Description
A hearty and flavorful Shrimp Sausage Pasta Bake featuring Italian sausage, succulent shrimp, and a rich tomato sauce, all baked to bubbly perfection with mozzarella and Parmesan cheese.
Ingredients
Scale
- 1 pound Italian sausage, removed from casings
- 1 pound large shrimp, peeled and deveined
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 pound pasta (penne, rigatoni, or your favorite shape)
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Prepare the Sauce: In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and break it up with a spoon as it cooks. Cook until browned and cooked through, about 7-10 minutes. Drain off any excess grease.
- Add the chopped onion and red bell pepper to the skillet with the sausage. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute, until fragrant.
- Pour in the crushed tomatoes, tomato sauce, and diced tomatoes. Add the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste.
- Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or even longer for a richer flavor. Stir occasionally to prevent sticking.
- Cook the Shrimp: While the sauce is simmering, either sauté the shrimp in a separate skillet with a little olive oil until pink and opaque (2-3 minutes per side), or add them directly to the simmering sauce during the last 5-7 minutes of cooking time, ensuring they are fully cooked.
- Cook the Pasta: While the sauce is simmering and the shrimp are cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (about 8-10 minutes). Drain well, do not rinse.
- Assemble the Pasta Bake: Preheat oven to 375°F (190°C). Add the cooked pasta to the skillet with the sauce and shrimp. Toss well to coat the pasta evenly.
- Pour half of the pasta mixture into a greased 9×13 inch baking dish. Sprinkle with half of the mozzarella cheese and half of the Parmesan cheese.
- Pour the remaining pasta mixture over the cheese layer. Sprinkle with the remaining mozzarella cheese and Parmesan cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the pasta bake is heated through.
- Remove the pasta bake from the oven and let it rest for a few minutes before serving. Garnish with fresh chopped parsley before serving.
Notes
- Spice it up: Add extra red pepper flakes or use spicy Italian sausage for more heat.
- Add vegetables: Mushrooms, zucchini, or spinach can be added to the sauce. Sauté them with the onion and bell pepper.
- Use different cheeses: Provolone, fontina, or Asiago can be substituted for mozzarella and Parmesan.
- Make it creamy: Stir in 1/2 cup of heavy cream or ricotta cheese at the end of the cooking time for a creamier sauce.
- Make it ahead: Assemble the pasta bake ahead of time and store in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time.
- Freezing: Assemble the bake in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. You may need to add a few extra minutes to the baking time.
- Sausage Options: If you don’t have Italian sausage, you can use other types of sausage, such as chorizo or andouille. Just adjust the seasoning accordingly.
- Shrimp Size: I prefer using large shrimp for this recipe, but you can use smaller shrimp if you prefer. Just adjust the cooking time accordingly.
- Pasta Variety: While penne and rigatoni are great choices, feel free to experiment with other pasta shapes like rotini, farfalle (bowties), or even shells. The key is to choose a pasta that holds the sauce well.
- Fresh Herbs: If you have fresh oregano and basil on hand, feel free to use them instead of dried. Use about 1 tablespoon of each, chopped. Add them to the sauce during the last 15 minutes of cooking time.
- Prep Time: 20 minutes
- Cook Time: 55 minutes