Dig into this delicious Sausage Pasta Bake with wholesome pasta, savory sausage, tender spinach, and plenty of melted cheese!
I pinned this Eight-Layer Casserole recipe by Betty Crocker a while back and decided to give it a try. When I mentioned it to Matt, he said, “There’s no way all eight layers can be good. There have to be some bad ones in there.” After looking more closely at the recipe, I realized that there were actually only a few layers (all good) that were repeated. It also called for stacking all of those layers into a deep dish and baking the casserole for over an hour. Ain’t nobody got time for that, so I created this easier layered casserole recipe that I want to share with you!
I actually originally posted this back in 2013, and I had been meaning to make it again for months. This time around, I revamped the recipe to use sausage instead of ground beef and also changed up the layers a bit. Guys, this is SO GOOD. The pasta is rich and creamy thanks to cream cheese and sour cream, and you can never beat the sausage-spinach-tomato combo. PLUS there’s melted cheese! That’s about as good as it gets if you ask me.
If you’d like to make this ahead, store it in your refrigerator for a day or so until you are ready to bake it. Then, bake it covered for 45 minutes, then remove the cover, sprinkle the cheese, and bake another 10-15 minutes until the cheese is melted. Sorry, a longer baking time is the price you pay for planning ahead!
One last thing: This was delicious leftover, so it’s perfect for lunches. Now, please enjoy this tasty Layered Pasta Casserole!Print
These other casseroles will also be right up your alley!