This Sausage Pasta Bake is an ideal, family-friendly weeknight dinner. It combines tender pasta, flavorful sausages and plenty of vegetables in a simple, creamy tomato sauce everyone will enjoy.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Sausage Pasta Bake
- Substitutions
- Variations
- How to make Sausage Pasta Bake
- Leftovers
- Recipe FAQs
- You might also like
- Rate it…
- Sausage Pasta Bake Recipe
Why this recipe works
Pasta bakes are a favorite because they’re quick to assemble, filling, and usually need no side dish. This sausage pasta bake ticks those boxes: hearty sausages, vibrant vegetables, tender pasta and a rich tomato-based sauce come together easily for a comforting meal. It’s adaptable, forgiving and ideal for busy evenings when you want a tasty, family-approved dinner.
Ingredients to make Sausage Pasta Bake
- Extra-virgin olive oil – for sautéing the vegetables.
- Red onion – adds a mild, sweet base flavour.
- Red pepper – brings sweetness and color.
- Broccoli – for texture and nutrients.
- Courgette (zucchini) – blends well with the other vegetables.
- Cherry tomatoes – add sweet bursts of flavour.
- Garlic cloves – for depth and savoriness.
- Sausages – cut into chunks; use your preferred type (veggie, pork, chicken, etc.).
- Dried oregano – earthy, aromatic spice.
- Dried basil – pairs well with oregano and tomatoes.
- Paprika – adds color and subtle warmth.
- Penne pasta – holds the sauce well; use any short pasta you like.
- Passata – strained tomato sauce for a smooth base.
- Vegetable stock – thins and seasons the sauce.
- Grated mozzarella – melts beautifully; use dairy-free if preferred.
See recipe card for exact quantities and full details.
Substitutions
- Oil: Any neutral cooking oil works if you don’t have olive oil.
- Veggies: Swap or omit vegetables according to what’s on hand—different peppers, spinach, mushrooms or courgette all work.
- Sausages: Use hot or mild Italian, pork, chicken, turkey or plant-based sausages, or replace with cooked minced meat.
- Seasonings: Italian seasoning or your favourite herb blend can replace oregano and basil.
- Pasta: Shells, penne, rigatoni or fusilli are all suitable alternatives.
- Passata: Marinara or canned tomatoes (blended) are fine; adjust stock to reach the right consistency.
- Cheese: Parmesan, pecorino, ricotta or fresh mozzarella can be used for different textures and flavours.
Variations
- Spicy: Add red pepper flakes or use spicy sausages.
- Extra cheesy: Stir some cheese into the sauce, then top with more before broiling for a golden crust.
- Kid-friendly: Cut vegetables finely or substitute kids’ favourite veg to keep the bake more appealing to picky eaters.
For another tasty pasta bake option, try a salmon and broccoli variation or a chicken-based version to change things up.
How to make Sausage Pasta Bake
Step 1: Preheat the oven to 180°C (356°F). Prepare the vegetables: halve and slice the red onion and courgette, slice the red pepper, halve the cherry tomatoes, cut broccoli into florets and crush the garlic.
Step 2: Warm a large ovenproof dish or skillet over medium heat. Add olive oil and the chopped vegetables, cooking for about 10 minutes until they begin to soften.
Step 3: Chop sausages into bite-sized pieces and add to the pan with garlic, dried basil, oregano and paprika. Stir and let them simmer together for 5 minutes so the flavours combine.
Step 4: Cook the pasta according to package instructions (aim for al dente). While the pasta cooks, add the passata and vegetable stock to the pan with the vegetables and sausages. Season with salt and stir to combine.
Step 5: Drain the pasta and stir it into the sauce and vegetables. Let everything simmer together for a few minutes, then sprinkle grated mozzarella over the top and bake in the oven for 15–20 minutes until the cheese is melted and golden. Garnish with fresh basil or chilli flakes if desired.
Hint: Cook the pasta just shy of fully tender (al dente) since it will continue to soften while simmering and baking.
Leftovers
This bake stores well. Keep leftovers in an airtight container in the fridge for 3–4 days or freeze for up to three months. Reheat in the oven or microwave; cover with foil in the oven to prevent the top from over-browning.
Recipe FAQs
Yes. In this recipe the sausages are chopped and cooked with the vegetables on the stovetop before baking, which ensures they are cooked through and well-flavoured.
Yes. This dish freezes well for up to three months. You can freeze it before or after baking; if frozen, thaw overnight in the fridge and allow a longer bake time when reheating from chilled.
Absolutely. The sauce here relies on passata, vegetable stock and melting cheese for creaminess, so heavy cream is unnecessary.
Pasta bakes are kid-friendly by nature. Use mild sausages, keep spices low, and either finely chop or swap vegetables your children dislike. The cheesy, saucy pasta is usually a hit.
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Sausage Pasta Bake
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 red onion
- 1 red pepper
- 1 head of broccoli
- 1 courgette
- 120 g cherry tomatoes
- 4 cloves garlic
- 8 sausages (I used gluten free and veggie)
- 2 tsp dried oregano
- 2 tsp dried basil
- 1½ tsp paprika
- 400 g penne pasta (I used gluten free)
- 500 ml passata
- 200 ml vegetable stock
- 80 g mozzarella, grated (I used dairy free)
Instructions
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Preheat the oven to 180°C (356°F). Prepare the vegetables: halve and slice the red onion and courgette, cube the red pepper, halve the tomatoes and cut broccoli into florets. Crush the garlic.
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Heat a large ovenproof dish over medium heat and add the olive oil and chopped vegetables. Cook for about 10 minutes until softened.
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Chop the sausages and add them to the pan with garlic, dried basil, oregano and paprika. Stir and simmer for 5 minutes.
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Cook the pasta according to the package. While it cooks, add passata and vegetable stock to the pan with the vegetables and sausages. Season and combine.
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Drain the pasta and mix it into the sauce. Let it simmer briefly, then top with grated mozzarella and bake for 15–20 minutes until the cheese melts and turns golden.
Notes
Substitutions & Variations: See the Substitutions and Variations sections above for alternatives.
To Store: Refrigerate for 3–4 days in an airtight container.
To Freeze: Freeze up to 3 months. Thaw overnight in the fridge before reheating.
Tip 1: Swap vegetables to suit what you have or your preferences.
Tip 2: Add fresh chilli or flakes for more heat.
Tip 3: Replace vegan sausages with beef, pork or chicken if you prefer.