Sausage and Gorgonzola Pasta Bake

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Sausage and Gorgonzola Pasta Bake

Prep Time 20 minutes
Cook Time 50 minutes
Servings 8


  • 2 1/2 cups heavy cream
  • 3/4 cup chicken stock
  • 1/4 cup dry white wine - (optional)
  • 8 ounces crumbled Gorgonzola or Bleu cheese
  • 3/4 cup grated Parmesan cheese - divided
  • 1/2 teaspoon Freshly ground black pepper
  • 1 box (16 ounces)  penne pasta - cooked al dente
  • 1 pound bulk Italian sausage - cooked and crumbled
  • 1 can (14 ounces)  diced tomatoes - drained
  • 3 teaspoons dried basil
  • 1 1/2 cups garlic croutons - crushed
  • 3 tablespoons butter - (optional)


  • Preheat oven to 350 degrees.
  • In a large sauce pan, heat the cream, chicken stock and wine if using. If not using wine use an extra 1/4 cup of chicken stock.
  • Simmer for a few minutes.  Remove from heat.
  • Whisk in Gorgonzola and half cup of Parmesan cheese until smooth and cheese is melted. Stir in black pepper.
  • In a large bowl, toss the cream sauce with the slightly cooled pasta, sausage, tomatoes and basil.
  • Spoon into a large casserole dish that has been sprayed with cooking spray.
  • Top with croutons and remaining Parmesan.
  • Put small pieces of butter over the top if you like.
  • Cover loosely with foil. 
  • Bake 25 to 35 minutes.
  • Uncover and bake another 10 to 15 minutes or until bubbly and golden.


Don’t like Gorgonzola or Bleu cheese.  I know a lot of people who don’t but they still love this casserole! The heavy cream and Parmesan really mellows the sauce out so it’s almost like an Alfredo sauce.  But, you can substitute to Gorgonzola with 1 cup of good quality grated Parmesan.  It’s delicious either way! 


Calories: 631kcal | Carbohydrates: 10g | Protein: 21g | Fat: 56g | Saturated Fat: 31g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 158mg | Sodium: 1003mg | Potassium: 359mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 1404IU | Vitamin C: 2mg | Calcium: 313mg | Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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Recipe Rating


  1. I made this casserole for guests and everyone loved it. It’s very good and leftovers are wonderful.

    1. Amy Hanten says:

      Thanks for sharing Dee! I’m so glad you liked it! It’s one of my favorites! -Amy