Description
Creamy Tuscan sausage pasta bake delivers Italian comfort with elegant simplicity. Rich sun-dried tomatoes, spinach, and herbed sausage meld into a luscious dinner you’ll savor with each comforting forkful.
Ingredients
Scale
Main Proteins:
- 1 lb (454 g) ground Italian sausage
- 1 cup (100 g) Parmesan cheese, finely shredded
Pasta and Base Ingredients:
- 1 lb (454 g) rigatoni pasta
- ¾ cup (177 ml) low sodium chicken broth
- 2 cups (473 ml) heavy cream
- 1 tablespoon (15 ml) butter
Seasonings and Additional Ingredients:
- 3 teaspoons (15 ml) garlic, minced
- 1 teaspoon (5 ml) Italian seasoning
- 1 teaspoon (5 ml) black pepper
- 1 teaspoon (5 ml) paprika
- ½ teaspoon (2.5 ml) salt
- 2 cups (60 g) baby spinach, chopped
- ½ cup (75 g) sun-dried tomatoes in oil, drained and thinly sliced
Instructions
- Cook rigatoni pasta in salted water according to package instructions until perfectly tender, about 8-10 minutes. Drain pasta and set aside, reserving a small amount of pasta water.
- Heat a large skillet over medium-high temperature and cook ground Italian sausage, methodically crumbling meat with a wooden spoon until completely browned and no trace of pink remains. Carefully drain excess fat and transfer sausage to a separate plate.
- Reduce skillet heat to medium-low and melt butter until it becomes slightly foamy. Add minced garlic and sun-dried tomatoes, quickly sautéing for approximately 30 seconds to release aromatic flavors.
- Pour chicken broth, heavy cream, Italian seasoning, salt, black pepper, and paprika into the skillet. Whisk continuously until the mixture begins to simmer and slightly thicken.
- Gradually incorporate Parmesan cheese into the sauce, stirring consistently until fully melted and creating a smooth, creamy consistency.
- Fold chopped spinach into the sauce, stirring until leaves begin to wilt and integrate seamlessly with the creamy mixture.
- Combine cooked pasta, browned sausage, and sauce, gently mixing to ensure every ingredient is evenly coated. If sauce seems too thick, add reserved pasta water to achieve desired consistency.
- Preheat oven to 350°F (175°C). Transfer pasta mixture to a prepared baking dish, spreading evenly.
- Sprinkle additional Parmesan cheese across the top of the pasta bake for extra flavor and golden-brown finish.
- Bake for 18-22 minutes, or until the top becomes golden and the edges start to bubble, indicating the dish is perfectly heated through.
Notes
- Elevate your pasta game with this indulgent Tuscan-inspired comfort dish that combines rich, creamy sauce with hearty Italian sausage.
- Perfectly balance flavors by draining excess sausage grease to prevent a greasy final texture and maintain the sauce’s silky consistency.
- Whisk the sauce continuously to prevent burning and ensure a smooth, integrated blend of cream, broth, and cheese.
- Wilting spinach directly in the sauce maximizes flavor absorption and adds a nutritious green element to the bake.
- Choose rigatoni for its ridged texture, which helps trap the creamy sauce and provides an excellent bite in every forkful.
- Opt for freshly grated Parmesan for the topping to achieve a golden, crispy crust that adds a delightful textural contrast.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 684 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 56 g
- Saturated Fat: 30 g
- Unsaturated Fat: 22 g
- Trans Fat: 1 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 155 mg