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    You are in: Home / Recipes / Cheesy Sausage and Pasta Bake Recipe
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    Cheesy Sausage and Pasta Bake

    Average Rating:

     16 Total Reviews

    Showing 1-16 of 16

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    • on January 07, 2010

      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.

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    • on January 24, 2009

      My hubby really liked this recipe and the flavours. From some of the other reviews, for the sauce, I decided to to cut back on the flour and some cheese & substituted yogurt for the cottage cheese. For the vegys, I added minced garlic and some finely chopped jalapeno pepper & increased the mushrooms. Cut back abit on pasta & increased the amount of sausage. It was a perfect consistency for us. It's was also a nice change from a tomato based sausage recipe.

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    • on June 05, 2008

      No one in my family was a big fan of this. It was overly hearty, I believe. The sauce turned out a bit thick, even after adding about 1/2 cup more milk than this called for. The flavor just wasn't there. This could be a good recipe if it weren't so thick and had a bit more lively flavor to it. Improve it! And let me know!

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    • on September 13, 2007

      Great recipe! I had made Atsa Spicy Pizza Sausage for the sausage. I added 1 cup more milk and 1 T more flour. I didn't have any ricotta or cottage and it was still delish! I also used Italian Breadcrumbs for the breadcrumbs. Thank you!!

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    • on May 06, 2007

      Great recipe!

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    • on April 02, 2007

      This is really good! I used grilled sweet basil Italian sausages, cottage cheese and the only shrooms I had were portabello. I did increase the milk by one cup. Other then that I made as directed. Nice and saucy.:)

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    • on March 16, 2007

      This was ok, needed to be more saucy though, might try again more saucy

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    • on September 15, 2006

      Very tasty! Thanks Leslie! :o)

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    • on July 16, 2006

      Tried it last night for my husband. I had Melton Mowbray sausages (www.porkpie.co.uk), used mozzerella and cheddar. It was ABSOLUTELY fantastic! Will do it again for friends! Thanks! Jemima

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    • on July 10, 2006

      Yum, DH ate half of this in one sitting, then sat around complaining about how full he was. Typical. Anyways, we had a few modifications. I was halfway through the prep when I realized I had no mushrooms, we Always have mushrooms, but not this time, not even one of those little cans. So we skipped the mushrooms but I can imagine they would have been great. Also I used some ground Italian Sweet Sausage that I cooked up (and kept in chunks) and used that. I sauteed the green onions and red peppers in with the sausage. Everything turned out great. Thanks Leslie!!

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    • on June 26, 2006

      Mmmmm.....cheesey goodness. The sauce gets VERY thick; I needed to thin it out w/ extra milk as stated. I added fresh garlic, otherwise made it as written. I'll make this again; thanx!

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    • on October 20, 2005

      This was really good and really cheesy!!! I used 5 rather large organic italian turkey sausages and next time I will use half as much as I feel it over powered the cheese... but it was still awesome!

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    • on September 18, 2005

      Okay! YUM!!!!! This was cheesy, easy and good! I used turkey sausage and low fat/cal dairy to reduce the calories and fat. Still came out great! Thanks Sarahsmomi!

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    • on August 28, 2005

      I tried this recipe because I had some leftover turkey hot Italian sausage....I was not expecting much, other than a way to use them up. Wow, this was very easy (since I had everything in the house). It kind of tastes like a homemade macaroni & cheese with sausage! It was even better the next day! Instead of the regular peppers, I used freshly roasted green chiles. Very nice. Thank you for sharing your recipe! --Marla

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    • on August 05, 2005

      Yes, comfort food at it's best! I made this with ground beef in place of Italian sausages and added in about 1 tablespoon minced fresh garlic, I used a small spiral pasta in place or macaroni. What a delicious dish served with a salad on the side! Thank you Leslie for a great recipe....Kitten:)

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    • on May 25, 2005

      WOW now this on got raves, I used hot italian sausages and I broiled them. (next time I will grill I was pressed for time.) This is such a treat to the taste buds. It was so cheese and, oh my.. My kind of comfort food. I used shells and I up'ed the mushrooms to 12. It was fantastic. Thanks so much for suggesting it. Its a keeper.

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    Nutritional Facts for Cheesy Sausage and Pasta Bake

    Serving Size: 1 (467 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1270.0
     
    Calories from Fat 723
    57%
    Total Fat 80.4 g
    123%
    Saturated Fat 41.6 g
    208%
    Cholesterol 219.5 mg
    73%
    Sodium 2281.5 mg
    95%
    Total Carbohydrate 70.2 g
    23%
    Dietary Fiber 3.6 g
    14%
    Sugars 8.5 g
    34%
    Protein 65.0 g
    130%
    Detailed Nutrition Values About Nutrition Info
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