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One Pan Pasta Bake

One Pan Pasta Bake Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 720
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb bulk Italian sausage (mild or hot), casings removed
  • 1 small yellow onion, diced small
  • 4 garlic cloves, minced
  • 3 tbsp tomato paste
  • 1 (28 oz) can crushed tomatoes
  • 2½ cups low-sodium chicken broth
  • 1 tsp dried oregano
  • ½ tsp fine sea salt
  • ¼ tsp red pepper flakes
  • 12 oz dry rigatoni
  • 5 oz fresh baby spinach
  • 8 oz low-moisture mozzarella, shredded
  • Grated Parmesan, for serving

Method
 

  1. Heat oven to 425°F with a rack in the upper third. In a large oven-safe skillet over medium-high heat, brown the sausage in olive oil until deeply colored, 5 to 6 minutes. Transfer to a plate, leaving the fat in the pan.
  2. Lower heat to medium and cook the onion until soft, 4 to 5 minutes. Add garlic and tomato paste, stirring for 1 minute. Pour in crushed tomatoes, broth, oregano, salt, and red pepper flakes. Scrape up any browned bits and bring to a strong simmer.
  3. Stir in rigatoni and reserved sausage, submerging most of the pasta. Bake uncovered in the upper third of the oven for 18 to 20 minutes, stirring once halfway through, until pasta is al dente.
  4. Remove from the oven and fold in spinach until wilted. Top with mozzarella and broil on high until bubbly and spotted brown, 2 to 3 minutes. Let rest 5 minutes, then serve with Parmesan.

Notes

This pasta bake thickens as it sits, so stir in a small splash of warm broth if it seems dry when reheating. If you prefer a spicy kick, use hot sausage and keep the red pepper flakes. A 12-inch cast iron skillet works beautifully for this and goes right from burner to oven.