Creamy Sausage Alfredo Bake

Italian sausage is combined with a garlicky homemade alfredo sauce, tossed with rigatoni pasta and mozzarella cheese, then baked until bubbly and golden brown. The creamy Sausage Alfredo sauce tucks away into the tubes of the rigatoni pasta, oozing out with every perfect bite. 

This sausage alfredo is the ultimate comfort food and a pasta you’ll want to keep in the rotation. Serve this with a cheesy garlic bread for the ultimate dinner.

If you’ve tried my Blackened Chicken Alfredo or my Chicken Alfredo Lasagna Rolls, you will appreciate this Sausage Alfredo as it’s a change-up from the usual chicken dinner. 

Why You’ll Love Sausage Alfredo

Different from the usual  – if you’re like me, you may use chicken and beef as the primary protein in your weekly meals. This sausage alfredo is a good deviation from the usual.

Cheesy and creamy – full of cream, parmesan and mozzarella, this is one decadent meal.

Comforting – this is one of those warm and cozy meals that just warms the soul. 

Simple and easy – brown the sausage while you whip together the five minute alfredo sauce, toss it together with noodles and bake until bubbly. 

Key Ingredients

Here are all the ingredients you will need to make this delicious and creamy sausage alfredo bake:

Italian Sausage – I highly recommend spicy Italian sausage but you could use sweet as well.

Tube Pasta – like rigatoni, penne, ziti, etc.

Garlic – I always go overboard with fresh garlic!

Onion – an onion is combined with the sausage 

Butter – the base for our easy homemade alfredo sauce

Cream – the base of this cream sauce. You could use half and half instead

Parmesan Cheese – grated parmesan cheese is added into the alfredo sauce

Mozzarella Cheese – used to top the pasta before it bakes

Red Pepper Flakes – added for a minor kick of heat

How to Make Creamy Sausage Alfredo

Step 1: Cook the Sausage

Preheat oven to 350 degrees. Spray a 9×13 casserole dish with nonstick spray

In a large skillet, add two tablespoons of olive oil. Saute onion for about two minutes or until translucent then add in the garlic. Cook for another minute then add in the sausage and cook through. Set sausage and onions aside in a bowl, strain out most of the grease (leaving about 1 tbsp for flavor).

Step 2: Make the Alfredo Sauce

In the same pan over medium low, melt the butter, then add in the garlic and saute about 1 minute until fragrant. Pour in the cream slowly whisking to combine with the butter. Allow the cream to simmer about 5 minutes. Start to boil a pot of water for pasta while the alfredo simmers. To the cream, add in the parmesan, whisking until it incorporates. Taste and adjust salt and pepper as needed.

Step 3: Bake the Sausage Alfredo

Cook the pasta to al dente according to the package instructions. Strain and return pasta to the pot, pour in the alfredo sauce, sausage/onions and 1 cup of mozzarella cheese. Mix it all together until it’s combined. Pour it into the prepared casserole dish, top with remaining cheese and bake for 30 minutes or until it’s bubbly and slightly golden brown. 

Looking for More Pasta Recipes?

Blackened Chicken Alfredo

Chicken Alfredo Calzones

Cajun Chicken Lasagna Roll Ups

Chicken Scampi Stuffed Shells

I hope you enjoyed this recipe for Creamy Sausage Alfredo Bake! Be sure to comment below with any questions or feedback!

If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!

Creamy Sausage Alfredo Bake

5 from 5 votes

By Mallory Austin

Prep: 20 minutes mins

Cook: 30 minutes mins

Total: 50 minutes mins

Servings: 6 servings

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Italian sausage is combined with a garlicky homemade alfredo sauce, tossed with rigatoni pasta and mozzarella cheese, then baked until bubbly and golden brown. The creamy alfredo sauce tucks away into the tubes of the rigatoni pasta, oozing out with every perfect bite. 

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Ingredients 

1x2x3x

• ▢ 1 lb. spicy Italian sausage ground or casings removed from links
• ▢ 12 oz Rigatoni or similar tube pasta
• ▢ 6-8 garlic cloves, minced divided
• ▢ 1 medium onion chopped
• ▢ 1 stick butter
• ▢ 2.5 cups heavy cream half and half can be subbed
• ▢ 3/4 cup grated parmesan cheese
• ▢ 2.5 cups shredded mozzarella cheese divided
• ▢ 1-2 tsp red pepper flakes
• ▢ salt and pepper to taste

Instructions 

• Preheat oven to 350 degrees. Spray a 9x13 casserole dish with nonstick spray
• In a large skillet, add two tablespoons of olive oil. Saute onions for about two minutes or until translucent then add in half the garlic. Cook for another minute then add in the sausage to crumbles and cook through.
• Set sausage/onions aside in a bowl, strain out most of the grease (leaving about 1 tbsp for flavor).
• In the same pan over medium low, melt the butter, then add in the remaining garlic and saute about 1 minute until fragrant. Pour in the cream slowly whisking to combine with the butter. Allow the cream to simmer about 5 minutes.
• Start to boil a pot of salted water for pasta while the alfredo simmers.
• To the cream, add in the parmesan, whisking until it incorporates. Taste and adjust salt, pepper and red pepper flakes as needed.
• Cook the pasta to al dente according to the package instructions. Reserve 1/2 cup of pasta water.
• Strain and return pasta to the pot, pour in the alfredo sauce, sausage/onions and 1 cup of mozzarella cheese. Mix it all together until it's combined, adding a few splashes of pasta water if needed to loosen.
• Pour pasta into the prepared casserole dish, top with remaining cheese and bake for 30 minutes or until it's bubbly and slightly golden brown.

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