Weeknight • Pasta
Oven-Baked Sausage and Broccoli Pasta
This comforting baked pasta dish combines savory sausage, tender broccoli, and gooey cheese for a family-friendly meal.
- Prep
- 15 min
- Cook
- 25 min
- Servings
- 6
- Level
- Weeknight
Advertisement
Sometimes you just need a big, warm hug in a bowl, and this Oven-Baked Sausage and Broccoli Pasta delivers just that! It's a fantastic way to get some greens into your meal while enjoying hearty sausage and a dreamy, cheesy sauce. Minimal fuss, maximum comfort, and perfect for a cozy weeknight.
Ingredients
Yield: 6 servings
Main
- 1 lb short pasta (such as penne, rotini or ziti)
- 1 lb Italian sausage (sweet or hot), casings removed
- 1 head broccoli, cut into small florets
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
Preparation
Step 1
Preheat your oven to 375°F (190°C). Cook pasta according to package directions until al dente. Drain and set aside.
Step 2
While pasta cooks, heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
Step 3
Add minced garlic to the skillet with the sausage and cook for 1 minute until fragrant. Stir in the broccoli florets, diced tomatoes with their juice, and chicken broth. Bring to a simmer, then reduce heat, cover, and cook for 5-7 minutes, or until broccoli is tender-crisp.
Step 4
Stir in the heavy cream and 1/2 cup Parmesan cheese until combined. Add the cooked pasta to the skillet and toss to coat everything evenly.
Step 5
Sprinkle the shredded mozzarella cheese and an extra dusting of Parmesan over the top of the pasta. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the sauce is heated through. If you like, broil for 1-2 minutes at the end for a golden-brown crust.
Tips
- Use whole wheat pasta for a boost of fiber.
- Add a pinch of red pepper flakes with the garlic for a bit of heat.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
More recipes you'll love
This hearty, bubbly bake combines pillowy gnocchi with savory sausage and a zesty tomato sauce, all topped with melty cheese.
Plump potato gnocchi and savory sausage swim in a rich, velvety tomato sauce for a comforting dish.
A bright and creamy pasta dish with fresh lemon, fragrant dill, and a hint of garlic.