Artichoke, Chicken Sausage, and Mozzarella Pasta Bake

Pro tips

• Use precooked sausage sliced into bite-sized pieces to distribute flavor evenly throughout the pasta.
• Reserve ½ cup pasta cooking water to loosen the sauce before baking if the mixture seems dry.
• Mix the mozzarella into two portions: stir half into the pasta mixture and top with the remaining half before baking for crispy, melted cheese on top.
• Bake only until the cheese is bubbly and the edges are set—avoid overbaking to keep the pasta tender.

Substitutions

• rotini → penne, fusilli, or rigatoni (similar cooking time)
• marinara sauce → vodka sauce, pesto, or light cream sauce (adjust cheese accordingly)
• mozzarella → provolone or fontina (stronger flavor, similar melt)
• canned artichoke hearts → frozen artichoke hearts, thawed and quartered (no texture difference)

Storage & make-ahead

Store covered in the refrigerator for up to 4 days. Reheat covered at 350°F for 15–20 minutes or microwave individual portions.

Can I use fresh artichokes instead of canned?

Yes. Use about 2 cups fresh artichoke hearts, blanched and quartered. Canned artichokes are more convenient and require no prep.

Can I make this ahead of time?

Yes. Assemble the bake completely, cover, and refrigerate up to 24 hours. Bake directly from cold, adding 5–10 extra minutes.

What type of chicken sausage works best?

Use precooked Italian-style chicken sausage. If using raw sausage, brown it first before adding to the pasta.

Can I double this recipe?

Yes. Double all ingredients and use a 9×13-inch baking dish. Bake time may increase by 5–10 minutes.

Can I substitute the marinara sauce?

Yes. Use alfredo, pesto, or a light cream sauce. Adjust cheese amounts if using a creamy base.