Three Cheese Italian Sausage Alfredo Bake

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I stole this recipe for Three Cheese Italian Sausage Alfredo Bake from plainchicken.com. This tasty pasta casserole is perfect for a chilly fall day. Italian sausage is cooked in a skillet, and then drained. Cooked pasta is added to the skillet with Alfredo sauce, sour cream, ricotta, minced garlic, eggs, parmesan cheese and parsley. After stirring everything together the mixture is place in a baking dish. Then shredded mozzarella cheese goes on top and the casserole is baked until bubbly. Using jarred Alfredo sauce saves you time in this recipe.

Did you know? Roman restaurateur Alfredo di Lello is credited with creating fettuccine alfredo in the 1920s. The fettuccine is enrobed in a rich sauce of butter, grated parmesan cheese, heavy cream and black pepper.¹ (see more trivia in the Trivia tab)

The ingredient for this recipe are: 1 ½ lbs Italian sausage, 16 oz box penne pasta, 2 (10 oz) containers Alfredo sauce, 8 oz container sour cream, 15 oz container ricotta cheese, 2 garlic cloves, 2 large eggs, ¼ cup grated Parmesan cheese, ¼ cup chopped fresh parsley and 2 cups mozzarella cheese

Preheat oven to 350 F. Spray a 9×13 baking dish with cooking spray. Then remove the sausage from the casings and cook sausage in a skillet until no longer pink. Drain fat.

Set aside the drained sausage. Next add Alfredo sauce, sour cream, ricotta, garlic, eggs, parmesan and parsley to the skillet.

Stir well and the sausage back to the skillet.

Prepare pasta according to package; drain and than add to the skillet.

Then pour the pasta mixture into prepared pan and at this time top with mozzarella cheese.

Bake, uncovered, 30 to 40 minutes, until bubbly.

Then scoop out and serve.

If you liked the recipe for Three Cheese Italian Sausage Alfredo Bake then you can try other baked pasta recipes like Mushroom and Swiss Burger Casserole, Chicken Alfredo Baked Ziti, Soup-erb Chicken Casserole, Company Special Macaroni & Cheese or Baked Ziti.

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Three Cheese Italian Sausage Alfredo Bake

This tasty pasta casserole is perfect for a chilly fall day. Italian sausage is cooked in a skillet, and then drained. Cooked pasta is added to the skillet with Alfredo sauce, sour cream, ricotta, minced garlic, eggs, parmesan cheese and parsley. After stirring everything together the mixture is place in a baking dish. Then shredded mozzarella cheese goes on top and the casserole is baked until bubbly.
Course Entree
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8 people

Ingredients

  • 1 ½ lbs Italian sausage casings removed
  • 16 oz box penne pasta
  • 2 (10 oz) containers refrigerated Alfredo sauce
  • 8 oz container sour cream
  • 15 oz container ricotta cheese
  • 2 garlic cloves minced
  • 2 large eggs beaten
  • ¼ cup grated Parmesan cheese
  • ¼ cup chopped fresh parsley
  • 2 cups mozzarella cheese

Instructions

  1. Preheat oven to 350 F. Spray a 9×13 baking dish with cooking spray.
  2. In a large skillet, cook sausage until no longer pink. Drain fat.
  3. Prepare pasta according to package; drain and return to pot. Add cooked sausage, Alfredo sauce, sour cream, ricotta, garlic, eggs, parmesan and parsley. Stir well.
  4. Pour pasta mixture into prepared pan and top with mozzarella cheese.
  5. Bake, uncovered, 30 to 40 minutes, until bubbly.

Recipe Notes

Can be assembled ahead of time and refrigerated overnight.

To freeze: assemble without baking, thaw completely and bake as directed.

If freezing after baking, thaw completely. Cover with foil and bake at 350 F for 35-45 minutes.