Cheesy baked pasta made with Italian chicken sausage, mozzarella, ricotta, Pecorino Romano and spinach. Perfect to feed a hungry family!
Baked Pasta with Sausage and Spinach
This baked pasta is comfort food made simple: tender rigatoni tossed with a flavorful sauce of Italian chicken sausage, garlic and marinara, layered with creamy ricotta, shredded mozzarella and Pecorino Romano, and brightened with spinach. It’s a family-friendly casserole that’s easy to scale. If you don’t need a full 9 x 13-inch pan, the recipe can be halved just as easily.
This dish is also ideal for meal prepping. Assemble it ahead of time and bake when you’re ready, or bake it, portion it, and freeze for quick reheating later. For freezing, allow the casserole to cool, cut into single-portion pieces, wrap each piece tightly in plastic wrap or foil, then place portions into a labeled freezer bag. Frozen portions reheat well in the oven or microwave — a convenient option for busy weeknights.
More Casserole Recipes You Might Enjoy:
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- Instant Pot Baked Ziti
- Sausage and Peppers Macaroni Casserole
- Baked Macaroni and Cheese
Baked Pasta with Sausage and Spinach
Summary: Cheesy baked pasta made with Italian chicken sausage, mozzarella, ricotta, Pecorino Romano and spinach. A hearty, family-sized casserole that’s satisfying and simple to prepare.
Yield: 8 servings
Serving size: 1 3/4 cups (approx.)
Prep: 15 mins Cook: 30 mins Total: 45 mins
Ingredients
- Olive oil spray (for greasing the baking dish)
- 1/2 cup grated Pecorino Romano
- 8 oz fat-free ricotta
- 8 oz part-skim mozzarella, shredded
- 14 oz uncooked sweet Italian chicken sausage, removed from casing
- 12 oz rigatoni pasta (wheat or gluten-free as desired)
- 1 tsp olive oil
- 2 cloves garlic, smashed and roughly chopped
- 10 oz frozen chopped spinach, thawed and squeezed of excess liquid
- Salt and freshly ground black pepper, to taste
- 4 cups marinara sauce (quick homemade or jarred)
Instructions
- Preheat the oven to 375°F. Lightly grease a 9 x 13-inch baking dish with olive oil spray.
- Bring a large pot of salted water to a boil for the pasta.
- In a medium bowl, stir together the ricotta, 6 tablespoons of the Pecorino Romano and half of the shredded mozzarella until smooth. Set aside.
- In a large deep skillet over medium heat, brown the sausage, breaking it into small pieces, until cooked through. Transfer the cooked sausage to a bowl and set aside.
- Add 1 teaspoon olive oil to the skillet, then sauté the chopped garlic about one minute until fragrant, being careful not to burn it. Add the drained spinach, season with a little salt and pepper, and cook another minute to warm through.
- Return the browned sausage to the skillet, pour in the marinara sauce, and reduce the heat to low. Simmer for 2–3 minutes to combine the flavors.
- When the pasta water reaches a boil, cook the rigatoni until just under al dente — about four minutes less than the package directions — then drain and return the pasta to the pot.
- Place half of the cooked pasta into the prepared baking dish, then spoon half of the sausage-and-sauce mixture over the pasta. Spread the ricotta mixture evenly over the sauce. Top with the remaining pasta and the remaining sauce. Finish with the remaining mozzarella and the remaining Pecorino Romano.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 6–7 minutes, or until the mozzarella is melted and the edges are lightly browned.
Nutrition (approx. per serving)
Calories: 398 kcal • Protein: 27.5 g • Carbohydrates: 44 g • Fat: 12.5 g • Fiber: 6 g • Sodium: 636 mg
Tips and Variations
- Meat alternatives: Use Italian turkey or pork sausage if preferred. For a vegetarian option, omit the sausage and add more vegetables such as mushrooms, bell peppers, or roasted eggplant.
- Cheese swaps: If Pecorino Romano isn’t available, freshly grated Parmesan works well. Use full-fat ricotta or mascarpone for a richer texture.
- Pasta choice: Rigatoni holds the sauce nicely, but penne, ziti, or large shells are good substitutes. If using gluten-free pasta, follow package times closely to avoid overcooking.
- Make-ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. If baking from chilled, add a few extra minutes to the covered baking time.
- Freezing: After baking and cooling, cut into portions, wrap tightly, and freeze. Reheat covered in a 350°F oven until warmed through, then uncover to brown the top.
- Serving: Serve with a simple green salad and crusty bread for a complete meal. A drizzle of good olive oil or a sprinkle of fresh basil brightens each portion.
Last Step
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