Juicy Pink Sauce Pasta Bake

If you ask me, pink sauce pasta bake is comfort food at its finest.

This cozy twist on traditional pasta bake combines the best of creamy tomato sauce with gooey melted cheese and perfectly cooked noodles. The pink sauce strikes just the right balance between rich and light, making every bite feel like a warm hug.

It’s loaded with layers of pasta tossed in a smooth, rosy sauce that comes together with a mix of marinara and cream. The cheese gets golden and bubbly on top while staying perfectly melty inside.

It’s the kind of dish that makes everyone at the table happy, perfect for those nights when you want something that feels special but doesn’t take hours to make.

What Kind of Italian Sausage Should I Use?

For this pasta bake, mild Italian sausage is the way to go, but you’ve got options if you want to switch things up. The recipe calls for mild sausage, which offers great flavor without too much heat, making it perfect for family meals. You can find Italian sausage either in casings or bulk form – both work well here, though bulk sausage saves you the step of removing the casings. If you’re feeling adventurous, you could swap in hot Italian sausage for some extra kick, or even try sweet Italian sausage which has a subtle hint of fennel. Just make sure you’re using pork-based Italian sausage rather than turkey versions, as the higher fat content helps create a richer sauce.

Options for Substitutions

This pasta bake is pretty adaptable and here’s what you can switch up:

• Italian sausage: You can swap the Italian sausage for ground beef, turkey, or even plant-based alternatives. If using plain ground meat, add 1 teaspoon of Italian seasoning to match the flavor profile.
• Rigatoni pasta: Any medium to large pasta shape works here – try penne, ziti, or even shell pasta. Just make sure it’s a shape that can hold the sauce well.
• Marinara and Alfredo sauce: While store-bought sauces are convenient, you can make your own. For a quick Alfredo, mix 1 cup heavy cream with ½ cup butter and 1 cup parmesan. For marinara, use crushed tomatoes with Italian herbs.
• Mozzarella cheese: Feel free to use other melting cheeses like provolone, fontina, or even a mix of Italian cheese blend. Just avoid hard cheeses as they won’t give you that nice melty top.
• Parmesan cheese: You can use Romano or Asiago cheese instead. If using pre-grated parmesan, make sure it’s real cheese and not the shelf-stable kind for the best melting results.

Watch Out for These Mistakes While Cooking

The biggest challenge when making pink sauce pasta bake is preventing the pasta from becoming mushy – make sure to cook your rigatoni just until al dente (about 1-2 minutes less than package instructions) since it will continue cooking in the oven. Another common mistake is not properly draining the diced tomatoes, which can make your sauce watery and prevent it from coating the pasta evenly – take an extra minute to drain them thoroughly in a colander. When layering your cheeses, avoid dumping them all in at once; instead, save some mozzarella and parmesan for the top layer and add them in the last 10 minutes of baking for that perfect golden-brown crust. For the creamiest sauce possible, let the casserole rest for 10-15 minutes after baking, allowing the sauce to thicken and the cheeses to set properly.

What to Serve With Pink Sauce Pasta Bake?

This rich and cheesy pasta bake calls for some lighter sides to balance out the meal. A simple arugula salad with lemon dressing cuts through the creaminess perfectly, while some garlic bread is great for scooping up any extra sauce left on your plate. If you want to add more veggies to your dinner, try roasted broccoli or sautéed zucchini – they’re both really good at soaking up the pink sauce. For a complete Italian-style meal, start with some antipasto like marinated olives or roasted peppers before diving into the main course.

Storage Instructions

Keep Fresh: This pink sauce pasta bake is perfect for leftovers! Pop it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get even better as they meld together, making it a great make-ahead meal for busy weeknights.

Freeze: Want to save some for later? Let the pasta bake cool completely, then transfer it to a freezer-safe container. It’ll keep well for up to 3 months. You can even portion it out into individual servings – super handy for quick lunches or dinners!

Reheat: To warm up your pasta bake, cover it with foil and pop it in the oven at 350°F for about 20-25 minutes, or until heated through. If it’s frozen, thaw it overnight in the fridge first. For single servings, the microwave works great – just heat in 1-minute intervals, stirring in between, until it’s nice and hot.

Preparation Time	15-20 minutes
Cooking Time	35-40 minutes
Total Time	50-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3600-4000
• Protein: 160-180 g
• Fat: 200-220 g
• Carbohydrates: 280-300 g

Ingredients

• 1 pound mild italian sausage
• 2 teaspoons minced garlic
• 14.5 ounces italian-style diced tomatoes (drained)
• 1 pound rigatoni pasta (cooked as per package instructions and drained)
• 24 ounces marinara sauce (such as bertolli traditional)
• 15 ounces alfredo sauce (such as classico 4 cheese)
• 1 cup grated parmesan cheese
• 2 cups shredded mozzarella cheese

Step 1: Preheat Oven and Prepare Cooking Tools

Begin by preheating your oven to 350 degrees Fahrenheit.

Lightly spray a 9″x13″ baking pan with nonstick cooking spray to prevent sticking during baking.

Step 2: Cook the Sausage and Tomato Mixture

Place a skillet over the stove top on medium heat.

Cook the Italian sausage along with minced garlic, breaking the sausage into small pieces, until it is no longer pink.

Once cooked, stir in the drained Italian diced tomatoes.

Step 3: Assemble the Casserole Layers

Evenly spread the cooked meat and diced tomato mixture on the bottom of the prepared baking pan.

Layer the cooked and drained pasta atop the meat mixture.

Sprinkle 1 cup of shredded Parmesan cheese evenly over the pasta.

Step 4: Add the Sauce

In a large bowl, mix together the Alfredo sauce and marinara sauce.

Pour this sauce mixture evenly over the top of the cheese and pasta, spreading slightly so it can seep down into the layers.

Be mindful that the dish will be quite full.

Step 5: Bake the Casserole

Bake the assembled casserole, uncovered, in the preheated oven for about 30 minutes, or until it becomes bubbly and is completely heated through.

Step 6: Melt the Mozzarella and Serve

After baking, top the casserole with 2 cups of shredded mozzarella cheese.

Return the dish to the oven and bake for an additional 5 minutes, or just until the mozzarella is fully melted.

Remove from the oven and serve immediately while hot and cheesy.