Cheesy Sausage and Pasta Bake

Recipe by Leslie

Creamy, cheesy pasta with Italian Sausage pieces. A family favourite and wonderful comfort food!

Top Review by Chef1MOM-Connie

YUMMY and very different. I made and enjoyed this recipe for Aus/NZ Swap Jan 2010 DH and DS liked it as well. I read through the reviews but did not find the sauce too thick, however I did use 2% milk and the cottage cheese. Maybe the ricotta would make it thicker. This is a lovely dinner but lots of pans to make it. Well worth the effort to put together and I think next time it will go faster for me. I used rotini noodles, cottage cheese, sharp chedder and low fat mozzerella. plus extra parm on top. I did not have bread crumbs, thought I did but couldn't find them. I did leave out the mushrooms (medical) but did add in more peppers. This is going to be a rotating dish for us as it is comforting, smells great, and warms up the tummy on these very cold days. Thank you so much.

Ingredients Nutrition


  1. Cook and slice Italian Sausage, set aside.
  2. Lightly sautee green onions, mushrooms and peppers in butter.
  3. In the meantime cook pasta in generous amount of salted water, drain.
  4. Prepare Sauce:.
  5. Melt butter on medium setting in a large pot.
  6. Slowly add flour to make a thin paste, stirring constantly.
  7. Slowly add milk.
  8. Add all cheeses, salt and black pepper.
  9. Simmer until partially thickened, adding more milk if neccessary.
  10. Transfer pasta, sliced sausages and mushroom/pepper mixture to the pot, mix.
  11. Transfer all to casserole dish.
  12. Top with bread crumbs.
  13. Bake at 350 degrees until heated through.
  14. Serve with side salad and garlic bread.

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