Kitchen Sink Baked Pasta

Name: Kitchen Sink Baked Pasta
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 4 tablespoons olive oil, divided, plus more for the pan; 3/4 pound sweet Italian turkey sausage; 1 yellow onion, chopped; 1/2 teaspoon kosher salt, plus more for the water; 1 medium head of broccoli, or other vegetable of choice; 1 pound mixed pasta shapes; 1 19.4 to 24-ounce jar marinara sauce; 1 cup whole milk ricotta cheese; 2 cups shredded mozzarella, divided, or mix of other cheeses; 1 1/2 cups freshly grated parmesan cheese, divided; 1/2 teaspoon garlic powder; 1 cup (½ inch) diced provolone cheese; 1/2 cup seasoned breadcrumbs

15 MINPrep Time

50 MINCook Time

8Servings

by Giadzy

Photo Credit: Elizabeth Newman

You must be signed in as a member to print this content

This versatile baked pasta is the perfect way to transform leftovers into a comforting, satisfying meal. Almost every element is interchangeable, making it a great recipe for using up odds and ends in your kitchen. Swap the Italian turkey sausage for any sausage you have on hand, and replace broccoli with peas, cauliflower, bell peppers, or any leftover roasted vegetables. Any melting cheese like cheddar, fontina, or jack will work for the topping. You can even mix different pasta shapes—just aim for similar sizes so they cook evenly. The goal here isn’t perfection, but rather a hearty, flavorful dish that makes the most of what’s in your pantry!

Kitchen Sink Baked Pasta

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

50 minutes

Ingredients

4 tablespoons olive oil, divided, plus more for the pan

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
3/4 pound sweet Italian turkey sausage
1 yellow onion, chopped
1/2 teaspoon kosher salt, plus more for the water
1 medium head of broccoli, or other vegetable of choice
1 pound mixed pasta shapes

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1 19.4 to 24-ounce jar marinara sauce

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1 cup whole milk ricotta cheese
2 cups shredded mozzarella, divided, or mix of other cheeses
1 1/2 cups freshly grated parmesan cheese, divided

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1/2 teaspoon garlic powder
1 cup (½ inch) diced provolone cheese
1/2 cup seasoned breadcrumbs

Instructions

Preheat the oven to 450 degrees F. Adjust a rack to the top third of the oven. Lightly oil the bottom and sides of a 9x13-inch baking dish and set aside.
Heat a medium skillet over medium high heat. Add 2 tablespoons of olive oil and heat another few seconds. Add the sausage to the pan and cook, breaking it up with the back of a wooden spoon, until it is beginning to brown, about 8 minutes. Add the onion and salt and cook until it is fragrant and lightly browned and the sausage is deep golden, another 5 minutes. Stir in the broccoli and stir to warm through. Remove from the heat.
Bring a large pot of water to a boil. Season generously with salt. Add the pasta to the water and cook until almost al dente, 9 to 10 minutes. Reserve 1/4 cup pasta water, then drain the pasta.
Meanwhile, in a large bowl combine the sauce, ricotta, 1 cup mozzarella cheese, 1 cup parmesan cheese and the garlic powder. Add the pasta, pasta water, and sausage mixture, and toss well until everything is combined. Pour the pasta mixture into the prepared pan and top with the remaining cup of mozzarella cheese and 1/2 cup parmesan cheese. Nestle the provolone pieces into the pasta. Sprinkle with the breadcrumbs and drizzle with the remaining 2 tablespoons of oil. Bake until deeply golden and bubbly, about 25 minutes. Allow to sit for 5 minutes before serving.