So good! This is a spin off of the Chicken No Boil Pasta Bake that uses Italian sausage instead of chicken. The nice thing with the chicken recipe is that you don’t have to cook the chicken beforehand but you do need to cook the sausage before baking for this recipe, so it did take a little more hands on time.

Let’s Get Crafty!

Ingredients:
1 lb italian sausage
16oz box of campanelle pasta
24oz jar of pasta sauce
1 1/2 jars of water using the pasta sauce jar
2 cups shredded mozzarella cheese
1 teaspoon garlic powder
1/4 teaspoon italian seasoning

Preheat the oven to 425

Cook and drain the italian sausage.

Combine everything except 1 cup of the cheese into a large baking dish. We used a 9×13 lasagna baking dish. (You will notice that my initial “shredded cheese” is actually diced because I had shenanigans with the food processer and my husband wasn’t home to work his magic. He was away elk hunting and was successful! ❤ )

Stir everything until evenly combined.

Bake covered for 20 mins then stir.

Bake for another 20 mins covered then stir.
(It would be good to check the pasta at this point and make sure it’s tender. This would be the point where you could add more water if needed and bake longer. The time that I’m including in the recipe worked well for the pasta we chose and the fluid / pasta ratio.)

Then bake uncovered for 10 mins after putting on the remaining 1 cup of shredded cheese.

Let stand 10 minutes before serving.

Thanks for stopping by! Hope you are having a great day.