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Tuscan Sausage Pasta Bake

Recipe by Evelyn Marcella Rivera

A creamy, cheesy Tuscan sausage pasta bake loaded with Italian sausage, sundried tomatoes, baby spinach, and Parmesan — simmered on the stovetop, then baked under a bubbling layer of melted mozzarella until golden and irresistible.

  • Total Time1 hour 10 minutes
  • Yield6 servings 1x

Ingredients

Units Scale
  • 1 pound Italian sausage (sweet or hot), casings removed and broken apart
  • 1/2 cup sundried tomatoes packed in oil, finely chopped (reserve 2 tablespoons oil)
  • 1 shallot, finely diced
  • 4 to 6 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 packet McCormick® Creamy Tuscan Chicken & Pasta Seasoning Mix
  • 4 1/2 to 5 cups chicken broth
  • 1 cup half-and-half
  • 1 pound shellbows pasta
  • 1 1/2 cups freshly grated Parmesan, divided
  • 2 cups baby spinach

Instructions

  1. Brown the Sausage: Preheat oven to 375°F. Heat 1 tablespoon sundried tomato oil in a large deep skillet over medium heat. Add sausage in an even layer and cook undisturbed for 5 minutes to develop a crust. Flip, break apart, and cook through. Remove and set aside.
  2. Build the Aromatic Base: Add shallot to the skillet and sauté until soft, 2 to 3 minutes. Add tomato paste and let caramelize undisturbed for 1 to 2 minutes, then stir. Add garlic and sundried tomatoes; cook 1 minute until fragrant.
  3. Toast the Seasoning: Add remaining 1 tablespoon oil. Sprinkle in the Seasoning Mix, stir to coat, and toast for 20 to 30 seconds until fragrant.
  4. Simmer the Pasta: Pour in 4 1/2 cups chicken broth, half-and-half, and a pinch of salt. Bring to a gentle boil. Stir in shellbows, cover, and simmer about 15 minutes, stirring every 1 to 2 minutes, until pasta is just shy of al dente and sauce is loose. Add remaining broth if needed.
  5. Combine: Turn off heat. Stir in 1 cup Parmesan, fold in spinach until wilted, add sausage back in, and season with pepper and salt to taste.
  6. Layer and Bake: Transfer half the pasta to a baking dish, sprinkle with mozzarella, add remaining pasta, and top with remaining mozzarella and Parmesan. Bake uncovered 15 to 18 minutes until bubbly. Broil 1 to 2 minutes if desired for a golden top.
  7. Rest and Serve: Let rest 10 minutes. Top with torn fresh basil before serving.

Notes

Keep the sauce looser than you think before baking — the oven reduces it further and the pasta continues absorbing liquid. Don’t skip the 10-minute rest; it allows the casserole to set for cleaner slices. Sweet or hot sausage both work beautifully. Leftovers reheat well with a splash of broth to loosen the sauce.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dinner, Main Course
  • Cuisine: American, Italian-Inspired

Nutrition

  • Calories: 580
  • Sodium: 920
  • Saturated Fat: 12
  • Protein: 30

Find it online: https://blesseddish.com/tuscan-sausage-pasta-bake-creamy-cheesy-crowd-proof/