No-Boil Simple Pasta Bake with Pig Rock Italian Sausage

Yield 6-81x2x3x4x5x

Author Madeline King

Prep time

10 Min

Cook time

45 Min

Total time

55 Min

Print

With ImageWithout Image

No-Boil Simple Pasta Bake with Pig Rock Italian Sausage

One of my new favorite meals to make! Tightly covering the baking dish in aluminum foil forces the pasta to steam-cook in the pasta sauce, which eliminates the need to pre-boil the noodles. I highly recommend using Maplebrook Farm Mozzarella for topping. Broil until it is melty and golden brown. Serve with an Italian salad and you have a delicious dinner (with leftovers)!

IngredientsUSMetric

• 12 ounces (1 bag) Nomad Pasta Cavatelli, Campanelle or pasta of choice
• 24 ounces local pasta sauce
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream or milk
• 1 tablespoon Italian seasoning
• 1 teaspoon Spicewalla Garlic Herb Seasoning
• 1 teaspoon coarse sea salt
• 1/2 teaspoon black pepper
• 12 ounces pre-cooked Pig Rock Italian Sausage, sliced into 1/2-inch coins
• 1/2 cup shredded cheese of choice for topping
• fresh chiffonade basil for topping, optional

Instructions

1. Preheat the oven to 375 F.
2. Add the pasta, sauce, broth, cream, Italian seasoning, garlic powder, salt, pepper, and meat to a 9×13 pan and stir the ingredients until well combined. Make sure pasta is fully submerged in liquid — or else you’ll get crunchy bits!
3. Cover the dish as tightly as you can with foil. The foil must be tight in order to steam the pasta. Then, place it in the oven and bake for 40 minutes.
4. Once the pasta is fully cooked, sprinkle the mozzarella over top and broil until the cheese is melted and browned. Finish with chiffonade basil. Enjoy!