Baked Pasta with Sausage and Scamorza, a very tasty and hearty first course, perfect for a Sunday lunch or to serve on special occasions, but also to prepare whenever you want to eat something delicious.
The recipe is very easy and also quick. You can also prepare it in advance, store it in the refrigerator, and then bake it as needed.
It is prepared in a few simple steps. First, I browned the sausage with onion and a clove of garlic, let it simmer with white wine, then, while the pasta was cooking, I prepared the béchamel. Then, I combined the pasta, mixed well with the sauce, and put everything in a baking dish with scamorza and parmesan and then in the oven. An irresistible delight!!!
If you like mushrooms, also try Baked Pasta with Sausage and Mushrooms.
At the bottom of the recipe, you will also find some tips and suggestions.
But now let’s see together how to make the recipe for Baked Pasta with Sausage and Scamorza in detail. Prepare the ingredients, and let’s get started.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to it.
Gabriella
Other baked pasta dishes to try:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 12.35 oz pasta (tortiglioni, penne, rigatoni, or other short pasta shapes)
- 8.82 oz sausage
- 3 tbsp extra virgin olive oil
- 1/2 onion
- 1 clove garlic
- 1/4 cup white wine
- 5.29 oz scamorza (or mozzarella)
- 1.41 oz grated parmesan
- 1.75 cups milk (warm)
- 1.41 oz butter
- 1.41 oz flour
Tools
To make the Baked Pasta with Sausage and Scamorza, you’ll need:
- 1 Pot
- 1 Pan
- 1 Wooden Spoon
- 1 Chopper
- 1 Baking Dish
Steps
HOW TO MAKE BAKED PASTA WITH SAUSAGE AND SCAMORZA
First, in a large non-stick pan, sauté the clove of garlic and the chopped onion (I use this handy manual pull chopper) with a drizzle of oil; add the crumbled sausage and brown for 1 minute, then add 1/4 cup of white wine and cook until the wine has evaporated.
In a small saucepan, melt 1.41 oz of butter over low heat. Turn off the heat and gradually add 1.41 oz of flour to the melted butter; stir continuously with a whisk. Add 1.75 cups of warm milk, always stirring to prevent lumps from forming.
At this point, put back on the heat and bring to a boil. Add salt and pepper and mix well; it should not become too thick. If you like, you can also add nutmeg.
Cook the pasta in plenty of salted water and drain it al dente, keeping aside 1 glass of cooking water: add a ladleful to the pan with the sausage and mix well.
Then, add the béchamel and mix well; it should be very creamy. If the pasta is too dry, add a ladleful of cooking water.
Preheat the oven to 375°F, on “fan” mode.
Lightly oil a baking dish, add half the pasta, add the scamorza (or mozzarella) cut into cubes, half of the grated parmesan, cover with the remaining pasta, and finally, add parmesan on top, more scamorza, a drizzle of extra virgin olive oil.
Bake in the preheated oven for about 10 – 15 minutes, then broil for another 5 minutes or so, for a perfect golden crust. Here is the Baked Pasta with Sausage and Scamorza ready. Enjoy your meal!
Until next recipe.
Storage
You can keep Baked Pasta with Sausage and Scamorza in the fridge for 1 – 2 days
Tips and Variations
– Sausage: you can replace the sausage with minced meat, in the same quantity, and optionally add tomato sauce. I opted for a white version, and we loved it.
– Scamorza: of course, you can use your preferred cheese. Mozzarella, smoked scamorza, provolone, fontina: it will be delicious any way you make it.
– Vegetarian version: instead of sausage, you can use finely sliced vegetables.
– Vegetarian version: instead of sausage, you can use finely sliced vegetables.
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