Thanksgiving Stuffing Pasta Bake (Print)

Cozy pasta bake combining sausage, herbs, and buttery breadcrumbs in a hearty, family-style casserole.

# Components:

→ Pasta

01 - 400 g (14 oz) short pasta (penne or rigatoni)

→ Meat

02 - 300 g (10 oz) Italian sausage, casings removed

→ Aromatics & Vegetables

03 - 30 g (2 tbsp) unsalted butter
04 - 1 medium onion, finely diced
05 - 2 celery stalks, finely diced
06 - 2 carrots, finely diced
07 - 2 garlic cloves, minced

→ Herbs & Seasonings

08 - 1 tbsp fresh sage, chopped (or 1 tsp dried)
09 - 1 tbsp fresh thyme, chopped (or 1 tsp dried)
10 - 1 tsp dried rosemary
11 - 0.5 tsp ground black pepper
12 - 0.5 tsp salt

→ Liquids

13 - 120 ml (0.5 cup) dry white wine (optional)
14 - 480 ml (2 cups) low-sodium chicken or vegetable broth

→ Dairy

15 - 120 ml (0.5 cup) heavy cream
16 - 100 g (1 cup) shredded mozzarella cheese
17 - 50 g (0.5 cup) grated Parmesan cheese

→ Topping

18 - 60 g (1 cup) fresh breadcrumbs
19 - 30 g (2 tbsp) unsalted butter, melted
20 - 2 tbsp chopped fresh parsley

# Directions:

01 - Preheat your oven to 400°F (200°C). Lightly grease a large baking dish, approximately 9x13 inches (23x33 cm).
02 - In a large pot, boil salted water and cook the pasta until just al dente. Drain thoroughly and set aside.
03 - Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the diced onion, celery, and carrots. Sauté for 5 minutes until the vegetables begin to soften.
04 - Add the minced garlic, chopped sage, thyme, dried rosemary, salt, and pepper to the skillet. Cook for an additional 1 minute until fragrant.
05 - Introduce the Italian sausage to the skillet. Break up the meat with a spoon and cook until thoroughly browned, approximately 5-7 minutes.
06 - If using, pour the dry white wine into the skillet to deglaze, scraping any browned bits from the bottom. Let it simmer until nearly evaporated, about 2 minutes.
07 - Stir in the chicken or vegetable broth and heavy cream. Allow the mixture to simmer gently for 3-4 minutes, enabling the flavors to meld.
08 - Add the cooked pasta, shredded mozzarella cheese, and half of the grated Parmesan cheese to the skillet. Toss everything together to ensure even distribution. Transfer this mixture to the prepared baking dish.
09 - In a small bowl, combine the fresh breadcrumbs with the melted butter and chopped fresh parsley. Sprinkle this mixture evenly over the top of the pasta bake.
10 - Evenly distribute the remaining grated Parmesan cheese over the breadcrumb topping. Bake the casserole uncovered for 20-25 minutes, or until the top is golden brown and the filling is bubbling.
11 - Allow the pasta bake to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • Makes use of familiar stuffing flavors in a new, exciting format
  • Perfect for using up leftover herbs from holiday cooking
  • Satisfies stuffing cravings without needing to roast a whole turkey
  • Freezes beautifully for future meals
  • Adaptable to vegetarian diets with simple swaps
02 -
  • Can be made up to 24 hours ahead and refrigerated before baking
  • Uses pantry staples combined with fresh ingredients
  • Excellent way to introduce stuffing flavors to stuffing skeptics
  • Provides all the comfort of Thanksgiving in a fraction of the time
03 -
  • Toast dried herbs in a dry pan for 30 seconds before adding to enhance their flavor especially important if using dried instead of fresh
  • Rest the bake for a full 10 minutes before serving to allow the sauce to settle and thicken slightly
  • Create a foil sling in your baking dish for easy removal and cleanup later

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