One Pot Sausage Artichoke Pasta Bake

Share this recipe!

This simple and delicious One Pot Sausage Artichoke Pasta Bake is made start to finish, stovetop to oven in one skillet! With plenty of crumbled Italian Sausage, marinated artichoke hearts and a blend of Italian cheeses- this pasta is a weeknight staple that’s sure to be on repeat.

This site contains affiliate links to products. We may receive a commission for purchases made through these links.

How often do you come across a recipe claiming to be a “one-pot” meal, only to find that you’ve got to chop a billion ingredients, boil the pasta separate, bla bla bla?

Well if you’re truly feeling pretty lazy, and you just want some tasty pasta and you want it now- this is the real one pot deal.

This One Pot Sausage Artichoke Pasta Bake is easy, breezy, cheesy, and ready in under an hour (and half of that time, it’s in the oven doing the work for you!).

The cast of characters: what’s in the pot?!

This pasta starts off with some crumbled Italian sausage. It then builds flavor with a bit of sliced fresh garlic, some crushed red pepper flakes and white wine.

Once you’ve got that base flavor down, you’ll throw in some jarred sun dried tomatoes (leave them out if you’re a hater, but they are delicious),. Next, add the drained jarred marinated artichoke hearts, pasta, half and half, and heavy cream.

The pasta cooks in the cream and sucks up all the lovely flavors of the garlic, spices and jarred delights- and while it cooks, it also helps thicken the sauce. And look at you, making a sauce by basically doing nothing. Go you.

Throw some cheese on it

Once the sauce is built and the pasta is cooked- naturally, the only logical next step is the add some delicious cheese.

First up, you’ll stir in some shredded asiago (or parm) until the sauce is nice and smooth. Next, you’ll cover the whole thing in a generous layer of shredded mozzarella cheese. Pop that beautiful, cheesy beast in the oven. Now you’ve got about a 20-25 minute wait. Pour yourself a glass of wine. You deserve it.

Baking and serving

I like to bake the pasta on the top rack of the oven. The pasta doesn’t stay in the oven long, so this ensures it gets a nice golden brown crust.

When the pasta is browned and bubbly, resist the urge to dive in for about 10-15 minutes to allow it to (a) not be nuclear hot, and (b) settle down, and set up.

Serve the pasta with a simple salad, some crusty bread and a glass of vino. Bon Appétit!

Want to give this recipe a try?

If you make my One Pot Sausage Artichoke Pasta Bake, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!

Looking for more great dinner ideas? Why not try my 5 Cheese Sausage and Spinach Lasagna, Sunday Sauce with Bracciole, Meatballs and Sausage, Red Pepper Cream Sauce, or Cheese Tortellini with Roasted Tomato and Sausage Cream Sauce

Print Recipe

One Pot Sausage Artichoke Pasta Bake

Prep Time5 mins

Cook Time45 mins

Total Time50 mins

Course: Dinner

Keyword: Italian sausage, one pan meal, pasta

Servings: 4

Ingredients

• 1 tbsp olive oil 
• 1/2 lb (3 links) sweet/mild Italian sausage, casing removed*
• 4 cloves garlic, sliced thinly 
• 1/2 tsp crushed red pepper flakes 
• 1 tbsp sun dried tomatoes in oil, chopped 
• 1 6.5 oz jar Marinated artichoke hearts, drained 
• 1/2 cup white wine, such as Sauvignon Blanc or Pinot Grigio 
• 2 cups half and half 
• 3/4 cup heavy cream 
• 2 1/2 cups shell pasta 
• salt and fresh ground black pepper, to taste 
• 1 cup fresh shredded asiago cheese*
• 1 cup shredded mozzarella cheese
• fresh basil leaves, for serving 

Instructions

• Preheat oven to 350 degrees.

  2. Heat oil over medium heat in a large cast iron skillet or oven safe skillet until shimmering, about 2 minutes.

  3. Add sausage to the pan and cook, breaking up as you go, until browned and cooked through, 5-8 minutes.

  4. Add the crushed red pepper flakes and sliced garlic and cook, stirring occasionally until fragrant, 1 minute.

  5. Add the chopped sun dried tomatoes, drained artichoke hearts and wine.

  6. Cook over medium heat for 2 minutes, until wine is most evaporated.

  7. Reduce the heat to medium-low and add half and half, heavy cream and pasta. Season with salt and pepper to taste.

  8. Continue to cook, stirring occasionally, for 10-12 minutes, until liquid is reduced, and pasta is cooked through, but still al dente. If at any point the mixture looks like it’s getting too thick too quickly, reduce heat and add a bit of half and half.

  9. Once pasta is cooked to al dente, turn off the heat and stir in the asiago cheese until well combined and creamy.

  10. Cover top of pasta with the shredded mozzarella, and transfer the skillet to the oven.

  11. Bake for 20-25 minutes on the top rack, until browned and bubbly. Serve with fresh torn basil.

*Notes/Substitutions:

You could use sausage in casings, or ground Italian sausage for this recipe. If using casings, break sausage out of casings before cooking.

Grated or shredded parmesan can be subbed in for asiago.

© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.