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Introduction: Can a Rich, Cheesy Pasta Bake Be Ready in Just Over an Hour?

Craving a comforting, crowd-pleasing dish that’s packed with flavor? Creamy Sausage and Escarole Baked Pasta combines sweet or spicy Italian sausage, tender escarole, and a rich tomato-ricotta sauce, topped with gooey mozzarella and Parmesan. Rated a perfect 5.0/5 from 4 reviews, this easy recipe yields 6 servings, ideal for family dinners or gatherings. Ready to bake a hearty, cheesy masterpiece? Let’s dive into this delicious recipe!

Overview: Why Creamy Sausage and Escarole Baked Pasta Shines

Creamy Sausage and Escarole Baked Pasta is loved for its bold flavors, creamy texture, and simple preparation. Here’s what makes it special:

Time Requirement: 30 minutes active prep, 35 minutes cooking and resting, totaling approximately 1 hour 5 minutes.
Difficulty Level: Easy—requires sautéing, simmering, and baking, suitable for all skill levels.
Why It’s Special: The combination of savory sausage, slightly bitter escarole, and a creamy tomato-ricotta sauce creates a balanced, indulgent dish, finished with a cheesy, golden topping. Rated 5.0/5 by 4 reviewers, it serves 6, perfect for family meals or leftovers.

Perfect with a Caesar salad, garlic bread, or a festive side like carrot-ginger soup for a complete meal.

Essential Ingredients

Creamy Sausage and Escarole Baked Pasta uses bold, accessible ingredients for a rich result. Here’s what you’ll need for 6 servings:

Kosher salt and freshly ground black pepper: Seasons to taste.
3 tablespoons extra-virgin olive oil: For sautéing.
4 cloves garlic, thinly sliced: Adds savory depth.
Pinch of crushed red pepper flakes: Provides subtle heat.
One 28-ounce can whole plum tomatoes, crushed by hand: Forms the tomato base.
One 15-ounce can whole plum tomatoes, crushed by hand: Enhances the sauce’s richness.
1 sprig fresh oregano: Infuses herbaceous flavor.
1 cup fresh ricotta: Adds creamy, tangy texture.
¾ pound sweet or spicy Italian sausage, casings removed: Brings bold, savory flavor.
½ head escarole, cut into 1-inch pieces: Adds slightly bitter, green contrast.
1 pound dried farfalle: Holds the sauce for a hearty bite.
3 cups shredded mozzarella: Creates a melty, cheesy topping.
1 cup grated Parmesan: Adds nutty, salty depth.

Why These Ingredients Matter

Sausage: Sweet or spicy options provide robust flavor to balance the greens.
Escarole: Adds a mild, bitter note to complement the rich sauce.
Tomato-Ricotta Sauce: Combines tangy tomatoes with creamy ricotta for a luxurious texture.
Mozzarella and Parmesan: Create a golden, cheesy crust.

Substitutions and Variations

Olive Oil: Swap with avocado oil or vegetable oil.
Garlic: Use 1 teaspoon garlic powder.
Red Pepper Flakes: Omit for milder flavor or increase to ½ teaspoon for extra heat.
Plum Tomatoes: Replace with crushed tomatoes or fire-roasted diced tomatoes.
Oregano: Swap with ½ teaspoon dried oregano or fresh basil.
Ricotta: Substitute with mascarpone or cottage cheese (blended for smoothness).
Sausage: Use ground beef, turkey sausage, or plant-based sausage for vegetarian.
Escarole: Replace with kale, spinach, or Swiss chard (adjust cooking time).
Farfalle: Swap with rigatoni, penne, or gluten-free pasta.
Mozzarella: Use shredded provolone or fontina.
Parmesan: Swap with Pecorino Romano or nutritional yeast for vegan.
Gluten-Free: Use gluten-free pasta and confirm sausage is gluten-free.
Flavor Variations:
- Spicy Baked Pasta: Use spicy sausage and add ½ teaspoon red pepper flakes.
- Veggie-Packed Pasta: Include ½ cup sautéed mushrooms or zucchini with escarole.
- Creamy Herb Pasta: Add 1 tablespoon chopped fresh basil or parsley to the sauce.
- Vegetarian Pasta: Replace sausage with 1 cup cooked lentils or plant-based meat.
- Extra Cheesy Pasta: Add ½ cup extra mozzarella to the filling.

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Step-by-Step Instructions

Making Creamy Sausage and Escarole Baked Pasta is a straightforward process that yields a rich, comforting dish. Let’s get cooking!

Step 1: Gather and Prep

Gather all ingredients: kosher salt, black pepper, 3 tablespoons olive oil, 4 cloves garlic, red pepper flakes, two cans plum tomatoes, 1 sprig oregano, 1 cup ricotta, ¾ pound sausage, ½ head escarole, 1 pound farfalle, 3 cups mozzarella, 1 cup Parmesan.
Preheat the oven to 450°F (230°C).
Thinly slice garlic; cut escarole into 1-inch pieces; crush tomatoes by hand; grate Parmesan; shred mozzarella.

Tip: Prep ingredients in advance for quick assembly; use canned crushed tomatoes to save time.

Step 2: Make Tomato-Ricotta Sauce

Heat 2 tablespoons olive oil in a medium saucepan over medium heat.
Add 4 cloves thinly sliced garlic and a pinch of red pepper flakes; cook, stirring, until garlic is golden, about 2 minutes.
Add one 28-ounce can and one 15-ounce can of crushed plum tomatoes and 1 cup water.
Increase heat to medium-high; bring to a simmer.
Reduce heat slightly, add 1 sprig oregano, and simmer rapidly, uncovered, until thickened, 15-20 minutes.
Discard oregano; stir in 1 cup ricotta. Season with salt and pepper.

Tip: Stir occasionally to prevent sticking; sauce should be thick but not dry.

Step 3: Cook Sausage and Escarole

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add ¾ pound sausage (casings removed); cook, breaking up clumps with a wooden spoon, until browned, about 5 minutes.
Transfer sausage to a large bowl using a slotted spoon.
Add ½ head escarole and a pinch of salt to the skillet with sausage drippings; cook, stirring occasionally and reducing heat if needed, until wilted, about 4 minutes.
Transfer escarole to the bowl with sausage.

Tip: Break sausage into small pieces for even distribution; don’t overcook escarole to maintain texture.

Step 4: Cook Pasta

Bring a large pot of salted water to a boil.
Add 1 pound farfalle; cook until very al dente, about 2 minutes less than package instructions (typically 8-10 minutes).
Drain pasta and add to the bowl with sausage and escarole.

Tip: Check pasta early to ensure it’s al dente; it will cook further in the oven.

Step 5: Assemble and Bake

Add tomato-ricotta sauce, 1 ½ cups shredded mozzarella, and ½ cup grated Parmesan to the bowl with pasta, sausage, and escarole; stir well to combine.
Transfer to a 3- to 4-quart baking dish; top with remaining 1 ½ cups mozzarella and ½ cup Parmesan.
Bake, uncovered, until browned and bubbly, about 15 minutes.
Let stand 10 minutes before serving.

Tip: Spread pasta evenly in the dish; let stand to set for easier serving.

Step 6: Serve

Serve hot, about 1 ½ cups per serving, directly from the baking dish.

Tip: Garnish with extra Parmesan or fresh herbs for added flair; serve with a side for balance.

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Assembly: Building the Perfect Creamy Sausage and Escarole Baked Pasta

Making Creamy Sausage and Escarole Baked Pasta is all about creating a rich, comforting dish. Here’s how to make it shine:

Pasta: Tender farfalle coated in creamy sauce.
Sausage and Escarole: Savory and slightly bitter for balanced flavor.
Tomato-Ricotta Sauce: Rich, tangy, and velvety.
Cheese Topping: Golden, melty mozzarella and Parmesan crust.
Presentation: Hearty and inviting, served family-style from the baking dish.

Presentation Tips

Serve in the baking dish or portion into bowls, garnished with extra Parmesan or fresh parsley.
Pair with Italian-inspired sides like a Caesar salad or a side of skillet rosemary chicken for a festive spread.
Drizzle with olive oil or sprinkle with red pepper flakes for extra flair.

Storage and Make-Ahead Tips

Creamy Sausage and Escarole Baked Pasta is excellent for leftovers and meal prep.

Storage:
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months in freezer-safe containers; cheese may slightly change texture.
Make-Ahead:
- Prep sauce, sausage, and escarole up to 1 day ahead; store separately.
- Assemble pasta up to 1 day ahead; refrigerate covered and bake fresh.
Reheating: Reheat in a 350°F oven for 15-20 minutes, covered, or microwave in 1-minute bursts, covered, until hot. Add a splash of water or broth to restore moisture.
Tip: Store cheese topping separately if freezing; add fresh cheese before reheating for best texture.

Recipe Variations

Creamy Sausage and Escarole Baked Pasta is versatile and easy to customize. Here are some fun twists:

Spicy Baked Pasta: Use spicy sausage and add ½ teaspoon red pepper flakes to the sauce.
Gluten-Free: Use gluten-free farfalle and confirm sausage is gluten-free.
Vegetarian Pasta: Replace sausage with plant-based sausage or 1 cup cooked lentils.
Creamy Spinach Pasta: Swap escarole with spinach or kale.
Extra Cheesy Pasta: Add ½ cup ricotta to the filling for extra creaminess.

Nutrition Information (Per Serving, Based on 6 Servings)

Calories: Approximately 600-700 kcal (varies with portion size and sausage type).
Protein: High, from sausage, ricotta, and cheeses.
Fat: Moderate to high, from sausage, cheeses, and oil.
Carbs: Moderate, from pasta.
Note: For precise nutrition, calculate based on specific ingredients and portion sizes.

Conclusion: Savor the Rich, Cheesy Bliss!

Creamy Sausage and Escarole Baked Pasta is the ultimate comforting meal, blending savory sausage, tender escarole, and a creamy tomato-ricotta sauce with a cheesy topping. Rated 5.0/5 by 4 reviewers, it’s perfect for family dinners, gatherings, or meal prep. So, preheat your oven, bake this hearty dish, and enjoy a taste of Italian comfort. We’d love to hear how your pasta bake turns out—share your creations in the comments or on social media!

Creamy Sausage and Escarole Baked Pasta

Author: Alyssa

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Description

Craving a comforting, crowd-pleasing dish that’s packed with flavor? Creamy Sausage and Escarole Baked Pasta combines sweet or spicy Italian sausage, tender escarole, and a rich tomato-ricotta sauce, topped with gooey mozzarella and Parmesan