Baked Pasta

How to Make Baked Pasta

Looking for a new twist on traditional baked pasta dishes? Look no further than this delicious Baked Pasta with Broccoli and Sausage recipe. This cheesy and indulgent pasta dish features a flavorful combination of broccoli and sausage mince, which adds a bit of green and a lot more bite to the dish.

To make it, first, cook the pasta until it’s al dente, then combine it with the broccoli and sausage mince. Next, cover the mixture with a creamy béchamel sauce and a generous amount of mozzarella cheese. Once baked to perfection, this dish is sure to impress even the pickiest eaters.

Each bite is a burst of flavour, with the tender pasta, savoury sausage, and crunchy broccoli complemented by the gooey cheese. It’s a filling and satisfying meal that will have your family and friends asking for seconds. Give this recipe a try and taste the difference a little twist can make!


Watch Baked Pasta video recipe:

How to Make BAKED PASTA with Broccoli Like an Italian

baked pasta

Vincenzo Top Tip to Make Baked Pasta

Bake at the right temperature

Bake the pasta at a high temperature, around 375-400°F, for about 20-25 minutes, or until the cheese is melted and bubbly.

Let it rest before serving

Let the pasta rest for a few minutes before serving. This allows the cheese to set and prevents the pasta from being too hot to eat.

Cook the pasta al dente

Like with any pasta dish, make sure to cook the pasta until it’s al dente, or slightly firm to the bite. Overcooked pasta can become mushy when baked.

baked pasta

Baked Pasta

Vincenzo's Plate
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 8


  • Large saucepan
  • 5L deep pot
  • wooden spoon
  • Whisk
  • Hand grater
  • Rectangular baking tray


  • 3-4 Italian pork sausages with fennel
  • 1 packet Rigatoni pasta 500g
  • 2 medium size broccoli heads
  • Extra virgin olive oil EVOO
  • Small sprig of rosemary
  • Fresh mozzarella cut into cubes
  • Parmesan cheese
  • 50 grams Butter 1/4 cup
  • 50 grams Plain flour 1/4 cup
  • 500 ml US milk 1 Pint


  • Peel the skin off the sausages and break down the mince into small balls.
  • Cut the broccoli into small pieces (stalks too) and boil them for around 15 min.
  • Melt 50g of butter in a pan and add 50g flour then whisk well to ensure you minimise lumps.
  • Using up to 500ml of milk begin to stir in a small amount at a time over heat.
  • Add a sprinkle of nutmeg and keep whisking and adding milk until it becomes creamy. Leave to the side.
  • Put a fry pan on the stove at a medium heat. Add a sprig of rosemary and using a wooden spoon, mix it through the oil and around the pan so it infuses.
  • Remove the rosemary and then add the broccoli, letting them sauté until they become really soft and squash them down with a wooden spoon. Add the mini sausage balls and make sure they brown well and cook through.
  • In the meantime, bring 5L of water to the boil and add a good pinch of rock salt before finally adding the pasta.
  • Cook the rigatoni pasta 2 minutes less than the recommended time so it is still al dente (it will continue to cook in the oven) and then strain the water out.
  • Using the deep pot you cooked the pasta in, add some broccoli and sausage mix then add a few layers of pasta, another generous amount of the broccoli and repeat until you finish both. Mix well.
  • Add some béchamel through and mix together so there are no big lumps.
  • Spoon out the pasta mixture onto a baking tray creating a layer. Add some béchamel sauce through the middle along with cubes of mozzarella. This process will make the baked pasta nice and creamy.
  • Create another layer and once again add béchamel and mozzarella. Grate fresh parmesan over the top, smothering the pasta. This will crisp up the sides once in the oven and melt through the middle.
  • Cook it in the oven for 20 minutes at 220 degrees celsius (428 F).
  • E ora si mangia, Vincenzo’s Plate….Enjoy!


Keyword Cheesy, Indulgent, Pasta Bake
Tried this recipe?Let us know how it was!

How to serve Baked Pasta

Once the baked pasta is cooked to perfection with slightly browned edges and melted cheese, it’s time to serve! After removing the tray from the oven, cut the pasta into the sizes of your portions by making slits.

Let it cool for a couple of minutes, and then it’s ready to be enjoyed. For cheese lovers, feel free to add even MORE Parmesan on top for an extra cheesy delight!

Subscribe to my Youtube Channel:

Print Friendly, PDF & Email

Share Post

No comments yet.

Leave a Reply

Recipe Rating

Related Posts

2024-07-20T21:47:06+10:00 2024-07-17T19:40:58+10:00

Blind Parmesan Taste Test

Share on Tumblr Italian Chef Blind Parmigiano Reggiano and Parmesan Taste Test In this Blind...

Cook Now

2024-07-13T21:38:22+10:00 2024-07-04T23:30:36+10:00

Pasta with Salami

Share on Tumblr This 15 MINUTE GOURMET PASTA with Salami Will Be Your New Favorite...

Cook Now

2024-07-06T21:28:23+10:00 2024-06-26T17:09:22+10:00

BlindFolded PASSATA Taste Test

Share on Tumblr Italian Chef BlindFolded PASSATA Taste Test Passata is a fundamental ingredient, a...

Cook Now

2024-06-29T21:57:03+10:00 2024-06-30T00:05:11+10:00

Pasta with Broccoli

Share on Tumblr How to Make Pasta with Broccoli Like an Italian This creamy Pasta...

Cook Now

2024-06-22T21:39:32+10:00 2024-06-04T13:06:52+10:00

Easy Panzanella Salad

Share on Tumblr How to Make PANZANELLA SALAD Easy Tomato and Bread Salad from Tuscany...

Cook Now

2024-06-15T21:00:56+10:00 2024-06-15T20:46:45+10:00

Sourdough Pizza Dough

Share on Tumblr How to Make Sourdough Pizza Dough Neapolitan Pizza Style If you love...

Cook Now