Indulgent Creamy Sausage Alfredo Bake Your Family Will Love
Enjoy a rich, comforting Creamy Sausage Alfredo Bake that combines savory Italian sausage, rigatoni, and a velvety Alfredo sauce for a delicious family meal.
Equipment
- 8x8-inch baking dish
- large pot
- Skillet
- Saucepan
Ingredients
For the Pasta
- 12 ounces Rigatoni Pasta Penne or ziti can be used as substitutes.
For the Sausage
- 1 pound Sweet Italian Sausage Spicy sausage can be used for added kick.
For the Sauce
- 2 tablespoons Olive Oil Can swap with butter.
- 1 Onion Yellow onion recommended.
- 3 cloves Garlic Use fresh garlic for best taste.
- 1 tablespoon Fresh Basil Dried basil can be used if fresh is unavailable.
- to taste Salt
- to taste Pepper
- 1 head Roasted Garlic Can be omitted if unavailable.
- 4 tablespoons Unsalted Butter Use salted butter sparingly.
- 2 cups Heavy Cream Half-and-half for a lighter version.
- 1 cup Fresh Parmesan Cheese Use freshly grated.
- 1/2 cup Shaved Parmesan Cheese For topping.
- 1/4 cup Flour Omit for gluten-free version.
Instructions
Steps
- Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish.
- Boil salted water in a large pot and cook the rigatoni until al dente—about 8-10 minutes. Drain and toss with olive oil.
- In a skillet, heat olive oil over medium heat. Sauté diced onion and minced garlic until translucent, about 2-3 minutes.
- Add the sweet Italian sausage to the skillet, breaking it up as it cooks until browned and cooked through. Season with basil, salt, and pepper.
- Mash the roasted garlic and combine with melted butter, heavy cream, and Parmesan cheese in a saucepan over low heat until smooth. Gradually add flour and more cream to thicken.
- Combine the sausage mixture with the Alfredo sauce, then gently fold in the cooked rigatoni.
- Transfer to the greased baking dish, sprinkle shaved Parmesan on top, and bake for about 30 minutes until bubbly and browned.
- Let cool slightly before serving. Enjoy!
Notes
Optional: Garnish with fresh basil leaves for extra flavor and color.