One-Pan Cheesy Sausage Pasta Bake

Here’s a super easy and delicious one-pot sausage pasta bake you’ll love. It’s comforting, full of flavour and requires minimal effort. You’ll get the best result using a Dutch oven, but I’ve included alternatives if you don’t have one.

This is a comfort-food recipe rather than a light, health-focused dish. One serving is roughly 820 calories depending on your sausage choice — moreish, satisfying and absolutely worth it when you want a hearty weeknight dinner.

Ingredients

• 500 g / 1 lb Italian pork sausages — you can substitute beef or chicken sausages if preferred.
• 300 g / 10 oz dried fusilli pasta — fusilli is ideal because the spirals catch the sauce; penne also works.
• 1 onion, finely diced.
• 1 red capsicum (bell pepper), finely diced.
• 4 cloves garlic, minced.
• 2 cups passata (sieved tomatoes).
• 2½ cups hot chicken or vegetable stock.
• 1 cup mozzarella cheese (~150 g / 5 oz), freshly sliced or grated for the best melt.
• 1 tablespoon Worcestershire sauce.
• ¼ teaspoon dried oregano (fresh oregano works too).
• 1 teaspoon sugar (balances tomato acidity).
• 2 tablespoons olive oil.
• Salt and black pepper, to taste — go easy on salt as the stock reduces.

Step-by-step instructions

Preheat your oven to 180°C / 360°F (160°C / 320°F fan-forced).

Heat the olive oil in a Dutch oven over low heat. Add the finely diced onion and gently soften for about 5 minutes — keep the heat low so the onions become sweet and soft without browning.

Add the diced capsicum and minced garlic, raise the heat to medium-low and cook for another 2–3 minutes, stirring occasionally.

While the vegetables soften, cut the sausages into small bite-size pieces. Add the sausage pieces to the pot along with the dried oregano. Turn the heat up to high for about 3 minutes and stir every minute to encourage browning and caramelisation — this builds flavour.

Stir in the Worcestershire sauce and let it bubble for 30 seconds. Then add the dried pasta, passata, hot stock, sugar, and a small pinch of salt and pepper. Mix well and bring the pot to a boil.

Once boiling, move the pot to the middle shelf of the oven and bake uncovered for 15 minutes. While it bakes, slice or grate the mozzarella.

After 15 minutes, increase the oven temperature to 210°C / 410°F (190°C / 370°F fan-forced). Remove the pot, scatter the mozzarella evenly over the top and return to the oven, uncovered, for a further 10 minutes until the cheese is golden and stretchy.

To serve, sprinkle with fresh basil leaves if you like. Serve immediately while the cheese is hot and stretchy — be careful, it retains heat!

Don’t have a Dutch oven? No worries

This recipe is designed for a one-pot finish in a Dutch oven, but it adapts well:

• Stove-top method: Use a large, heavy-bottomed pot. Follow the steps on the stove and simmer on medium-low for about 15 minutes until the pasta is cooked and most of the liquid has evaporated. Top with mozzarella and let it melt before serving. You won’t get a blistered cheese topping, but it will still be delicious.
• Transfer and bake: If you have an oven-safe casserole dish, prepare everything in a pot on the stove, then carefully transfer the hot contents to the baking dish at the point where you would add the cheese. Finish in the oven as directed.

Tips for perfect results

• Bake uncovered: This helps the stock reduce and gives the cheese a blistered, golden finish. Avoid covering the pot or casserole as it will trap steam and make the bake soggier.
• Soften onions first: Cook the onions on low heat before adding tomatoes or passata. Acidic tomato prevents onions from softening properly, so start with plain softened onions for the best texture and flavour.
• Measure stock carefully: If you don’t have measuring cups, be cautious not to add too much stock. Excess liquid can make the bake too soupy; if that happens, bake a little longer to reduce it.
• Fresh mozzarella: Grating or slicing mozzarella from a block melts better than pre-grated cheese, which often contains anti-caking agents that affect melt and texture.

Good to know (FAQs)

How long do leftovers keep? Store in an airtight container in the fridge for up to 4 days. This dish also freezes well for up to 3 months; thaw before reheating.

How to reheat? Reheat on the stove with a splash of water over medium heat, stirring occasionally until warmed through. The microwave works for single portions, or reheat gently in the oven.

Made this? I’d love to hear how it went — drop a comment if you have questions or feedback.

Happy cooking! – Gen

Video

Video reference: https://youtu.be/_Fjo7kthrZQ

📖 Recipe