This easy Cheesy Sausage Pasta bakes in one dish. No need to precook the pasta or sausage. Just dump it all in and bake!
author’s note
One Dish. No Stress. So Good.
For years, I’ve shared my favorite kind of dinners. The ones that come together in one pan, one pot, or a slow cooker you can set and forget. To me, there’s nothing better than a recipe that keeps the prep simple and the dishes minimal.
And today’s recipe fits that perfectly. This ultra creamy, cheesy sausage and broccoli pasta is baked entirely in one dish. No pre-cooking the pasta. No browning the sausage first. The oven takes care of it all. Just toss everything in and let it bake while you put your feet up or tackle the homework chaos.
Cheesy Sausage Pasta Ingredient Notes
- Cheese: Sharp or extra-sharp Cheddar gives the most flavor.
- Stock: Use a high-quality chicken stock for better flavor. If using broth, increase the seasoning.
- Milk: Whole milk gives the best creamy texture. 1% or 2% works for a lighter result.
- Sausage: Use fully cooked smoked sausage. Hardwood smoked turkey or chicken sausage are great options. Avoid uncooked sausage; it makes the dish greasy.
How To Make Cheesy Sausage Pasta
- Grease a 9×13-inch pan. Glass or ceramic is best, but metal works too.
- Add ingredients. Add uncooked pasta, flour, seasonings, butter, broth, and milk directly to the dish. Top with broccoli and cover.
- Bake covered.
- Uncover and stir. Mix everything well, stir in the cheese, and add the sausage.
- Bake again. Let it finish baking until hot and bubbly. Make a quick side while it bakes, like Cucumber Salad or Lentil Salad.
Cheesy Sausage Pasta Tips
- Use the seasonings. There’s no onion here to keep prep quick, so the seasonings are key. Use what’s listed, then adjust to taste.
- Grate your own cheese. Packaged cheese doesn’t melt as well due to added coating. Freshly grated cheese gives better texture and flavor.
- Use the right pan. A 9×13-inch dish or one that holds 14–16 cups works best. Smaller pans won’t cook this pasta evenly.
Storage
- Let the dish cool, then portion leftovers into airtight containers. Store in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until heated through.
- I don’t recommend freezing this dish.
More Recipes Using Smoked Sausage:
One Pan Cheesy Sausage Pasta
One Pan Cheesy Sausage Pasta is a quick and effortless dinner that brings together flavorful sausage, pasta, and cheesy goodness in one dish!
Video
Equipment
Ingredients
- Cooking spray
- 14 ounces smoked sausage see note 1
- 2-1/2 cups uncooked penne pasta or rotini pasta, see note 2
- 1/4 cup flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground mustard
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 1-1/2 cups chicken stock or broth
- 2 cups whole milk see note 3
- 2-1/2 cups chopped broccoli
- 1-1/2 teaspoons minced garlic
- 2 tablespoons unsalted butter
- 1-1/2 cups shredded sharp Cheddar cheese divided, see note 4
- Fresh parsley optional
Instructions
- Removing the milk from the fridge, measure 2 cups, and set aside. Preheat oven to 400°F. Generously grease a 9×13-inch pan with cooking spray. Coin sausage, then cut coins in half.
- Add the following ingredients to the pan in this order: uncooked pasta, flour sprinkled evenly on top, onion powder, garlic powder, mustard powder, salt, pepper, minced garlic, chicken broth or stock, milk, and butter cut into 2 pieces. Stir well and top with coarsely chopped broccoli. Cover the pan with foil and bake for 20 minutes.
- Remove foil and stir ingredients together really well. Add in 1 cup Cheddar cheese and stir through again. Place the cut sausage on top of ingredients in an even layer. Sprinkle the remaining 1/2 cup Cheddar on top. Return the pan to the oven, uncovered, and bake for another 15–20 minutes or until pasta is tender and the top is golden brown; don’t overbake or sauce will bake out. Remove from oven and let stand for 5 minutes. Garnish with fresh parsley if desired. Enjoy immediately.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: I recommend using a fully cooked smoked sausage for this recipe. I love Hardwood smoked turkey sausage and have also tested chicken sausage. I don’t recommend uncooked sausage; it will make the dish overly greasy and won’t cook properly. Anywhere in the range of 11–14 ounces will work great. I typically use a 14-ounce package.
Note 2: I’ve tested with penne and rotini and recommend either. If using a different type of pasta, check the label to be sure the boil time is roughly 9–11 minutes.
Note 3: Whole milk is best in this recipe, 1% and 2% will work, but they create a less creamy dish. Unfortunately, skim milk or a dairy milk alternative don’t work the same in this recipe.
Note 4: To avoid clumping, I like to freshly shred the cheese, packaged shredded cheese has a cellulose coating that keeps it from melting as smoothly. You can speed up the shredding by using a food processor with a shredding attachment. I recommend sharp or extra-sharp Cheddar for maximum flavor.
Storage: Store the cooled pasta in airtight containers in the fridge for 3–4 days. Reheat in the microwave or oven. Do not freeze.
Nutrition
Serving: 1serving | Calories: 773kcal | Carbohydrates: 61.4g | Protein: 33.9g | Fat: 43.1g | Cholesterol: 111.4mg | Sodium: 942.1mg | Fiber: 3.2g | Sugar: 9.7g
Nutrition information is automatically calculated, so should only be used as an approximation.
It was very good and supper easy to put together! Will make again!
I am so happy you enjoyed! Thanks Amber! 🙂
I can’t find what temp to set the oven to…350?
Step 1 it’s 400 degrees F! Hope you love it!
Hey Chelsea! How would I double this? Just double all ingredients?
Hmm. I don’t think it would double well in one dish. I’d say do 2 different dishes, but know bake time will be off (it will take longer since there is more in the oven).
So easy and so delicious! Dinner was ready quick! We have enjoyed all of Chelsea’s recipes
I am thrilled to hear this! Thank you so much Kailey! 🙂