top of page

Baked Italian Sausage Alfredo

Serves: 8

I made this for the family who was spending the long weekend at the cabin so I don’t know how it turned out but based on my nephew Serafino, he said it is the best pasta he had. Full of hot sausage, peppers, onions, alfredo sauce and ooey gooey cheese this pasta is super easy to make. Once baked and cooled down can be frozen for up to three months. Take it out to thaw the morning you want to eat it and when ready to heat sprinkle fresh shredded mozzarella on top and cook for ½ hour until cheese is nicely melted.


1 tbsp olive oil

1 onion julienned

3 bell peppers julienned

3 hot Italian sausage

1 400 mil jar Classico Red Pepper Alfredo sauce

1 cup mascarpone cheese

1 tsp Lawry’s garlic salt

½ tsp dried thyme

½ tsp dried rosemary

8 cups dried pasta

1 ½ cup grated parmesan cheese

3 cups shredded mozzarella

Cooking spray


  1. Pre-heat oven to 375°F

  2. Heat oil in large skillet and sauté onion and peppers

  3. Add sausage and sauté until cooked, nicely browned

  4. In a bowl mix together Alfredo sauce, mascarpone cheese and spices and stir into sausage mixture. Simmer for ten minutes

  5. Cook pasta per package instructions and once cooked scoop into sauce

  6. Stir in ½ cup of grated parmesan and mix well

  7. Spray a 9 x 11 inch pan with cooking spray and spread half of the pasta in it

  8. Sprinkle half of the left over parmesan and half of mozzarella cheese

  9. Add the rest of the pasta and top with rest of parmesan and mozzarella

  10. Cover with aluminum foil and bake for 40 minutes, uncover and bake for 10 minutes

  11. Remove from oven and let sit for 10 minutes before serving


bottom of page