Quick Baked Pasta Dinner | Cast Iron Recipes
Quick Baked Pasta Dinner – A Cheesy, Flavor-Packed Favorite!
Looking for a quick and satisfying meal that delivers big on flavor? This Quick Baked Pasta Dinner is a comforting dish loaded with Italian sausage, grilled chicken, sautéed mushrooms, and a rich, herb-seasoned tomato sauce. Tossed with fusilli pasta and topped with a blend of gooey, golden-brown cheeses, this dish is the perfect weeknight dinner or meal prep option.
What sets this baked pasta apart? Big Poppa’s Competition Stash brings an extra layer of bold seasoning that enhances the savory meat and tomato sauce, giving every bite a delicious kick. Plus, the ricotta and pesto add a creamy contrast that balances the flavors beautifully.
Why You’ll Love This Recipe:
✅ Quick and easy prep – ready in under an hour!
✅ Loaded with protein from Italian sausage and grilled chicken.
✅ A cheesy, golden-brown crust that’s absolutely irresistible.
✅ Perfect for feeding a hungry family or meal prepping leftovers.
Whether you're using a cast iron skillet or a baking dish, this baked pasta recipe is a must-try. Pair it with a simple side salad or garlic bread for the ultimate Italian-inspired feast. Give it a go and let us know how it turns out in the comments!
📌 Save this recipe for later and share it with fellow pasta lovers!
Quick Baked Pasta Dinner
Big Poppa
6
15 minutes
25 minutes
Italian-American
Dinner, Pasta Dish
Looking for a cozy and satisfying dinner that’s easy to make? This Quick Baked Pasta Dinner combines hearty Italian flavors with a cheesy, golden-brown finish. Featuring Big Poppa’s Competition Stash for a flavorful twist, this recipe is perfect for weeknight meals or impressing guests.
Ingredients
12 oz fusilli pasta (cooked al dente)
1 lb sautéed Italian sausage
1 cup sautéed mushrooms
1 cup grilled chicken, seasoned with Big Poppa’s Competition Stash
1/2 cup sautéed onions
2 garlic cloves, minced
28 oz Cento canned tomatoes
1 cup shredded mozzarella
1/2 cup shredded Parmesan cheese
1/2 cup Quattro Formaggi cheese blend
1/2 cup ricotta cheese
2 tbsp pesto
1 tsp dried basil
1 tsp dried oregano
Big Poppa's Little Louie's Garlic Pepper Seasoning
Directions
Blend the Cento canned tomatoes with Big Poppa's Little Louie's Garlic Pepper Seasoning, basil, and oregano. Heat the sauce in a pan over medium-low heat for 5 minutes, stirring in sautéed mushrooms, onions, garlic, sausage, and grilled chicken.
Remove the sauce from heat and mix in dollops of pesto and ricotta cheese. Add the cooked fusilli pasta and stir until well coated.
Transfer the mixture to a cast iron skillet or baking dish. Top with shredded mozzarella, Quattro Formaggi, and Parmesan cheese.
Preheat the oven to 375°F (190°C). Bake the pasta for 20-25 minutes, or until the top is golden and bubbly.
Let the dish cool for 5 minutes. Garnish with fresh basil if desired, serve, and enjoy!
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