Description
Sizzling Italian sausage meets sweet bell peppers in this hearty pasta bake, creating a Mediterranean-inspired comfort dish. Melted cheese, aromatic herbs, and perfectly al dente pasta invite you to savor a delicious journey through Italian cuisine.
Ingredients
Scale
Pasta and Meat:
- 1 pound penne, cavatappi, or rotini pasta
- 1 pound hot Italian sausage or hot turkey sausage, casings removed
Vegetables and Aromatics:
- 1 small onion, chopped
- 1 red bell pepper, ½-inch chop
- 1 yellow bell pepper, ½-inch chop
- 1 orange bell pepper, ½-inch chop
- 4–6 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional for spicy)
Seasonings, Liquids, and Cheese:
- 1 tablespoon olive oil
- 3 tablespoons all-purpose flour
- 1 15 ounces can fire roasted tomatoes with juices
- 1 ½ teaspoons dried basil
- 1 teaspoon chicken bouillon (granulated, cube, or base)
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 ½ cups low sodium chicken broth
- 1 cup half and half (or milk whisked with 1 ½ teaspoons cornstarch)
- 6 ounces freshly grated mild Gouda (may substitute cheddar)
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C), positioning the rack in the center for even heating.
- Boil water in a large pot, adding a generous pinch of salt. Cook the pasta until it reaches an al dente texture, typically 8-10 minutes, then drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Remove the Italian sausage from its casing and crumble into the pan, cooking until it turns golden brown and no pink remains, approximately 6-7 minutes.
- Transfer the cooked sausage to a paper towel-lined plate to absorb excess grease, leaving a small amount of drippings in the skillet.
- In the same skillet, sauté the bell peppers (red, yellow, and green) and onions until they become tender and slightly caramelized, about 5-6 minutes.
- Reduce the heat to medium-low and add minced garlic, cooking for an additional 30-45 seconds until fragrant.
- Pour the marinara sauce into the skillet, stirring to combine with the vegetables and incorporating the browned sausage back into the mixture.
- Season the sauce with dried oregano, basil, salt, and black pepper, allowing the flavors to meld for 2-3 minutes.
- In a large baking dish, layer the cooked pasta, then pour the sausage and vegetable sauce over the top, ensuring even distribution.
- Sprinkle shredded mozzarella and grated Parmesan cheese generously across the surface.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is completely melted and develops a golden, bubbly crust.
- Remove from the oven and let the pasta bake rest for 5 minutes before serving to allow the flavors to settle and make cutting easier.
- Garnish with fresh chopped basil leaves and serve hot, accompanied by a side salad or garlic bread if desired.
Notes
- Elevate this dish by selecting high-quality Italian sausage with robust flavor profiles for maximum taste impact.
- Choose bell peppers in multiple colors like red, yellow, and green to create a visually stunning and nutritionally diverse meal.
- Undercook pasta slightly during initial boiling to prevent mushiness when baking, ensuring perfect al dente texture.
- Create a creamy sauce using a blend of cheese and milk for rich, velvety consistency that binds ingredients beautifully.
- Customize heat levels by selecting mild or spicy sausage based on personal preference and family taste expectations.
- Prepare this recipe ahead of time and refrigerate before baking, making it an excellent make-ahead meal for busy weeknights.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 595 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg