This sausage pasta bake is rich, smoky and wonderfully creamy thanks to chorizo and melting brie. With just a handful of ingredients you get deep flavour in a single traybake — perfect comfort food for sharing.
Lauren says: “This dish is a winner! My husband and 9 year old daughter inhaled their first helping then came back for more. My husband says it’s the perfect meal for a cold winter night… hearty, healthy and cheesy. No need to make any additions or substitutions.” ⭐️⭐️⭐️⭐️⭐️
Nicky’s Recipe Notes
I’m a little obsessed with pasta bakes — they’re simple, filling and always hit the comfort-food spot. This version uses a mix of pork sausages and chorizo for extra depth and smokiness, and finishes with creamy Brie for gorgeous pockets of melting cheese. You can swap pasta shapes to whatever you have at home: rigatoni, penne, farfalle or spirals all work well. If you try this recipe please leave a comment and rate it — I love hearing your feedback.
Table of Contents
- Nicky’s Recipe Notes
- What makes this pasta bake special?
- Ingredients
- Pro Tip
- 🍽️ What to serve with a pasta bake
- Sausage Pasta Bake Recipe
- ? Frequently Asked Questions
- Leftovers & Freezing
- 🍲 More Sausage Recipes
What makes this pasta bake special?
A combination of pork sausages and chorizo gives the dish layers of meaty flavour and a smoky kick. The Brie on top melts into the sauce, creating an indulgent, silky finish that lifts a classic pasta bake into something a bit more luxurious.
Ingredients
The pasta
Rigatoni is used here, but penne, farfalle or spirals work just as well — use whatever you have in the cupboard.
Pro Tip
Choose good-quality pork sausages with a high meat content for best results. Herby or Italian sausages add fragrant notes, while spicier sausages bring extra heat. Stick with sausages you enjoy eating raw — they’ll define the dish’s flavour.
This bake balances smoky, meaty sausage and chorizo with a herby tomato sauce and melting Brie for a creamy, comforting finish.
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🍽️ What to serve with a pasta bake
Pasta bakes make a great one-dish family meal you can place in the centre of the table. Finish with fresh herbs and grated parmesan, and serve with any of the following:
- Homemade garlic bread
- A simple green salad or a butter lettuce salad
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Sausage Pasta Bake Recipe
15
40
55
Ingredients
- 400 g (14 oz) dried pasta shapes (rigatoni recommended)
- 1 tbsp neutral oil (or olive oil)
- 6 pork sausages, skins removed and torn into small pieces
- 75 g (2.6 oz) chorizo, chopped
- 1 large onion, peeled and chopped
- 1 red bell pepper, de-seeded and chopped
- 1 yellow bell pepper, de-seeded and chopped
- Pinch salt and pepper
- 2 cloves garlic, peeled and minced
- 1 tbsp tomato puree (tomato paste)
- 1 chicken or vegetable stock cube, crumbled
- 1 tbsp finely chopped fresh thyme
- Small bunch fresh basil, finely chopped
- 3 x 400 g (3 x 14 oz) tins chopped tomatoes
- 1 tsp sugar
- 100 g (1 packed cup) fresh baby spinach
- 200 g (7 oz) Brie, rind removed and chopped into large pieces
- 75 g (2/3 cup) grated mozzarella
To Serve
- Small bunch parsley, roughly torn
- 6–8 basil leaves
- 3–4 sprigs fresh thyme
- Pinch black pepper
Instructions
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Preheat the oven to 190°C/375°F (fan).
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Boil a large pot of salted water and cook the pasta for 1 minute less than the pack instructions. Drain and set aside.
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While the pasta cooks, heat the oil in a large frying pan. Add the sausage meat and cook for about 5 minutes, breaking it up as it browns. Add the chorizo and cook for 2 minutes.
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Stir in the chopped onion and cook a further 3–4 minutes until softened. Add the red and yellow peppers, salt, pepper, garlic, tomato puree, crumbled stock cube, thyme and basil. Cook 2–3 minutes, stirring.
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Pour in the tinned tomatoes and add the sugar. Bring the sauce to a gentle simmer, then fold in the cooked pasta and spinach so the leaves wilt into the sauce.
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Transfer everything to a large baking dish, spreading it evenly.
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Top with chunks of Brie and sprinkle over the grated mozzarella. Bake for 20–25 minutes until the cheese is bubbling and golden.
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Remove from the oven and scatter over parsley, basil and thyme. Season with a little black pepper and serve immediately.
Notes
LEFTOVERS:
Store cooled leftovers in an airtight container in the fridge for up to two days.
REHEATING:
Reheat covered with foil in a preheated oven at 180°C/350°F for 15–20 minutes until piping hot.
FREEZING:
Freeze the bake (well covered) for up to 3 months. Thaw thoroughly in the fridge overnight before reheating.
Nutritional information is per serving and is an approximation.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
? Frequently Asked Questions
Yes — swap the pasta, sausages and stock cube for gluten-free versions. Most tinned tomatoes, tomato puree and chorizo are gluten free, but always check labels for your brand.
Yes. Cook the pasta briefly (one minute less than packet instructions) before mixing into the sauce so the pasta finishes perfectly in the oven.
Use good-quality pork sausages with a high meat content. Herby or Italian sausages add fragrance; spicy sausages add heat. Choose sausages you enjoy eating — they’ll shape the overall flavour.
Leftovers & Freezing
Cool leftovers completely and store in an airtight container in the fridge for up to two days.
Freezing
Cover well and freeze for up to 3 months. Thaw thoroughly in the fridge overnight before reheating.
Reheating
Reheat covered with foil in a preheated oven at 180°C/350°F for 15–20 minutes until piping hot throughout.
🍲 More Sausage Recipes
Dinner
Sausage and Mustard Pie
Pasta
Creamy Sausage Pasta with Bacon
Quick & Easy
Spicy Sausage Rigatoni
Big Batch
Sausage Casserole
Appetizers
Easy Sausage Rolls Recipe
Breakfast & Brunch
Homemade Sausage and Egg McMuffin (high protein | make-ahead)
This sausage pasta bake recipe was first published May 2018 and updated July 2025 with new photos and refreshed information.
Some links in the original post may be affiliate links, which can earn a small commission at no extra cost to you. Nutritional information is approximate. For full terms see the original site’s terms and conditions.