There’s something so comforting about layers of cheese and sausage baked to bubbling perfection. This Easy Baked Sausage Lasagna Casserole Recipe is the answer when you want all the flavors of lasagna without fussing with noodles and multiple steps. Trust me, it’s a game changer for busy weeknights or casual gatherings.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Easy Baked Sausage Lasagna Casserole Recipe
- Top Tip
- How to Serve Easy Baked Sausage Lasagna Casserole Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Easy Baked Sausage Lasagna Casserole Recipe
Why You'll Love This Recipe
This casserole hits all the right notes—rich sausage, creamy ricotta, tangy tomato sauce, and ooey-gooey cheese—all baked together in a way that’s much simpler than traditional lasagna. I love how effortless it feels but the flavors scream homemade comfort.
- Simple layering: No noodling or rolling out sheets—just cooked rigatoni tossed with sauce and cheese dollops create that lasagna magic.
- Flavor-packed sausage: Italian sausage brings a juicy, savory depth that elevates this casserole beyond everyday pasta bakes.
- Customizable cheesy goodness: You get pockets of ricotta and a golden mozzarella top that make every bite indulgent.
- Perfect for busy nights: Prep in about 15 minutes, pop it in the oven, and relax while the oven does the work.
Ingredients & Why They Work
Each ingredient here serves a tasty purpose, combining classic Italian flavors with a quick assembly method. Grab quality Italian sausage and fresh cheeses for the best results—you'll taste the difference.
- Rigatoni: The ridges and tube shape hold onto sauce and cheese beautifully, making every bite saucy and satisfying.
- Italian sausage: Adds rich, herbaceous flavor—opt for sweet or spicy based on your preference.
- Onion and garlic: Essential aromatics that build a deep savory base in the sauce.
- Italian seasoning: Classic blend of herbs tying the flavors together effortlessly.
- Black pepper and kosher salt: Seasoning peppered just right enhances the overall taste without overpowering.
- Pasta sauce: Opt for a good-quality jar or homemade sauce packed with tomatoes and herbs for an authentic feel.
- Eggs: They bind the ricotta mixture, helping it hold shape during baking.
- Ricotta: Creamy and fresh, it offers a cool, mellow layer that contrasts the savory sausage.
- Fresh parsley: Brightens the ricotta mix with a touch of freshness.
- Parmesan cheese: Sharp and nutty, freshly grated Parmesan brings that quintessential Italian flair.
- Mozzarella cheese: Provides the melt and gooey top we all crave.
Make It Your Way
I always enjoy tweaking this Easy Baked Sausage Lasagna Casserole Recipe depending on what’s in my fridge or to suit my guests’ tastes. Feel free to swap in your favorite sausage or boost the herbs for extra zing—you can make it truly yours.
- Variation: I once tried using spicy chorizo instead of Italian sausage, and wow—the dish took on a smoky, vibrant twist that everyone loved.
- Vegetarian option: Swap sausage for sautéed mushrooms and eggplant for a hearty, meat-free version.
- Cheese swap: Mix in some fontina or provolone for a different melty cheese profile.
- Gluten-free: Use gluten-free pasta rigatoni or penne and check your pasta sauce label to keep it GF.
Step-by-Step: How I Make Easy Baked Sausage Lasagna Casserole Recipe
Step 1: Getting the Pasta Perfect
Start by boiling your rigatoni in salted water just until it hits al dente—meaning there’s a tiny bit of bite left. I always taste a piece early, so my pasta isn’t mushy after baking. Drain it and set aside, but don’t rinse—those starches help sauce cling better later.
Step 2: Flavorful Sausage Sauce Base
Brown the Italian sausage in a large saucepan, breaking it into small crumbles with a wooden spoon. Once browned, toss in diced onion, minced garlic, Italian seasoning, black pepper, and salt. Cook until the onion softens, about 4 to 6 minutes—you’ll know it’s ready when it smells sweet and fragrant.
Pour in the pasta sauce and let everything simmer gently for 5 minutes. This step melds the flavors together so your sauce tastes homemade and rich.
Step 3: Mixing the Ricotta Magic
In a bowl, whisk eggs lightly, then add ricotta, kosher salt, chopped fresh parsley, Parmesan, and 1 cup of shredded mozzarella. Stir gently until combined. This mixture adds creamy pockets of delight throughout the casserole—don’t worry about spreading it perfectly, dolloping it in several spots works best.
Step 4: Assembly and Baking
Toss the cooked rigatoni with the sausage sauce in a large bowl, then pour it all into a greased 9x13 inch baking dish. Drop the ricotta mixture in 6 dollops evenly spaced over the pasta—then stir a little bit each dollop in just to create random pockets.
Sprinkle the remaining mozzarella evenly on top and pop the dish into your preheated 350°F oven. Bake for 35 to 45 minutes until the casserole bubbles and the cheese melts beautifully. If you want a golden, bubbly top, crank the broiler for 1-2 minutes at the end—just watch it carefully so it doesn’t burn.
Top Tip
Having made this casserole countless times, I’ve learned a few tricks that really help the dish shine. Whether you’re a beginner or a seasoned cook, these tips will boost your confidence and your results.
- Don't overcook pasta: Take it off the heat while still firm because it will finish cooking in the oven without getting mushy.
- Use fresh grated cheese: Pre-shredded cheese often contains additives that affect melting and flavor quality.
- Don’t stress the ricotta layer: Randomly dolloping ricotta creates delightful creamy bursts instead of a uniform layer, which actually tastes better.
- Broil for finishing touch: Turning on the broiler at the end gives you that irresistible golden cheese crust—just keep an eye on it so it doesn’t burn.
How to Serve Easy Baked Sausage Lasagna Casserole Recipe
Garnishes
I love sprinkling fresh basil or extra chopped parsley on top just before serving—it adds a pop of color and freshness that cuts through the richness. A pinch of red pepper flakes’s also great if you like a little kick.
Side Dishes
Simple green salads with vinaigrette, roasted vegetables, or garlic bread always pair beautifully. My go-to is a crisp Caesar salad—the creamy dressing and crunchy croutons are the perfect counterbalance.
Creative Ways to Present
For special occasions, I’ve served this casserole family-style in rustic cast-iron skillets, garnished with edible flowers and fresh herbs for a festive look. It’s always a crowd pleaser and looks as impressive as it tastes.
Make Ahead and Storage
Storing Leftovers
I typically cover leftovers tightly with foil or plastic wrap and refrigerate. The casserole holds up well for 3-4 days and reheats perfectly in the oven or microwave without losing texture.
Freezing
This recipe freezes beautifully. I assemble the casserole in a freezer-safe dish, cover tightly, and freeze before baking. When ready, I just thaw overnight in the fridge and bake as usual—ideal for prepping meals ahead.
Reheating
For the best texture, reheat leftovers in a 350°F oven covered with foil to prevent drying. Microwave is fine for quick reheating but can make cheese rubbery.
Frequently Asked Questions:
Absolutely! You can assemble the casserole a day ahead, keep it refrigerated, and bake it fresh when you’re ready. This actually deepens the flavors.
Traditional Italian sausage works best, but feel free to experiment with sweet or spicy varieties depending on your heat preference. Remove casings if you want crumblier meat.
Yes! Penne, ziti, or even cavatappi work well because they hold sauce similarly. Avoid very thin pasta—they might get too soft after baking.
Covering the baking dish with foil during the first part of baking helps keep moisture in. Also, make sure your sauce isn’t too thin—using a thicker tomato sauce or simmering longer helps.
Final Thoughts
This Easy Baked Sausage Lasagna Casserole Recipe really feels like a hug in food form. It's one of those dishes I turn to when I want to impress with minimal effort but maximum comfort. The gooey cheese, meaty sauce, and simple prep combine all the best of a classic Italian meal—and I’m sure you’ll love it as much as I do.
Print
Easy Baked Sausage Lasagna Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 15 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Lasagna Casserole is a comforting Italian-inspired dish featuring rigatoni pasta combined with a savory Italian sausage tomato sauce and a creamy ricotta cheese mixture, all baked to bubbly, cheesy perfection. It's an easier alternative to traditional layered lasagna, delivering all the classic flavors in a simple casserole format.
Ingredients
Pasta
- 10 oz rigatoni
Sauce
- 1 lb Italian sausage
- 1 onion diced
- 3 cloves garlic minced
- 2 teaspoon Italian seasoning
- ½ teaspoon freshly ground black pepper
- ¾ teaspoon kosher salt
- 24 oz pasta sauce
Ricotta Mixture
- 2 large eggs whisked
- 1 cup ricotta
- ¼ teaspoon kosher salt
- ⅓ cup chopped fresh parsley
- ½ cup grated Parmesan cheese
- 4 cups shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish and set it aside for later use.
- Cook Pasta: Cook the rigatoni pasta in salted boiling water according to the package instructions until al dente. Drain the pasta well and set it aside.
- Prepare Sauce: In a 4-quart saucepan, brown the Italian sausage over medium heat, breaking it into small pieces as it cooks. Once browned, add the diced onion, minced garlic, Italian seasoning, black pepper, and kosher salt. Cook the mixture until the onion is softened, about 4 to 6 minutes. Then stir in the pasta sauce, bring the sauce to a simmer, and cook for 5 minutes before removing from heat.
- Mix Ricotta Mixture: In a medium bowl, combine the whisked eggs, ricotta cheese, kosher salt, chopped fresh parsley, grated Parmesan cheese, and 1 cup of shredded mozzarella cheese. Mix well until all ingredients are evenly incorporated.
- Combine Pasta and Sauce: Add the prepared meat sauce to the cooked rigatoni pasta and stir gently to combine thoroughly.
- Assemble Casserole: Pour the pasta and sauce mixture into the greased baking dish. Distribute the ricotta cheese mixture evenly in about six dollops across the pasta. Lightly stir some of the ricotta mixture into the casserole to create pockets of cheese throughout. Sprinkle the remaining 3 cups of shredded mozzarella cheese evenly over the top.
- Bake: Place the casserole in the preheated oven and bake until the pasta is bubbling and the cheese is melted, approximately 45 minutes.
Notes
- Use good quality cheese by freshly grating Parmesan and shredding mozzarella from a block for better flavor and a softer cheese texture.
- It can be challenging to spread the ricotta mixture evenly; multiple dollops placed in different areas work best to ensure pockets of cheese throughout the casserole.
- For a darker golden-brown cheese topping, switch the oven to broil for the last 1 to 2 minutes of baking, watching carefully to prevent burning.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
Leave a Reply