There is nothing quite like the warm comfort of a baked pasta dish that combines bold flavors and melty cheese to bring everyone to the table with a smile. This Cheesy Italian Sausage and Spinach Pasta Bake Recipe offers a delightful marriage of savory Italian sausage, tender spinach, and rich, creamy cheeses baked together with rigatoni pasta. Each bite delivers a perfect balance of hearty and fresh, making it a perfect go-to meal for busy weeknights or cozy weekend dinners. The cheesy topping browns beautifully, creating a golden crust that’s almost irresistible, while the herbs and spices deepen the flavor, turning simple ingredients into something truly special.
Ingredients You’ll Need
Ingredients You’ll Need
Getting started with this recipe means gathering a handful of straightforward but essential ingredients. Each component plays its own unique role: from the pungent Italian sausage delivering a meaty punch, to the cream cheese adding luscious creaminess, while fresh spinach introduces a splash of vibrant green and a subtle earthiness. The shredded mozzarella brings it all together with its gooey, stretchy texture once baked.
- 8 oz uncooked rigatoni: The hollow tubes hold sauce beautifully, ensuring every bite is flavorful.
- 3 Tbsp dried minced onion flakes: Adds a gentle onion flavor without the moisture of fresh onion.
- 1 (10-oz) package frozen chopped spinach, thawed: Provides a nutritious green veggie without overpowering the dish.
- 1¼ pounds Italian sausage: Choose your favorite mild or spicy variety for rich, seasoned protein.
- 1 (14.5-oz) can Italian-style diced tomatoes, undrained: Brings acidity and juicy bursts of flavor.
- 1 (8-oz) container chive-and-onion cream cheese, softened: Offers tangy creaminess with a hint of onion and fresh herb notes.
- ¼ tsp garlic powder: Adds warmth and depth without overpowering the other spices.
- 1 tsp Italian seasoning: A perfect blend of oregano, basil, thyme, and rosemary for that authentic Italian touch.
- ½ tsp salt: Enhances all the other flavors perfectly.
- ½ tsp pepper: Adds a subtle kick to balance the dish.
- 2 cups shredded mozzarella cheese: Melts into a luscious, bubbly, golden top that’s impossible to resist.
How to Make Cheesy Italian Sausage and Spinach Pasta Bake Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 350ºF. While it warms up, lightly spray a deep-dish 9-inch pan with cooking spray. This will prevent sticking and help the edges of your bake crisp up nicely.
Step 2: Cook the Rigatoni
Boil the rigatoni pasta according to the directions on the package until al dente. Be sure to drain it well so it doesn’t become waterlogged in the bake, but don’t rinse, as the starch helps hold the sauce onto the pasta.
Step 3: Brown the Italian Sausage
In a skillet over medium heat, cook the Italian sausage until it is no longer pink and fully browned. Drain off any excess fat to keep the bake from getting greasy, but leave plenty of sausage flavor behind.
Step 4: Dry the Spinach
Use paper towels to press the thawed chopped spinach dry. Removing extra moisture is key here to avoid a watery casserole and to keep the flavors rich and concentrated.
Step 5: Combine All the Ingredients
In a large bowl, mix together the cooked rigatoni, drained spinach, browned sausage, dried onion flakes, diced tomatoes (undrained), softened chive-and-onion cream cheese, garlic powder, Italian seasoning, salt, pepper, and half of the shredded mozzarella cheese. Stir everything together until well combined and creamy.
Step 6: Assemble and Add Cheese Topping
Pour the mixture into the prepared baking dish and spread evenly. Then sprinkle the remaining shredded mozzarella cheese over the top to create a gooey, melty cheese crust after baking.
Step 7: Bake to Perfection
Bake uncovered for 35 to 45 minutes until the cheese is bubbly and golden brown on top and the entire dish is heated through. You’ll know it’s ready when you see the cheese sizzling and slightly crisping around the edges.
How to Serve Cheesy Italian Sausage and Spinach Pasta Bake Recipe
Garnishes
Sprinkle fresh chopped parsley or basil leaves on top just before serving to add a burst of herbal freshness and a splash of color. A light drizzle of good-quality olive oil or a few grinds of black pepper can elevate the presentation and flavor even more.
Side Dishes
Pair your cheesy Italian sausage and spinach pasta bake with a crisp green salad tossed in a tangy vinaigrette or some garlic-rubbed crusty bread. Both cut through the richness and add a fresh, crunchy contrast.
Creative Ways to Present
For a family-style gathering, serve the pasta bake directly from the dish with large spoons so everyone can help themselves. For a more elegant touch, portion the bake into individual ramekins or mini cast-iron skillets, then broil briefly for extra bubbly cheese tops right before serving.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, transfer any leftovers to an airtight container and refrigerate for up to 3 days. The flavors actually deepen after sitting, so leftovers can taste even better the next day.
Freezing
This Cheesy Italian Sausage and Spinach Pasta Bake Recipe freezes well, making it a great candidate for prep-ahead meals. Cool the bake completely, then cover tightly with foil or plastic wrap before freezing for up to 2 months.
Reheating
Reheat leftovers in the oven at 350ºF until warmed through and the cheese on top is bubbly again, about 15 to 20 minutes. Microwaving works too for a quick fix, but the oven restores the delicious texture best.
FAQs
Can I use a different type of pasta?
Absolutely! While rigatoni is perfect for holding the sauce in this pasta bake, penne, ziti, or even shells would work beautifully as well.
Is it possible to make this recipe vegetarian?
Yes! Simply substitute the Italian sausage with a plant-based sausage or add extra vegetables like mushrooms and bell peppers for a hearty, meat-free version.
Can I prepare this recipe in advance and bake it later?
Definitely. You can assemble the entire dish, cover tightly, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking cold.
What type of Italian sausage is best for this dish?
Mild Italian sausage works great for a balanced flavor, but if you love a bit of heat, spicy Italian sausage will add a nice kick.
How do I ensure the pasta bake doesn’t turn out watery?
Make sure to drain the pasta well and squeeze the spinach dry before mixing everything together. Also, draining the fat from the sausage helps keep excess moisture at bay.
Final Thoughts
If you’re looking for a hearty, crowd-pleasing meal that feels like a warm hug on a plate, this Cheesy Italian Sausage and Spinach Pasta Bake Recipe is an absolute must-try. It combines comfort, nutrition, and incredible flavor all in one dish that can easily become a family favorite. I encourage you to give it a go and watch how it brings everyone joy, bite after satisfying bite.
Print
Cheesy Italian Sausage and Spinach Pasta Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Pasta Bake
- Method: Baking
- Cuisine: Italian-American
Description
A comforting and hearty Cheesy Italian Sausage and Spinach Pasta Bake combining tender rigatoni with savory Italian sausage, creamy spinach, tangy tomatoes, and melted mozzarella cheese. Perfect for an easy family dinner packed with Italian flavors and a cheesy finish.
Ingredients
Pasta
- 8 oz uncooked rigatoni
Meat and Vegetables
- 1¼ pounds Italian sausage
- 1 (10-oz) package frozen chopped spinach, thawed and well drained
- 1 (14.5-oz) can Italian-style diced tomatoes, undrained
Dairy
- 1 (8-oz) container chive-and-onion cream cheese, softened
- 2 cups shredded mozzarella cheese (divided)
Seasonings
- 3 Tbsp dried minced onion flakes
- ¼ tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC). Lightly spray a deep dish 9-inch baking pan with cooking spray to prevent sticking.
- Cook Pasta: Prepare the rigatoni pasta according to package directions until al dente. Drain thoroughly and set aside to cool slightly.
- Cook Sausage: In a skillet over medium heat, cook the Italian sausage until no longer pink, breaking it into crumbles as it cooks. Drain off excess fat to keep the dish from becoming greasy.
- Drain Spinach: Press the thawed frozen spinach between layers of paper towels to remove excess moisture, ensuring the bake doesn’t become watery.
- Combine Ingredients: In a large bowl, mix the cooked rigatoni, drained spinach, cooked sausage, dried minced onion flakes, undrained diced tomatoes, softened chive-and-onion cream cheese, garlic powder, Italian seasoning, salt, pepper, and ½ cup of the shredded mozzarella cheese until well combined.
- Assemble Bake: Spoon the mixture evenly into the prepared baking dish. Sprinkle the remaining 1½ cups of mozzarella cheese evenly on top for a cheesy crust.
- Bake: Place the dish uncovered in the preheated oven and bake for 35 to 45 minutes, until the cheese is melted, bubbly, and lightly golden on top.
Notes
- Pressing the spinach is key to prevent excess water from making the pasta bake soggy.
- Use mild or spicy Italian sausage according to your spice preference.
- This dish can be prepared a day ahead and baked fresh for a dinner party.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
