Creamy Tomato and Sausage Pasta Bake
I love pasta. And as much as I love my strong German heritage (especially Grandma’s recipe for Spaetzle), a small part of me has thought that my adoration for carbs means there has to be a little Italian blood running through these veins. Lasagna, pasta primavera, or a creamy Alfredo. I’ve made them all, but I have a soft spot for a simple pasta meal, full of flavor, but lacking on prep time and ingredients. That is where this Creamy Tomato and Sausage Pasta Bake comes into play.
No need to spend hours making your own tomato sauce for this recipe. Crack open your favorite jarred marinara or tomato basil sauce (for years I’ve loved this brand of homemade sauces from a local company in Lincoln, Nebraska).
Also. Public service announcement.
Have you ever combined tomato sauce with cream?
No? You’ve been missing out man. It makes canned tomato sauces take their game to another level.
Another thing I love about this recipe?
It can be made ahead of time and either kept in the fridge or freezer until needed.
Homemade freezer meals make the world go around. I’m certain of it.
The pasta bake cooks in no time.
Just add a simple lettuce salad and garlic cheese bread. Dinner is served!
Creamy Tomato and Sausage Pasta Bake
Ingredients
- 12 oz Rigatoni, cooked to al dente
- 1 lb Sausage, browned and drained
- 26 oz Tomato Basil Pasta Sauce
- 1/2 cup Heavy Cream
- 2 cups Shredded Mozzarella Cheese
Instructions
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In a large bowl, combine the pasta, sausage, pasta sauce, and cream.
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Pour into a 9x13 baking dish and cover with shredded cheese.
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Bake at 350° F for 20-30 minutes, until cheese is melted and sauce bubbly.
Tasty and fast weeknight meal. Add fresh basil and red pepper flakes to jazz it up a bit. I also used Swiss and mozzarella cheese. Thanks for a great recipe!
Oooohhhh! Those additions sound delicious.