I recently whipped up one of my favorite baked pasta and sausage recipes. I combined penne and Italian sausage with broccoli in a rich marinara sauce, then layered in mozzarella and Parmesan. Subtle garlic powder and a touch of red pepper flakes round out this hearty creation that quickly became a weeknight essential.

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I recently stumbled upon this incredible twist on a baked pasta classic that’s become one of my favorite weeknight dinners. I start by cooking 12 oz of rigatoni while browning 1 lb of Italian sausage (casings removed, of course) in a pan with 1-2 tbsp of olive oil and a pinch of garlic powder.

Then, I add 4 cups of chopped broccoli florets – trust me, they add a nice crunch and color – before mixing in 2 cups of marinara sauce. The real magic happens when I toss everything with 2 cups of shredded mozzarella and 1/2 cup of grated Parmesan cheese.

I finish it off in the oven for about 20 minutes so the cheese gets delectably melty. It’s that perfect balance between hearty sausage and the bold flavors of a great pasta bake where every bite feels like a little reminder of my favorite home style dinner recipes.

Enjoy!

Why I Like this Recipe

I really love how this recipe blends the savory Italian sausage with broccoli that still has a little crunch. It makes me feel like Im eating something hearty and delicious every time.

I also enjoy the cheesy topping a lot. The melted mozzarella mixed with Parmesan gives it a super rich flavor that makes every bite feel indulgent.

It’s awesome that its so easy to whip up. Even on hectic nights, I can quickly throw together the pasta, sausage, and veggies, then let the cheese work its magic in the oven.

Plus, I like how I get to choose whether I want a sweeter or spicier sausage. This lets me switch up the flavors depending on my mood, which keeps the recipe interesting.

Ingredients

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Italian sausage: loaded with protein and flavor, it gives a hearty spicy twist.
Broccoli: rich in fiber, vitamins, and crunch, perfect for keeping the dish light.
Pasta: provides a satisfying carbohydrate base soaking up all the tasty sauce.
Marinara sauce: tangy tomato goodness that adds a sweet and sour kick.
Mozzarella cheese: melty and gooey, it ties all flavors together in every bite.

Ingredient Quantities

12 oz pasta (penne or rigatoni is best)

1 lb Italian sausage (casings removed, use sweet or spicy if you prefer)

4 cups broccoli florets (chopped roughly)

2 cups marinara sauce

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1-2 tbsp olive oil

1/2 tsp garlic powder

Salt and pepper to taste

Optional: 1/4 tsp red pepper flakes for a little heat

How to Make this

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1. Preheat your oven to 375°F and cook the pasta in a large pot of salted boiling water till al dente, then drain it.

2. In a big pan over medium heat, crumble and brown the sausage until its nearly cooked through. Drain excess fat if needed.

3. Add the broccoli florets to the sausage and cook for about 3-4 minutes until they just start to turn tender.

4. Stir in the garlic powder, salt, pepper, and if you like a bit of heat, the red pepper flakes.

5. Pour in the marinara sauce, letting it mix well with the sausage and broccoli, and let it simmer for a couple minutes.

6. In a big bowl, combine the cooked pasta with the sausage, broccoli, and sauce mixture.

7. Transfer everything to a lightly greased baking dish, then sprinkle the shredded mozzarella evenly over the top, followed by the grated Parmesan cheese.

8. Bake in the oven for 20 minutes or until the cheese gets all melty and bubbly. Enjoy your meal!

Equipment Needed

1. Oven
2. Large pot
3. Colander
4. Big pan
5. Large bowl
6. Baking dish
7. Wooden spoon or spatula
8. Measuring spoons
9. Knife and cutting board
10. Grater (for Parmesan cheese, if necessary)

FAQ

Q: Can I use other types of pasta?

A: Yeah, you can use whatever pasta you have, but penne or rigatoni work best to hold all the creamy sauce and sausage bits.

Q: Do I have to remove the sausage casings?

A: It's recommended you remove them cuz they can be chewy and they don't mix well with the rest of the ingredients.

Q: Can I use frozen broccoli instead of fresh?

A: Sure thing, but fresh broccoli cooks better and gives you crunch. If using frozen, just adjust the cooking time since it might be softer.

Q: How do I know when the pasta is al dente?

A: Taste a piece a couple minutes before the package time is up. It should be firm to the bite, then the pasta will continue cooking in the oven.

Q: How can I add a little extra spice to the dish?

A: If you like heat, add red pepper flakes to your taste. Start with 1/4 tsp and then adjust if you need more kick.

Baked Sausage And Broccoli Pasta Recipe Substitutions and Variations

Italian sausage: try using turkey sausage or even ground beef if you’re looking for a different protein option
Broccoli: you can swap it out with green beans or even asparagus if you’re not a huge fan of broccoli
Pasta: whole wheat or gluten-free pasta can be a good alternative if you want a healthier twist
Mozzarella cheese: provolone or cheddar can be used instead if u wanna try a new flavor profile
Parmesan cheese: Pecorino Romano is a nice substitute that still gives that tangy kick

Pro Tips

1. When you boil the pasta, save about a cup of its water so you can mix it in with the sauce later if it seems too thick, this little trick really makes a difference.
2. Brown the sausage until it gets a nice bit of crisp, but don’t overcook it; leaving a little fat in the pan helps add flavor to the sauce.
3. If you want the broccoli to really pop, you can quickly toss it in the hot pan with the sausage so it cooks just right without getting too soft, keeping a nice crunch.
4. After taking the dish out of the oven, let it sit for a few minutes before serving; this helps the cheese set a bit and makes the flavours blend together better.

Baked Sausage And Broccoli Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

720

kcal

Equipment: 1. Oven
2. Large pot
3. Colander
4. Big pan
5. Large bowl
6. Baking dish
7. Wooden spoon or spatula
8. Measuring spoons
9. Knife and cutting board
10. Grater (for Parmesan cheese, if necessary)

Ingredients

12 oz pasta (penne or rigatoni is best)
1 lb Italian sausage (casings removed, use sweet or spicy if you prefer)
4 cups broccoli florets (chopped roughly)
2 cups marinara sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1-2 tbsp olive oil
1/2 tsp garlic powder
Salt and pepper to taste
Optional: 1/4 tsp red pepper flakes for a little heat

Directions

Preheat your oven to 375°F and cook the pasta in a large pot of salted boiling water till al dente, then drain it.
In a big pan over medium heat, crumble and brown the sausage until its nearly cooked through. Drain excess fat if needed.
Add the broccoli florets to the sausage and cook for about 3-4 minutes until they just start to turn tender.
Stir in the garlic powder, salt, pepper, and if you like a bit of heat, the red pepper flakes.
Pour in the marinara sauce, letting it mix well with the sausage and broccoli, and let it simmer for a couple minutes.
In a big bowl, combine the cooked pasta with the sausage, broccoli, and sauce mixture.
Transfer everything to a lightly greased baking dish, then sprinkle the shredded mozzarella evenly over the top, followed by the grated Parmesan cheese.
Bake in the oven for 20 minutes or until the cheese gets all melty and bubbly. Enjoy your meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.