One-Pot Tuscan Sausage Pasta Bake
One-Pot Tuscan Sausage Pasta Bake
Ingredients
- 1 pound Italian sausage, sweet or hot, casings removed
- 1/2 cup sun-dried tomatoes, finely chopped, oil-packed and drained
- 2 tablespoons oil from sun-dried tomatoes
- 1 shallot, finely diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 packet McCormick Creamy Tuscan Chicken & Pasta Seasoning Mix
- 4 1/2 cups chicken broth
- 1 cup half-and-half, room temperature
- 1 pound shellbows
- 1 1/2 cups freshly grated Parmesan cheese, divided
- 2 cups baby spinach, optional
- 8 ounces fresh mozzarella, shredded
- Kosher salt, to taste
- freshly cracked black pepper, to taste
- fresh basil, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Heat the 2 tablespoons of oil from the sun-dried tomatoes in a large oven-safe pan or Dutch oven over medium-high heat.
⏱️ 5 min•🌡️ 375
- 2
Add the Italian sausage, with casings removed, to the hot pan. Break it up with a spoon and brown it thoroughly, about 5-7 minutes. Once browned, remove the cooked sausage from the pan with a slotted spoon and set aside, leaving any rendered fat in the pan.
⏱️ 7 min
- 3
In the same pan, add the finely diced shallot and sauté until softened, about 2-3 minutes.
⏱️ 3 min
- 4
Stir in the tomato paste and let it caramelize for 1-2 minutes, stirring constantly.
⏱️ 2 min
- 5
Add the finely chopped sun-dried tomatoes and minced garlic to the pan and cook for another minute until fragrant.
⏱️ 1 min
- 6
Sprinkle in the McCormick Creamy Tuscan Chicken & Pasta Seasoning Mix and toast it in the oil for about 30 seconds, stirring.
⏱️ 1 min
- 7
Pour in the chicken broth and room temperature half-and-half. Bring the mixture to a simmer.
⏱️ 3 min
- 8
Add the uncooked shellbows to the pan. Stir well to ensure the pasta is submerged in the liquid. Let the mixture simmer for about 15 minutes, stirring occasionally, until the pasta is still al dente.
⏱️ 15 min
- 9
Stir in 1 cup of the freshly grated Parmesan cheese. If using, add the baby spinach and stir until it wilts, about 1-2 minutes.
⏱️ 2 min
- 10
Return the cooked sausage to the pan and mix everything together thoroughly.
⏱️ 1 min
- 11
Top the pasta mixture with the shredded fresh mozzarella and the remaining 1/2 cup of freshly grated Parmesan cheese.
⏱️ 2 min
- 12
Transfer the pan to the preheated oven and bake for 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
⏱️ 15 min•🌡️ 375
- 13
Carefully remove the pan from the oven. Season with Kosher salt and freshly cracked black pepper to taste. Garnish with fresh basil before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Tuscan Sausage Pasta Bake
- 1 pound Italian sausage, sweet or hot, casings removed
- 1/2 cup sun-dried tomatoes, finely chopped, oil-packed and drained
- 2 tablespoons oil from sun-dried tomatoes
- 1 shallot, finely diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 packet McCormick Creamy Tuscan Chicken & Pasta Seasoning Mix
- 4 1/2 cups chicken broth
- 1 cup half-and-half, room temperature
- 1 pound shellbows
- 1 1/2 cups freshly grated Parmesan cheese, divided
- 2 cups baby spinach, optional
- 8 ounces fresh mozzarella, shredded
- Kosher salt, to taste
- freshly cracked black pepper, to taste
- fresh basil, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Heat the 2 tablespoons of oil from the sun-dried tomatoes in a large oven-safe pan or Dutch oven over medium-high heat.
⏱️ 5 min•🌡️ 375 - 2
Add the Italian sausage, with casings removed, to the hot pan. Break it up with a spoon and brown it thoroughly, about 5-7 minutes. Once browned, remove the cooked sausage from the pan with a slotted spoon and set aside, leaving any rendered fat in the pan.
⏱️ 7 min - 3
In the same pan, add the finely diced shallot and sauté until softened, about 2-3 minutes.
⏱️ 3 min - 4
Stir in the tomato paste and let it caramelize for 1-2 minutes, stirring constantly.
⏱️ 2 min - 5
Add the finely chopped sun-dried tomatoes and minced garlic to the pan and cook for another minute until fragrant.
⏱️ 1 min - 6
Sprinkle in the McCormick Creamy Tuscan Chicken & Pasta Seasoning Mix and toast it in the oil for about 30 seconds, stirring.
⏱️ 1 min - 7
Pour in the chicken broth and room temperature half-and-half. Bring the mixture to a simmer.
⏱️ 3 min - 8
Add the uncooked shellbows to the pan. Stir well to ensure the pasta is submerged in the liquid. Let the mixture simmer for about 15 minutes, stirring occasionally, until the pasta is still al dente.
⏱️ 15 min - 9
Stir in 1 cup of the freshly grated Parmesan cheese. If using, add the baby spinach and stir until it wilts, about 1-2 minutes.
⏱️ 2 min - 10
Return the cooked sausage to the pan and mix everything together thoroughly.
⏱️ 1 min - 11
Top the pasta mixture with the shredded fresh mozzarella and the remaining 1/2 cup of freshly grated Parmesan cheese.
⏱️ 2 min - 12
Transfer the pan to the preheated oven and bake for 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
⏱️ 15 min•🌡️ 375 - 13
Carefully remove the pan from the oven. Season with Kosher salt and freshly cracked black pepper to taste. Garnish with fresh basil before serving.
⏱️ 1 min