Ultimate Baked Rotini with Italian Sausage: A Hearty, Cheesy, and Flavorful Family Dinner
The quest for new dinner recipes is a never-ending journey for many home cooks. It’s easy to fall into a routine, serving the same familiar dishes week after week. While comfort and familiarity have their place, a little culinary adventure can re-ignite your passion for cooking and delight your family’s taste buds. However, trying something entirely new often comes with the risk of it not being well-received. That’s where this delightful Baked Rotini with Italian Sausage recipe truly shines – it takes beloved, classic Italian flavors and transforms them into an exciting, yet comforting, one-dish bake that promises to be a crowd-pleaser.
Imagine succulent chunks of rich Italian sausage, perfectly al dente rotini pasta, and a vibrant tomato sauce infused with aromatic herbs and briny Kalamata olives, all blanketed under a generous layer of melted, bubbly Italian cheese. This isn’t just a meal; it’s a hearty experience, making it an ideal choice for a satisfying weeknight dinner or a cozy weekend feast. It’s the kind of dish that warms you from the inside out, especially as the weather turns cooler, offering a robust flavor profile that appeals to both adults and children alike.
My inspiration for this particular dish came from an Italian Sausage Pasta Bake recipe found on Sargento’s website. I happened to have some of their Fancy Shredded 6 Cheese Italian Cheese in my refrigerator, just waiting for the perfect opportunity to be used. This recipe proved to be an excellent candidate, providing a solid foundation. However, I always enjoy adding my personal touch to recipes, so I made a few adjustments to enhance the flavors and cater to my pantry staples. I incorporated the wonderful zest of Kalamata olives I had on hand, tweaked the blend of dried herbs to create a deeper aromatic profile, and fine-tuned the sauce for a richer, more complex taste. While the original recipe is undoubtedly fantastic, my adaptations create a version that I believe elevates the dish even further.
Why This Baked Pasta Will Become Your New Favorite
This baked rotini isn’t just another pasta dish; it’s a hearty casserole that effortlessly combines convenience with gourmet taste. The beauty of a pasta bake lies in its simplicity and the way flavors meld together as it bakes. The pasta soaks up the savory sauce, the sausage browns to perfection, and the cheese creates an irresistible golden crust. It’s a truly satisfying meal that offers:
- Unmatched Comfort: Few things beat a warm, cheesy baked pasta dish on a chilly evening. It’s the ultimate comfort food.
- Rich Italian Flavors: Sweet Italian sausage, fire-roasted tomatoes, garlic, basil, marjoram, and rosemary come together for an authentic taste of Italy.
- Easy Preparation: Most of the active cooking happens on the stovetop, making assembly quick before it goes into the oven to finish.
- Feeds a Crowd: This recipe makes a generous 9 servings, perfect for family dinners, entertaining guests, or ensuring delicious leftovers.
- Customizable: Easily adapt the ingredients to suit your taste preferences or what you have on hand.
Key Ingredients & Their Role
Let’s dive into the star ingredients that make this Baked Rotini with Italian Sausage so special:
- Sweet Italian Sausage: This is the backbone of the dish, providing savory, fennel-infused flavor and a wonderful texture. Using links allows you to cut them into substantial chunks, adding to the heartiness. If you prefer a little heat, a mild or hot Italian sausage can easily be substituted.
- Rotini Pasta: The spiral shape of rotini is ideal for catching and holding onto the rich sauce and melted cheese, ensuring every bite is flavorful. Other short pastas like penne, ziti, or cavatappi would also work well.
- Fire-Roasted Diced Tomatoes: These aren’t just any diced tomatoes! Fire-roasted tomatoes add a smoky depth and sweetness that elevates the sauce far beyond what regular diced tomatoes can offer. This small change makes a big impact on the overall flavor profile.
- Tomato Paste: A crucial ingredient for thickening the sauce and concentrating the tomato flavor, giving it a rich, robust base.
- Kalamata Olives: My personal addition, these briny, slightly fruity olives introduce a delightful complexity and Mediterranean twist. They pair wonderfully with the Italian flavors. If you’re not an olive fan, you can omit them, but I highly recommend trying them!
- Port Wine: A splash of Port wine (or any dry red wine) adds a layer of sophistication and depth to the sauce, deglazing the pan and enhancing the savory notes. The alcohol cooks off, leaving behind only its rich essence.
- Sargento Fancy Shredded 6 Cheese Italian Cheese: This blend is a game-changer. Featuring a mix of cheeses like Mozzarella, Provolone, Parmesan, Romano, Fontina, and Aged Asiago, it delivers a complex, nutty, and wonderfully meltable topping that forms a perfect golden crust.
- Aromatic Herbs (Basil, Marjoram, Rosemary): This trio provides the quintessential Italian herb blend, giving the sauce its signature fragrant and earthy character.
Recipe: Baked Rotini with Italian Sausage (Adapted from Sargento)
This adaptation from Sargento’s original recipe has become a staple in my kitchen. It’s a robust and satisfying dish that consistently receives rave reviews.
Baked Rotini with Italian Sausage
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 link sweet Italian sausage
- 1 cup large onion coarsely chopped
- 2 cloves garlic minced
- ⅓ cup minced Kalamata olives
- 14 oz can Fire Roasted diced tomatoes
- 6 oz can tomato paste
- ¼ cup Port wine
- 8 oz. rotini pasta cooked and drained
- 1 teaspoons dried basil
- 1 teaspoon dried marjoram
- ¼ teaspoon dried rosemary
- Freshly ground black pepper
- 2 cups 8 oz. Sargento® Fancy Shredded 6 Cheese Italian Cheese, divided
Instructions
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Prepare the Sausage and Aromatics: Begin by preheating your oven to 375°F (190°C). Carefully cut the sweet Italian sausage links into approximately ½-inch thick pieces. After cutting, gently pull off and discard the casings. In a large skillet, cook the sausage over medium heat for about 5 minutes, stirring occasionally, until it’s nicely browned on all sides. This browning step is crucial as it develops deep, rich flavors. Once browned, drain any excess drippings from the skillet, leaving just a small amount for sautéing. Add the coarsely chopped onion, minced garlic, and minced Kalamata olives to the skillet. Continue to cook for another 5 minutes, or until the sausage is thoroughly cooked and the vegetables have softened to a crisp-tender consistency. The aroma at this stage will be incredible!
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Build the Sauce and Combine: Next, pour in the can of fire-roasted diced tomatoes and the tomato paste, stirring well to combine all ingredients. Deglaze the pan with the Port wine, scraping up any browned bits from the bottom of the skillet – these bits are packed with flavor! Stir in the dried basil, dried marjoram, and dried rosemary. Allow the sauce to simmer gently for 5-10 minutes, giving the flavors time to meld and deepen. While the sauce simmers, ensure your rotini pasta is cooked according to package directions until al dente, then drain it thoroughly. Stir the cooked pasta into the simmering sauce along with 1 cup of the Sargento Fancy Shredded 6 Cheese Italian Cheese. Mix everything until the pasta is evenly coated and the cheese is starting to melt into the sauce.
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Bake to Perfection: Transfer the entire pasta mixture into a 13×9-inch baking dish, spreading it out evenly. Cover the baking dish tightly with aluminum foil and bake in your preheated oven for 20 minutes. This initial covered bake allows the flavors to truly infuse into the pasta and ensures even heating without drying out the top. After 20 minutes, remove the foil and sprinkle the remaining 1 cup of Sargento cheese evenly over the top of the casserole. Return the uncovered dish to the oven and continue baking for another 5 minutes, or until the cheese is beautifully melted, golden brown, and bubbling. Let the casserole rest for a few minutes before serving to allow it to set and prevent the sauce from being too runny. Season with freshly ground black pepper to taste.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Tips for Success & Variations
- Don’t Overcook the Pasta: Since the pasta will continue to cook in the oven, aim for al dente when boiling it initially. This prevents it from becoming mushy in the final baked dish.
- Spice It Up: If you enjoy a kick, swap the sweet Italian sausage for a hot variety, or add a pinch of red pepper flakes to the sauce.
- Add More Vegetables: Sautéed bell peppers, mushrooms, or a handful of fresh spinach (stirred in at the end with the pasta) would make excellent additions.
- Different Cheeses: While the Sargento 6 Cheese Italian blend is fantastic, feel free to experiment with other melty Italian cheeses like just mozzarella and provolone, or add some smoked gouda for a unique twist.
- Make Ahead: This casserole is a fantastic make-ahead meal. Assemble it completely, cover tightly, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the covered baking time if baking from cold.
Serving Suggestions
This hearty baked pasta can easily stand alone as a complete meal, but for a more elaborate dinner, consider serving it with:
- A crisp green salad with a light vinaigrette to cut through the richness.
- Warm, crusty garlic bread or focaccia for dipping into the flavorful sauce.
- Steamed or roasted green beans or broccoli for added vegetables.
Storage and Reheating
Leftovers of this Baked Rotini with Italian Sausage are just as delicious, if not more so, as the flavors continue to develop. Store any remaining casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can portion it and microwave until heated through, or for a crispier top, reheat it in an oven at 350°F (175°C) for about 15-20 minutes, covered loosely with foil to prevent drying, then uncovered for the last few minutes if you want to crisp the cheese.
Frequently Asked Questions (FAQs)
- Can I use ground Italian sausage instead of links?
- Yes, absolutely! If using ground Italian sausage, simply brown it in the skillet and crumble it as it cooks. Drain any excess fat before proceeding with the recipe.
- What if I don’t have Port wine?
- A dry red wine like Merlot or Cabernet Sauvignon would be an excellent substitute. If you prefer to avoid alcohol, you can use beef broth or even a splash of balsamic vinegar for a touch of acidity and depth.
- Can this recipe be frozen?
- Yes, this baked pasta freezes beautifully! You can freeze it baked or unbaked.
- To freeze unbaked: Assemble the casserole in a freezer-safe baking dish, cover tightly with foil, and then an extra layer of plastic wrap. Freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator, then bake as directed, adding an extra 10-15 minutes to the covered baking time.
- To freeze baked: Allow the baked casserole to cool completely. You can freeze it whole or in individual portions. Cover tightly and freeze for up to 3 months. To reheat, thaw in the refrigerator and bake at 350°F (175°C) until heated through, or microwave individual portions.
- Can I use a different type of pasta?
- Certainly! Any short, sturdy pasta shape will work well. Penne, ziti, cavatappi, or even rigatoni are great alternatives that will hold the sauce effectively.
I hope you enjoy this hearty and flavorful Baked Rotini with Italian Sausage as much as my family and I do. It truly is a satisfying meal that I will be making again and again!
Sargento did compensate me for the time I dedicated to creating this recipe and putting this post together for you. However, my opinions on the flavor and preparation are 100% my own, ensuring an honest review. 🙂
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