Monday, April 14, 2014

Cheesy Italian Sausage Pasta Bake Recipe

This post is brought you by Stonyfield.
Best baked pasta recipe ever - you'll never believe the secret ingredient!
Creating nutritious hot dinners for your busy family can easily become every mom and dad's least favorite chore. This baked pasta dish, on the other hand, is easy to make. You could even make a double batch and freeze it before baking to save for a night when you're in a rush. The Greek yogurt gives it a delicious creamy appeal that feels sinful but is actually great for you.


  • 1 pounds dry elbow macaroni or medium shell pasta
  • 1 pound bulk Italian sausage (not in casings)*
  • 2 jars of spaghetti sauce*
  • 1 pound (approx 2 cups) shredded Italian cheese blend* 
  • 2 cups Stonyfield Plain Organic Greek Yogurt*
  • 1/4 cup shredded Parmesan cheese*
*Creative Green Living recommends purchasing organic options for these ingredients to avoid persistent pesticides, GMOs and antibiotics or hormones.


  1. Preheat oven to 350 F.
  2. Bring a large pot of water to a boil. Salt the water and cook pasta until al dente - approximately 6-8 minutes. Drain the pasta and set aside.
  3. While the water is coming to a boil, brown and crumble the Italian sausage in a large skillet over medium high heat. Once sausage crumbles are thoroughly cooked, add the spaghetti sauce, stirring well. Cover skillet and cook on low for approximately 10 minutes.
  4. Grease a casserole pan with olive oil. Layer the ingredients in the pan as follows:
    • 1/2 of the pasta
    • 1/2 of the sauce and sausage mix
    • 1/2 of the shredded cheese blend
    • all of the yogurt
    • the remainder of the pasta
    • the remainder of the sauce
    • top with shredded cheese and shredded Parmesan
  5. Bake in 350 degree oven for approximately 30 minutes or until cheeses are melted and bubbly.
  6. Remove from oven and allow to set for approximately 10 minutes before serving.
Serve with an organic salad and garlic bread for a complete meal!

Easy dinner idea - cheesy pasta bake

Do you like this post? Consider subscribing to our weekly newsletter!

disclosure: This post is brought to you by Stonyfield as part of my Stonyfield ambassadorship trip to the 2014 SNAP Conference in Utah. While I was compensated for my time spent creating and photographing this delicious recipe for you, all opinions are my own. I only ever work with brands whose products I love and think you will enjoy as well. See my full sponsored post policy here. If you're coming to SNAP 2014, please leave a comment or give me a shout out on social media. I'd love to meet you!


  1. I don't see the other half of the yogurt being used in the directions??

  2. When is the second half of the yogurt used?

    1. I'm so sorry! You actually use all of the yogurt on the yogurt layer. I have updated the recipe to reflect this.

  3. I'm so sorry! You actually use all of the yogurt on the yogurt layer. I have updated the recipe to reflect this.


I love comments! I may not be able to respond to each one but I promise I read them all.

Please note that posts more than 10 days old have comment modification turned on so if you don't see your comment right away don't panic! It's probably waiting to be approved.

Thanks for stopping by!

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to My posts may contain affiliate links to products on Amazon. Thank you for supporting Creative Green Living.
Carissa's Creativity Space ( became Creative Green Living in February 2013. As such the watermarks on many of our old posts may reflect the previous site name.