Try this recipe for a hearty, no-boil broccoli sausage pasta bake that will make you rethink your weekly dinner routine! It's made with crunchy broccoli and Italian sausage mixed into a marinara sauce sauce and perfectly cooked pasta, topped with a cheesy crust. Enjoy it with a hunk of homemade garlic bread!
The best pasta bake you'll ever make!
Have you ever been in a dinner rut, unsure of what to make for the family that's easy and tasty?
That was me! I just made a batch of my broccoli cheddar soup, but I wanted to use up the rest of my broccoli for dinner.
So, I decided to meal prep another recipe we could eat during the week for dinner because I knew we were going to be super busy!
That's when I decided to try and make another simple pasta bake after I remembered how much my husband loved my pesto pasta bake.
My favorite part of this recipe (besides how amazing it tastes) is that there's no need to boil the pasta separately. That's right, no more waiting for a pot of water to boil! The pasta will cook perfectly in the oven, soaking up all the flavors from the sauce and broccoli.
It also saves you time and dishes – a win-win situation.
Ingredients needed
This sausage pasta bake recipe is perfect for a quick and satisfying weeknight dinner.
Here’s a bit more about what I used:
- Ground Sausage: I used mild Italian sausage to give this pasta bake some extra flavor. You can also use spicy Italian sausage if you prefer a little kick!
- Pasta: I used a box of my favorite shortcut pasta for this recipe. I love using penne or rigatoni, but any short pasta shape will work. This type of pasta holds up well and doesn’t get too mushy when baked. Plus, you get some cheese and sauce in between the crevices, making each bite extra tasty.
- Broccoli: This pasta bake is a delicious way to sneak in some extra veggies. You can use fresh or frozen broccoli - just chop it into small pieces before adding it to the dish.
- Garlic: Because garlic makes everything better, am I right? You'll need 3 cloves. You can also buy and use preminced glaric from the store but try to use fresh garlic if you can because it tastes much better.
- Shallot: I love using shallots in this recipe because they add a slightly sweet and mild onion flavor. But if you don't have any on hand, you can use half of a small onion instead.
- Red Sauce: I used a jar of my favorite marinara sauce, but feel free to use your preferred brand or make your own. If you want to add some extra flavor, try using a roasted garlic or tomato basil pasta sauce. You'll need a 24-ounce jar.
- Cheese: To get that cheesy, gooey goodness on top of this pasta bake, I used a blend of shredded mozzarella cheese and grated parmesan. Feel free to use any combination of cheese that you like. I also highly recommend grating or shredding your own cheese for this recipe - it will melt much better than pre-shredded bagged cheese.
- Milk: To create a creamy, cheesy sauce for this pasta bake, I used milk. You can use any type of milk you prefer - whole, 2%, or even almond milk. But, whole milk works best!
- Chicken Stock: To add some extra flavor and creaminess to this pasta bake, I used chicken stock. You can also use vegetable stock if you prefer.
- Salt and Pepper: To taste!
- Basil: For some extra fresh flavor, I like to add basil on top of the finished pasta bake. You can also use parsley or any other herb you prefer.
Kitchen tools required
Here’s a bit more information about what I used to make this no boil pasta bake:
- Large saucepan
- 9x13 baking pan
- Wooden spoon or spatula
- Aluminum foil
For measuring, you will need ½ cup, a cup, and a tablespoon.
How to make broccoli and sausage pasta bake
Making this cheesy pasta bake recipe is super easy! Here’s how to do it...
Start by preheating the oven to 400°F.
While the oven is heating up, cook the ground sausage in a large pan over medium heat until it’s browned and cooked through.
Once the sausage is fully cooked, remove it from the pan using a slotted spoon and set aside on a paper towel-lined plate to drain off any excess grease.
Grab a 9x13 baking dish and add some olive oil, diced shallot, diced garlic, and chopped broccoli. Next, layer on the sausage, uncooked pasta noodles, red sauce, chicken stock, and milk.
Don't forget to sprinkle on 1 cup of mozzarella and ¼ cup of parmesan cheese. Yum!
Mix everything until it's well combined. Then, press down on the noodles until they're mostly covered and coated in the mixture.
Next, cover the dish with foil and pop it in the oven for 45 minutes. After that, take off the foil, add the remaining cheese on top, and bake it for an extra ten minutes.
Tip: If you want some extra crispiness, give it a quick broil for 5 minutes at the end.
Finally, sprinkle some fresh basil on top and let it cool for about 15 minutes before digging in. Enjoy!
Recipe Tips
Below are some common pasta bake questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
What's the best kind of pasta to use for baked pasta?
For this recipe, it's best to use short cut pasta. It cooks evenly and soaks up the liquid nicely. Rigatoni, ziti, or penne are all great choices!
Do I need to boil the pasta before baking?
Nope! That’s one of the great things about this sausage pasta bake. You can use uncooked noodles, and they will cook in the oven with all the other ingredients. Just make sure to mix everything together well before baking.
What other types of proteins can I use?
Absolutely! Ground beef, turkey, or even chicken would work well in this pasta bake. You can also leave out the meat altogether for a vegetarian option. Just add in some extra veggies or a plant-based protein substitute if desired.
Can I add more vegetables to this pasta bake?
Definitely! You can add in any of your favorite vegetables, like mushrooms or spinach. Just make sure to chop them into small pieces so they cook evenly with the rest of the ingredients.
Can I make this ahead of time and freeze it?
Yes, you can assemble the pasta bake up to 24 hours in advance and store it in the refrigerator. When ready to bake, just add an extra 10-15 minutes to the baking time since the ingredients will be cold. You can also freeze leftovers for a quick and easy meal later on.
Storing leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. You can also freeze individual portions in freezer-safe containers for up to 3 months!
To reheat, thaw overnight in the fridge or heat from frozen in a microwave or oven (covered with foil) until heated through.
If you liked this recipe, you’ll want to try these!
Here are some of my favorite pasta recipes you should make next. Enjoy
- Healthy Penne Alla Vodka With Chicken
- One Pot Chicken Parmesan Pasta
- Lemon Cauliflower Pasta With Grilled Chicken
- Healthy Taco Pasta
- Creamy Cajun Shrimp Pasta
Recipe by Erin Morrissey and Photos by The Mindful Hapa
Simple Pasta Bake
Ingredients
Method
- Preheat oven to 400F.
- Cook sausage according to package directions until no longer pink, crumble into small pieces. Drain and set aside.
- In a 9x13 or larger, add olive oil, diced shallot, diced garlic, and chopped broccoli. Layer on sausage, uncooked pasta noodles, red sauce, chicken stock, and milk. Sprinkle on 1 cup mozzarella and ¼ cup parmesan cheese.
- Mix until all combined very well. Pressing down on noodles until mostly covered and coated in mixture.
- Cover with foil and bake for 45 minutes. Take off foil, add remaining cheese to the top, and bake an additional ten minutes. Optional, but for extra crispy, broil for an extra 5 minutes at the end.
- Sprinkle with fresh basil and let cool 15 minutes before serving.
Lauren Yeiter says
I searched for a meal that would be easy to modify to serve one with some leftovers, this is it! It took every ounce of me not to devour the entire bake! I can not wait to eat the measly leftovers that remain!
Erin says
Hi Lauren, so happy you loved it so much! 🙂
Lacy L says
Crowd favorite in my house! My 9 year old didn’t even complain about the broccoli! Such an easy meal and delicious 👏🏽
Erin says
Hi Lacy, so happy you both loved it! 🙂
Lorraine Dineen says
Hi! Can you freeze the leftovers?
Erin says
Hi Lorraine, yes! You can freeze individual portions in freezer-safe containers for up to 3 months!
Meagan says
Do you think this can be made the night before and then cooked in the oven the next day?
Erin says
Hi Megan, yep that should be fine! Let me know how it comes out for you!
Mikayla says
Such a delicious and easy dinner. Love that it's one pot and boyfriend approved!
Erin says
Hi Mikayla, so happy you both loved it! 🙂
QC says
Delicious!! This was super easy to make, assemble and serve. It is also a great dish to use up any leftover veggies we had on hand. Very flavorful and it was still yummy as leftovers. Will definitely be making this again in the near future.
Erin says
Hi, so happy you loved it so much! 🙂
Cassie says
We’ve made this a few times and it always comes out great! My husband even requested that we make it again. Perfect for entertaining too!
Erin says
Hi Cassie, so happy it is a big hit! 🙂
Jake says
Easy to make and super tasty! This was the only meal I’ve made lately that our 16 month old couldn’t get enough of. The tastes all came together wonderfully and I will be making this again in the future!
Erin says
Hi Jake, so happy you loved it! 🙂
Erin C. says
Great easy meal to feed the family! Very delicious! Used turkey sausage and rice noodles. Will be sharing with my mom friends!
Erin says
Hi Erin, so happy you loved it! 🙂
Jordyn says
ELW ALWAYS HITS! Another fantastic recipe! Straightforward and easy with minimal prep. Perfect for leftovers. I love the addition of the broccoli. I will definitely be making this over and over again. Thank you Erin!! Keep them coming!
Erin says
Hi Jordyn, so happy you loved it so much! 🙂
Kelly says
Loved this! It’s easy and quick (love one pot!) My kids gobbled it up and is my new go to meal to take to new moms
Erin says
Hi Kelly, so happy it was a hit! 🙂
Sam says
A new staple! love the one pot! Great flavor! Actually didn't get tired of the leftovers
Erin says
Hi Sam, so happy you enjoyed it! 🙂
Tori says
I would like to try this recipe but I have a dairy allergy… do you have any advice on how to make this dairy free?
Erin says
Hi Tori, you can use dairy free cheese and almond milk! Let me know how it comes out for you! 🙂
Abby Cheatham says
So good and so easy!
Nice to have for dinner and then lunches for the week.
I used frozen broccoli and frozen onion (instead of shallot) and it made it even easier.
Erin says
Hi Abby, so happy you loved it and made it your own! 🙂
Liz says
I prepared this over the weekend to have on Monday night. I followed the directions to a "t" and it came out FANTASTIC. This was a super easy, low maintenance, recipe that is going to feed our family for 2 nights. My husband was able to throw this in the oven and it was ready to eat when I got home. This will definitely be on rotation in my house! Thank you Erin!
Erin says
Hi Liz, so happy you both loved it so much!! 🙂
Abby says
Like everyone else said- easy and delicious! I used chickpea pasta for even more protein, used an extra cup of broccoli, and excluded the Parmesan and it was still so yummy! I’ll look forward to having this for lunch every day this week!
Erin says
Hi Abby, so happy you loved it and made it your own! 🙂
Diana says
This was delicious. So much flavor I was blown away
Erin says
Hi Diana, so glad you loved it! 🙂
Abby says
So easy and delicious! A great meal prep for busy weeks as it reheats very well. I used gluten free penne and it was perfect.
Erin says
Hi Abby, so glad you liked it and made it your own!
Hillary says
Such an easy dish wish a lot of flavor. My bf and I loved this meal
Erin says
Hi Hillary, so glad you both loved it! 🙂
Jenny says
So easy and so good!!! Turns out exactly like it looks and makes a ton-perfect for meal prepping lunches for the week!!
Erin says
Hi Jenny, so happy you loved it! 🙂