Go Back
–+ servings
Square overhead shot of a pan of dump and bake italian sausage casserole.
Print Pin

Dump-and-Bake Italian Sausage Casserole

You only need 5 ingredients and 5 minutes of prep for this easy Italian sausage casserole!
Course Dinner
Cuisine Italian
Keyword casserole with italian sausage, Italian Sausage Casserole, italian sausage casserole recipe, italian sausage pasta casserole
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8 people
Calories 405kcal
Author Blair Lonergan

Equipment

Ingredients

  • 3 cups water
  • 1 (24 or 25 ounce) jar marinara sauce
  • 1 (16 ounce) package uncooked rotini pasta
  • 1 lb. fully-cooked Italian sausage links, sliced into rounds (we like Aidell's brand or this Good & Gather brand)
  • 8 ounces (about 2 cups) shredded Italian cheese blend or shredded mozzarella cheese
  • Kosher salt and ground black pepper, to taste
  • Optional garnish: chopped fresh herbs such as parsley, basil, or thyme

Instructions

  • Preheat oven to 425°F. Lightly coat a 9 x 13-inch baking dish with nonstick cooking spray.
  • In the prepared dish, whisk together the water, marinara sauce, ½ teaspoon of kosher salt, and ground black pepper to taste. Add the uncooked pasta and the sliced sausage. Use your hands or a wooden spoon to combine the ingredients and evenly distribute the pasta and sausage throughout the pan. Cover tightly with aluminum foil and bake for 35 minutes.
    Ingredients for italian sausage casserole in a white baking dish before it goes in the oven.
  • Uncover; stir gently with a fork. At this point, you should check the pasta to make sure that it is al dente (tender, but with a firm bite). If the pasta is still too hard, cover the dish and return it to the oven until the pasta is al dente. The move on to the next step.
    Process shot showing how to make dump and bake italian sausage casserole.
  • Sprinkle the cheese over top. Transfer the uncovered dish to the broiler for about 1-2 minutes, just until the cheese melts and starts to brown on top. Keep a close eye on the dish the entire time since the cheese can burn quickly under the broiler.
    Square overhead shot of a pan of dump and bake italian sausage casserole.
  • Garnish with chopped fresh herbs, if desired. Serve immediately.
    Close up side shot of Italian sausage pasta in a white bowl.

Notes

    • Use a large 13 x 9-inch dish with a capacity of at least 3 – 4 quarts so that it can accommodate all of the raw ingredients without bubbling over. Be sure to check out our roundup of the best casserole dishes.
    • Pick a high-quality, flavorful marinara sauce. A delicious sauce will yield a delicious meal. I like Rao’s brand, but any similar variety will work.
    • Total cooking times will vary depending on the type of pan that you use, your brand of pasta, and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and much of the liquid should be absorbed.
    • Be careful not to overbake the casserole or the pasta will become mushy.
    • Don’t have rotini? You can substitute with other similar short pasta shapes such as penne, rigatoni, ziti, or elbows. Just pick a pasta that has a similar cooking time as the rotini (about 7-8 minutes recommended on the package) — otherwise you’ll need to adjust the casserole’s baking time in the oven.
    • If you don't have a broiler, just return the casserole (uncovered) to the oven and bake for 5-10 minutes until the cheese melts.
    • Cooking for a Smaller Family: Cut all of the ingredients in half and bake the casserole in an 8-inch square pan. Check the pasta after 30 minutes, as it may be done slightly sooner than the larger pan.
    • Instead of Italian sausage, use ground beef (that you brown in a skillet first), or try frozen Italian meatballs (that you thaw first).
    • Add buttered breadcrumbs on top for a crunchy texture.
    • Give the dish more flavor by including 2 teaspoons of Italian seasoning, ½ teaspoon crushed red pepper flakes, ½ teaspoon garlic powder, and ¼ teaspoon onion powder.
    • Stir in some veggies. Good options include sliced fresh mushrooms, thawed frozen broccoli florets, grated zucchini, fresh baby spinach, or oil-packed sundried tomatoes.
    • Replace some of the water with ½ cup of red wine.
    • Garnish the casserole with herbs like fresh basil or fresh parsley for a bright, colorful touch.

Nutrition

Serving: 1/8 of the recipe | Calories: 405kcal | Carbohydrates: 51g | Protein: 24g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 48mg | Sodium: 1135mg | Potassium: 524mg | Fiber: 4g | Sugar: 7g | Vitamin A: 621IU | Vitamin C: 23mg | Calcium: 235mg | Iron: 7mg