Creamy Sausage Pasta (Dump and Bake)

This Creamy Sausage Pasta is a cheesy, hearty, dump-and-bake meal that is so easy to make. There’s no need to boil the pasta or brown the sausage, as everything bakes together in one dish for a delicious dinner with very little cleanup.

Serve it with homemade garlic bread for soaking up every bit of that creamy sauce, and a crisp, simple green salad on the side.

Holly’s Recipe Highlights: Creamy Sausage Pasta

Flavor: Savory Italian sausage, creamy Alfredo sauce, tomatoes, and melted Italian cheese come together in a rich, cheesy sauce with just enough tomato flavor to balance the creaminess.
Just One Dish: There is no need to boil pasta or brown the sausage, it all bakes right in the sauce. Less mess, less cleanup!
Tools: A deep 9 by 13-inch baking dish and aluminum foil to seal in the steam.

Total Time:: 1 hr 5 mins
Serves:: 6

Ingredient Notes

Labelled creamy sausage pasta ingredients.

Pasta: Rigatoni or penne both work well, but rigatoni holds onto more of the creamy sauce. Choose a sturdy pasta that can stand up to baking without becoming too soft.
Alfredo Sauce: Jarred Alfredo sauce keeps this recipe quick and easy. Choose a creamy sauce with plenty of Parmesan flavor for the best results.
Chicken Broth: Use store-bought broth or homemade chicken stock. Swish some broth in the empty Alfredo jars to loosen any sauce clinging to the sides and get every last bit into the casserole.
Whole Canned Tomatoes: Break the tomatoes into bite-sized pieces by hand before adding them. Be sure to include the juices, as they add flavor and extra liquid to help cook the pasta.
Italian Sausage: Mild or hot sausage both work well, or try making homemade Italian sausage. Remove the casings and pinch the raw sausage into small pieces so it cooks evenly throughout the pasta.
Italian Cheese Blend: Replace with mozzarella, or combine mozzarella with Parmesan for an extra boost of savory flavor.

Seal the Foil Well: Cover the baking dish tightly with foil to trap the steam and moisture needed to cook the dry pasta.
Don’t Worry About Thin Sauce: The sauce may look thinner than expected when you first remove the foil. Give it a good stir and continue baking. It will thicken as it cooks and rests.
Check the Pasta: Pasta brands can vary in cooking time, so check for tenderness a little bit early. It should be tender after the final uncovered bake.
Let It Rest: Don’t skip the 10-minute rest. It gives the pasta time to absorb some sauce and lets the sauce thicken.

Top view of Creamy Sausage Pasta in a casserole dish.

Storing Creamy Sausage Pasta

Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Store leftovers in the freezer for up to 2 months. Sometimes cream sauces can separate slightly after thawing.
To reheat, thaw overnight in the refrigerator, then cover the casserole with foil and reheat at 350°F for 15 to 20 minutes, or until heated through. Add a splash of milk or chicken broth before covering if the pasta seems dry.

Sprinkle a little extra mozzarella or Italian cheese over leftovers before reheating to freshen up the creamy, cheesy finish.

Pasta Night Favorites

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

Cook Time 50 minutes

10 minutes

Total Time 1 hour 5 minutes

Preheat oven to 425°F.
In a 9 by 13-inch baking dish, combine rigatoni, Alfredo sauce, broth, tomato paste, onion powder, and garlic powder. Using your hands, break up the tomatoes and add them to the dish with the juices. Stir to combine.

After dumping out the Alfredo sauce into the baking dish pour some of the broth into the jar, close the lid, and shake to clean out any remaining sauce.

Squeeze the uncooked sausage out of the casings over the dish in ½-inch pieces.
Cover tightly with foil and bake for 40 minutes.
Uncover and stir. Top with cheese and bake uncovered for 8 to 10 minutes, until pasta is tender and cheese is golden.

When uncovering and stirring, the sauce will seem thin. This is expected, it will thicken as it rests.

Rest 10 minutes before serving.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Main Course, Pork

Cuisine American

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