Mediterranean Creamy Tuscan Sausage Pasta Bake
This Mediterranean-inspired pasta bake is a rich, creamy, and savory dish packed with the bold flavors of sun-dried tomatoes, garlic, spinach, Italian sausage, and a creamy Parmesan sauce. Baked until golden and bubbling, it’s a satisfying comfort meal with a Mediterranean flair that makes it perfect for weeknight dinners or family gatherings
⏱️ Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Bake Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
Pasta and Sausage
12 oz (340 g) penne or rigatoni pasta
1 lb (450 g) Italian sausage (mild or spicy), casings removed
1 tbsp olive oil (if needed)
Creamy Tuscan Sauce
4 cloves garlic, minced
1 small yellow onion, finely chopped
1 tsp crushed red pepper flakes (optional)
1 tsp dried oregano
1 tsp dried basil
½ cup sun-dried tomatoes, chopped (in oil, drained)
2 cups fresh baby spinach
1 cup heavy cream (or half-and-half)
1 cup whole milk
1 cup grated Parmesan cheese
Salt and pepper to taste
Topping
1 ½ cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 tbsp olive oil or melted butter (optional, for drizzling)
Instructions
1. Prepare the Pasta
1. Bring a large pot of salted water to a boil. Cook pasta 2 minutes less than package instructions (it will finish cooking in the oven). Drain and set aside.
2. Cook the Sausage
2. In a large skillet over medium heat, cook Italian sausage until browned and cooked through (6–8 minutes). Break into crumbles. Transfer to a plate and set aside. Drain excess fat if needed.
3. Make the Creamy Tuscan Sauce
3. In the same skillet, sauté onions until soft (about 3–4 minutes).
4. Add garlic, red pepper flakes, oregano, and basil. Stir for 30 seconds until fragrant.
5. Stir in sun-dried tomatoes and cook for 1 minute.
6. Reduce heat to medium-low. Pour in heavy cream and milk. Stir and let simmer for 3–4 minutes.
7. Add grated Parmesan and stir until melted.
8. Stir in spinach and cook until wilted.
9. Season with salt and pepper to taste.
4. Assemble the Bake
10. Preheat oven to 375°F (190°C).
11. In a large mixing bowl or pot, combine pasta, cooked sausage, and creamy sauce.
12. Pour mixture into a greased 9×13-inch baking dish.
13. Top evenly with mozzarella and Parmesan. Drizzle with olive oil or melted butter (optional).
5. Bake
14. Bake uncovered for 20–25 minutes, until cheese is bubbly and golden brown.
15. Let rest for 5–10 minutes before serving.
Notes
You can substitute turkey sausage or plant-based sausage for a lighter or vegetarian version.
If using half-and-half instead of heavy cream, the sauce will be slightly lighter but still creamy.
Add fresh basil or parsley after baking for a pop of freshness.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Tips
Undercook pasta slightly so it doesn’t get mushy during baking.
Use sun-dried tomatoes in oil for maximum flavor.
For added flavor, sprinkle with breadcrumbs mixed with Parmesan before baking.
Let the dish sit for a few minutes after baking to allow the sauce to set.
❓ Frequently Asked Questions
Q: Can I freeze this pasta bake?
A: Yes! Assemble and freeze before baking (wrap tightly). When ready to cook, bake from frozen at 375°F for 50–60 minutes or until heated through.
Q: Can I make it ahead of time?
A: Absolutely. Assemble the dish up to 24 hours in advance, refrigerate, and bake when ready.
Q: What pasta works best?
A: Short-cut pasta like penne, rigatoni, or ziti works best as it holds the sauce well.
Q: How can I make this spicier?
A: Use spicy Italian sausage and increase the red pepper flakes.
Nutrition Facts
Calories :670 kcal
Protein :28 g
Carbohydrates: 50 g
Fat :40 g
Cholesterol :105 mg
Sugars :6 g
Sodium :950 mg