My Mediterranean Sausage Pasta Bake is packed with vibrant flavours. Sliced Italian sausage, sautéed red pepper and zucchini are combined in a garlic and herb tomato sauce, turned into a casserole dish, then topped with a creamy Parmesan sauce and baked until golden. This is comfort food at its best, and it is a meal that all the family will enjoy.
Why You'll Love This Recipe:
- It incorporates traditional Mediterranean flavours.
- This hearty pasta bake is a great make-ahead dish, ideal for family dinners or casual meals with friends.
- It is a great way to include vegetables in family meals.
- You can vary the ingredients according to your personal taste or add whatever veggies you have on hand!
- The recipe can be adapted to gluten-free by using the appropriate pasta, flour and sausages.
- You can prepare the pasta bake a day in advance and put it into the oven when you're ready.
Recipe Inspiration: I'm a fan of baked pasta dishes. I love that they can be made in advance and can be varied by using different ingredients. For this recipe I was keen to combine sausages, vegetables and pasta in an Italian-style tomato sauce and felt that a cheesy, creamy, Parmesan sauce would complement it perfectly. And it really does!
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Dried penne pasta: a tubular pasta is ideal for this recipe, but you can use any short pasta of your choice. Use gluten-free if necessary.
- Extra virgin olive oil: for the best flavour, we use this oil to sauté the vegetables and to make the tomato sauce. Use the best olive oil that you have.
- Red capsicum/bell pepper: our preference is red peppers; they are sweeter than green and add great colour. When selecting peppers, look for those with bright colour, are firm and feel heavy for their size. Avoid any that feel soft or are wrinkled.
- Zucchini/courgette: are members of the summer squash family and are extremely versatile. Choose medium size zucchini that have bright skin and feel firm. Avoid those with bruises or blemishes.
- Sausages: Italian pork sausages are ideal, but you can use sausages that you enjoy eating. This recipe has also been tested with both beef and chicken sausages, and both work very well.
- Brown/yellow onion and fresh garlic: part of the flavour base of the tomato sauce.
- Tomato passata: this is pureed, strained, tomatoes, generally sold in glass bottles. If you cannot source this, you can use the same quantity of canned, crushed tomatoes.
- Dried oregano and fresh basil leaves: these are traditional Mediterranean herbs, and they add great flavour to the tomato sauce.
- Dried red chilli flakes: add gentle heat to the sauce. You can add more if you enjoy a spicy dish.
- Sea salt and freshly ground black pepper: for the best result with this pasta bake, it is essential that both the tomato sauce and white sauce are properly seasoned.
- Unsalted butter and plain flour: these two ingredients combine to make a roux, the basis of our white sauce. Use gluten-free flour if necessary.
- Milk: full fat milk will give you a creamy sauce, but you can use any milk of your choice. When added to the roux, it forms the basic sauce.
- Parmesan cheese: we add freshly grated Parmigiano Reggiano to the sauce and to the top of the pasta bake. You can also use Grana Padano, it has great flavour and is less expensive. Use good quality parmesan. Do not use pre-grated cheese as it often contains anti-caking ingredients that will prevent it melting smoothly and the sauce may become grainy.
- Ground nutmeg: is a warm spice and adds lovely flavour to the sauce.
- Fresh basil leaves: finely sliced leaves are added to the top of the pasta bake for serving. The heat of the pasta releases their fragrance and flavour.
Variations:
Sausages: use sausages that you enjoy eating, and check that the sausages are gluten-free if necessary.
Brown/yellow onion: use a white onion if you prefer.
How To Make Mediterranean Sausage Pasta Bake:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 - Sauté the sausages and vegetables:
In a large frying pan, heat olive oil and add the sausage pieces. Sauté to lightly brown, then add the zucchini and capsicum. Fry until everything is a light golden colour. Remove to a large bowl.
2 - Prepare the tomato sauce:
In the same pan, heat some olive oil, add the onion and sauté until translucent, then add the garlic, being careful it does not burn.
Add the passata to the pan, then the dried oregano and chilli and bring the sauce to a simmer. Season with salt and pepper and stir through fresh basil. Set aside.
3 - Add to your baking dish:
While the sauce is cooking, cook the pasta in the saucepan until very al dente. Drain and set aside.
Toss the sausages, vegetables, pasta and tomato sauce well and add to a greased baking dish.
4 - Start the creamy white sauce:
In the same pan you cooked the pasta, melt the butter and then whisk in the flour. Add the milk and whisk until smooth, then cook until the sauce thickens.
5 - The thickened sauce:
Remove from the heat and add the nutmeg and parmesan. Season with salt and pepper.
6 - Top the pasta bake:
Top with the white sauce and use a spatula to spread it evenly. Sprinkle on the additional parmesan.
Bake in your preheated oven until it is a light golden.
Hint: to avoid soggy pasta, it is important that your pasta is slightly undercooked initially as it will have further cooking in the oven.
Tips for Success, Storage and FAQs:
Yes, you can make it a day ahead and store it well covered in the fridge. Bake as per the recipe instructions. When ready, sit it at room temperature for about 20 minutes or, if baking from cold, it will need a few extra minutes in the oven.
Yes, you can. Assemble the dish but do not cook. Allow the dish to cool completely before wrapping well with cling wrap to avoid freezer burn. Freeze for up to two months. When you're ready to cook, defrost in the refrigerator and allow the dish to come to room temperature 20 minutes before cooking. Follow directions for cooking as per the recipe below.
Store leftovers in an airtight container in the fridge for up to three days. If the pasta has been at room temperature for two hours, it should be discarded. Ideally, if you can see that you will have leftovers, cover them as soon as they are cool and refrigerate.
Allow the dish to come to room temperature for about 20 minutes. Cover the dish with foil and reheat at 180 degrees C (355 F) for 20-30 minutes or until warmed through. If the dish is a little dry, add a tablespoon of water.
I have used penne pasta as the tubular shape attracts and holds the sauce. You could also use rigatoni or macaroni. Choose penne with ridged sides (penne rigate); the sauce will adhere better.
Top Tip:
Although you will be keen to enjoy your Mediterranean Sausage Pasta Bake, it is important to set it aside for about 10 minutes after removing it from the oven. This will give it time to firm up a little and help it hold its shape when serving.
Serving Suggestions:
A flavour-filled combination in my Mediterranean Sausage Pasta Bake offers comfort in every bite. Some suggestions for serving are:
- For a relaxed meal with family or friends, serve it family-style at the table. For a refreshing side dish, we recommend our Rocket and Pear Salad.
- It is a dish that is perfect for parties. Serve it as part of a buffet along with our Mediterranean Chicken Casserole and Sautéed Peppers and Onions.
- Share this comfort food with friends. And for an easy dessert that will complement it perfectly, try an Affogato, the perfect end to a meal.
- It travels well so is ideal to take to potlucks; it will disappear fast!
This Mediterranean Sausage Pasta Bake is a family favourite that incorporates some of our favourite colours and flavours of the Mediterranean. I look forward to hearing if you make it.
Alex xx
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Mediterranean Sausage Pasta Bake
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 200 g (7 oz) dried penne pasta See Note 1
For the Sausage and Vegetables:
- 2 tablespoon extra virgin olive oil See Note 2
- 1 large red capsicum/bell pepper - trimmed and cut into 1 cm (0.5 inch) cubes
- 1 medium zucchini/courgette - ends trimmed, and cut into 1 cm (0.5 inch) cubes
- 450 g (1 lb) sausages, cut into 2 cm (1 inch) pieces See Note 3
For the Tomato Sauce:
- 1 tablespoon extra virgin olive oil
- 1 medium brown/yellow onion - finely diced
- 3 cloves garlic - finely chopped
- 560 ml (2 ¼ cups) tomato passata
- 1 teaspoon dried oregano See Note 4
- ¼ teaspoon red chilli pepper flakes
- 3 tablespoon fresh basil leaves - roughly chopped
- sea salt and freshly ground black pepper - to taste See Note 5
For the Creamy Parmesan Sauce:
- 45 g (2 ½ tbsp) unsalted butter
- 45 g (¼ cup + 1 tsp) plain/all-purpose flour See Note 6
- 560 ml (2 ¼ cups) milk
- 60 g (¾ cup) Parmesan cheese - freshly gated See Note 7
- ⅛ teaspoon ground nutmeg
- sea salt and freshly ground black pepper - to taste
For Topping the Pasta Bake:
- 20 g (¼ cup) Parmesan cheese - for topping the bake
- 3 tablespoon fresh basil leaves - finely chopped, for serving
Instructions
For the Sausages and Vegetables and Tomato Sauce:
- Preheat your oven to 180 degrees C (355 F).Put a medium size saucepan of water on to boil. Once boiling, salt the water.
- In a large frying pan over medium-high heat, heat 2 tablespoon of olive oil and add the sausage pieces. Sauté for 2-3 minutes to get some colour on them before adding the zucchini and capsicum. Fry for 8-10 minutes, until everything is a light golden colour. Remove to a large bowl.
- Wipe out the pan if necessary. In the same pan, add 1 tablespoon of oil and heat over medium. Add the onion and sauté for 5-7 minutes, until translucent. Add in the garlic and cook for a further 1 minute.
- Add the passata to the pan, along with a couple of tablespoons of water to rinse out the container. Add the dried oregano and chilli.Bring the sauce to a simmer and cook for 10 minutes. Season to taste with salt and pepper and stir through the fresh basil. Set aside.
For the Pasta and Creamy Parmesan Sauce:
- While the sauce is cooking, cook the pasta in the saucepan until very al dente. Drain and set aside.
- In the same pan you cooked the pasta, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes.Add in the milk and whisk to ensure there are no lumps. Cook for 5-7 minutes, until the sauce has thickened to the consistency of pouring cream.Remove from the heat and add in the nutmeg and Parmesan cheese. Season to taste with salt and pepper.
Assemble and Bake:
- Grease a 30 x 20 cm (12 x 8 inches) baking/casserole dish with a little oil or butter.In the large bowl with the sausages and vegetables, add the cooked pasta and tomato sauce and toss until everything is evenly coated.Tip the pasta into your baking dish. Top with the creamy white sauce, using a spatula to spread it over evenly. Sprinkle over the additional Parmesan cheese.
- Bake in your pre-heated oven for 20-25 minutes, until it is a light golden brown.Allow the pasta bake to stand for 10 minutes before serving. Serve with finely chopped fresh basil leaves.
Notes
- Pasta: a tubular pasta such as penne, rigatoni or macaroni is ideal for this recipe, but you can use any short pasta of your choice.
- Tablespoon:we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each listed tablespoon.
- Sausages: you can use sausages that you enjoy eating. I have tested this recipe with Italian pork sausages, beef and chicken, and they all work well.
- Tomato passata: is pureed, strained, tomatoes, generally sold in glass bottles. If you cannot source this, you can use the same quantity of canned, crushed tomatoes.
- Seasoning: adjust the seasoning of each component of the dish to your liking; we recommend using freshly ground black pepper and sea salt flakes for the best flavour. Proper seasoning is essential for a delicious dish that is well flavoured.
- Gluten-free: for a gluten-free option, use the appropriate sausages, flour and pasta.
- Parmesan: use good quality parmesan. We use freshly grated Parmigiano Reggiano. You can also use Grana Padano, it has great flavour and is less expensive. Do not use pre-grated cheese as it often contains anti-caking ingredients that will prevent it melting smoothly and the sauce may become grainy.
- Make-ahead: you can make it a day ahead and store it well covered in the fridge. Bake as per the recipe instructions. When ready, sit it at room temperature for about 20 minutes or, if baking from cold, it will need a few extra minutes in the oven.
- Freezing the uncooked dish: assemble the dish but do not cook. Allow the dish to cool completely before wrapping well with cling wrap to avoid freezer burn. Freeze for up to two months. When you're ready to cook, defrost in the refrigerator and allow the dish to come to room temperature 20 minutes before cooking. Follow directions for cooking as per the recipe.
- Storage: store leftovers in an airtight container in the fridge for up to 3 days. If the pasta has been at room temperature for 2 hours, it should be discarded. Ideally, if you can see that you will have leftovers, cover them as soon as they are cool and refrigerate.
- Reheating: allow the dish to come to room temperature for about 20 minutes. Cover the dish with foil and reheat at 180 degrees C (355 F) for 20-30 minutes or until warmed through. If the dish is a little dry, add a tablespoon of water.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Lucy says
This is another recipe to add to our rotating meal plan. The kids LOVED it, and there were zero leftovers. Love the thought of being able to use whatever veggies are on hand. Very delicious. Thank you, Alex!
Alexandra Cook says
Thank you so much, Lucy!
I am so happy you all enjoyed the recipe 🙂
Alex xo