This Sausage Pasta Bake is an easy dinner with only 30 mins of prep. It's also freezer friendly and has hidden veggies, making it a great nutritious meal!
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Pasta bakes are some of my favourite weeknight meals. I love a high protein sausage pasta, so thought a casserole variation would be perfect for busy evenings. My family is also obsessed with sausage, and I love it because it's delicious and pre-seasoned- minimal prep is always a win for me! Over the years, I've learned that using some convenience options make healthy eating more sustainable in the long-term, so I think that foods like sausage can be a great staple once in a while.
This sausage pasta bake is cheesy, cozy and packed with protein and nutrition. We also add in 2 whole zucchinis, but they're so hidden so you barely notice them. It's a crowdpleaser recipe in my house, and I hope it will be in yours too.
Why This Recipe Is Dietitian Approved
- 30 minutes of prep. This sausage pasta bake only needs 30 minutes of prep, and then you can finish all the clean up by the time it's done baking.
- Hidden veggies. There's two whole zucchini shredded into this pasta, but you'll barely even notice it.
- Freezer friendly. This is a great option for batch prepping and keeping in the freezer. It's one of my favorites to have on hand for busy weeks!
Ingredients
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Pasta. Any medium pasta shape will work great in this recipe. I typically like to use a round shape such as penne or rotini, or a twisted shape such as fusilli. These tend to hold on to the ingredients better, which works wonderfully in a pasta bake.
Sausages. I used mild italian pork sausages in this recipe. However, turkey sausages or chicken sausages will also work great. If you prefer using a leaner cut of meat such as lean ground beef or ground turkey, you absolutely can, just add additional spices to season the meat.
Tomato sauce. Look for a tomato or pasta sauce that will have low added sodium and sugars. Pasta sauces can be a huge source of hidden additives, so I always recommend using a traditional brand like Mutti or Rao's.
Cottage cheese. I like using full fat cottage cheese as it creates the creamiest consistency, however lower fat options will work if that is what you prefer.
Cheese. I love using a mix of shredded cheddar and mozzarella cheeses.
Zucchini. Optional, but adding shredded zucchini into my pasta is one of my favourite ways to sneak in hidden veggies without sacrificing the taste or texture of meals. It disappears really well into the other ingredients, so you'll barely notice it.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat the oven to 400F. Cook pasta according to package instructions and carefully remove the sausages from their casing (I find this is easiest by gently slicing the casing with a sharp knife).
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- In a large pan over medium-high heat add olive oil. Once hot, add the sausages, gently break up the meat using a spatula. Cook, stirring frequently until the mat is fully cooked and no longer pink in colour.
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- Once the meat is cooked, add the zucchini to the pan (ensure the excess water is drained from the zucchini by wrapping the shredded zucchini in cheesecloth and squeezing). Cook for about 5 minutes, or until the zucchini is seamlessly mixed in with the meat. Drain any excess liquid from the pan.
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- To a 13x9 inch casserole dish, add cooked pasta, cooked meat and zucchini, tomato sauce, cottage cheese and 1 cup of cheese. Stir well to combine. Top with shredded cheese.
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- Bake for about 30 minutes (uncovered). Garnish with basil and enjoy!
Substitutions and Variations
To make gluten-free: use a gluten-free pasta. This one is my favourite.
To make vegetarian: sausages can be replaced with any ground meat substitute of choice. Yves and Gardein both have great meatless options. If you prefer, you can also utilize a higher protein pasta and skip the meat.
To make vegan: try my vegan pasta bake.
To make dairy-free: unfortunately, I haven't found a good dairy-free cottage cheese substitute yet.
To make nut-free: this recipe is naturally nut-free.
Equipment
Storage
Leftovers can be stored in the fridge for up to 3 days in an airtight container. To freeze, divide the sausage pasta bake into containers and freeze for up to 3 months. Defrost in the fridge overnight and microwave for around 2 minutes, or until hot.
To prep ahead of time, you can bake the dish, cover with tinfoil and freeze for up to 3 months.
To reheat from frozen: bake with foil on at 375F for about 1 hour, until the pasta bake is hot in the center. Remove the foil and continue baking until the cheese becomes golden, about 15 minutes.
To reheat after defrosting in the fridge: bake with foil on at 375F for about 45 minutes.
Top Tips for Success
My favourite tips for adding more nutrients to easy recipes are the following:
- Power up with your pasta choice by choosing higher fiber or high protein pasta options
- Sneak in the veggies: this recipe adds shredded zucchini into the meat, however spinach or any finely diced veggie will also work well
Frequently Asked Questions
Rao's or Mutti both have traditional plain pasta and tomato sauces with minimal added sugar or sodium. Alternatively, using crushed tomatoes will also work; just add a little water to thin them out.
Yes! Any minced meat such as ground beef or ground turkey will work great in place of the sausages. However, please note you will need to add additional seasonings such as italian spices, as the ground meat will not be pre-seasoned.
Not at all! The curds melt, creating a creamy consistency that also packs in the protein.
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More Weeknight Dinner Recipes
If you liked this pasta bake, try these recipes next:
- Comforting Spinach Sausage Pasta Bake
- Ground Beef Zucchini Casserole
- Buffalo Chicken Spaghetti Squash Casserole
- One Pan Baked Lemon Chicken and Zucchini Pasta
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this sausage pasta bake, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
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Sausage Pasta Bake
Ingredients
- 1 lb uncooked rotini or any medium pasta shape
- 1 lb lean mild Italian sausages pork or turkey are both great options
- 1 tablespoon olive oil
- 2 medium zucchinis shredded (with excess water squeezed out) - optional
- 2 cups tomato sauce look for a lower sugar option
- 1 cup full fat cottage cheese
- 2 cups cheese shredded (I like to do a mix of cheddar and mozzarella)
- Fresh basil for topping
Instructions
- Preheat the oven to 400F. Cook pasta according to package instructions and carefully remove the sausages from their casing (I find this is easiest by gently slicing the casing with a sharp knife).
- In a large pan over medium-high heat, add olive oil. Once hot add the sausages, gently break up the meat using a spatula. Cook, stirring frequently until the mat is fully cooked and no longer pink in colour.
- Once the meat is cooked, add the zucchini to the pan (ensure the excess water is drained from the zucchini by wrapping the shredded zucchini in cheesecloth and squeezing). Cook for about 5 minutes, or until the zucchini is seamlessly mixed in with the meat. Drain any excess liquid from the pan.
- To a 13x9 inch casserole dish, add cooked pasta, cooked meat and zucchini, tomato sauce, cottage cheese and 1 cup of cheese. Stir well to combine.
- Top with remaining 1 cup of cheese and bake for about 30 minutes (uncovered).
- Garnish with basil and enjoy!
Notes
Zucchini can be replaced with spinach if preferred. If you prefer to leave the sausages in their casing you can dice up the meat once cooked. Lower fat cottage cheese alternatives can be used however it will result in a slightly less creamy pasta bake. *I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
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