Italian Sausage Pasta

    1 hour 30 minutes

    This recipe is an all-in-one dish, that you could easily serve as is. Serve with a side of green vegetables and garlic bread for a great family feast.

    206 people made this

    Serves: 8 

    • 450g Italian sausages, casings removed
    • 1/2 cup (60g) celery, diced
    • 1/2 cup (80g) onion, diced
    • 420g tin peeled and diced tomatoes
    • 420g tin tomato puree
    • 1/4 teaspoon garlic powder
    • 1 1/2 teaspoons salt
    • 1 teaspoon dried oregano
    • 460g dry ziti or penne pasta
    • 260g tinned sliced mushrooms, drained
    • 225g mozzarella cheese, grated
    • 1/4 cup (20g) Parmesan cheese, grated

    Preparation:15min  ›  Cook:1hour15min  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C.
    2. In a frypan over medium heat, cook sausage with celery and onion until sausage is evenly browned, about 5 to 10 minutes. Drain excess grease and set aside.
    3. In another frypan over medium-low heat, combine tomatoes, tomato sauce, garlic powder, salt and oregano. Simmer while preparing pasta.
    4. Bring a large pot of lightly salted water to the boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
    5. In a 3 litre baking dish, layer the pasta, mushrooms, sausage, mozzarella cheese and sauce. Repeat layers and top with grated Parmesan.
    6. Bake for 45 minutes, or until browned and bubbly.

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    Reviews in English (151)


    I thought this was great - I read the other reviews and made some modifications: I used a whole cup each of chopped onion and celery, and I used a 28 oz. can of tomato sauce. I used fresh crushed garlic, fresh and dried basil, fennel seed, white pepper, and a pinch of hot pepper flakes. And less salt. I used part skim mozzarella to bring down the fat content and instead of canned mushrooms I used a pound of fresh, sliced mushrooms. The many layers shown here by keeping the mushrooms, sauce, and sausage mixture separate seemed too time consuming, so I mixed those together, and my layers were simply pasta, sauce, cheese, repeat. I also added some fresh chopped parsley to the top before baking it for 25 minutes. We really enjoyed it with a loaf of french bread, and it makes lots - I'm happy to have yummy leftovers!  -  25 Oct 2003  (Review from Allrecipes USA and Canada)


    This is great, but the second time I made it I made modifications: I sauteed the sausage along with the vegetables, and then just added the tomatoes and seasonings. I made extra sauce by using a 28 oz. can tomatoes (ran them through the food processor) and an extra 8 oz. tomato sauce, adding extra seasonings as well. I also used fresh mushrooms, and just sliced them and cooked them in the sauce. Instead of layering everything, I just mixed the cooked pasta together with the sauce and layered that with the cheese (using lots more cheese than called for). I ended up with two layers of sauce/cheese. I was looking for something very saucy and cheesy, and that was pretty much perfect!  -  20 Sep 2001  (Review from Allrecipes USA and Canada)


    I found that this recipie didn't use nearly enough sauce. I would triple the sauce on this. 45 minutes in the oven may also be too long. If everything is already cooked and fairly warm, it should only take 15-20 minutes in the oven. It came out very dry and near the edges the macaroni was crunchy. Definitely would be better with a lot more sauce and less time in the oven.  -  10 Nov 2002  (Review from Allrecipes USA and Canada)