Best Italian Bake Recipe

This Best Italian Bake is a cozy, family-style dish that brings the warmth of Italian comfort food straight to your table. With layers of pasta, rich sausage, creamy ricotta, and gooey melted cheese, it’s the perfect balance of hearty and indulgent. Whether served for weeknight dinners or special gatherings, it’s a dish that feels both homey and festive.

Reasons Why People Will Love This Recipe

Combines the best Italian flavors in one satisfying casserole.

Easy to make ahead, freeze, or reheat for busy weeknights.

Perfect for feeding a crowd at family dinners or potlucks.

Customizable with different pasta shapes, meats, or vegetables.

Bakes into a cheesy, golden-topped masterpiece everyone will enjoy.

Key Ingredients

Pasta (penne or rigatoni): Holds up well to baking and captures the sauce in every bite.

Italian sausage: Infuses the dish with rich, savory flavors.

Ricotta, mozzarella, and Parmesan: A trio of cheeses that creates creaminess, stretch, and sharp flavor.

Marinara sauce: The heart of the dish, bringing a tangy tomato base.

Aromatics (onion and garlic): Build depth and enhance the sauce’s flavor profile.

Best Italian Bake Recipe

Ingredients

Pasta – 12 oz, penne or rigatoni (cooked al dente)

Olive oil – 1 tablespoon

Ground Italian sausage – 1 pound

Onion – 1 medium, finely chopped

Garlic – 3 cloves, minced

Marinara sauce – 2 cups

Italian seasoning – 1 teaspoon

Salt – ½ teaspoon

Black pepper – ¼ teaspoon

Red pepper flakes – ½ teaspoon (optional, for a touch of heat)

Ricotta cheese – 1 cup

Mozzarella cheese – 1 cup, shredded

Parmesan cheese – ½ cup, grated

Fresh basil or parsley – chopped, for garnish

Instructions

Preheat the oven

Set your oven to 375°F (190°C).

Lightly grease a 9×13-inch baking dish and set aside.

Cook the pasta

Bring a large pot of salted water to a boil.

Add the pasta and cook until al dente, following package directions.

Drain well and set aside.

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Cook the sausage and aromatics

In a large skillet, heat the olive oil over medium heat.

Add the Italian sausage and cook until browned, breaking it up with a spoon.

Stir in the chopped onion and minced garlic, cooking for another 3–4 minutes until softened and fragrant.

Prepare the sauce

Stir in the marinara sauce, Italian seasoning, salt, black pepper, and red pepper flakes (if using).

Reduce the heat and let the sauce simmer for 5–7 minutes to develop flavor.

Assemble the bake

In a large bowl, toss together the cooked pasta, sausage mixture, and ricotta cheese until combined.

Spread half of this mixture into the prepared baking dish.

Sprinkle with half of the mozzarella and Parmesan.

Repeat with the remaining pasta mixture and top with the rest of the cheeses.

Bake

Cover the dish with foil and bake for 20 minutes.

Remove the foil and continue baking for 10–15 minutes, or until the top is bubbly, golden, and slightly crisp.

Rest and serve

Let the bake rest for 5–10 minutes before serving.

Garnish with freshly chopped basil or parsley for a bright, fresh finish.

Important Notes

Do not overcook pasta – keep it al dente since it will finish cooking in the oven.

Drain sausage fat if it renders too much oil, to avoid a greasy bake.

Use fresh herbs like basil or parsley at the end for a burst of freshness.

Ricotta consistency: If it’s too watery, drain before using to avoid a soggy casserole.

Rest before serving – this allows the cheese and sauce to set for cleaner slices.

🔢 Nutrition Information (per serving, approx. 8 servings)

Frequently Asked Questions:

Can I use a different type of pasta?
Yes, penne, rigatoni, or ziti work best, but any sturdy pasta will hold up well in this bake.

What cheese can I substitute for ricotta?
Cottage cheese or mascarpone can be used as alternatives, though ricotta gives the most authentic flavor.

How do I store leftovers?
Cover tightly and refrigerate for up to 4 days. Reheat in the oven for best results.

Can I make this casserole vegetarian?
Yes, swap the sausage with sautéed mushrooms, zucchini, or a plant-based sausage substitute.

Is this freezer-friendly?
Absolutely! Assemble but don’t bake, then cover tightly with foil and freeze for up to 2 months. Bake from frozen, adding 15–20 extra minutes.

Should I cook the sausage fully before baking?
Yes, brown it completely in the skillet to ensure flavor and proper texture.

Do I need to cover the casserole while baking?
Yes, cover it for the first 20 minutes to keep moisture, then uncover for browning.

Can I prepare this a day ahead?
Yes, assemble the entire dish, cover, and refrigerate overnight. Bake as directed the next day.

What’s the best way to prevent the cheese from burning?
Keep it covered with foil until the last 10–15 minutes, then uncover to allow browning.

How can I make the bake creamier?
Add a little extra ricotta mixed with an egg, or stir in a splash of heavy cream to the sauce before assembling.