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
  • 1/4 cup chicken stock
  • 1/4 cup dry white wine
  • 1 1/2 cups crumbled Gorgonzola cheese
  • 3/4 cup grated Parmesan cheese - divided
  • 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


  • Preheat oven to 350 degrees.
  • In a large sauce pan, heat the cream, stock and wine.
  • Simmer for a few minutes. 
  • Turn down heat.
  • Whisk in Gorgonzola and half cup of Parmesan cheese.
  • Whisk until smooth.
  • Season the sauce with a little black pepper
  • In a large bowl, toss the cream sauce with 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
  • Cover loosely with foil. 
  • Bake 25 to 35 minutes.
  • Uncover and bake another 10 to 15 minutes or until bubbly and golden.


Calories: 594kcal | Carbohydrates: 8g | Protein: 19g | Fat: 54g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 150mg | Sodium: 874mg | Potassium: 307mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1340IU | Vitamin C: 2mg | Calcium: 302mg | Iron: 1mg

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