Description
This Creamy Tuscan Sausage Pasta Bake is a comforting and flavorful dish featuring penne pasta combined with savory Italian sausage, sautéed onions and garlic, creamy heavy cream, baby spinach, and rich cheeses. Baked until golden and bubbling, this meal is perfect for family dinners or casual gatherings.
Ingredients
Scale
Pasta
- 12 oz penne pasta
Sausage Mixture
- 1 lb Italian sausage (mild or spicy, based on preference)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained
- 1 cup baby spinach
- 1 tsp Italian seasoning
- Salt and pepper to taste
Dairy & Cheese
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Other
- 2 tbsp olive oil
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pasta dish later.
- Cook the Pasta: Boil a large pot of salted water and cook the penne pasta until al dente according to package instructions. Drain and set aside.
- Brown the Sausage: Heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook for 5-7 minutes until browned and cooked through. Remove excess grease if needed.
- Sauté Vegetables: Add diced onion and minced garlic to the skillet with the sausage. Sauté for 3-5 minutes until the onions become translucent and fragrant.
- Add Tomatoes and Spinach: Stir in the drained diced tomatoes, baby spinach, heavy cream, Italian seasoning, salt, and pepper. Simmer the mixture for 3-4 minutes until the spinach wilts and the sauce slightly thickens.
- Combine Pasta and Sauce: Add the cooked penne pasta to the skillet and gently stir to combine all ingredients evenly.
- Prepare for Baking: Transfer the pasta mixture into a greased 9×13 inch baking dish and spread it out evenly.
- Add Cheese Topping: Evenly sprinkle shredded mozzarella cheese and grated Parmesan cheese over the pasta.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes until the cheese is bubbly and golden brown.
- Serve: Remove from the oven and let the pasta bake sit for 5 minutes. Garnish with fresh basil leaves if desired and serve hot.
Notes
- Drain the diced tomatoes well to avoid making the sauce too watery.
- Use mild or spicy Italian sausage depending on your heat preference.
- Fresh basil adds a lovely herbaceous finish but is optional.
- For a lighter version, substitute heavy cream with half-and-half or whole milk and reduce cheese quantities.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
