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Photo Credit: Elizabeth Newman

Baked Sausage And Broccoli Pasta

This baked pasta has some unique elements about it that I love. Dollops of seasoned ricotta throughout give you creamy bites here and there, along with the savory sausage and broccoli florets. Crispy on the outside, cheesy and delicious on the inside - it's everything delicious about baked pasta!

baked rigatoni


Baked Sausage And Broccoli Pasta



Prep Time

10 minutes

Cook Time

40 minutes




Giada De Laurentiis

Image of Baked Sausage And Broccoli Pasta


    For The Topping:

  • 1 cup whole milk ricotta cheese
  • 1/2 cup fresh basil leaves (chopped)
  • 1/2 teaspoon kosher salt
  • For The Pasta:

  • 1/4 teaspoon kosher salt (plus more for the pasta)
  • 1 pound pasta, such as Tripolini
  • 1 tablespoon olive oil
  • 1 pound sweet Italian sausage (casings removed)
  • 1 large or 2 small heads broccoli (chopped into small florets)
  • 1 clove garlic (peeled and chopped)
  • One 20 ounce jar marinara sauce, such as Bio Orto
  • 1 cup freshly grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese


  1. This recipe originally appeared on Giada Entertains: Pasta Party.
  2. Preheat the oven to 400 degrees F.

For the topping:

  1. Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.

For the pasta:

  1. Bring a large pot of water to boil. Season well with salt and cook the pasta until just aldente, around 8 minutes. Drain well, reserving 1/2 cup pasta water.

  2. Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add ¼ cup water to the jar of marinara and swish around to get all of the sauce out of the jar, and add that to the pan as well. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.

  3. Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
57 grams
39 grams
28 grams
Saturated Fat
15 grams
90 milligrams
1255 milligrams
5 grams
7 grams
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6 reviews & comments

  • Author's avatar image
    The Giadzy Kitchen

    Hi Marina! Cauliflower or brussels sprouts could work.

  • Author's avatar image
    The Giadzy Kitchen

    Hi Jo! The recipe should be printable. Please email us at if you’re still having issues!

  • Author's avatar image
    Jo Leopard

    Would love to print this ,why is it locked ?

  • Author's avatar image

    This looks and sounds amazing, what can I substitute for Broccoli? I can’t eat broccoli:(

  • Author's avatar image

    I had some leftover ricotta to use up. This recipe worked perfectly. It’s so delicious.

  • Author's avatar image
    Annette Hendley

    Love this quick, delicious, pasta meal!

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