Easy Bon Appétit Casserole – Creamy 30-Minute Dinner

There are some dishes that feel like a warm hug on a plate, and this Bon Appétit casserole is exactly that. I remember the first time I made it for my family – the kitchen smelled like garlic and herbs, and my kids were peeking over the counter asking, 'Is it ready yet?' It’s one of those meals that brings everyone to the table with a smile.

The beauty of this casserole is its simplicity. It’s a one-pot wonder that combines tender pasta, savory Italian sausage, and a velvety cheese sauce, all topped with a golden, bubbly crust. Whether you’re feeding a hungry family or meal-prepping for the week, this dish delivers comfort without the fuss.

I’ve designed this recipe to be forgiving and flexible. You can swap ingredients based on what’s in your pantry, and it still turns out delicious. So, grab your apron, and let’s create something beautiful together.

About the Ingredients

1 lb (450g) Italian sausage, casings removed

Use mild or hot sausage depending on your heat preference. For a leaner option, substitute ground turkey or chicken.

1 medium yellow onion, diced

Adds a sweet, savory base. Any onion works, but yellow or sweet onions are best.

3 cloves garlic, minced

Fresh garlic is key. In a pinch, use 1 teaspoon garlic powder.

1 red bell pepper, diced

Adds color and a slight sweetness. Use any color bell pepper you have.

2 cups (480ml) chicken broth

Low-sodium broth is recommended to control salt. Vegetable broth works too.

1 can (14.5 oz/411g) diced tomatoes, undrained

Fire-roasted tomatoes add extra flavor. Regular diced tomatoes are fine.

8 oz (225g) penne pasta

Any short pasta like fusilli or rigatoni works. Gluten-free pasta can be substituted.

1 cup (240ml) heavy cream

For a lighter version, use half-and-half or whole milk, but the sauce will be less rich.

1 cup (100g) shredded mozzarella cheese

Freshly shredded melts better than pre-shredded. You can also use provolone or a Italian blend.

1/2 cup (50g) grated Parmesan cheese

Adds a salty, nutty flavor. Pecorino Romano is a good substitute.

1 teaspoon dried Italian seasoning

A blend of basil, oregano, and thyme. If you have fresh herbs, use 1 tablespoon chopped.

Salt and black pepper, to taste

Season as you go, but remember the cheese and sausage are salty.

Tips & Tricks

• Don't overcook the pasta – it will continue to cook in the oven, so aim for al dente (about 1 minute less than package instructions).
• For a golden, bubbly top, broil the casserole for the last 2-3 minutes, watching closely to prevent burning.
• If the sauce seems too thick before baking, add a splash of broth or water to loosen it.

Step-by-Step Instructions

1. Preheat Oven

Preheat your oven to 375°F (190°C). This ensures the casserole bakes evenly and gets that golden top.

2. Brown the Sausage

In a large oven-safe skillet or Dutch oven over medium-high heat, cook the sausage, breaking it into crumbles, until browned, about 5-7 minutes. Transfer to a plate, leaving the drippings.

3. Sauté Aromatics

In the same skillet, add onion, bell pepper, and garlic. Sauté over medium heat until softened, about 3 minutes, scraping up any browned bits.

4. Add Liquids and Pasta

Pour in the chicken broth, diced tomatoes (with juices), Italian seasoning, and bring to a simmer. Stir in the penne pasta.

5. Simmer the Pasta

Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until pasta is almost tender (al dente). The liquid should be mostly absorbed.

6. Add Cream and Cheese

Stir in the heavy cream, mozzarella, and half of the Parmesan. Season with salt and pepper. Return the sausage to the skillet and stir to combine.

7. Top and Bake

Sprinkle the remaining Parmesan over the top. Transfer the skillet to the oven and bake uncovered for 15-20 minutes, until the edges are bubbly and the top is golden brown.

8. Rest and Serve

Remove from the oven and let rest for 5 minutes. The casserole will thicken as it sits. Serve hot, garnished with fresh basil if desired.

Delicious Variations

Vegetarian

Swap sausage for 1 cup sliced mushrooms and add 1 cup spinach with the tomatoes.

Spicy Kick

Use hot Italian sausage and add 1/2 teaspoon red pepper flakes with the garlic.

Cheesy Herb Twist

Stir in 1/4 cup fresh chopped basil and 1 teaspoon fresh thyme before baking.

How to Store Bon Appétit

Frequently Asked Questions

I hope this Bon Appétit casserole brings as much joy to your table as it does to mine. If you try it, let me know in the comments – I'd love to hear how it turned out! Nurture with intention.

Bon Appétit

A creamy, cheesy pasta casserole with Italian sausage and roasted peppers, ready in 30 minutes – comfort food reimagined.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 lb (450g) Italian sausage, casings removed
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups (480ml) chicken broth
• 1 can (14.5 oz/411g) diced tomatoes, undrained
• 8 oz (225g) penne pasta
• 1 cup (240ml) heavy cream
• 1 cup (100g) shredded mozzarella cheese
• 1/2 cup (50g) grated Parmesan cheese
• 1 teaspoon dried Italian seasoning
• Salt and black pepper, to taste

📋 Instructions

1. 1Preheat Oven — Preheat your oven to 375°F (190°C). This ensures the casserole bakes evenly and gets that golden top.
2. 2Brown the Sausage — In a large oven-safe skillet or Dutch oven over medium-high heat, cook the sausage, breaking it into crumbles, until browned, about 5-7 minutes. Transfer to a plate, leaving the drippings.
3. 3Sauté Aromatics — In the same skillet, add onion, bell pepper, and garlic. Sauté over medium heat until softened, about 3 minutes, scraping up any browned bits.
4. 4Add Liquids and Pasta — Pour in the chicken broth, diced tomatoes (with juices), Italian seasoning, and bring to a simmer. Stir in the penne pasta.
5. 5Simmer the Pasta — Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until pasta is almost tender (al dente). The liquid should be mostly absorbed.
6. 6Add Cream and Cheese — Stir in the heavy cream, mozzarella, and half of the Parmesan. Season with salt and pepper. Return the sausage to the skillet and stir to combine.
7. 7Top and Bake — Sprinkle the remaining Parmesan over the top. Transfer the skillet to the oven and bake uncovered for 15-20 minutes, until the edges are bubbly and the top is golden brown.
8. 8Rest and Serve — Remove from the oven and let rest for 5 minutes. The casserole will thicken as it sits. Serve hot, garnished with fresh basil if desired.

👨‍🍳 Chef's Note: This recipe is a blank canvas – feel free to adjust the heat, cheese, or veggies to suit your taste. The key is to enjoy the process.

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Aisha Okafor
Aisha writes about parenting and child development, emphasizing mindful and gentle approaches. She shares observations and strategies for fostering emotional intelligence and resilience in kids.