Pasta Casserole with Sausage, Beans and Tomatoes Recipe
This casserole combines pasta, sausage and beans in a thick tomato sauce, a bit like a cross between Polish baked beans and Italian pasta. It’s very filling and warming, perfect for cooler evenings. It also works well for parties, as it’s easy to portion out.
This pasta casserole tastes like baked beans in tomato sauce meeting an Italian pasta bake – a thick, aromatic tomato sauce with sausage coats every piece of pasta. The addition of beans makes the dish exceptionally filling and keeps hunger at bay for a long time, which is especially useful on cold, busy days. The slightly spicy seasonings and browned cheese on top create a typical party vibe, but in a version you scoop straight from the dish with a spoon.
Chef's tips
Be sure to cook the pasta for less time than stated on the package – it will finish cooking in the sauce, and if it’s already al dente at the start, it will become too soft after baking. The tomato sauce should be clearly thick before you combine it with the pasta; if it’s thin, cook it a few minutes longer uncovered, otherwise the casserole will turn out watery. It’s worth browning the sausage really well – brown bits will form on the bottom of the pan, and when mixed with the tomatoes they add tons of flavor.
How to serve
Serve it with a simple green salad with vinaigrette or with pickled cucumbers – the sour note balances the rich, meaty sauce perfectly. For get-togethers I serve it straight from the baking dish, with a bowl of homemade yogurt-garlic sauce and fresh bread on the side to mop up the sauce. It’s also a great dish for watching a match or a series marathon – you can portion it out and serve in bowls instead of classic pizza.
Ingredients
- pasta short, e.g. penne, fusilli - 300 g
- sausage good quality, semi-dried - 300 g
- red beans from a can, drained weight - 240 g
- canned tomatoes 2 cans of chopped tomatoes - 800 g
- onion large - 1 piece
- garlic - 3 cloves
- tomato paste - 1 tablespoon
- yellow cheese grated - 120 g
- rapeseed oil - 1 tablespoon
- sweet ground paprika - 1 teaspoon
- hot ground paprika or less, to taste - 0.5 teaspoons
- bay leaf - 2 pieces
- dried marjoram - 1 teaspoon
- salt to taste
- black pepper to taste
Preparation
- Cook the pasta in a large amount of salted water for 2 minutes less than the package instructions. Drain and set aside.
- Peel the onion and dice finely. Chop the garlic. Cut the sausage into half-slices or cubes.
- In a large frying pan or pot, heat the oil over medium heat. Add the sausage and fry for 5–7 minutes, until lightly browned and some of the fat has rendered out.
- Add the onion to the sausage and fry for another 3–4 minutes, until softened. Add the garlic and fry for about 30 seconds more.
- Add the sweet and hot paprika, bay leaves and marjoram, and stir quickly so the spices don’t burn.
- Add the canned tomatoes and tomato paste. Stir, bring to a gentle boil and cook over medium heat for 10–12 minutes, until the sauce thickens slightly.
- Drain the beans, rinse them in a sieve under running water and add to the sauce. Stir and cook for another 3–4 minutes. Remove the bay leaves. Taste the sauce and season with salt and pepper.
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a baking dish with oil (you can use some of the fat from the sausage pan).
- In a large bowl, mix the pasta with the sausage and bean sauce. Transfer everything to the baking dish and smooth the top.
- Sprinkle evenly with grated yellow cheese.
- Bake for about 20–25 minutes, until the cheese is melted and golden and the edges of the casserole are gently bubbling.
- After removing from the oven, let the casserole rest for 5–10 minutes and serve hot.
Storage
Store cooled leftovers covered in the fridge and reheat in the oven or microwave before serving. Suitable for freezing in individual portions.
