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Looking for a hearty, comforting dish that brings a burst of flavor to your weeknight dinner? This Creamy Sausage Pasta Bake with Bell Peppers is the perfect solution. With its rich, creamy tomato sauce, savory sausage, and vibrant bell peppers, this pasta bake is not only easy to prepare but also a crowd-pleaser that will satisfy your cravings.
Why You’ll Love This Recipe
This creamy sausage pasta bake is a deliciously indulgent meal that checks all the boxes. It’s creamy, cheesy, and packed with flavor. Plus, it’s a one-dish wonder, making cleanup a breeze. Here’s what makes this recipe a must-try:
- Quick and Easy: Perfect for busy weeknights.
- Comfort Food: A warm, hearty dish that’s sure to please everyone.
- Customizable: Easily adjust ingredients to suit your taste.
- Meal Prep Friendly: Make ahead and reheat for a hassle-free dinner.
- Visually Appealing: Colorful bell peppers make it a feast for the eyes.
Ingredients
- 8 ounces penne pasta
- 1 pound Italian sausage, casings removed
- 1 cup bell peppers, diced (mix of red, yellow, and green)
- 3 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes, undrained
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh basil, for garnish (optional)
How to Make Creamy Sausage Pasta Bake
- Preheat your oven to 375°F (190°C).
- In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sausage, breaking it apart with a spatula. Cook until browned and cooked through, about 6-8 minutes.
- Add the diced bell peppers and minced garlic to the skillet. Cook for an additional 2-3 minutes until the peppers are slightly softened.
- Stir in the diced tomatoes, heavy cream, and Italian seasoning. Season with salt and pepper to taste. Let it simmer for 5 minutes.
- Combine the cooked pasta with the sauce mixture in the skillet. Stir until the pasta is well coated.
- Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh basil if desired, then serve hot.
Tips for the Best Results
- Use a mix of sweet and spicy Italian sausage for added flavor.
- Don’t overcook the pasta; it will continue to cook in the oven.
- For a bit of heat, add red pepper flakes to the sauce.
- Feel free to add spinach or other vegetables for extra nutrition.
Easy Variations
- Swap the penne pasta for rigatoni or fusilli.
- Use ground turkey or chicken sausage for a lighter option.
- Substitute the heavy cream with half-and-half or a dairy-free alternative for a lighter sauce.
- Add different vegetables like zucchini or mushrooms to the mix.
What to Serve With It
- Garlic bread for a crunchy side.
- A fresh green salad with a light vinaigrette.
- Roasted vegetables to complement the dish.
- A glass of red wine to enhance the flavors.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the oven at 350°F (175°C) until warmed through, or microwave individual portions until hot.
Recipe Card
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield/Servings: 4-6 servings
Ingredients:
- 8 ounces penne pasta
- 1 pound Italian sausage, casings removed
- 1 cup bell peppers, diced
- 3 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes, undrained
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh basil, for garnish (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the sausage, breaking it apart with a spatula. Cook until browned and cooked through, about 6-8 minutes.
4. Add the diced bell peppers and minced garlic to the skillet. Cook for an additional 2-3 minutes until the peppers are slightly softened.
5. Stir in the diced tomatoes, heavy cream, and Italian seasoning. Season with salt and pepper to taste. Let it simmer for 5 minutes.
6. Combine the cooked pasta with the sauce mixture in the skillet. Stir until the pasta is well coated.
7. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
9. Remove from the oven and let it cool for a few minutes. Garnish with fresh basil if desired, then serve hot.
Notes: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through.
