One-Pan Spinach Artichoke Sausage Pasta Bake Step-by-step instructions

Before you start

Before starting, preheat the oven to 375°F (190°C) and bring a large pot of salted water to a boil. Have a large rectangular baking dish (about 9x13 inches) ready. If using store-bought spinach artichoke sauce, have it at room temperature or warm it slightly so it mixes easily.

Slice the Italian sausage into even coins, about 1/4-inch thick, so they cook evenly. Measure out the shredded mozzarella and keep it cold until ready to use. Prepare a colander for draining the pasta.

Instructions

Prepare the Filling

1. 1Cook the pasta and sausage
   Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package directions until al dente, about 9 to 11 minutes. Drain the pasta in a colander and set aside. While the pasta cooks, heat a large skillet over medium-high heat. Add the sliced Italian sausage coins in a single layer and cook, turning occasionally, until browned on both sides and cooked through, about 6 to 8 minutes. The sausage should reach an internal temperature of 160°F (71°C).
   Look for The sausage coins are browned and no longer pink in the center; the pasta is tender but still firm to the bite.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Do not overcrowd the skillet when browning the sausage so it gets a nice crust rather than steaming.
2. 2Combine pasta and sausage
   Transfer the drained pasta shells to a large mixing bowl. Add the cooked sausage coins and toss gently to combine. The pasta and sausage should be evenly distributed throughout the mixture.
   Look for The pasta shells and sausage pieces are well mixed and ready for the sauce.
   Tip Gently toss to avoid breaking the pasta shells.

At this point, the pasta is tender and drained, and the sausage coins are browned and cooked through. The skillet should have a nice fond from the sausage, and the kitchen smells savory and inviting. The pasta and sausage are combined in a large bowl, ready to be sauced. Check that the sausage has reached 160°F (71°C) and that the pasta is not overcooked.

Assemble the Bake

3. 3Pour the spinach artichoke sauce
   Pour the spinach artichoke sauce over the pasta and sausage mixture. Use a large spoon or spatula to fold the sauce through the pasta until every shell is coated. The sauce should be creamy and evenly distributed, with no dry pockets of pasta.
   Look for The pasta shells are coated in a creamy, green-flecked sauce.
   Tip If the sauce is very thick, thin it with a splash of milk or pasta water before mixing.
4. 4Transfer to baking dish
   Spoon the sauced pasta mixture into a large rectangular baking dish, spreading it into an even layer. The top should be relatively flat so the cheese melts evenly.
   Look for The pasta fills the dish evenly, with sauce visible between the shells.
   Tip Use a spatula to press the pasta gently into the corners of the dish.
5. 5Top with mozzarella
   Sprinkle the shredded mozzarella evenly over the top of the pasta mixture. Make sure the cheese covers the surface completely, reaching the edges of the dish to create a bubbly, golden crust as it bakes.
   Look for The top is fully covered with a thick layer of shredded mozzarella.
   Tip For extra browning, add a little more cheese around the edges of the dish.

The pasta and sausage are now coated in the creamy spinach artichoke sauce, with every shell glistening. The mixture is transferred to the baking dish in an even layer, and the mozzarella is sprinkled generously over the top.

The dish looks inviting with the white cheese covering the creamy surface. Before baking, make sure the sauce is evenly distributed and the cheese reaches the edges.

Bake to Golden Perfection

6. 6Bake until golden and bubbling
   Place the baking dish in a preheated oven at 375°F (190°C). Bake for 25 to 30 minutes, until the edges are bubbling and the cheese on top is melted and golden brown in spots. If desired, switch to broil for the last 1 to 2 minutes for a deeper golden crust, watching carefully to prevent burning.
   Look for The cheese is melted, bubbly, and golden at the edges; the sauce is hot and bubbling around the sides.
   Tip Let the dish rest for 5 minutes after baking so the sauce sets slightly and the cheese is easier to serve.
7. 7Rest and serve
   Remove the baking dish from the oven and let it rest for 5 minutes. This allows the sauce to thicken slightly and the cheese to set. Serve the pasta bake hot, scooping out portions with a large serving spoon, making sure each serving gets some of the cheesy top and creamy sauce.
   Look for The pasta bake holds together when scooped, with a slight cheese stretch.
   Tip Letting it rest helps the layers settle, making serving cleaner.

The bake emerges from the oven with a golden, bubbling cheese crust and edges that are bubbly and slightly caramelized. The aroma is rich and cheesy, and the top is browned in spots. Let it rest for 5 minutes, then scoop out a portion to see the creamy interior with tender pasta and sausage. The cheese should stretch slightly, and the sauce should be thick and clinging to the pasta.

Common mistakes

One common mistake is undercooking the pasta, which results in a hard, chewy bake. Cook the pasta to al dente according to the package directions, as it will continue to cook in the oven. Another mistake is using too much sauce, which can make the dish soupy.

The sauce should just coat the pasta, not pool at the bottom. Also, avoid over-browning the sausage; it should be cooked through but still juicy. Finally, don’t skip the rest time after baking, as it helps the layers set.

How to tell it’s done

The pasta bake is done when the cheese on top is melted and golden brown in spots, and the edges are bubbling. The sauce should be hot and bubbly around the sides of the dish.

To check that the sausage is fully cooked, insert an instant-read thermometer into a sausage coin; it should read at least 160°F (71°C). Let the dish rest for 5 minutes before serving to allow the sauce to settle and the cheese to set, making it easier to scoop out clean portions.

• Ground meat: 160°F (71°C) in the thickest part