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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

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Baked Sausage And Broccoli Pasta

Servings

18

Prep Time

10 minutes

Cook Time

40 minutes

Calories

291

Author:

Giada De Laurentiis

Image of Baked Sausage And Broccoli Pasta

Ingredients

    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

Instructions

  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

Nutrition

Nutrition Serving Size
18
per serving
Calories
291
Amount/Serving % Daily Value
Carbs
25 grams
Protein
18 grams
Fat
13 grams
Saturated Fat
7 grams
Cholestrol
40 milligrams
Sodium
598 milligrams
Fiber
2 grams
Sugar
4 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 shop@giadzy.com 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
    Marina

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

  • Author's avatar image
    Renee

    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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