
You sure can! Assemble everything up to the point of baking, cover tightly, and refrigerate overnight. When ready to serve, just bake as directed, adding a few extra minutes in the oven if needed.
What’s the best way to reheat leftovers for optimal flavor and texture?
The oven is ideal—cover with foil and heat at 350°F until hot and melty. To keep the sauce creamy, add a splash of milk or cream before reheating, especially in the microwave.
Final Thoughts
There’s something undeniably special about a bubbling pan of Creamy Tuscan Sausage Pasta Bake fresh from the oven. It’s a total weeknight winner and always leaves everyone swooning at the table. I hope you’ll give this easy, soul-satisfying recipe a try and make it a new staple in your dinner rotation!
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Creamy Tuscan Sausage Pasta Bake Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and comforting flavors of this Creamy Tuscan Sausage Pasta Bake. It’s a satisfying dish that combines Italian sausage, sun-dried tomatoes, and spinach in a creamy sauce, all baked to perfection with a cheesy topping.
Ingredients
Main Ingredients:
- 12 ounces penne or rigatoni pasta
- 1 tablespoon olive oil
- 1 pound Italian sausage (casings removed)
- 3 cloves garlic (minced)
- 1 small yellow onion (chopped)
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon Italian seasoning
- 1/2 cup sun-dried tomatoes (chopped)
- 3 cups baby spinach
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese (divided)
- salt and black pepper to taste
- fresh basil for garnish (optional)
- nonstick cooking spray
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with nonstick spray.
- Cook the Pasta: Cook the pasta until al dente, then drain and set aside.
- Sauté Sausage: Brown the sausage in a skillet, then add onion, garlic, red pepper flakes, and Italian seasoning.
- Add Remaining Ingredients: Stir in sun-dried tomatoes, heavy cream, milk, Parmesan, and 1 cup mozzarella until creamy. Add spinach and season with salt and pepper.
- Combine and Bake: Mix pasta with sausage mixture, transfer to baking dish, top with remaining mozzarella, and bake for 20–25 minutes.
- Serve: Let rest before serving, garnish with basil if desired.
Notes
- For a lighter version, use half-and-half and turkey sausage.
- Gluten-free pasta works well in this recipe.
- Leftovers reheat beautifully for meal prep.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 580
- Sugar: 6g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 95mg
