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Cheesy Baked Pasta
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5 from 1 vote

Cheesy Baked Pasta with Italian Sausage

This easy baked pasta combines all the flavors of lasagna without the fussy layering. Italian sausage, tender pasta shells, and pockets of melted mozzarella make this the ultimate comfort food.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Servings: 6
Author: Maryanne Cabrera

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 9x13-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
TO FREEZE: assemble pasta and cheese in a freezer safe container. Cover tightly with plastic wrap store in the freezer for up to one month. Bake as directed.
For a crowd: This recipe easily doubles or triples. Perfect for potlucks, game day gatherings, or feeding a hungry family!

Nutrition

Calories: 583kcal | Carbohydrates: 47g | Protein: 30g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 81mg | Sodium: 1219mg | Potassium: 780mg | Fiber: 5g | Sugar: 13g | Vitamin A: 713IU | Vitamin C: 17mg | Calcium: 331mg | Iron: 4mg