Sausage Pasta Bake

Last updated: 14th Aug 2026

This sausage pasta bake combines browned sausages with a simple tomato sauce, pasta and plenty of melted cheese. Cooking the sausage pieces until well coloured first adds extra flavour to the sauce.

Penne works well because it holds the sauce without becoming too soft in the oven, but rigatoni or fusilli are good alternatives. Cook the pasta a little less than the packet suggests because it will continue cooking while the bake is in the oven.

Serve with a green salad, peas or steamed broccoli. Leftovers can be cooled promptly, covered and refrigerated for up to two days, then reheated thoroughly until piping hot.

Ingredients

Method

1. Heat the oven to 200°C, 180°C fan, gas 6.
2. Bring a large saucepan of salted water to the boil. Cook the penne for 2 minutes less than the packet instructions, then drain.
3. Meanwhile, heat the olive oil in a large frying pan over a medium-high heat. Add the sausage pieces and cook for 6 to 8 minutes, turning regularly, until browned all over.
4. Add the onion and cook for 5 minutes until softened. Stir in the garlic and tomato purée and cook for 1 minute.
5. Add the chopped tomatoes, oregano and basil. Season with salt and black pepper, then simmer for 10 minutes until the sauce has thickened slightly.
6. Stir the drained pasta into the sausage and tomato sauce until evenly coated, then transfer everything to a large ovenproof dish.
7. Scatter over the mozzarella and Cheddar. Bake for 20 minutes until the cheese is melted, golden in places and the sauce is bubbling around the edges.
8. Leave to stand for 5 minutes before serving.