Craving lasagna but short on time? This cheesy baked pasta delivers all the rich, melty, comforting flavors of classic lasagna in half the time. This one-dish wonder is about to become your new weeknight hero.
I could eat lasagna everyday and probably never tire of it. Thanks to Garfield, I learned about the delicious, cheesy, and satisfying dish that is lasagna.
Let’s be honest—lasagna is delicious but labor-intensive. You’re boiling noodles, making sauce, mixing cheese filling, and carefully layering everything before it even goes in the oven.
Here’s what makes this recipe special:
- All the same flavors of lasagna in half the time!
- Mozzarella cubes instead of shredded cheese create surprise pockets of melted cheese throughout (a technique I learned from America’s Test Kitchen)
- Cottage cheese replaces ricotta for a creamier, silkier texture that won’t dry out
- Medium shell pasta traps bits of sausage and sauce in every bite
- Make-ahead friendly and freezer-ready for easy meal prep
- One-pot simplicity means less cleanup and more time with family
The best part? No one will know you took the shortcut. They’ll just think you’re a kitchen genius.
Save this recipe and make it part of your regular dinner rotation. It’s the kind of comforting, crowd-pleasing dish that turns a regular Tuesday into something special—without keeping you in the kitchen all evening.
Ingredients Needed
For the Meat Sauce:
- Italian sausage (mild or spicy), removed from casing
- garlic cloves
- shallots or yellow onions
- 28 oz can crushed tomatoes
- tomato paste
- sugar, salt, black pepper and red pepper flakes, to season
For the Pasta:
- medium pasta shells (or rigatoni, ziti, or penne)
- small curd cottage cheese (2% or whole milk)
- fresh mozzarella cheese, cut into ½-inch cubes
- shredded mozzarella cheese (for topping)
While you could use any kind of pasta you’d like: ziti, macaroni, rigatoni, etc. I chose to use these medium shells. I find them perfect because little bits of sausage and sauce get trapped inside the shells.
How to Make Cheesy Baked Pasta
Step 1: Cook the Pasta
Cook pasta shells to al dente according to package directions. Drain and set aside to cool slightly. Pro tip: Slightly undercook by 1 minute since it’ll continue cooking in the oven.
Step 2: Make the Meat Sauce
Heat olive oil in a medium pot over medium heat. Add minced garlic and shallots, stirring frequently for 2-3 minutes until softened and fragrant. Watch the garlic carefully—it burns quickly!
Add Italian sausage, breaking it into small crumbles with a wooden spoon. Cook for 5-7 minutes until browned and cooked through. Drain any excess fat.
Stir in crushed tomatoes (with juice), tomato paste, sugar, salt, pepper, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 10-15 minutes to let the flavors meld. Taste and adjust seasoning. Let cool for 15 minutes before assembling.
Chef’s Note: The sugar balances the acidity of the tomatoes—don’t skip it!
Step 3: Assemble the Pasta
Preheat your oven to 350°F.
In a large bowl, combine cooled pasta, cooled meat sauce, cottage cheese, and mozzarella cubes. Toss gently until everything is evenly distributed.
Transfer to a 9×13-inch casserole dish (or divide among smaller dishes for portion control). Top with shredded mozzarella cheese.
Step 4: Bake to Perfection
Bake for 20 minutes until the cheese is melted and bubbling. Switch your oven to broil and cook for 30-45 seconds to get that golden, slightly crispy cheese topping. Watch closely—it goes from perfect to burnt quickly!
Let the pasta rest for 5-8 minutes before serving. This helps the sauce thicken and makes serving easier. Garnish with fresh parsley.
Recipe Variations
- Vegetarian version: Skip the sausage and add sautéed mushrooms, bell peppers, and zucchini to the sauce
- Extra veggie boost: Stir in fresh spinach or kale during the last few minutes of simmering the sauce
- Spicy kick: Use hot Italian sausage and increase the red pepper flakes
- Different pasta shapes: Try rigatoni, penne, ziti, or cavatappi
- White sauce version: Replace the tomato sauce with a creamy alfredo or béchamel sauce
- Add protein: Mix in cooked chicken or use half ground beef, half Italian sausage
The Secret to Extra-Cheesy Pasta
The game-changer in this recipe? Mozzarella cubes instead of shredded cheese mixed into the pasta.
When you use cubes, they melt slowly in the oven, creating gooey pockets of cheese throughout the dish. Every forkful delivers that satisfying cheese pull we all crave. Shredded cheese, on the other hand, melts too quickly and distributes evenly—which sounds good but actually gives you less dramatic cheese moments.
Cut your own cubes from a block of low-moisture mozzarella for the best results. Aim for ½-inch pieces.
Make-Ahead and Storage Tips
To Make Ahead:
Assemble the pasta completely (through Step 3) but don’t bake. Cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove from fridge and let sit at room temperature for 20 minutes, then bake as directed (you may need to add 5-10 minutes to the baking time).
To Freeze:
Assemble in a freezer-safe dish, cover with plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Storing Leftovers:
Refrigerate in an airtight container for 3-4 days. Reheat individual portions in the microwave, or reheat the entire dish covered with foil in a 350°F oven for 20 minutes.
Frequent Asked Questions
Absolutely! Rigatoni, penne, ziti, or any short pasta shape works well. Choose pasta with ridges or hollow centers to capture the sauce.
Cottage cheese stays creamy and silky during baking, while ricotta can become dry and grainy when exposed to oven heat. The texture is noticeably better with cottage cheese.
For best results, reheat covered in a 350°F oven for 15-20 minutes. Microwave works in a pinch—add a splash of water and cover to prevent drying out.
Definitely! Ground beef, ground pork, ground turkey, or a combination all work. If using ground beef, add 1 teaspoon Italian seasoning and ½ teaspoon fennel seeds to mimic the sausage flavor.
Make sure your sauce has enough liquid (it should look slightly soupy before baking), don’t overbake, and cover with foil if reheating.
More Easy Pasta Recipes
If you enjoyed this cheesy baked pasta, you’ll want to try these reader favorites:
- Fresh Fettuccine with Bacon and Leeks – Silky homemade pasta in a luxurious cream sauce
- Roasted Tomato Pasta – Quick weeknight dinner with oven-roasted tomatoes and parmesan
- Spaghetti Carbonara – Classic Italian comfort using simple pantry staples
- Spinach and Mushroom Lasagna – Traditional layered lasagna when you have time for a weekend project
Cheesy Baked Pasta with Italian Sausage
Ingredients
- 8 oz medium pasta shells
- 2 teaspoon olive oil, or cooking oil of choice
- 3 garlic cloves, minced
- ½ cup shallots, (or onions) minced
- 12 oz Italian sausage, removed from casing
- 28 oz can crushed tomatoes
- 1 Tablespoon tomato paste
- 1 ½ Tablespoon granulated sugar
- ½ teaspoon kosher salt, (or more to taste)
- ½ teaspoon freshly ground black pepper, or more to taste
- pinch red pepper flakes, optional
- ¾ cup low fat (2%) cottage cheese, small curds
- 6 oz mozzarella cheese, cut into ½-inch cubes
- 1 cup shredded mozzarella cheese
- chopped Italian parsley, for garnish
Instructions
- Cook pasta: Prepare pasta shells to al dente according to package directions. Drain and let cool.
- Make sauce: Heat olive oil in a medium pot over medium heat. Add garlic and shallots; cook 2-3 minutes until softened, stirring often. Add sausage and cook until browned, breaking into small pieces. Drain excess fat.
- Simmer: Add crushed tomatoes, tomato paste, sugar, salt, pepper, and red pepper flakes. Bring to a boil, reduce to simmer, and cook 10-15 minutes. Taste and adjust seasoning. Cool 15 minutes.
- Assemble: Preheat oven to 350°F. In a large bowl, combine cooled pasta, cooled sauce, cottage cheese, and mozzarella cubes. Toss well. Transfer to a 9×13-inch baking dish. Top with shredded mozzarella.
- Bake: Bake 20 minutes until cheese melts. Broil 30-45 seconds to brown the top. Let stand 5-8 minutes before serving. Garnish with parsley.
Notes
- Cut your own mozzarella cubes for better melting
- Pasta can be assembled 24 hours ahead and refrigerated
- Freezes well for up to 3 months
- Substitute ground beef or pork for sausage if desired
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Wow! My wife and I have always had so much left over from our spaghetti dinner that this recipe is perfect for using the left over to make a casserole and freeze for latter.
We doubled the batch and, at first, we thought we made too much. We were definitely wrong though because the pasta didn’t even make it to the second night. It was delicious!!! Thank you for this great recipe!
1. I LOVE that main photo, Maryanne!
2. I basically made almost the EXACT same dish this week. I used macaroni, but I made a meaty red sauce, and layered it with fresh mozzarella and cottage cheese. Are we twins???
1. Thank YOU!
2. Whoa?! Really? I don’t mind being blogging twinsies! :)
Oh my goodness…this looks SO good! Love that hint about the cubes of mozzarella. I’ll take as many cheesy bites of goodness as I can get :) pinned!
Thanks Rachel! The cheesier, the tastier! :)
Wow Maryanne! This pasta looks amazing! I agree – lasagna is time consuming (who has time for that??). Baked pasta is the way to go! Pinned!
Thanks Connie! :)
Baked casseroles are one of my favorite things, always so delicious and easy! Can’t wait to try this, pinned this recipe!
I need to build my baked casseroles recipe list. Thanks Jess! I hope you enjoy! :)
really delicious, I like pasta to!!!!!!!
Thanks Carmen!
I couldn’t pin this fast enough. This is perfect for game days!
Yes! I’ll have to make this again for the Super Bowl!
I love how cheesy this pasta is! It’s perfect for a simple dinner option. Pasta is my BFF!
The cheesier the better!