Baked Pasta with Chicken Sausage
Remember that time I shared the astonishing fact that I don’t really love pasta? That my attitude towards it is mostly “take-it or leave-it”?
Well I should have qualified that confession a bit more. A warm dish made just by boiling dried pasta and topping it with sauce? Eh, doesn’t do much for me. But fresh pasta is a different story. As is cold pasta salad. As is boiled pasta that is then baked.
Why my taste buds make such a distinction between boiled-only pasta and boiled-then-baked pasta is a mystery to me. But there is definitely a difference. I’m guessing it has less to do with the pasta and more to do with the melted, baked cheese. 
If you’re in the market for a recipe that feeds a crowd – or one that leaves you with tons of delicious leftovers – your search is over. We enjoyed this Baked Pasta with Chicken Sausage one lazy Sunday afternoon when we had Dave’s parents over to watch the football game. The four of us each had a hefty serving and there was still plenty for lunches the next day!
Between the carb-o-licious pasta, the protein-packed chicken sausage, the nutrient-rich spinach and tomatoes, and the satisfaction-guaranteed cheese factor, this dish has all of your noshing needs covered.
And no, I don’t care one bit that it looks so messy. My stomach does not discriminate based on appearances! 
Baked Pasta with Chicken Sausage
slightly adapted from Trading Up Downtown
Makes a full 9 x 13 pan
Ingredients
1 tbsp canola or olive oil
1 medium onion, chopped
1 red pepper, chopped
4 tsp minced garlic
1 (14.5 oz) can diced tomatoes
1 (14.5 oz) can crushed tomatoes
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 cup half and half
1 lb. whole wheat penne
1 (9 oz) bag baby spinach
12 oz. precooked chicken sausage, halved lengthwise and sliced 1/4 inch thick (I used the sundried tomato flavor, but the spinach & feta flavor would be good too!)
8 oz. shredded mozzarella, divided
1/4 cup grated Parmesan
1. First make the sauce. Heat oil in a large skillet over medium heat. Add onion and red pepper, cook for 3 minutes. Stir in garlic and cook for another minute or so.
2. Stir in tomatoes, oregano, and basil. Simmer for 8-10 minutes. Add half and half; cook until warmed through, about 5 minutes. Season with salt and pepper to taste.
3. Meanwhile start the pasta. Preheat the oven to 400º, lightly grease a 9×13 baking dish, and bring a large pot of salted water to a boil. Cook pasta according to package directions, adding the spinach right at the end and cooking until wilted. Drain pasta/spinach and return to pot.
4. Add the tomato sauce, sausage, and half the mozzarella cheese to the pasta. Toss to coat.
5. Spoon the entire mixture into the prepared dish and top with the rest of the mozzarella and the grated Parmesan. Bake 25-30 minutes, until the edges are browned and crisp.
What do you think? Is the distinction between a baked-pasta dish and a non-baked one significant? Do you prefer one over the other?
What’s your favorite way to eat pasta?
Themocracy
I love pasta, of all varieties. But really, I just love a nice spaghetti with meat sauce or chicken sausauges. Last night we had brown rice pasta with tofu and peppers with tomato sauce. Delish.
that looks wonderful! our house is full of pasta eaters, so this is going to make it on to our menu. thanks for sharing!
This looks fantastic and a great meal to make for company.
I am the same way with pasta. I don’t eat it much, but when I do I enjoy it. I just don’t seek it out
Oh, YUM! I am making this tonight!!!
OOOO yum yum yum! I don’t eat pasta a lot but when I eat it I’m craving it!! Baked pasta is quite good — like I love my lasagna.. but sometimes it’s just fun to boil some angel hair pasta and doctor it up!
I am going to try this!! I used to love pasta a lot more, but now I have a more take-it-or-leave-it attitude.
Yummm! Looks awesome! I agree with you, baked pasta is better than un-baked. I love the crispy sections of the noodles…
YUM!!! There is something about baked pasta. Sooo good!!!
Wow, this looks good, and something easy to make ahead for a weeknight dinner.
I 100% agree with you. Not a big pasta fan myself, but I do like a baked pasta dish. The noodles aren’t slimy, and the gooey cheese with a little crust on top are what make it.
I am the same way with pasta- take it or leave it, UNLESS it’s ravioli or tortellini!
i’m drooling. oh my gohs.
drooling so much that i can’t type, apparently
Haha!
Ah how do you not love pasta?
I think there is a small difference with a baked and not baked…it can get crunchier and the cheese texture is a little different:)
Haha I know, I’m totally crazy.
You can tell its almost lunch time here because my stomach growled rather loudly at the photo.
I love pasta. One of my favorite parts about making peace with food was allowing myself to eat all sorts of pasta dishes.
But I can kinda understand your take it and leave it policy with pasta. My husband loves stovetop mac and cheese (even the kraft box kind) but doesn’t care for baked mac and cheese. I’m the reverse. I just chalk it up to knowing what you like and individual preferences.
Mmmm! Pasta is one of my favorite things in the world so I was totally drooling over this…I mean, combine it with cheese and whoooo I’m sunk. Baked pasta is way better though, I think it has something to do with how chewy the noodles get, as opposed to a little slimy or soggy when they’re just boiled?
Yummmm this looks SO good. The bf would love this!!
Oh that looks amazing! I also really love the combo of melted, stringy cheese with pasta. The melted cheese just add so much richness and flavour to the pasta dish — really takes it to the next level. Yummm.