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Cheesy Sausage Pasta

A comforting, one-pan meal featuring cavatappi pasta, spicy Italian sausage, and a creamy cheese sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Sausage
  • 12–16 oz cavatappi pasta or other spiral pasta
  • 1 lb Italian sausage mild or spicy, casings removed
Sauce Ingredients
  • 2 cups marinara sauce store-bought or homemade
  • 4 oz cream cheese softened
  • 1–1½ cups shredded mozzarella
  • ½ cup grated Parmesan or Pecorino Romano
Seasoning
  • to taste Salt
  • to taste Black pepper

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil. Cook cavatappi according to package directions until al dente. Drain and set aside.
Browning the Sausage
  1. Heat a large skillet over medium. Add the sausage, breaking it into pieces with a spatula. Cook until no pink remains and edges are browned (internal temp 160°F). Drain excess fat if there’s a lot.
Making the Sauce
  1. Pour in the marinara sauce and stir. Let it simmer for 2–3 minutes so flavors meld.
  2. Lower the heat. Add the softened cream cheese in chunks and stir until fully melted and smooth into the marinara.
Combining Ingredients
  1. Add the drained cavatappi to the skillet with the sauce. Toss to coat every bite.
  2. Sprinkle in mozzarella and Parmesan, stirring until the cheeses melt and the sauce is creamy.
Serving the Dish
  1. Taste and adjust with salt and pepper. Serve hot with extra grated cheese and a crack of black pepper.

Notes

For a lighter version, use part-skim mozzarella and reduce cream cheese. No sausage? Substitute ground turkey or Italian-seasoned plant-based crumbles. Leftovers can be refrigerated for 3–4 days or frozen for 2 months.