This Sausage and Pepper Pasta Bake features a creamy tomato sauce, plenty of melted cheese, and tender pasta mixed with savory Italian sausage and colorful bell peppers. It’s packed with flavor, easy to prepare, and ideal for busy weeknights. It also freezes well and makes a convenient make-ahead meal for families or meal prep.
Italian Sausage and Pepper Pasta Bake
Pasta bakes are the ultimate comfort food and this Italian sausage and pepper version is a family favorite. It combines cooked pasta with browned sausage, sautéed onions and bell peppers, a bright marinara-based cream sauce, and a generous amount of mozzarella and Parmesan. The result is a hearty, kid-friendly casserole that reheats and freezes beautifully.
You can use ground Italian sausage—mild or spicy—sliced Italian sausage, or even a substitute like ground beef or turkey. I like a mix of red, yellow, and green bell peppers for color and texture, but you can use whatever you have on hand. If you prefer it spicier, add red pepper flakes or choose hot sausage; to keep it milder, pick a mild sausage or swap in turkey or vegetarian sausage crumbles.
Key Ingredients
- Pasta – penne, cavatappi, or another sturdy short pasta. Cook to al dente so it holds up in the oven.
- Sausage – 1 pound ground Italian sausage (hot or mild). You may substitute ground beef, turkey, or sliced Italian sausage cut into pieces.
- Onion – diced yellow or white onion (about 1 cup).
- Bell peppers – a total of about 3 cups diced (green, red, and yellow for color).
- Marinara or spaghetti sauce – about 24 ounces; choose your favorite jarred or homemade sauce.
- Cream cheese – one 8-ounce block, cut into pieces so it melts smoothly into the sauce.
- Parmesan cheese – freshly grated for best flavor.
- Mozzarella cheese – 1½ cups shredded, divided between the pasta mixture and the topping.
How to Make Sausage and Pepper Pasta Bake
- Preheat the oven. Set the oven to 350°F (175°C).
- Cook the pasta. Boil pasta to al dente according to package directions, drain, and set aside.
- Brown the sausage. In a large skillet over medium heat, cook 1 pound ground sausage, breaking it up, until no longer pink. Remove and drain on paper towels.
- Sauté the vegetables. In the same pan, add 1 tablespoon olive oil, the diced onion, salt, pepper, and the diced bell peppers. Cook until the onion is translucent and the peppers have softened.
- Combine sauce and cheeses. Return the cooked sausage to the pan, stir in 24 ounces marinara sauce and the cream cheese, and bring to a gentle boil. Stir until the cream cheese melts and the sauce is evenly blended.
- Mix with pasta and cheeses. Add the drained pasta, ½ cup grated Parmesan, and half of the shredded mozzarella (about ¾ cup) to the sauce. Stir until everything is evenly combined.
- Assemble and bake. Spray a 9″ x 13″ baking dish with nonstick spray, transfer the pasta mixture into the dish, and sprinkle the remaining mozzarella over the top. Bake uncovered for 20–25 minutes, until the cheese is lightly golden and the sauce bubbles.
- Rest and serve. Let the bake cool for at least 5 minutes before serving to allow it to set slightly. Enjoy warm.
Favorite Recipe Variations
- Make it spicy: Use spicy sausage and/or add red pepper flakes to taste.
- Vegetarian option: Substitute vegetarian sausage crumbles or omit the meat and add mushrooms, zucchini, or extra vegetables.
- Extra cheese: Stir in cheddar or provolone with the mozzarella for a richer flavor.
- Creamy twist: Replace part of the marinara with Alfredo or add a splash of heavy cream for an ultra-creamy sauce.
- More vegetables: Stir in broccoli florets, fresh spinach, or shredded zucchini for added nutrition.
- Gluten-free: Use gluten-free pasta to accommodate dietary needs.
- Different meats: Add cooked bacon, ground beef, or shredded cooked chicken for variety.
Frequently Asked Questions
You can use ground Italian sausage (mild or hot), sliced Italian sausage, or even ground beef or turkey if you prefer a leaner option. Brown the meat fully before combining with the sauce.
What can I serve with this pasta?
This dish is substantial on its own, but if you want a side, a simple green salad, crusty bread, or soft dinner rolls complement it well.
Can I freeze this pasta bake?
Yes. Assemble the unbaked pasta in a dish, wrap it well, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
Storing and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Unbaked, wrapped pasta bake will keep for up to 2 months. Thaw overnight before baking.
- To reheat: Reheat in a 350°F oven covered with foil, adding a little extra sauce if it seems dry. Microwave reheats are fine for individual portions.
Sausage and Peppers Baked Pasta Recipe
Ingredients (serves about 8)
- 16 ounces pasta (penne, cavatappi, or similar)
- 1 pound ground sausage (hot or mild)
- 1 cup yellow onion, diced (about 1/2″ pieces)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup green bell pepper, diced (about 1/2″)
- 1 cup red bell pepper, diced (about 1/2″)
- 1 cup yellow bell pepper, diced (about 1/2″)
- 1 tablespoon olive oil
- 24 ounces marinara sauce
- 8 ounces cream cheese, cut into 1/2″ pieces
- 1/2 cup grated Parmesan cheese
- 1½ cups shredded mozzarella cheese (divided)
Instructions
- Preheat the oven to 350°F.
- Cook the pasta to al dente according to package directions, drain, and set aside.
- In a large skillet over medium heat, brown the ground sausage until no longer pink. Drain and set aside.
- In the same skillet, heat 1 tablespoon olive oil and sauté the diced onion, salt, pepper, and bell peppers until softened and the onion is translucent.
- Add the cooked sausage back to the pan with the marinara sauce and cream cheese. Bring to a gentle boil, then reduce heat and stir until the cream cheese has melted and the sauce is smooth.
- Stir in the cooked pasta, Parmesan, and half of the mozzarella until evenly combined.
- Transfer the mixture to a sprayed 9″ x 13″ baking dish, top with the remaining mozzarella, and bake uncovered for 20–25 minutes until bubbly and lightly golden.
- Let rest for at least 5 minutes before serving.
Notes
Storing leftovers: Keep refrigerated up to 3 days in an airtight container.
Make-ahead: Assemble unbaked and freeze up to 2 months. Thaw overnight in the fridge before baking.
Reheating tip: Add a little extra marinara and cover with foil when reheating in the oven to prevent drying.
Nutrition (per serving, approximate)
Calories: 374 kcal | Carbohydrates: 6 g | Protein: 18 g | Fat: 31 g | Saturated Fat: 15 g | Sodium: 684 mg | Fiber: 1 g | Sugar: 3 g
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
More of the Best Pasta Recipes
- Ground Beef Pasta Bake
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- Buffalo Chicken Pasta
- Meatball Pasta Bake
- Chicken Spaghetti
- Slow Cooker Tortellini Pasta Bake
- Easy Crockpot Lasagna with Ravioli
- The Best Marinara Sauce
- More Pasta Recipes
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This Sausage and Pepper Pasta recipe is an easy, hearty, and satisfying bake full of pasta, sausage, peppers, onions, and melted cheese in a creamy tomato sauce. It bakes to a golden top and is a reliable crowd-pleaser for weeknights, potlucks, and freezer-friendly meal plans.