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When I first started cooking (a million years ago), I lived in a tiny apartment in NYC, had very little disposable income. But, I had a dozen hungry friends that hung out at my apartment ALL THE TIME! I loved having them over for big “help your self” type of meals and pasta bakes became a great way to feed a lot of people inexpensively. (In case you are wondering, there was no where to sit down…everyone hung out in the kitchen and stood around eating off their plates…I miss those days!) It is also a big favorite among New Yorkers in general. Pasta, pizza, baked ziti, chicken Parmesan, meatball sandwiches…it was all part of the Italian/American make up of the neighborhoods I grew up in and this was a dish I’d make a lot. My baked pasta with turkey sausage has been in regular rotation ever since. Over the years, I’ve occasionally swapped out pork sausage for turkey like I did here and sometimes use meatballs and/or pepperoni in the mix too. It is good, filling and in particular, great “guy food”.

What do I mean by “guy food”? They love it and can’t get enough! So that is probably why I’m making up trays of this for Super Bowl Sunday this year and have it on game day for years.

Even though everyone swears they are watching their carb, when I put out a tray of this, it is gone in minutes.

Of course, I’ll serve it with my big Kitchen Sink Salad and a big basket of Garlic Knots. For easy cleanup, I’ll use disposable tin foil trays and sturdy paper plates and cutlery. BTW, this approach works great for a family meal (midweek works) too. You can make this well in advance. Just cover with foil and keep in the fridge until ready to bake off. Let it come to room temperature first (about 30 minutes on the kitchen counter) then heat in the oven for a fast meal. If you like baked pasta dishes, be sure to try my baked stuffed shells for two.

In this dish, I use my own Marinara Sauce but you could use a good quality store bought sauce like Rao’s Marinara Sauce and still get great results. Ziti, penne and rotelle all work great in this dish but I found this fun pasta shape at Ralphs this week called Trottole and used it instead. Just a fun twist but use whatever you have on hand. Try this for your next big family get together…your family will thank you.

How to make baked pasta with turkey sausage

To get started, preheat the oven to 350 degrees F.
Cook the pasta 2 minutes less than the package directions so it is still a little firm. It will finish cooking when baked. Cook in highly salted water.
Meanwhile, cook the sausage in a skillet on the stove until browned on all sides a almost cooked through. Remove and cut into slices.

Drain the pasta well. Add to a large bowl with 3 cups of the marinara sauce and mix so all the pasta is coated in the sauce.

Add the sausage and mix. Add the ricotta, the parmesan and the diced mozzarella. Mix into the pasta. Add some torn basil leaves.

Put 1/4 cup of the sauce in the bottom of a casserole dish. Top with the pasta mixture. Dot with the remaining 1/4 cup of the sauce and add the remaining sliced mozzarella on top.
Cover the dish with tinfoil and bake for 25-35 minutes until totally heated through with the cheese all melted and bubbling. Uncover the dish and bake another 10 minutes until the top is lightly browned and the dish is heated through.

Remove from the oven and let it rest for 10 minutes lightly covered with that tinfoil until it sets up. Serve large scoops of the pasta in shallow bowls or plates with fresh basil on top. Serve extra Parmesan and extra warmed sauce on the side.

Did you enjoy this recipe? If so, leave a comment and rating below. I’d love to hear from.

Do you enjoy Italian food? Pasta? Be sure you try some of these family favorites:

Baked Cheese Tortellini with Meat Sauce

Eggplant and Zucchini Lasagne

Mozzarella and Cherry Tomato Rotini

Ravioli and Squash “Lasagna”

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CHAT GPT CLAUDE GEMINI PERPLEXITY GROK

Baked Pasta With Turkey Sausage

When I first started cooking (a million years ago), I lived in a tiny apartment in NYC, had very little disposable income.

5 from 3 votes

Prep Time 15

Cook Time 55

Total Time 1 10

Course Dinner

Cuisine General

Servings Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

▢ 1 Lb. Rotelle Ziti or Penne pasta
▢ 4-6 Links of Sweet Turkey Sausage
▢ 3 1/2 Cups of Marinara Sauce plus more for serving
▢ 1/2 Lb. Fresh mozzarella half sliced and half diced
▢ 1/4 Cup Shaved parmesan plus more for serving
▢ 1 Cup Low fat ricotta
▢ Fresh Basil Leaves to garnish

Instructions

Preheat the oven to 350 degrees.
Cook the pasta 2 minutes less than the package directions so it is still a little firm. It will finish cooking when baked. Cook in highly salted water.
Meanwhile, cook the sausage in a skillet on the stove until browned on all sides a almost cooked through. Remove and cut into slices.
Drain the pasta well. Add to a large bowl with 3 cups of the marinara sauce and mix so all the pasta is coated in the sauce. Add the sausage and mix. Add the ricotta, the parmesan and the diced mozzarella. Mix into the pasta. Add some torn basil leaves.
Put 1/4 cup of the sauce in the bottom of a casserole dish. Top with the pasta mixture. Dot with the remaining 1/4 cup of the sauce and add the remaining sliced mozzarella on top.
Cover the dish with tinfoil and bake for 25-35 minutes until totally heated through with the cheese all melted and bubbling. Uncover the dish and bake another 10 minutes until the top is lightly browned and the dish is heated through.
Remove from the oven and let it rest for 10 minutes lightly covered with that tinfoil until it sets up. Serve large scoops of the pasta in shallow bowls or plates with fresh basil on top. Serve extra parmesan and extra warmed sauce on the side.

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Diane Ringler

Recipe Developer

With over 10 years of restaurant experience, Diane has been cooking and developing recipes for over five years, focusing on real-food meals for two that are Weight Watchers-friendly and high in protein. A longtime WW member herself, she brings firsthand experience to every recipe — not just culinary technique, but the practical knowledge of someone who has navigated points, portions, and satisfaction for years. Her recipe for Lollipop Lamb Chops with Pistachio Pesto was selected as a KitchenAid contest winner and published in Taste of Home's "Innovate Your Plate" bookazine. She has developed recipes and created content for brands including Eggland's Best, Sprouts Market, ZenB Pasta, Flannery Beef, The Honey Jar and Marukan Vinegar. She has been cooking for two for 10 years and her recipes focus on well balanced meals that are healthy, protein-focused meals perfectly proportioned for two servings. Based in Southern California she loves fresh, seasonal produce and proteins that nourish the body and soul.