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Campanelle and Sausage Bake

Campanelle pasta, tomato, onion, bell pepper, and homemade sausage layered with mozzarella cheese and baked.
Campanelle and Sausage Bake

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Servings: 6
Total Time: 45 minutes
Recipe by: Frankie


1 pound ground pork
1 TBSP red wine vinegar
1 tsp dried parsley
1 tsp garlic powder
1 tsp dried basil
1 tsp paprika
1 tsp crushed red pepper flakes
1/2 tsp salt
1/2 tsp fresh ground pepper
1/2 tsp dried oregano
1/4 tsp dried thyme
1 pound campanelle pasta
8 ounces Roma tomatoes, chopped
1 yellow onion, sliced
1 green bell pepper, sliced
1/4 tsp salt
1/8 tsp pepper
8 ounces mozzarella cheese, shredded


1. Combine the sausage ingredients in a bowl and set aside.

2. Cook the pasta according to package directions. Drain the pasta and set aside.

3. Preheat the oven to 350°F.

4. Cook the sausage in a dutch oven or large pot over medium-high heat, breaking it up into small pieces as you cook, until lightly browned, about 7 minutes.

5. Add the tomato, onion, bell pepper, salt & pepper to the pot. Cook, stirring often, until vegetables are softened, about 5 more minutes.

6. Take the pot off the heat and stir in the cooked pasta.

7. Spread HALF the pasta mixture in a 9x13-inch baking dish. Sprinkle on HALF the mozzarella. Spread on the remaining pasta mixture then sprinkle on the remaining cheese.

8. Bake uncovered for about 10 minutes or until cheese is melted.

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Campanelle and Sausage Bake

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