A bubbling dish of baked pasta has a way of making dinner feel generous without demanding much from the cook. Short pasta, tomato sauce, cream, parmesan, mozzarella, and optional Italian sausage come together in a rich mixture that holds its shape on the plate. Tuscan kale adds a little freshness and texture, while the browned cheese on top brings everything together.
I like this recipe when I’m feeding a group because it serves 6 to 8 people and can go straight from the oven to the table. You can prepare the pasta mixture in advance, transfer it to a 9×13-inch baking dish, and bake it when you’re ready. The method also works well when you want to bring a warm meal to a friend in a disposable foil pan.
Ingredients
- Kosher salt
- 1 pound short tube pasta, such as penne or ziti or, as here, mezzi rigatoni
- 4 cups tomato sauce, homemade or your favorite jarred sauce
- 1 cup heavy cream
- 1 cup grated Parmigiano Reggiano, 2 to 2.5 ounces
- 8 ounces whole milk, low-moisture mozzarella, divided
- .75 lbs sweet or hot Italian sausage, optional
- 1 tablespoon extra-virgin olive oil
- 9 ounces Tuscan kale, pre-stemming, stemmed and roughly chopped
You’ll also need a large pot, a large bowl, a large skillet, and a 9×13-inch baking dish. A disposable foil pan works if you’re gifting the baked pasta to a friend.
The short tube pasta matters because it catches the tomato sauce and melted cheese inside its ridges and hollow centers. Penne, ziti, and mezzi rigatoni all work well. If you use another shape, choose a sturdy pasta that can hold up during boiling and baking.
Cook the Pasta
Preheat the oven to 375ºF. Bring a large pot of water to a boil, then add 2 tablespoons kosher salt. The salted water seasons the pasta from the inside as it cooks.
Add the pasta and boil it for 6 minutes. It will still feel firm at this stage, and that’s what you want. The pasta continues cooking in the oven, so boiling it until fully tender at the beginning can leave you with a soft, fragile baked dish.
Drain the pasta and rinse it under cold water. Transfer it to a large bowl, then pat it dry with a dish towel. Removing excess water helps the tomato sauce and cream cling to the pasta instead of becoming diluted.
Add the tomato sauce, heavy cream, grated parmesan, and 4 ounces of the mozzarella to the bowl. Stir until the sauce coats the pasta and the cheese spreads through the mixture. The cream softens the acidity of the tomato sauce, while the parmesan adds a salty, nutty flavor throughout the dish.
Add the Sausage and Kale
The sausage and kale are optional, but they bring extra flavor and substance. If you’re using both, place the sausage in a large skillet over high heat. As soon as it begins to sizzle, turn the heat down to medium.
Use a spoon to break the sausage into smaller pieces. Cook for 5 to 7 minutes, stirring occasionally so it browns evenly. The pieces should be fully cooked with browned edges. Transfer the sausage to the large bowl, leaving the fat behind in the skillet.
Add 1 tablespoon of extra-virgin olive oil to the skillet and set it over medium-high heat. Add the stemmed and roughly chopped Tuscan kale, then season it with a pinch of salt.
Cook the kale for 2 to 4 minutes. Use tongs to stir and rearrange it in the skillet as it cooks. The leaves will wilt down considerably, making them easier to mix evenly through the pasta. Once the kale has softened, transfer it to the large bowl.
Stir the sausage and kale into the pasta mixture. Take a moment to reach the spoon down to the bottom of the bowl so the cream and tomato sauce mix evenly with every piece of pasta.
Assemble the Baking Dish
Transfer everything to a 9×13-inch baking dish. Spread the mixture into an even layer so the pasta bakes at the same rate across the dish. If the corners contain more pasta than the center, move a few pieces around with a spoon.
Top the pasta with the remaining 4 ounces of mozzarella. The cheese will melt into a soft layer as the dish bakes, with some areas becoming browned around the edges. If you’re gifting the meal to a friend, use a disposable foil pan and follow any storage or baking instructions you’ve arranged with them.
Place the dish in the preheated oven and bake for 35 minutes, or until the mixture is bubbly and the edges have browned to your liking. The center should feel hot when you insert a spoon, and the sauce should gently bubble around the edges.
Let the baked pasta cool briefly before serving. This short rest gives the sauce time to settle, which makes it easier to scoop without the pasta sliding apart. It also keeps the first serving from being excessively hot.
Helpful Cooking Notes
The pasta only boils for 6 minutes because it finishes in the oven. This timing gives the noodles enough structure to handle the tomato sauce, cream, and cheese without collapsing during baking. If your pasta package lists a very different cooking time, still keep it slightly underdone before it enters the oven.
You can use homemade tomato sauce or your favorite jarred sauce. Choose one with a flavor you already enjoy because it forms the base of the dish. A sauce with herbs works well with the sausage and kale, while a plain tomato sauce lets the cheese and garlic-free sausage flavors stand out more clearly.
Sweet Italian sausage gives the baked pasta a mellow, savory flavor. Hot Italian sausage adds a stronger spicy note. You can also leave the sausage out and let the kale, tomato sauce, cream, and cheese carry the dish.
Tuscan kale has sturdy leaves, so remove the stems before chopping. The stems can remain firm even after the leaves wilt. Roughly chop the leaves into pieces that can mix naturally with the short pasta rather than gathering in long strands.
If you want to prepare the dish ahead, assemble it in the baking dish, cover it, and keep it chilled until you’re ready to bake. Because the pasta will be cold, it may need additional time in the oven to heat through. Letting the dish sit at room temperature briefly before baking can help, but don’t leave it out for a long period.
Serving Ideas
Baked pasta brings enough richness to the table on its own, especially when you include sausage and three kinds of dairy. I like serving it with a crisp green salad dressed with lemon or vinegar. The bright dressing cuts through the creamy sauce and balances each bite.
Roasted vegetables or steamed broccoli also work well alongside the pasta. For a casual meal, warm bread can help soak up the tomato sauce left in the dish.
You can add a little extra parmesan after baking if you enjoy a stronger cheese flavor. Let the mozzarella on top remain the main finish, though, since it provides the soft, stretchy texture that makes this dish feel complete.
Can I leave out the kale?
Yes. The kale adds texture and color, but the baked pasta still works without it. You can also replace it with another sturdy green, though cooking times may vary.
Do I have to use sausage?
No. The .75 lbs sweet or hot Italian sausage is optional. Leave it out for a meatless baked pasta, or prepare the recipe with kale only.
Can I use a different cheese?
Whole milk, low-moisture mozzarella gives the top a smooth melt, while Parmigiano Reggiano adds depth to the sauce. You can use another melting mozzarella, but keep the parmesan if possible for its salty flavor.
How long should the pasta cool before serving?
Let it cool briefly, just until the bubbling settles and the portions hold together more easily. It will still stay warm while you serve it.
Simple Baked Pasta
Ingredients
Method
- Preheat the oven to 375ºF. Bring a large pot of water to a boil. Add 2 tablespoons kosher salt. Boil the pasta for 6 minutes; then drain and rinse under cold water.
- Transfer the pasta to a large bowl. Pat dry with a dish towel. Add the tomato sauce, heavy cream, parmesan, and 4 ounces of the mozzarella. Stir to combine.
- If you are adding the kale and sausage, place the sausage in a large skillet over high heat. As soon as it begins to sizzle, turn the heat to medium, and use a spoon to break it into smaller pieces. Cook for 5 to 7 minutes, stirring occassionally to ensure it browns evenly. Transfer the sausage to the large bowl, leaving the fat behind. Add 1 tablespoon of extra-virgin olive oil to the skillet and set over medium-high heat. Add the kale and season with a pinch of salt. Cook for 2 to 4 minutes, using tongs to stir and rearrange the kale in the skillet until it is wilted down. Transfer the kale to the bowl and stir to combine.
- Transfer everything to a 9×13-inch baking dish (or disposable foil pan if you are gifting to a friend). Top with the remaining 4 ounces of mozzarella. (If gifting to a friend, see notes above.)
- Transfer to the oven and bake for 35 minutes or until the mixture is bubbly and the edges are browned to your liking. Let cool briefly before serving.
Notes
- Sauce: I do prefer using a homemade sauce when I have the time, but I have made this plenty of times with jarred Rao’s: I pour a bottle of the vodka sauce into my 4-quart measure; then make up the difference with Rao’s marinara.
- For mixing the pasta pre-baking, a very large bowl is so handy.
- If gifting to a friend, make the recipe through step 4, then cover with foil, and write in Sharpie on top: Bake uncovered @375ºF for 35 minutes.
