This recipe makes a creamy tomato sausage pasta bake that is perfect for a mid-week meal. It is a recipe that the whole family will love and it goes perfectly with a green salad.
If you have sausages in your fridge or freezer and are not sure what to do with them then give this recipe a try and I’m sure you won’t be disappointed. What I love about this pasta bake is that it is not only tasty but also very filling.
This sausage pasta is creamy and delicious with the creaminess coming from the use of double cream. The cream is mixed with the tomatoes to make a yummy creamy tomato sauce that is added to the pasta along with the sausage meat. The pasta bake is sprinkled with cheddar cheese and baked until the top is crispy and golden. You can serve this dish alone or with a side salad for a balanced meal.
Ingredients for Creamy Tomato Sausage Pasta Bake
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Sausages - use good quality sausages.
- Pasta - I use penne pasta but rigatoni works well too.
- Oil - use extra virgin olive oil for cooking.
- Bell pepper - use chopped red bell pepper.
- Onion - use a brown onion.
- Garlic - use fresh garlic cloves.
- Tomatoes - I use tinned tomatoes for this recipe.
- Seasonings - salt, black pepper, garlic granules and onion granules.
- Basil leaves - use fresh basil.
- Cream - double cream also known as heavy cream.
- Cheese - I use medium cheddar cheese.
How to Make Creamy Tomato Sausage Pasta Bake
1. Preheat the oven to gas mark 6/400oF/200oC/180oC fan and line a baking tray with baking paper and set aside. Remove the meat from the skins of the sausages and add them to a bowl.
2. Take a tablespoon of the sausage meat, roll it into a ball and place the ball onto the baking tray. Repeat this process until all the sausage meat is used up. Cook the sausage balls in the oven for 20 minutes then remove the sausage meat from the oven and set aside.
3. Place a pot of water on a high heat and bring to a boil. Once the water is boiling, add the pasta and cook for around 9 minutes or according to the package instructions. Strain the water off the pasta and set aside.
4. To make the sauce heat the olive oil in a frying pan on a medium heat. Add the sliced red peppers, chopped onions and chopped garlic to the pan and cook for 3 - 4 minutes. Add the tinned tomatoes and stir then reduce the heat to low. Stir in the salt, black pepper, garlic granules, onion granules and basil. Stir in the double cream and allow to simmer for 3 minutes or until the sauce slightly thickens.
5. Add the boiled pasta to a large bowl and stir in the sauce. Stir in the sausage balls then pour the mixture into a baking dish. Sprinkle the cheddar cheese on top and bake for 30 minutes. Remove from the oven and allow to stand for 10 minutes before serving. Optionally top with basil leaves for garnish.
Recipe Tips
- If you don’t consume pork then you can make this recipe with chicken or Turkey sausages. You can even make this pasta bake with vegetarian or vegan sausages.
- For this recipe, I use a 11 x 7 inch baking dish though most large baking dishes will be fine to use.
Nutrition
Nutrition based on 1 serving - Calories: 561kcal | Fat: 30.1g | Saturates: 15.1g | Carbs: 49.4g | Sugar: 8.5g | Fibre: 3.2g | Protein: 22.4g | Salt: 1.38g.
Storage
Store any leftover tomato sausage pasta bake in the fridge for around up to 3 days.
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Creamy Tomato Sausage Pasta Bake
Ingredients
- 8 thick pork sausages
- 300g penne pasta (dry weight)
- 1 tablespoon extra virgin olive oil
- ½ red bell pepper (sliced)
- 1 small onion (chopped)
- 1 clove garlic
- 400g tinned tomatoes
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ teaspoon garlic granules
- ¾ teaspoon onion granules
- 6 basil leaves (plus extra for garnish)
- 85ml double cream (heavy cream)
- 200g medium cheddar cheese (grated)
Instructions
- Preheat the oven to gas mark 6/400oF/200oC/180oC fan and line a baking tray with baking paper and set aside. Remove the meat from the skins of the sausages and add them to a bowl.
- Take a tablespoon of the sausage meat, roll it into a ball and place the ball onto the baking tray. Repeat this process until all the sausage meat is used up. Cook the sausage balls in the oven for 20 minutes then remove the sausage meat from the oven and set aside.
- Place a pot of water on a high heat and bring to a boil. Once the water is boiling, add the pasta and cook for around 9 minutes or according to the package instructions. Strain the water off the pasta and set aside.
- To make the sauce heat the olive oil in a frying pan on a medium heat. Add the sliced red peppers, chopped onions and chopped garlic to the pan and cook for 3 - 4 minutes. Add the tinned tomatoes and stir then reduce the heat to low. Stir in the salt, black pepper, garlic granules, onion granules and basil. Stir in the double cream and allow to simmer for 3 minutes or until the sauce slightly thickens.
- Add the boiled pasta to a large bowl and stir in the sauce. Stir in the sausage balls then pour the mixture into a baking dish. Sprinkle the cheddar cheese on top and bake for 30 minutes. Remove from the oven and allow to stand for 10 minutes before serving. Optionally top with basil leaves for garnish.
Jenny says
So good!