Baked Sausage And Pepper Bucatini

This delicious baked sausage and pepper bucatini is a creamy, hearty, and comforting meal that’s perfect for busy nights. With spicy Italian sausage, sweet peppers, and a rich, cheesy sauce, it’s an easy one-pan bake that comes together quickly. You can swap in your favorite pasta or greens, making it a versatile, crowd-pleasing dish!

Recipe Ingredients:

• Kosher salt
• 1 pound bucatini, broken into 2-inch pieces
• 1 pound bulk hot Italian sausage
• 1 red onion, sliced thin
• 1 red pepper, sliced thin
• 1 yellow pepper, sliced thin
• 4 cloves garlic, minced
• 2 teaspoons minced fresh oregano
• 1/2 teaspoon crushed red pepper flakes
• 1 cup stemmed and torn kale
• Two 10.5-ounce cans cream of chicken soup
• One 10-ounce can chicken broth
• 1 teaspoon seasoning salt
• 1/2 teaspoon freshly cracked black pepper
• 2 cups grated mozzarella
• 6 to 8 fresh basil leaves

How To Make Baked Sausage And Pepper Bucatini?

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the bucatini and cook until al dente, about 8 minutes. Drain and set aside.
2. Brown the Sausage: Heat a large skillet over medium-high heat. Tear the sausage into bite-size pieces and add to the skillet. Cook, stirring occasionally, until browned on all sides and cooked through, about 5 minutes. Transfer to a large bowl.
3. Sauté the Vegetables: In the same skillet, add the red onion, red pepper, yellow pepper, garlic, oregano, and red pepper flakes. Cook for 2–3 minutes until slightly softened. Transfer to the bowl with the sausage. Add the kale and toss to combine.
4. Mix the Casserole: Add the cooked pasta, cream of chicken soup, chicken broth, seasoning salt, black pepper, and half the mozzarella to the bowl. Toss everything together until well combined.
5. Assemble and Bake: Preheat the oven to 190°C / 375°F. Transfer the pasta mixture to a 9×13-inch (23x33cm) baking dish and spread evenly. Sprinkle the remaining mozzarella over the top. Bake for 20–25 minutes, until bubbling and golden.
6. Garnish and Serve: Remove from the oven and let sit for a few minutes. Scatter the torn fresh basil leaves over the top just before serving. Enjoy!

Recipe Tips:

• Cook Pasta Just Right: Boil the bucatini until slightly firmer than al dente, as it will continue cooking in the oven. This keeps it from getting too soft.
• Brown the Sausage Well: Let the sausage develop a deep golden color before removing it from the pan. This adds extra flavor to the dish.
• Don’t Skip the Kale: Even if you’re not a fan, the kale softens and blends into the sauce, adding nutrients and a slight earthiness that balances the creamy sauce.
• Use Freshly Grated Cheese: Pre-grated cheese has anti-caking agents that prevent it from melting smoothly. Grating fresh mozzarella gives you the best creamy, gooey texture.
• Let It Rest Before Serving: Give the dish 5 minutes to cool after baking. This helps the sauce thicken and makes serving easier!

How To Store & Reheat Leftovers?

• Refrigerate: Let the baked sausage and pepper bucatini cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: Once cooled, place the bucatini in a freezer-safe container or wrap tightly with foil. Freeze for up to 2 months. To thaw, move it to the fridge overnight.
• Reheat: Heat a pan over medium-low heat. Add the bucatini with a little broth or water and stir occasionally until warmed through. Cover with a lid for faster reheating.

Nutrition Facts

• Calories:509
• Total Fat:23 g
• Saturated Fat:10 g
• Carbohydrates:51 g
• Dietary Fiber:3 g
• Sugar:3 g
• Protein:23 g
• Cholesterol:65 mg
• Sodium851 mg

Check out More Recipes:

• Baked Pepper Mac And Cheese
• Baked Pancetta & Butternut Squash Risotto
• Baked Goat Cheese Pasta
• Baked General Tso’s Chicken