A pasta bake with a difference! This pasta bake is made with ground sausage and chorizo in a tomato and herb sauce, then topped with oozy melted Brie!
Overhead shot of sausage, chorizo and brie pasta bake with fresh herbs on top. Herbs scattered around the dish. Wedge of Brie in the top of the frame.

This recipe was sponsored by Le Rustique

I think I’m more addicted to pasta than chocolate.

I know – that doesn’t sound like something I’d say at all! But chocolate, I can pretty much save for the weekends. Pasta I NEED at least a few times a week.

Sausage, chorizo and brie pasta bake. Spoonful being scooped out with cheese stretching.

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 a little bit different.

Le Rustique approached me and asked me to create a recipe, and it seemed like the perfect opportunity to come up with a whole new pasta bake!

Trust me guys, this one’s a keeper!

  1. Start by frying up some sausage mince (from 6 sausages) and chorizo in a pan.Ground sausage and chorizo pieces in a frying pan
  2. Add in onions, pepper and seasoning.Ground sausage, chorizo, onions and peppers in a pan
  3. Add in tomato puree, tinned tomatoes, fresh herbs (I used thyme and basil), a crumbled stock cube, and a little sugar, salt and pepper.Pan with mince, chorizo, tomatoes and spinach
  4. Mix with cooked pasta and place in a large baking dish.Dish filled with pasta tomato bake - before going in oven
  5. Top with mozzarella and thick slices of Le Rustique Brie.Dish with tomato pasta bake, topped with cheese - before going into the oven
  6. Then place in the oven until you have bubbling, golden cheesy perfection:
    Wide shot of sausage pasta bake. Spoonful being scooped out with cheese stretching.

I think I could eat this every day for a week and still be just as excited by that gooey cheesiness!

If you’re looking for gluten free modifications or info on freezing/reheating, there’s some more info at the bottom of the recipe card below.

Overhead shot of sausage, chorizo and brie pasta bake with fresh herbs on top.

If you’d like to see more Le Rustique recipes, you can check out the Le Rustique Recipe site here!

The Sausage Pasta Bake with Chorizo and Brie Recipe:

5 from 4 votes

Sausage Pasta Bake with Chorizo and Brie

A pasta bake with a difference! This pasta bake is made with ground sausage and chorizo in a tomato and herb sauce, then topped with oozy melted Brie!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 people
Course: Dinner
Cuisine: French, Italian


  • 400 g (14 oz) dried pasta shapes I used rigatoni
  • 1 tbsp vegetable oil
  • 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) Le Rustique Brie rind removed, chopped into large chunks
  • 75 g (2/3 cup) grated mozzarella
  • 1 small bunch parsley roughly torn
  • 6-8 basil leaves
  • 3-4 sprigs fresh thyme
  • pinch black pepper
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  • Preheat the oven to 190C/375F (fan).
  • Boil a large pan 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. Add the sausage and cook for about 5 minutes, breaking up the sausage meat.
    1 tbsp vegetable 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, 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 bubble, then add the pasta and spinach. Stir everything together, then transfer to a large baking dish.
    3 x 400g (3 x 14 oz) tins chopped tomatoes, 1 tsp sugar, 100 g (1 packed cup) fresh baby spinach
  • 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) Le Rustique Brie, 75 g (2/3 cup) grated mozzarella
  • Remove from the oven and serve topped with fresh herbs and black pepper
    1 small bunch parsley, 6-8 basil leaves, 3-4 sprigs fresh thyme, pinch black pepper



Leftovers can be kept in an airtight container in the fridge for up to two days. Cool completely before placing in the fridge.


Reheat by covering with foil and placing in the oven at 180C/350F for 15-20 minutes until piping hot throughout.


You can also cover and freeze this dish for up to 3 months. Defrost thoroughly before reheating as per above.


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.
Nutritional Information is per serving.


Calories: 740kcal | Carbohydrates: 65g | Protein: 34g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 102mg | Sodium: 1331mg | Potassium: 1022mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2960IU | Vitamin C: 90.5mg | Calcium: 238mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. Sarah says:

    Hi, if you are freezing do you completely cook first or freeze once all made up with the cheese before cooking?
    Thankyou 🙂

  2. Katharine Kellegher says:

    5 stars
    Absolutely the best dish ever . Really naughty can’t resist a sneaky spoonful next morning….well always better next day.

  3. Lauren says:

    5 stars
    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.

  4. hoganbecker says:

    5 stars
    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.

  5. Tom says:

    5 stars
    This is my sort of pasta bake, think this has all my favourite ingredites in one recipe. Gorgeous,