Bow Tie Sausage Casserole | What’s Cookin’ Italian Style Cuisine

Made with ground beef, sweet Italian sausage, garlic, marinara sauce, and tender bow tie pasta, this comforting casserole brings all those classic Italian flavors together in one delicious dish.

What makes this baked pasta so special is the combination of two kinds of meat, a rich tomato sauce, ricotta cheese, layers of shredded mozzarella, Pecorino Romano, and Parmesan cheese.

The bow tie pasta catches all that wonderful sauce, and everything bakes together until hot, bubbly, and cheesy.

This is an easy family-style meal that works beautifully for Sunday dinner, potlucks, busy weeknights, or whenever you are craving a satisfying homemade Italian meal.

Serve it with a loaf of crusty Italian garlic bread and a fresh salad, and you have a dinner everyone will look forward to!

Why You Will Love Bow Tie Sausage Casserole

• Hearty and filling: Ground beef and sweet Italian sausage make a flavorful, meaty sauce.
• Lots of cheese: Mozzarella melts beautifully, while the Romano and Parmesan blend adds a delicious savory flavor.
• Easy to prepare: Simple ingredients come together in a casserole that is perfect for sharing.
• Great for meal prep: Assemble it ahead of time and bake when you are ready for dinner.
• Family-friendly comfort food: Pasta, tomato sauce, meat, and cheese are always a winning combination.

Filling Layer Variations for Bow Tie Sausage Casserole

• All vegetables should be diced finely
•  Artichoke hearts drained, thinly sliced eggplant, thinly sliced zucchini, sliced fresh tomatoes, thinly sliced mushrooms, julienned peppers, steamed chopped broccoli, steamed chopped cauliflower
•  All meat must be cooked first: 
• ground lamb, ground pork, ground sweet or hot sausage, ground beef, ground turkey, a mixture of ground meats
• Spinach and ricotta, Italian sausage and mozzarella,
• Ground beef and Parmesan
• Shredded chicken with buffalo sauce
• Alfredo-seasoned ricotta
• Rotisserie chicken
• Beef gravy with shredded beef
• Roasted vegetables and goat cheese
• Mushrooms, spinach, and Fontina
• Pesto, chicken, and mozzarella
• Three-cheese blend with fresh herbs
• Crab and ricotta for a seafood version
• Buffalo chicken and blue cheese
• Taco meat filling
• Ham and Swiss-inspired filling
• Zucchini and roasted red peppers

Tips for Making the BestBow Tie Sausage Casserole

• Add a ricotta layer: Mix ricotta cheese with an egg, grated Parmesan, and parsley for a creamy, lasagna-style filling.
• Use extra cheese: Layer mozzarella, provolone, or shredded Italian cheese between the pasta and meat sauce.
  Add sautéed vegetables: Mushrooms, onions, bell peppers, or spinach add extra flavor and texture.
• Make it extra meaty: Add sliced Italian meatballs, ground pork, or extra Italian sausage to the meat sauce.
• Layer like lasagna: Start with a little meat sauce, then add pasta, ricotta, mozzarella, and more sauce. Repeat the layers and finish with cheese.
• Try a creamy cheese mixture: Combine ricotta, mozzarella, and Parmesan for a delicious three-cheese filling.
• Season every layer: Sprinkle in Italian seasoning, dried basil, or oregano for extra Italian flavor.
• Prevent dry pasta: Make sure every layer has enough marinara sauce to keep the pasta moist while baking.
• Add a crunchy topping: Sprinkle Italian-seasoned breadcrumbs mixed with Parmesan cheese over the top during the final 10 minutes of baking.
• Don’t overcook the pasta: Boil the bow tie pasta until al dente since it will continue cooking in the oven.
• Let it rest before serving: Allow the casserole to stand for 5–10 minutes so the layers settle and the cheese sets.
• Serve with extra sauce: Warm additional marinara sauce to spoon over each serving, just like you would with lasagna.

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Questions and Answers for Bow Tie Sausage Casserole

1. Can I make this baked pasta without Italian sausage? Yes! Use 2 pounds of ground beef instead, or substitute ground turkey or chicken. The flavor will be a little different, but the casserole will still be delicious.
2. Can I use a different pasta shape? Absolutely. Penne, ziti, rotini, and rigatoni are excellent substitutes. Choose a sturdy pasta that holds up well during baking.
3. Do I have to cook the pasta before baking? Yes, for this recipe, cook and drain the pasta first. The sauce is not designed to provide all the liquid needed to cook dry pasta in the oven.
4. Can I prepare this casserole the night before? Yes. Assemble it, cover, and refrigerate for up to 24 hours. Allow additional baking time if it goes into the oven cold.
5. How do I keep baked pasta from drying out? Cook the pasta al dente, use enough sauce, and keep the casserole covered during the first part of baking. Serve with extra warm marinara sauce if desired.

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pasta recipes, bow tie pasta recipes, baked pasta recipes, lasagna recipes

American, Italian

Yield: 8

Author: Claudia Lamascolo

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Bow Tie Sausage Casserole

This is a quick version of lasagna using bow tie pasta, meat sauce, and baked with loads of melted cheese.

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

• Baked Bow Tie Pasta
• 1 pound lean ground beef
• 1 pound loose Italian sweet sausage
• 2 garlic cloves, minced
• 1 jar marinara sauce (at least 4 cups or more for serving)
• 1 cup chicken broth
• 1 teaspoon dried oregano leaves
• 1 package (16 ounces) bow tie pasta, cooked and drained
• 3 cups shredded mozzarella cheese
• 1 cup grated Pecorino Romano and Parmesan blended cheese
• 2 cups whole milk Ricotta cheese mixed with 1 egg, 2 tablespoons each grated Pecorino Romano and Parmesan cheese blended, and fresh chopped parsley. Add salt and pepper to taste. Mix and set aside.

Instructions

1. Directions:
2. Boil pasta according to package directions until al dente, then set aside.
3. Preheat the oven to 350 degrees.
4. Mix the ricotta with egg and seasonings, then set aside.
5. In a large skillet, cook the ground beef, sausage, and garlic over medium-high heat for 6 to 8 minutes, stirring often, until the beef is browned.
6. Stir in the tomato sauce, chicken broth, and oregano.
7. Reduce the heat and let simmer for 10 minutes.
8. Stir 1 cup of the meat sauce into the cooked, drained pasta
9. Spoon half of the pasta mixture into a 13×9-inch baking dish.
10. Add the ricotta mixture.
11. Sprinkle with half mozzarella and 1/2 the grated cheese.
12. Spread 2 cups of sauce on top, then layer the remaining pasta mixture and the rest of the meat sauce.
13. Cover and bake for 20 minutes. Remove the cover, sprinkle with the remaining mozzarella and grated cheese, and bake uncovered for 10 more minutes, until hot and bubbly.

Notes

Tips for Making the Best Baked Bow Tie Pasta

• Add a ricotta layer: Mix ricotta cheese with an egg, grated Parmesan, and parsley for a creamy, lasagna-style filling.
• Use extra cheese: Layer mozzarella, provolone, or shredded Italian cheese between the pasta and meat sauce. Add sautéed vegetables: Mushrooms, onions, bell peppers, or spinach add extra flavor and texture.
• Make it extra meaty: Add sliced Italian meatballs, ground pork, or extra Italian sausage to the meat sauce.
• Layer like lasagna: Start with a little meat sauce, then add pasta, ricotta, mozzarella, and more sauce. Repeat the layers and finish with cheese.
• Try a creamy cheese mixture: Combine ricotta, mozzarella, and Parmesan for a delicious three-cheese filling.
• Season every layer: Sprinkle in Italian seasoning, dried basil, or oregano for extra Italian flavor.
• Prevent dry pasta: Make sure every layer has enough marinara sauce to keep the pasta moist while baking.
• Add a crunchy topping: Sprinkle Italian-seasoned breadcrumbs mixed with Parmesan cheese over the top during the final 10 minutes of baking.
• Don’t overcook the pasta: Boil the bow tie pasta until al dente since it will continue cooking in the oven.
• Let it rest before serving: Allow the casserole to stand for 5–10 minutes so the layers settle and the cheese sets.
• Serve with extra sauce: Warm additional marinara sauce to spoon over each serving, just like you would with lasagna.

Filling Layer Variations

• All vegetables should be diced finely
•  Artichoke hearts drained, thinly sliced eggplant, thinly sliced zucchini, sliced fresh tomatoes, thinly sliced mushrooms, julienned peppers, steamed chopped broccoli, steamed chopped cauliflower
•  All meat must be cooked first: 
• ground lamb, ground pork, ground sweet or hot sausage, ground beef, ground turkey, a mixture of ground meats
• Spinach and ricotta, Italian sausage and mozzarella
• Ground beef and Parmesan
• Shredded chicken with buffalo sauce
• Alfredo-seasoned ricotta
• Rotisserie chicken
• Beef gravy with shredded beef
• Roasted vegetables and goat cheese
• Mushrooms, spinach, and Fontina
• Pesto, chicken, and mozzarella
• Three-cheese blend with fresh herbs
• Crab and ricotta for a seafood version
• Buffalo chicken and blue cheese
• Taco meat filling
• Ham and Swiss-inspired filling
• Zucchini and roasted red peppers

Questions and Answers for Baked Bow Tie

1. Can I make this baked pasta without Italian sausage? Yes! Use 2 pounds of ground beef instead, or substitute ground turkey or chicken. The flavor will be a little different, but the casserole will still be delicious.
2. Can I use a different pasta shape? Absolutely. Penne, ziti, rotini, and rigatoni are excellent substitutes. Choose a sturdy pasta that holds up well during baking.
3. Do I have to cook the pasta before baking? Yes, for this recipe, cook and drain the pasta first. The sauce is not designed to provide all the liquid needed to cook dry pasta in the oven.
4. Can I prepare this casserole the night before? Yes. Assemble it, cover, and refrigerate for up to 24 hours. Allow additional baking time if it goes into the oven cold.
5. How do I keep baked pasta from drying out? Cook the pasta al dente, use enough sauce, and keep the casserole covered during the first part of baking. Serve with extra warm marinara sauce if desired.

Nutrition Facts

Sodium (milligrams)

1464 mg

Cholesterol (grams)

158 mg

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