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Sausage Pasta Bake.
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5 from 1 vote

Sausage Pasta Bake

This easy sausage pasta bake is the perfect pasta casserole to make for quick and easy weeknight dinners. Made with spinach, sun dried tomatoes, garlic and flavorful sausage, it's a filling dish with lots of flavor.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dinner
Cuisine: American, Mediterranean
Keyword: casserole, easy, fusilli, mozzarella, pasta bake, rotini, sausage, spinach
Servings: 6
Calories: 504kcal
Author: Tonje



  • 1 pound sausage *
  • 8 ounces rotini
  • 2 cups pasta sauce
  • 3 garlic cloves
  • 1 onion
  • 1 red pepper
  • 4 sundried tomatoes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon olive oil
  • 3 cups spinach
  • 1 ½ cups shredded mozzarella


  • Prepare the ingredients: peel and dice the onion. Grate or finely dice the garlic. Dice the sun dried tomatoes. Wash the spinach. Remove the sausage meat from their casings.
  • Preheat the oven to 400 F / 200 C.
  • Boil the pasta in a pot of water following package instructions. Drain off any excess cooking water.
  • Meanwhile, remove the sausage meat from the casings, and add to a skillet. Cook for a few minutes while using a spatula or two forks to split the meat into small chunks. The texture should be similar to ground meat. Add diced onion and sauté for another minute.
  • Add diced sun dried tomatoes, and grated garlic to the skillet, along with the seasoning and spinach. Cook for a few minutes while turning the spinach to wilt it faster.
  • Combine the cooked pasta, the sausage mixture, diced red pepper and pasta sauce in a casserole dish. Stir until the ingredients are evenly incorporated. Top with shredded cheese.
  • Bake for about 15-20 minutes, or until the cheese has melted and is slightly golden on top.
  • Leave the casserole to rest for at least 5 minutes before you serve it.



  • Store leftovers in a refrigerator for up to 4 days, or freeze for up to 6 months.
  • If using raw sausage: remove casings, and smash the meat with a spatula to create a ground up texture.
  • If using cooked sausage: slice or dice the sausages. 


Calories: 504kcal | Carbohydrates: 38g | Protein: 25g | Fat: 28g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1297mg | Potassium: 778mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2652IU | Vitamin C: 38mg | Calcium: 203mg | Iron: 3mg