A cheesy, bubbling pesto pasta bake with Impossible Sausage, sun-dried tomatoes, and freshly torn basil.

A One-Pot Meal

Impossible™ Sausage No-Boil Pesto Bake Recipe

8 Servings

11 Ingredients

Super Easy

By Impossible™ Foods Chef

Michael Melton

60’ Total time=50’ Cooking + 10’ Preparation

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. This dish uses soft, fresh mozzarella and grated parmesan. Sun-dried tomatoes add little explosions of intense, tart-sweet flavor, while our Impossible™ Sausage Meat From Plants makes the entire meal amazingly indulgent.

You might assume 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 (we don't think tearing basil up for the garnish counts as another step, since it's so easy to do). Enjoy!

This recipe is made with Impossible™ Spicy Ground Sausage Meat From Plants

Nutritional information Where to buy

Let's GetCooking

11 Ingredients

14 oz Impossible™ Spicy Ground Sausage Meat From Plants
2 tbsp Cooking Oil
1 lb Dried Rigatoni Or Penne Pasta
22 oz Pesto
2 cups Vegetable Broth
Juice of Half a Lemon
Freshly Ground Black Pepper to taste
8 oz Fresh Mozzarella, Ciliegine Or Cherry Size
8 oz Sun-Dried Tomatoes In Olive Oil
1/3 cup Parmesan or Plant-Based Parmesan, Grated
1/4 cup Fresh Basil Leaves

How to prepare

Step 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.

Step 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.