One-Bowl Sausage, Peppers, and Pasta Bake

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 12 oz (340 g) short pasta (rigatoni, penne, or ziti)
• 1 lb (454 g) Italian sausage (mild or hot), casings removed
• 1 tbsp olive oil
• 1 large yellow onion, sliced
• 2 bell peppers, sliced
• 3 garlic cloves, minced
• 1 jar (24 oz / 680 g) marinara sauce
• 1 tsp Italian seasoning
• 1/2 tsp kosher salt, plus more for pasta water
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 2 cups (200 g) shredded mozzarella
• 1/2 cup (50 g) grated Parmesan, plus more to serve
• 1/2 cup (120 ml) reserved pasta water
• 2 tbsp chopped fresh parsley or basil (optional)

Do This

• 1. Heat oven to 400°F (205°C); lightly grease a 9×13-inch baking dish.
• 2. Boil pasta in well-salted water until 1 minute shy of al dente; reserve 1/2 cup pasta water and drain.
• 3. Brown sausage in a large skillet (6–8 minutes); transfer to a large bowl.
• 4. Sauté peppers and onion in the same skillet with olive oil (8–10 minutes); add garlic for 30 seconds.
• 5. In the bowl, toss pasta + sausage + veggies + marinara + seasoning + 1/2 cup pasta water + 1 cup mozzarella + 1/2 cup Parmesan.
• 6. Pour into baking dish, top with remaining 1 cup mozzarella; bake 15–20 minutes until bubbling.
• 7. Rest 5 minutes; finish with extra Parmesan and herbs.

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Why You’ll Love This Recipe

• True one-bowl assembly: everything gets tossed together in one big bowl, then baked.
• Big flavor, minimal effort: browned sausage, sweet peppers, and marinara do the heavy lifting.
• Perfect for busy nights: hands-on time is short, and the oven finishes the job.
• Great leftovers: it reheats beautifully for lunches and next-day dinners.

Grocery List

• Produce: 1 large yellow onion, 2 bell peppers (any colors), 3 garlic cloves, fresh parsley or basil (optional)
• Meat: 1 lb (454 g) Italian sausage (mild or hot)
• Dairy: shredded mozzarella, grated Parmesan
• Pantry: short pasta (rigatoni/penne/ziti), marinara sauce (24 oz), olive oil, Italian seasoning, kosher salt, black pepper, crushed red pepper flakes (optional)

Full Ingredients

Pasta

• 12 oz (340 g) short pasta (rigatoni, penne, or ziti)
• Kosher salt (for the pasta water)
• 1/2 cup (120 ml) reserved pasta water (measured after cooking)

Sausage and Vegetables

• 1 lb (454 g) Italian sausage (mild or hot), casings removed
• 1 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 2 bell peppers (any color), thinly sliced
• 3 garlic cloves, minced

Sauce, Seasoning, and Cheese

• 1 jar (24 oz / 680 g) marinara sauce
• 1 tsp Italian seasoning
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 2 cups (200 g) shredded mozzarella, divided
• 1/2 cup (50 g) grated Parmesan, plus more for serving

To Finish (Optional, but recommended)

• 2 tbsp chopped fresh parsley or basil

Step-by-Step Instructions

Step 1: Preheat the oven and set up your baking dish

Arrange a rack in the middle of the oven and preheat to 400°F (205°C). Lightly grease a 9×13-inch baking dish (or a similar 3-quart casserole) with a little olive oil or nonstick spray.

Set a large mixing bowl on the counter. This is where you’ll toss everything together before baking.

Step 2: Cook the pasta (slightly under al dente)

Bring a large pot of water to a boil. Salt it generously (the water should taste pleasantly salty), then add 12 oz (340 g) pasta.

Cook until 1 minute shy of al dente (check the package timing, then subtract 1 minute). Before draining, carefully scoop out and measure 1/2 cup (120 ml) pasta water. Drain the pasta well.

Step 3: Brown the sausage for deep flavor

While the pasta cooks (or right after), heat a large skillet over medium-high heat. Add the sausage (casings removed) and cook, breaking it into bite-size chunks, until nicely browned and cooked through, about 6–8 minutes.

Transfer the browned sausage to your large mixing bowl. Leave any flavorful drippings in the skillet.

Step 4: Sauté peppers and onions until tender-sweet

In the same skillet over medium heat, add 1 tbsp olive oil, then add the sliced onion and bell peppers. Cook, stirring occasionally, until the vegetables soften and pick up a little color, about 8–10 minutes.

Add the minced garlic and cook just until fragrant, about 30 seconds. Scrape everything into the mixing bowl with the sausage.

Step 5: Toss everything together in one bowl

Add the drained pasta to the mixing bowl. Pour in the marinara sauce, then add Italian seasoning, kosher salt, black pepper, and crushed red pepper flakes (if using).

Add the reserved 1/2 cup (120 ml) pasta water. This keeps the bake saucy and helps the pasta finish cooking in the oven without drying out.

Stir in 1 cup (100 g) of the mozzarella and 1/2 cup (50 g) Parmesan. Mix until everything is evenly coated and glossy.

Step 6: Bake until bubbling and melty

Scrape the mixture into your prepared baking dish and spread it into an even layer. Sprinkle the remaining 1 cup (100 g) mozzarella evenly over the top.

Bake uncovered at 400°F (205°C) until the sauce is bubbling around the edges and the cheese is fully melted, about 15–20 minutes.

If you’d like a little extra browning, broil for 1–2 minutes at the end, watching closely.

Step 7: Rest, finish, and serve

Let the bake rest for 5 minutes so it sets up slightly and serves cleanly.

Finish with more grated Parmesan and a shower of fresh parsley or basil if you have it. Spoon into bowls and serve hot.

Pro Tips

• Undercook the pasta by 1 minute: it finishes in the oven and stays pleasantly chewy instead of soft.
• Reserve pasta water on purpose: the measured 1/2 cup helps the sauce cling and keeps the bake from drying out.
• Get real browning on the sausage: don’t stir constantly at first; let it sear for deeper flavor.
• Shred your own mozzarella if you can: it melts smoother than many pre-shredded bags (which often contain anti-caking agents).
• Taste before baking: marinara sauces vary in salt and sweetness; adjust salt and pepper after mixing.

Variations

• Extra veggie version: add 8 oz (225 g) sliced mushrooms with the peppers, or stir in 2 cups baby spinach at the end of the sauté until just wilted.
• Creamy pink-sauce bake: replace 1/2 cup (120 ml) of marinara with 1/2 cup (120 ml) heavy cream for a richer, rosé-style sauce.
• Spicy arrabbiata style: use hot Italian sausage and increase crushed red pepper flakes to 1/2 tsp.

Storage & Make-Ahead

Refrigerate: Cool leftovers, then cover and refrigerate for up to 4 days. Reheat in the microwave in 60–90 second bursts, or in a 350°F (175°C) oven (covered) for about 15–20 minutes until hot.

Make-ahead: Assemble the pasta mixture in the baking dish (hold back the final mozzarella topping), cover, and refrigerate up to 24 hours. When ready to bake, top with mozzarella and bake at 400°F (205°C) for 20–25 minutes (cold dish may need a little longer).

Freeze: Freeze tightly wrapped for up to 2 months. Thaw overnight in the fridge, then bake at 375°F (190°C) until hot throughout, about 25–35 minutes.

Nutrition (per serving)

Approximate (1/6 of recipe): 620 calories, 30 g protein, 62 g carbs, 27 g fat, 5 g fiber, 10 g sugar, 1050 mg sodium.