Sausage Pasta Bake

Baked sausage pasta dish that holds all the flavours of lasagna without the fuss! 
5 from 4 votes
Print Pin
Course: Main
Cuisine: Italian
Keyword: sausage pasta bake
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories: 514kcal
Author: Julia Frey of Vikalinka

Ingredients

  • 2 tbsp olive oil divided
  • 300 g/6 sausages
  • 1/2 tsp fennel seeds
  • 3 cloves of garlic minced
  • 7-8 fresh basil leaves, chopped or 1 tsp dried basil
  • 400g/14oz can of chopped tomatoes/crushed tomatoes for US and Canada
  • 1 lbs short pasta such as fusilli or penne
  • 60g/3cups of arugula/rocket
  • 2 balls of thickly sliced fresh mozzarella/8 oz shredded mozzarella
  • 5-6 cherry tomatoes halved
  • 3-4 basil leaves

Instructions

  • Remove casing from sausages, heat a tablespoon of olive oil in a deep pan and cook sausage meat over medium heat while breaking it up in small chunks with a wooden spoon until no longer pink for 7-10 minutes. Add garlic, fennel seeds and basil, cook for 1-2 minutes.
  • Add canned tomatoes, bring it to a boil and then turn the heat down and simmer for 10-15 minutes.
  • Preheat the oven to 375F/190C. While the sauce is simmering cook pasta according to package instructions minus 2 minutes. Pasta should be quite firm as it will be baked later.
  • Drain pasta and add to the sauce along with fresh arugula or spinach. Top with sliced mozzarella, halved cherry tomatoes and basil leaves. Drizzle with the remaining 1 tbsp of olive oil. Bake at 375F/19C for 20 minutes until piping hot and the cheese is melted and golden.

Nutrition

Calories: 514kcal | Carbohydrates: 60g | Protein: 18g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 424mg | Potassium: 491mg | Fiber: 3g | Sugar: 4g | Vitamin A: 455IU | Vitamin C: 11.7mg | Calcium: 63mg | Iron: 2.5mg