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Cheesy Green Pasta Bake

A pasta so good, no will question the green.

BAILEY SISSOM

February 16, 2025

Oh, do I have something special for you today! This pasta bake is like the grown-up version of mac and cheese, but with a creamy green sauce that’s packed with fresh spinach, basil, and Parmesan. It’s rich, comforting, and somehow light at the same time. And just when you think it couldn’t get better, we throw in some Italian sausage and a crispy panko topping for that perfect crunch.

This dish comes together so easily: while the pasta is cooking and the sausage is browning, you’ll whip up that dreamy green sauce in the food processor. The result? A cheesy, cozy, green-filled pasta bake that’s ready in under 30 minutes.

Pro tip: Don’t overcook the pasta—al dente is the way to go. No food processor? A high-speed blender works, just pulse so the sauce still has some texture.

Trust me—you’ll be craving this one for sure. – Bailey

Before you get started, here are some pro tips to help you nail this recipe.

1. Reserve your pasta water – Don’t skip this step! When you’re cooking the pasta, scoop out a cup of the cooking water before draining. That starchy water is a secret weapon for creating a creamy, silky sauce that clings perfectly to your pasta. Add a little to your sauce as needed and watch the magic happen.
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2. Don’t overcook the pasta – Al dente is key here! It may seem tempting to cook the pasta longer, but that perfect bite makes a huge difference. Plus, the pasta will continue to cook once you toss it with the hot sauce.
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3. Get your green sauce just right – If you’re using a food processor (or a high-speed blender), pulse the sauce until it's smooth but still has texture. You want the green sauce to be creamy, but a little chunky.
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4. Crispy topping perfection – When you top your pasta with panko, be sure to give it a quick broil at the end so it's golden and crunchy.
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5. Make it your own – If you're not feeling the sausage, try grilled chicken, roasted veggies, or even shrimp for a different take. Just adjust the cooking time based on your protein choice.

If you're loving this cheesy green pasta bake, then you've got to try my 20 Minute Sausage Carbonara. It’s another pasta dish that comes together quickly but has all the comforting, rich flavors you crave (and it’s a total crowd-pleaser).

Or, if you're into those pesto vibes, Creamy Pesto Chicken Wraps are calling your name. They’ve got that fresh, creamy pesto kick that’s perfect for a light lunch or dinner that feels just as indulgent. Trust me, once you taste that pesto, you’ll be hooked!

Cheesy Green Pasta Bake

Servings: 8

Time: 45 minutes

Ingredients

• 8 ounces penne pasta (or pasta of choice)
• 1 lb Italian sausage
• 3 cups baby spinach
• ¼ cup fresh basil leaves
• ¼ cupfresh parsley leaves
• 3 garlic cloves
• ½ tsp red pepper flakes
• 1 tsp salt, divided
• ½ tsp black pepper, divided
• 3 Tbs olive oil
• 2 Tbs butter (for cheese sauce)
• 1 Tbs flour
• ½ tsp mustard powder
• 1 cups whole milk (more as needed if cheese sauce is too thick)
• 2 ¼ cups white cheddar cheese, shredded
• 2 Tbs melted butter (for panko topping)
• ¼ cup panko breadcrumbs

Instructions

Preheat the oven to 350°F (175°C).

Cook the pasta: Bring a large pot of salted water to a boil. Add 8 ounces penne pasta and cook until al dente. Drain and set aside.

Brown the sausage: While the pasta cooks, heat a large skillet over medium heat. Add 1 pound Italian sausage and cook until browned, breaking it up as it cooks. Remove from heat and set aside.

Make the green sauce: In a food processor, combine 3 cups baby spinach, 1/4 cup fresh basil, ¼ cup fresh parsley, 1/2 teaspoon red pepper flakes, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 3 cloves garlic. With the processor running, drizzle in 2 Tbs olive oil and pulse until combined but still slightly textured (do not blend until smooth).

Prepare the cheese sauce: In a large pot over medium heat, melt 2 tablespoons butter. Whisk in 1 tablespoon all-purpose flour and 1/2 teaspoon mustard powder, cooking for 1 minute while whisking constantly. Slowly whisk in 1 cups whole milk, continuing to whisk until the sauce thickens and begins to bubble, about 3-5 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper, then add 2 1/4 cups shredded white cheddar cheese, stirring until melted. Remove from heat.

Assemble the pasta bake: Stir the cooked penne and browned sausage into the cheese sauce. Gently fold in the green sauce, mixing until just combined. Transfer to a 9"x9" baking dish.

Make the topping: In a small bowl, mix 2 tablespoons melted butter and 1/4 cup Panko breadcrumbs. Sprinkle the panko topping evenly over the assembled casserole.

Bake: Bake for 20-25 minutes, until the pasta bake is bubbling and heated through. For a crispier topping, switch the oven to broil for the last 2-3 minutes, watching closely to prevent burning.

Make-Ahead: Assemble the pasta dish up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 15-20 minutes, then bake as directed. You may need to add a few extra minutes to ensure it's heated through.

Dairy-Free: Substitute whole milk with unsweetened oat milk or coconut milk for a creamy texture. Use dairy-free shredded cheddar and parmesan-style cheese, keeping in mind that some brands melt better than others, so results may vary. Swap the butter for olive oil, and toast the panko topping in olive oil instead. To thicken the sauce, replace flour with cornstarch (use half the amount).

Gluten-Free: Use gluten-free pasta and gluten-free panko breadcrumbs. To thicken the sauce, replace flour with cornstarch (use half the amount) or a gluten-free all-purpose blend.

Vegetarian: Omit the sausage and replace it with sautéed mushrooms, roasted poblano peppers, or white beans for a satisfying meat-free alternative.

Nut-Free: Already is!

Kid Friendly: For kids who aren’t into green pasta sauce, simply leave it out and toss the pasta with just the cheese sauce and sausage. The result is a creamy, cheesy baked pasta that’s just as delicious but without the greens.

Extra Protein: Stir in white beans or use extra sausage for a heartier version.