Pasta Casserole with Sausage

Pasta sauces are not only the solution for left-over vegetables but they are also a great means to incorporate some veggies and make them go down unnoticed with picky eaters.  The sauce for this pasta casserole is made from scratch and it is delicious.

Baking the dish off in the oven provides with a gooey finish – yum.

Pasta Casserole with Sausage


  • 1 Onion – minced
  • 4 Cloves of Garlic (yes, I like garlic) – minced
  • 3-4 tbsp. Olive Oil
  • 1 large Carrot – cut in small pieces
  • 3 Celery stalks – cut in small pieces
  • 9 Tomatoes – peeled.  Dice 4 tomatoes finely and purée the other 5 with a stick blender.
  • 2 tbsp. Parsley – chopped
  • 1 cooked Polish sausage (I used Kielbasa) – cut in pieces
  • 1 1/2 tsp. Tomato paste
  • 1 1/2 cup of grated Parmesan
  • 1 bag of organic, whole wheat Fussili
  • Salt & Pepper


  • Bring a pot of salted water to a boil and cook the pasta for about 2-3 minutes less than the package recommends.  Drain and rinse with cool water.  Set aside.
  • In a large sauce pan, heat the olive oil over medium-low heat.
  • Sautée the onions and garlic, stirring frequently, until softened.
  • Add the carrots and celery and cook for about 5 minutes.
  • Add the diced tomatoes, pureed tomatoes and tomato paste.
  • Season with salt and pepper to taste.
  • Simmer on low heat, covered, for about 10 minutes.
  • Add the pasta and sausage and mix together.
  • Pour everything in a large oven dish and slightly press the pasta down to create an even surface.
  • Sprinkle with Parmesan cheese.
  • Bake about 20 minutes at 400 F, or until the cheese is melted and bubly.
  • Sprinkle with freshly minced parsley and serve.

Serves: 4-6


(Recipe by: Marieke, aka HRH Mommy)


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Published on: March 4, 2012 | Tags: , , ,

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