This isn’t just a pasta bake. It’s a glorious, bubbling, golden-topped tribute to every multitasking mum who’s ever stirred the sauce while spelling out homework words, wiped down counters with one hand while scheduling dentist appointments with the other, or answered “What’s for dinner?” for the 427th time this week. (It’s this. And it’s fabulous.)

Packed with juicy crumbles of Italian sausage, a cheeky little kick from tangy cherry peppers, and smothered in a trio of glorious cheeses, this dish is hearty, comforting, and just indulgent enough to say: “Yes, I do deserve this.” And you do. Because some days, salad just isn’t going to cut it. 

Whether you’re serving it with a glass of something sparkling or simply enjoying a quiet moment before the next laundry cycle, this pasta bake is here to deliver the warm, cheesy hug you didn’t know you needed. It’s love, layered and baked to perfection. 

Hearty Baked Sausage & Cheese Pasta with Cherry Peppers

A Mother's Day-worthy dish full of bold flavour, melty cheese and zero regrets

Prep time: 30 minutes | Cook time: 30 minutes | 4-6 servings 

Ingredients: 

• 2 tbsp + 1 tsp extra-virgin olive oil 
  
• 3/4 lb (about 340g) penne or ziti pasta
• 1 lb 9450g) sweet Italian sausage, casings removed and crumbled 
  
• 4 garlic cloves, finely minced
• 1 tin (400g) whole peeled plum tomatoes
• 3-4 pickled Italian hot cherry peppers, cored, seeded and finely chopped (adjust to heat preference)
• 1/3 cup freshly grated Parmigiano-Reggiano, plus more for topping
  
• 1/3 cup freshly grated Pecorino Romano, plus more for topping 
  
• 1 pinch of freshly grated nutmeg
• Salt and pepper to taste
• 2 cups (200g) low-moisture part-skim shredded mozzarella (for best melt)
  
• 6 sprigs fresh oregano or marjoram, leaves stripped and roughly chopped 
• Optional: A handful of baby spinach or kale for extra greens (stirred into the sauce at the end) 

Directions:

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain and set aside.

2. Prepare the Baking Dish: Preheat your grill (broiler) to high. Lightly oil an 8x11-inch (or similar size) baking dish with 1 tsp olive oil. Set aside.

3. Cook the Sausage: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the crumbled sausage and cook, stirring occasionally, until golden brown and cooked through (about 8 minutes). Use a slotted spoon to transfer sausage to a plate, keeping the juices in the pan.

4. Make the Sauce: Lower heat to medium and add garlic to the pan. Sauté for 30 seconds until fragrant. Add the tomatoes with their juices. Use a wooden spoon to break up the tomatoes, then simmer briskly for about 10–12 minutes until thickened.

5. Finish the sauce: Stir in the cooked sausage with its juices, chopped cherry peppers, Parmigiano-Reggiano, Pecorino Romano, nutmeg, black pepper, and a pinch of salt. Simmer for another 4–5 minutes. Optional: Stir in a handful of spinach or kale for a fresh twist. Taste and adjust seasoning.

6. Combine: In a large bowl, toss the pasta with the sauce and chopped fresh oregano. Pour everything into the greased baking dish, spreading evenly. Top with mozzarella and a final generous sprinkle of Parmigiano-Reggiano and Pecorino Romano.

7. Broil: Place the baking dish on a baking sheet (to catch any drips) and broil for 3–5 minutes until the cheese is melted, bubbling, and lightly golden in spots. Keep a close eye to avoid burning!

8. Garnish and Serve: Let rest for a couple of minutes before serving. Garnish with extra chopped herbs and a final dusting of cheese, if desired. Enjoy!

Hints & Tips

Leftovers - Refrigerate in an airtight container for up to five days.

More Flavour - A splash of white wine in the sauce (before adding tomatoes) adds complexity.

Perfect Pairing Suggestion - A medium-bodied red like Chianti or Barbera will complement the sausage and cheese perfectly, balancing the richness without overpowering the flavours. If you prefer white, a chilled Pinot Grigio or Verdicchio works wonders too.

Extra Love - Garlic Bread: Slice a crusty baguette or ciabatta in half lengthwise. Mix together 4 tablespoons of softened unsalted butter, 3 minced garlic cloves, a pinch of sea salt, a tablespoon of chopped fresh parsley, and (optional but fabulous) a little grated Parmesan. Spread the mixture generously over the cut sides of the bread, then bake at 200°C (fan 180°C) for 10 minutes, or until the edges are golden and crisp. For extra love, pop it under the grill for 1–2 minutes right before serving.

So here’s to you, beautiful. To the woman who does it all—sometimes gracefully, sometimes in pyjamas at 4pm, and always with heart. This dish isn’t just dinner—it’s your reward. Your edible applause. Your reminder that you can have carbs, cheese, joy, and a bit of peace and quiet (even if it’s just for 20 minutes while everyone’s too busy eating to ask you for anything). 

Cheers! 

Xoxo