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This sausage pasta bake is rich, smoky and irresistibly creamy, thanks to addition of chorizo and melty brie. You won’t believe how much flavour you can pack into one dish with just a handful of ingredients. It’s the kind of comfort food that’s made for sharing.
Lauren says: “This dish is a winner! My husband and 9 year old daughter inhaled their first helping then came back for more. My husband says it’s the perfect meal for a cold winter night…hearty, healthy, and cheesy. No need to make any additions or substitutions.” ⭐️⭐️⭐️⭐️⭐️
Nicky’s Recipe Notes
I think I’m more addicted to pasta than chocolate.
You can’t beat a good pasta bake. I have a few on the blog – like this cheesy pasta bake with chicken and bacon, or this creamy tuna pasta bake. But this time I wanted to make something that tastes a little bit different.
I think I could eat pasta bakes every day for a week and still be just as excited by that gooey cheesiness!
If you give this sausage pasta bake a try, I’d love to hear what you think – drop a comment and don’t forget to rate the recipe!
Table of Contents
What makes this pasta bake special?
Using a mixture of regular pork sausages and chorizo adds layers of meaty flavour and a bold smokiness from the chorizo.
Then we’re adding brie cheese to the topping, it adds an indulgent, creamy finish that melts beautifully into the sauce and gives the dish an extra luxurious feel.
Ingredients
The pasta
I use rigatoni for this pasta bake but this will also work with, penne, farfalle, spiralli or whatever pasta shapes you have in your store cupboard really.
Pro Tip
Use good-quality pork sausages with a high meat content for the best flavour. You can also use herby sausages – Italian sausages or spicy ones if you want to add extra depth or a little heat to the dish. The different sausages will change the flavour profile of the dish so only go with sausages you know you like the taste of.
This sausage pasta bake is rich, smoky, and ultra-creamy, with a delicious contrast of meaty sausage, spicy chorizo, herby tomato sauce and melting pockets of brie.
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Pin It🍽️ What to serve with a pasta bake
The things I love about a pasta bake is that they’re a meal in one dish that you can put down in the middle of the table and let the whole family dig in. I like to seve with a sprinkle of fresh herbs and maybe a little parmesan cheese, but you could also add some:
- Homemade garlic bread
- A simple green salad or a butter lettuce salad
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Sausage Pasta Bake Recipe
Ingredients
- 400 g (14 oz) dried pasta shapes I used rigatoni
- 1 tbsp neutral oil (or olive oli)
- 6 pork sausages skin removed, torn into small chunks
- 75 g (2.6 oz) chorizo chopped into small chunks
- 1 large onion peeled and chopped
- 1 red bell pepper de-seeded and chopped
- 1 yellow bell pepper de-seeded and chopped
- pinch salt and pepper
- 2 cloves garlic peeled and minced
- 1 tbsp tomato puree/paste for US
- 1 chicken or vegetable stock cube crumbled
- 1 tbsp finely chopped fresh thyme
- small bunch fresh basil finely chopped
- 3 x 400g (3 x 14 oz) tins chopped tomatoes
- 1 tsp sugar
- 100 g (1 packed cup) fresh baby spinach
- 200 g (7 oz) Brie cheese rind removed, chopped into large chunks
- 75 g (2/3 cup) grated mozzarella cheese
To Serve
- 1 small bunch parsley roughly torn
- 6-8 basil leaves
- 3-4 sprigs fresh thyme
- pinch black pepper
Instructions
- Preheat the oven to 190C/375F (fan).
- Boil a large pot of water and cook the pasta for 1 minute less than recommended on the pack. Drain.400 g (14 oz) dried pasta shapes
- Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan (large skillet). Add the sausage and cook for about 5 minutes, breaking up the sausage meat.1 tbsp neutral oil, 6 pork sausages
- Add the chorizo and cook for 2 minutes, then add the onion and cook for a further 3-4 minutes until the onion is softened.75 g (2.6 oz) chorizo, 1 large onion
- Add the chopped peppers, salt, pepper, garlic, tomato puree, crumbled stock cube, thyme and basil. Stir and cook for 2-3 minutes.1 red bell pepper, 1 yellow bell pepper, pinch salt and pepper, 2 cloves garlic, 1 tbsp tomato puree/paste for US, 1 chicken or vegetable stock cube, 1 tbsp finely chopped fresh thyme, small bunch fresh basil
- Stir in the tinned tomatoes and sugar. Bring to a gentle simmer, then add the cooked pasta and spinach.3 x 400g (3 x 14 oz) tins chopped tomatoes, 1 tsp sugar, 100 g (1 packed cup) fresh baby spinach
- Stir everything together, then transfer to a large baking dish.
- Top with the brie and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.200 g (7 oz) Brie cheese, 75 g (2/3 cup) grated mozzarella cheese
- Remove from the oven and serve topped with fresh herbs and black pepper1 small bunch parsley, 6-8 basil leaves, 3-4 sprigs fresh thyme, pinch black pepper
Notes
LEFTOVERS:
Leftovers can be kept in an airtight container in the fridge for up to two days. Cool completely before placing in the fridge.REHEATING:
Reheat by covering with foil and placing in the oven at 180C/350F for 15-20 minutes until piping hot throughout.FREEZING:
You can also cover and freeze this dish for up to 3 months. Defrost thoroughly before reheating as per above. Nutritional Information is per serving.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
? Frequently Asked Questions
You can make the dish gluten free by swapping the pasta, sausages and stock cube for gluten free versions. Chorizo, tomato puree and tinned tomatoes are usually gluten free, but check your brand.
Yes, the pasta needs to be boiled before assembling the bake. The fried sausage and sauce all comes together whilst the pasta is boiling so after that it only takes a few minutes in the oven.
Use good-quality pork sausages with a high meat content for the best flavour. You can also use herby sausages, Italian sausages or spicy ones if you want to add extra depth or a little heat to the dish. The different sausages will change the flavour profile of the dish so only go with sausages you like the taste of.
Leftovers & Freezing
Leftovers can be kept in an airtight container in the fridge for up to two days. Cool completely before placing in the fridge.
Freezing
You can also cover and freeze this dish for up to 3 months. Thaw thoroughly in the refrigerator overnight before reheating as per the instructions below.
Reheating
Reheat by covering with aluminum foil and placing in the oven at 180C/350F for 15-20 minutes until piping hot throughout.
🍲 More Sausage Recipes
This sausage pasta bake recipe was first published May 2018 , Updated in July 2025 with different photos, updated information and for housekeeping reasons.
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Having a non-red meat eater i used ‘cumberland style’ Turkey sausages and did the chorizo in its own pan otherwise did as per recipe and decanted into different baking dishes then added the chorizo to one of them including all the ultra tasty released oils.Used a cheap mild brie just for gooeyness and grated cheddar which also helped add extra flavour to the non chorizo dish.
Both versions went down equally well.
Hi Nicky, I notice you always use garlic in your recipes – can this be left out without compromising the flavour? My husband and I can’t eat garlic. Thank you
Hi Sonya,
Yes you can leave the garlic out of this recipe without impacting the flavour of the dish too much. If your husband can’t eat garlic make sure you check label on the other ingredients (such as the chorizo and sausages) too.
Thanks
Chris
Hi, is the chorizo sausage in this recipe today the dried variety, like salami, or fresh cooking sausage.
Many thanks.
Hi Janice,
The most common one we get in the UK is dried (or cured) chorizo so that’s what we’ve used here in this recipe.
Thanks
Chris
Hi, if you are freezing do you completely cook first or freeze once all made up with the cheese before cooking?
Thankyou 🙂
Absolutely the best dish ever . Really naughty can’t resist a sneaky spoonful next morning….well always better next day.
This dish is a winner! My husband and 9 year old daughter inhaled their first helping then came back for more. My husband says it’s the perfect meal for a cold winter night…hearty, healthy, and cheesy. No need to make any additions or substitutions.
This looks yum! I’ll be using my peoples traditional sausage for this recipe called Boerewors. It’s rich with spices, hopefully it will taste as good as this dish.
A perfect weeknight meal at our house! I’d love to have you share this at our What’s for Dinner Blog Party!
http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-150/
This is my sort of pasta bake, think this has all my favourite ingredites in one recipe. Gorgeous,