Sausage Asparagus Pasta Bake
This recipe delivers a comforting and hearty pasta bake featuring al dente penne, savory sweet Italian sausage, crisp-tender asparagus, and a rich marinara sauce, all bound together with gooey fresh mozzarella and baked until bubbly and golden.
Equipment
- 1 Large Pot For boiling pasta
- 1 Large Skillet For cooking sausage and sauce
- 1 9x13 inch Baking Dish For the pasta bake
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 2 cups dry whole grain penne pasta
- 1 lb asparagus
- 1 lb sweet Italian sausage
- 2 to 3 cups marinara sauce
- 1/2 lb fresh mozzarella
- **Fresh thyme optional
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente; drain and set aside.
- Trim the woody ends from the asparagus, then cut the spears into 1-2 inch pieces.
- In a large skillet, cook the sweet Italian sausage over medium-high heat, breaking it into crumbles, until thoroughly browned and cooked through. Drain any excess fat.
- Add the cut asparagus to the skillet with the sausage and cook for 2-3 minutes until bright green and slightly tender-crisp.
- Stir in the marinara sauce with the sausage and asparagus mixture; let it simmer gently for 5 minutes to meld the flavors.
- In a large mixing bowl, combine the cooked pasta, the sausage-asparagus-marinara mixture, and half of the fresh mozzarella, mixing well to distribute.
- Transfer the entire mixture to a 9x13 inch baking dish. Top evenly with the remaining fresh mozzarella and optional fresh thyme.
- Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown on top.
- Remove from oven and let the pasta bake rest for 5-10 minutes before serving to allow the sauce to set.
Notes
1. Cook the pasta slightly al dente, as it will continue to cook in the oven. Overcooked pasta will become mushy. 2. For richer flavor, ensure the Italian sausage is well-browned before adding other ingredients; don't be afraid of a good sear. 3. Blanch or sauté the asparagus briefly to retain its vibrant color and tender-crisp texture. Overcooking it early will lead to a soft, dull result. 4. If using fresh mozzarella, pat it dry slightly to prevent the bake from becoming too watery. A touch of grated Parmesan can also enhance the cheesy crust.