Perfect Easy Pasta Bake with Sausage

Everyone loves a good pasta bake, and this super easy version where everything cooks in one skillet with the exception of the pasta is no exception.

Savory crumbled sausage and onion sauted with sweet tomatoes and pops of vibrant green kale come together with hearty fusilli pasta and all crowned with a bubbly, cheesy topping.

You are absolutely going to love this perfect pasta. You can adapt it for all the different preferences in your family. If you don't eat pork, use some chicken sausage and you can certainly substitute kale with spinach, or leave the greens out entirely if you are opposed to greens in your pasta, bake.

You can add some olives or mushrooms if you like as this recipe is totally adaptable.

EASY INGREDIENTS (I WAS CLEANING OUT MY PANTRY, FRIDGE & FREEZER)

This Brami pasta that I used had a whopping 21 grams of protein per serving and was made with Italian Durum wheat.  You can purchase it here through my Thrive Market affiliate link.

BROWN THE SAUSAGE WITH SOME ONION

READY FOR THE OVEN

I love how you can literally sauté all of the ingredients while the pasta boils and then simply scoop the finished pasta out of the hot water right into your skillet. Top with cheese and let bake to oozey perfection and enjoy.

LOOK HOW ENTICING THIS IS RIGHT OUT OF THE OVEN

​There is nothing like pulling a hot steamy skillet out of the oven and letting everybody dive in as soon as it's cooled enough to not be dangerous.

I love to serve this with a nice green salad and thick slices of sourdough bread.

Let me know how you make your perfect pasta bake.

Other easy skillet meals:
20 Minute Chicken Marsala
Lemon Garlic Mushrooms with Pasta
One Skillet Shepherd's Pie
Creamy Chicken Asparagus & Mushroom Skillet

You'll need:


Pot (for pasta)
Iron Skillet (or other oven safe variety)
Cutting Board
Knife
Spider(pasta strainer)

​Perfect Easy Pasta Bake with Sausage
Serves 6



16 ounces ground breakfast sausage, such as Jimmy Dean or Tennessee Pride  (or use turkey sausage)
8 ounces rotini or fusilli pasta (You can purchase through Thrive Market)
1/2 onion, chopped
2 cups chopped tomatoes
1 cup frozen kale or spinach, mostly thawed
2 tablespoons low or no sugar ketchup such as Primal Kitchen brand
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1-2 cups shredded cheese to top ( I used pepperjack, which was fabulous, but mozzarella works fine as well)
Chopped parsley or basil for garnish (optional)


Preheat oven to  425 degrees.


In a medium pot of boiling, salted water, cook pasta, according to package directions until al dente, (the pasta still has a slight bite to it) 


Prepare the rest while the pasta cooks.  In a large ovenproof skillet (such as my lodge  iron skillet), sauté the breakfast sausage and onion on medium low heat until thoroughly cooked.


Add in the tomatoes and allow them to cook down, stirring occasionally for about four minutes.


Add in the ketchup and mix to combine.


Now add in your kale salt and pepper and cook another couple of minutes.


Scoop the cooked pasta out of the water using a spider or slotted spoon.  Tip a bit of the pasta water into the mixture to help it come together and make a nice luscious sauce.


Top with cheese according to your liking.


Place in the preheated oven and bake about 15 minutes or until the cheeses is melted and bubbly.