Skip to main content (Press Enter).

ImpossibleTM Sausage No-Boil Pesto Pasta Bake Recipe

by
A cheesy, bubbling pesto pasta bake with Impossible Sausage, sun-dried tomatoes, and freshly torn basil.
START COOKING!
  • 8

    Servings
  • Super Easy
  • 11

    Ingredients
  • 10 min

    Preparation
  • 50 min

    Cooking
  • 60 Total Time

    Total Time

If you’re the type who says, “we’re okay with boring weeknight dinners,”...well, guess what? We’ve got a sneaky way to make a big (but achievable!) step towards some Wednesday night excitement right here, right now. With our delicious Impossible™ Sausage No-Boil Pesto Pasta Bake recipe, you can make one night a week easy, cheesy, and meaty as all get out. (Bonus: this fast weeknight dinner provides plenty of leftovers, so your new “Pesto Wednesday” tradition can be “Pesto Thursday,” too.)

This dish uses soft, fresh mozzarella and grated parmesan, but you can easily sub your favorite plant-based mozz and parm to make this whole dish vegan. Sundried tomatoes lend little explosions of intense, tart-sweet flavor, while our Impossible™ Sausage Made From Plants makes the entire meal amazingly indulgent.

Based on the recipe photo, you might think you’re going to need to pull out some fancy, casserole-y complicated moves, but rest easy—you’re even skipping over the pasta boiling part. There are just three steps: skillet up the Impossible™ Sausage, mix all the ingredients in a baking dish, and pop it in the oven. Okay, if you count tearing basil up for the garnish, it’s four steps, but we think that’s a fun step to enjoy so we don’t count it as work.

And that’s it! You can even shout, “Voila!” when you pull this out of the oven because it’ll look like you just did some kitchen magic—and it’ll taste like it, too. Enjoy!

11 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 14 Ounces Impossible™ Sausage Made From Plants, Spicy
  • 2 Tablespoons Cooking oil
  • 1 Pound Dried Rigatoni or Penne Pasta
  • 22 Ounces Pesto
  • 2 Cups Vegetable Broth
  • Juice of Half a Lemon
  • Freshly ground black pepper to taste
  • 8 Ounces Fresh Mozzarella, Ciliegine or Cherry Size
  • 8 Ounces Sun-dried Tomatoes in Olive Oil
  • 1/3 cup grated Parmesan
  • 1/4 Cup Fresh basil leaves
3 steps
  1. Cook the Impossible Sausage

    Preheat oven to 400°F. Add oil to a skillet over medium-high heat, and crumble sausage into skillet, breaking into pieces with a heat-proof spatula or wooden spoon. Cook, stirring occasionally, until nicely browned and cooked through, about 3-5 minutes depending on the size of the crumbles. Set aside.

  2. Assemble the Pasta Bake

    Drain the fresh mozzarella and cut the balls in half, and drain the sun dried tomatoes. In a large 13x9 inch baking dish, mix together cooked Impossible Sausage, dried pasta, pesto, veggie broth, lemon juice, and freshly ground black pepper. Mix thoroughly, and then top evenly with mozzarella, sun dried tomatoes, grated parmesan, and more freshly ground black pepper. Cover with foil and bake for 45 mins, or until pasta is tender when pierced with a fork. Broil for a few additional minutes to brown the cheese topping. Remove from oven and allow to cool slightly before serving, about 10 minutes.

  3. Serve and enjoy!

    Top with torn basil leaves, and enjoy!

Skip Navigation Links and go to top content, press enter