Rustic Baked Pasta with Roasted Vegetables and Sausage

There’s a certain magic that happens on a late summer Saturday when the farmer’s market bounty calls to you. The air is warm but not stifling, carrying the scent of ripe tomatoes and fresh herbs. This recipe was born from just such a day. I remember coming home, arms laden with colorful produce, a feeling of quiet contentment settling in. I wanted to create something comforting, something that celebrated those vibrant flavors without being overly fussy. This pasta bake, a labor of love for my family, quickly became a cherished go-to, perfect for cozy evenings or even a delightful contribution to a potluck gathering.

Recipe Overview

• Prep Time: 40 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 35 minutes
• Servings: 10-12
• Yield: 1 large baking dish
• Dietary Type: Contains Dairy, Meat

Ingredients

This dish is a symphony of roasted garden vegetables, savory Italian sausage, and tender pasta, all bound together by a creamy, cheesy ricotta mixture. It’s the kind of meal that feels both indulgent and wholesome, a true taste of rustic comfort.

• For the Roasted Vegetables:

  • 1 zucchini, sliced vertically
  • 1 large sweet onion, peeled and quartered
  • 2 large tomatoes, quartered
  • 1 head garlic, remove outer layer, separate into cloves
  • 1/4 cup olive oil
  • 2 teaspoons dried Italian herb seasoning (I used Italian Blend by Penzey’s)
  • Fresh ground pepper, several grinds

• For the Pasta and Assembly:

  • 1 lb pasta (I used penne)
  • 1 tablespoon kosher salt (for pasta water)
  • 16 ounces whole milk ricotta cheese
  • 12 ounces mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 2 eggs
  • 4 links Italian sausage, cooked and sliced
  • 1/2 cup tomato sauce

Equipment Needed

• Large baking sheets (at least one, preferably two)
• Large pot for boiling pasta
• Colander
• Large mixing bowl
• Large baking dish (approximately 9×13 inches)
• Aluminum foil

Instructions

The beauty of this Rustic Baked Pasta lies in its layered approach, allowing each component to shine before coming together in a harmonious whole. We’ll start by coaxing the best flavors from our vegetables through roasting, then bring it all together for a comforting bake.

1. Preheat the Oven and Roast the Vegetables: Begin by preheating your oven to 400 degrees F. On a large baking sheet, arrange the zucchini slices, onion quarters, tomatoes (skin side down), and the separated garlic cloves. Drizzle everything generously with olive oil, then sprinkle with 1 teaspoon of the dried Italian herb seasoning and a few grinds of freshly ground black pepper. Place the baking sheet in the preheated oven and set your timer for 30 minutes. About halfway through this roasting time, about 15 minutes in, give the zucchini slices and onions a turn to ensure even cooking and caramelization.

2. Cook the Pasta: While the vegetables are in the oven, bring a large pot of generously salted water to a rolling boil over high heat. Add the kosher salt and the pasta. Cook the pasta until it is about 3/4 done, or al dente. This usually takes approximately 8 minutes, but always check your package directions and taste a piece to be sure. Once cooked to this stage, drain the pasta in a colander and set it aside. It will finish cooking in the oven.

3. Finish Roasting and Prepare Vegetables: After the initial 30 minutes of roasting, check the vegetables. They should be nicely tender and beginning to char in places, indicating a lovely depth of flavor. Remove the vegetables from the oven and set them aside to cool slightly. Once they are cool enough to handle, carefully remove the papery peel from the garlic cloves. Then, roughly chop the roasted zucchini, onions, and tomatoes into bite-sized pieces. Set these flavorful roasted vegetables aside.

4. Prepare the Cheesy Ricotta Mixture: In a large mixing bowl, combine the whole milk ricotta cheese, 8 ounces of the shredded mozzarella cheese, the grated Parmesan cheese, the eggs, the remaining 1 teaspoon of dried Italian herb seasoning, and a few more grinds of freshly ground black pepper. Stir everything together until well combined and smooth. This mixture will act as a delightful binder and creamy element in our pasta bake.

5. Assemble and Bake the Pasta: Now, reset your oven to 350 degrees F. In your large baking dish, combine the roasted vegetables and the partially cooked pasta. Add the cooked and sliced Italian sausage and the tomato sauce. Gently mix these ingredients together to distribute them evenly throughout the dish.

6. Add the Cheese Mixture and Bake: Pour the ricotta cheese mixture over the top of the pasta and vegetable mixture. Gently fold and mix it in, ensuring the cheese mixture coats the ingredients. Don’t overmix; you want to keep some of the distinct textures. Next, top the entire dish with the remaining mozzarella cheese. Cover the baking dish tightly with aluminum foil. Place it in the preheated 350 degree F oven and bake for approximately 30 minutes.

7. Uncover and Brown: After 30 minutes, carefully remove the aluminum foil. Return the dish to the oven and bake for another 15 minutes, or until the cheese is bubbly and lightly browned on top. This final uncovered bake allows the cheese to melt and get beautifully golden.

8. Rest and Serve: Once baked to perfection, remove the pasta bake from the oven. Let it rest for about 5-10 minutes before serving. This brief resting period allows the flavors to meld and the bake to set slightly, making it easier to serve. Serve generously to a hungry crowd!

Expert Tips & Tricks

• Don’t Overcook the Pasta: Remember, the pasta will continue to cook in the oven. Cooking it to al dente or even slightly less ensures it won’t turn mushy in the final bake.
• Roasting is Key: Roasting the vegetables before adding them to the pasta bake is crucial. It concentrates their natural sweetness and adds a wonderful depth of flavor that you can’t achieve by simply boiling or sautéing them.
• Garlic Infusion: Don’t discard those roasted garlic cloves! Their mellowed, sweet flavor is a delightful surprise when mixed into the pasta.
• Make-Ahead Magic: You can assemble the entire pasta bake (up to the point of baking) a day in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes before proceeding with the baking instructions, you may need to add a few extra minutes to the covered baking time.
• Sausage Savvy: Ensure your Italian sausage is fully cooked before slicing and adding it to the bake. You can cook it in a skillet or bake it separately.

Serving & Storage Suggestions

This hearty pasta bake is a meal in itself, but it pairs beautifully with a crisp green salad tossed with a simple vinaigrette. A crusty baguette for soaking up any extra sauce is always a welcome addition.

For leftovers, allow the pasta bake to cool completely at room temperature. Once cooled, cover it tightly with plastic wrap or transfer it to an airtight container. It will keep well in the refrigerator for 3 to 4 days.

To reheat, you can portion individual servings and microwave them until heated through. For a larger portion or to bring it back to its glorious bubbly state, reheat the entire dish in a 350 degree F oven, covered with foil, until warmed through, typically 20-30 minutes. You can remove the foil for the last 5-10 minutes to crisp up the top cheese if desired.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	566.4 kcal
Calories from Fat
Total Fat	30.5 g	46%
Saturated Fat	13.1 g	65%
Cholesterol	113.4 mg	37%
Sodium	1473.8 mg	61%
Total Carbohydrate	44.3 g	14%
Dietary Fiber	2.7 g	10%
Sugars	4.2 g	16%
Protein	28.4 g	56%

Note: Nutritional values are approximate and can vary based on specific ingredients used.

Variations & Substitutions

• Vegetarian Delight: Omit the Italian sausage and consider adding a can of drained and rinsed cannellini beans or chickpeas for added protein and texture. You could also introduce other roasted vegetables like bell peppers, broccoli florets, or mushrooms.
• Spice it Up: If you enjoy a bit of heat, use spicy Italian sausage or add a pinch of red pepper flakes to the ricotta mixture.
• Herbaceous Notes: Feel free to incorporate fresh herbs like chopped basil or parsley into the ricotta mixture or as a garnish for an extra burst of freshness.
• Gluten-Free: For a gluten-free version, use your favorite gluten-free pasta shape. Ensure your other ingredients are also certified gluten-free.

FAQs

Q: Can I use a different type of pasta?
A: Absolutely! While penne works wonderfully, any medium-sized pasta shape that holds sauce well, like rotini, farfalle, or rigatoni, would be a great substitute.

Q: How do I prevent the top from burning before the inside is heated?
A: Covering the dish with aluminum foil for the initial baking period is key to preventing the cheese from browning too quickly. Removing it for the last 15 minutes allows for that desirable golden top.

Q: My vegetables came out watery after roasting, what did I do wrong?
A: Ensure your oven is properly preheated and that you don’t overcrowd the baking sheet. Giving the vegetables enough space allows them to roast and caramelize rather than steam. You can also pat the vegetables dry with paper towels before oiling and seasoning them.

Q: Can I make this dairy-free?
A: This recipe heavily relies on dairy for its creamy texture and flavor. While substitutions are possible with dairy-free ricotta alternatives and mozzarella shreds, the outcome and richness will likely differ.

Q: How do I know when the garlic is roasted correctly?
A: The garlic cloves should be tender and soft when squeezed, with the skins slightly browned. They will release a sweet, mellow flavor when roasted.

Final Thoughts

This Rustic Baked Pasta with Roasted Vegetables and Sausage is more than just a recipe; it’s an invitation to gather around the table and savor the simple pleasures. The interplay of sweet roasted vegetables, savory sausage, and creamy, cheesy goodness creates a dish that’s both comforting and deeply satisfying. I hope this recipe brings as much joy and deliciousness to your kitchen as it has to mine. Don’t hesitate to make it your own, experiment with seasonal vegetables, and share your culinary creations with loved ones. A glass of robust red wine or a crisp, dry white would be a perfect accompaniment. Enjoy every bite!