Make Ahead Italian Sausage and Pasta Bake

Total Time
Prep 20 mins
Cook 30 mins

This wonderful hearty, make ahead casserole really hits the spot. full of flavor, easy to make (and freeze) for those hectic or lazy days ahead.

Ingredients Nutrition


  1. Cut sausage into 1/2 inch chunks. I large skillet, brown sausage over medium-high heat, in batches and adding oil if necessary. Transfer sausage to a bowl.
  2. Pour off any fat from pan. Add onions, garlic and red pepper, cook over medium heat, stirring occasionally, for about 5 minutes or until softened. Stir in pasta sauce, tomato sauce, basil, oregano and fennel seeds; bring to a boil, stirring and scraping up any brown bits from bottom of pan. Return sausage and any accumulated juices to pan; cover and simmer for 15 minutes or until sausage is firm throughout.
  3. Meanwhile, in a large pot of boiling salted water, cook pasta for 6 minutes, add spinach;cook for 1 minute. Drain well and return to pot. Add sausage mixture and provolone/mozzarella cheese; stir to combine well.
  4. Transfer to 2 greased 8-inch square baking dishes or 1 13x9-inch dish. Sprinkle with Asiago/parmesan cheese. Cover dish with greased foil, greased side down.
  5. To serve: Bake, covered with foil, in in 375 degree F. oven for 30 minutes or for 1 hour if from the refrigerator. This freezes beautifully (thaw in refrigerator before baking).
Most Helpful

OH MY GOSH! Not only was this dish beautiful, it was sooo delicious! As soon as I was putting it all together I knew this dish was going to be great and it was!

brittany_0706 July 02, 2010

Excellent! Easy, quick ingredients and I only used 2C of the mozerella cheese and 1C parmesean cheese and it turned out delicious! I also used a frozen box of spinach (instead of fresh) and added it to the pasta after it was drained. Feeds tons!

J-Boston March 24, 2010

I made this the night before so all we had to do was heat it up in the oven. I did add a little less cheese than listed- 4C sounded like a lot! It came out delicious just the same... Thanks for a great recipe! :)

spcialk March 20, 2010