This baked Tuscan sausage and spinach pasta is a creamy, one-pan meal that combines Italian sausage, fresh spinach, sun-dried tomatoes, and a rich Tuscan cream sauce baked together until golden. It delivers restaurant-quality flavor with minimal cleanup.
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In a large, oven-safe skillet or pan over medium-high heat, add the oil from the sun-dried tomatoes. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Remove the sausage from the pan and set aside.
In the same pan, add the chopped shallot and sauté for 2-3 minutes until softened.
Add the tomato paste and cook, stirring constantly, for 1-2 minutes until it darkens in color.
Stir in the chopped sun-dried tomatoes and minced garlic and cook for another 30 seconds until fragrant.
Add the Tuscan seasoning mix and stir to toast for a few seconds.
Pour in the chicken broth and half-and-half, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
Add the uncooked pasta and stir to combine. Let the mixture simmer for about 15 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.
Stir in 1 cup of the grated Parmesan cheese until it's melted and the sauce is creamy.
Add the fresh spinach and the cooked sausage back to the pan. Season with black pepper and stir until the spinach is wilted.
If your pan is not oven-safe, transfer the pasta to a baking dish. Top with the fresh mozzarella and the remaining 1/2 cup of Parmesan cheese.
Bake or broil until the cheese is melted, bubbly, and golden brown on top.
Garnish with fresh basil and more Parmesan if desired, and serve hot.
Store cooled leftovers in an airtight container for up to 3 days. Reheat covered in a 350°F oven until warmed through, about 15 minutes, adding a splash of broth if needed.
9x13-inch baking dish
Yes. Assemble the dish in the baking dish up to 24 hours ahead, cover, and refrigerate. Add 5–10 minutes to bake time if cooking from cold.
Small shell pasta (as called for) works well because it catches the creamy sauce. Penne, rigatoni, or fusilli are also good substitutes.
Yes. Use about 4–5 cups fresh spinach; it will wilt significantly during baking. Squeeze out excess moisture before adding to prevent watery sauce.
It adds authentic flavor, but you can substitute a mix of Italian seasoning, garlic powder, and dried basil (about 1 tbsp total) if needed.
The pasta should be tender, the sauce bubbly around the edges, and the top lightly golden (about 25–30 minutes at 375°F).
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