Description
Creamy Sausage Alfredo Bake is a decadent and comforting dish that combines the bold flavors of spicy Italian sausage with a rich, homemade Alfredo sauce. Tossed with rigatoni pasta and topped with melted mozzarella cheese, this bake is golden, bubbly, and perfect for family dinners or entertaining guests. It’s easy to prepare and packed with layers of flavors that make every bite satisfying and indulgent.
Ingredients
Scale
- 1 lb. spicy Italian sausage, ground or casings removed from links
- 12 oz rigatoni or similar tube pasta
- 6–8 garlic cloves, minced
- 1 medium onion, chopped
- 1 stick butter
- 2.5 cups heavy cream (half and half can be subbed)
- 3/4 cup grated Parmesan cheese
- 2.5 cups shredded mozzarella cheese, divided
- 1–2 tsp red pepper flakes
- Salt and pepper to taste
- 2 tablespoons olive oil
- Nonstick spray
Instructions
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Preheat oven to 350 degrees. Spray a 9×13 casserole dish with nonstick spray
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In a large skillet, add two tablespoons of olive oil. Saute onions for about two minutes or until translucent then add in the garlic. Cook for another minute then add in the sausage to crumbles and cook through.
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Set sausage/onions aside in a bowl, strain out most of the grease (leaving about 1 tbsp for flavor).
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In the same pan over medium low, melt the butter, then add in the garlic and saute about 1 minute until fragrant. Pour in the cream slowly whisking to combine with the butter. Allow the cream to simmer about 5 minutes.
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Start to boil a pot of salted water for pasta while the alfredo simmers.
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To the cream, add in the parmesan, whisking until it incorporates. Taste and adjust salt, pepper and red pepper flakes as needed.
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Cook the pasta to al dente according to the package instructions. Reserve 1/2 cup of pasta water.
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Strain and return pasta to the pot, pour in the alfredo sauce, sausage/onions and 1 cup of mozzarella cheese. Mix it all together until it’s combined, adding a few splashes of pasta water if needed to loosen.
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Pour pasta into the prepared casserole dish, top with remaining cheese and bake for 30 minutes or until it’s bubbly and slightly golden brown.
Notes
- Make-Ahead Option: Assemble the dish up to the baking step and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 15 minutes before placing in the oven.
- Freezing Instructions: You can freeze the unbaked casserole by wrapping it tightly in plastic wrap and foil. Thaw in the refrigerator overnight before baking.
- Substitutions: Use half-and-half instead of heavy cream for a lighter sauce, or substitute the sausage with cooked chicken or shrimp. Add vegetables like broccoli or spinach for extra nutrition.
- Gluten-Free Option: Simply substitute with gluten-free pasta and ensure all other ingredients are gluten-free.
- Vegetarian Version: Omit the sausage and add extra vegetables like mushrooms, zucchini, or bell peppers, or use a plant-based sausage alternative.