No-Boil Pasta Kielbasa Bake (One Pan Creamy Dinner)

A Creamy No-Boil Pasta Bake That Feels Like a Hug

Sometimes, dinner just has to happen — fast. I remember one evening when everything felt off the rails. Lily had a big science project meltdown, Noah had soccer practice that ran late, and Emma was going through her “I only eat cheese and crackers” phase. The clock was creeping toward 7, and I had no energy left to boil a pot of water, let alone prep multiple dishes.

Enter: this no-boil pasta kielbasa bake. One pan. No boiling. Just layer, cover, bake — and let the oven work its cozy magic.

It’s everything I love in a meal: creamy, cheesy, and family-approved. The kids cheer for the gooey mozzarella top, and my husband calls it “grown-up mac and cheese with sausage.” I call it a weeknight lifesaver. Plus, it only dirties one pan. That alone feels like winning a small lottery.

What makes no-boil pasta recipes like this so special? Besides the no-pot-to-wash bonus, it’s about how the dry pasta soaks up all the flavor — the cream, the tomatoes, the chicken sausage — so every bite tastes like it was cooked with love.

Eva’s Note:
The first time I tested this creamy kielbasa pasta, I expected it to be decent. But when I peeled back that foil and saw the bubbling top and perfectly tender pasta? I legit whispered, “Wow,” to an empty kitchen. And then I texted my sister the recipe. That’s how you know it’s a keeper.

Looking for another cozy kielbasa dinner that simmers low and slow in your crockpot? That one’s a winner, too.

Ingredients You’ll Need

This chicken sausage casserole keeps it simple, but the flavors are anything but. Here’s everything you’ll need for this no-boil pasta recipe — plus a few personal notes and easy swaps if you’re working with what’s in the fridge.

What to Grab:

• 8 oz. uncooked dried pasta shells – I love shells because they hold onto sauce like little scoops, but penne or rotini work too.
• 12 oz. fully-cooked chicken sausages (about 4 links), sliced ¼-inch thick – I usually grab mine from Trader Joe’s or Whole Foods. Smoked apple or Italian-style are family favorites.
• 1 (28 oz.) can diced tomatoes, with juice – This keeps the pasta moist and adds great acidity.
• 2 cups shredded mozzarella, divided – Half goes in to melt with the sauce, and the other half is saved for the cheesy finale on top.
• ½ tsp. garlic powder – Just enough to give it that warm, savory backdrop.
• ¾ tsp. salt + ¼ tsp. black pepper – The basics, but they matter.
• 1 cup heavy cream – Makes everything luxurious without any fuss.
• 1 cup low-sodium chicken stock – Balances the richness and helps the pasta cook.
• ½ cup shredded Parmesan cheese – Adds depth and that irresistible golden top.
• Heavy-duty aluminum foil – Don’t skip this. It’s the secret to steaming the pasta perfectly in the oven.

Eva’s Tip:
If I have a few extra minutes, I brown the sausage slices in a skillet first — just 3–4 minutes per side. It gives the edges a crisp bite and makes the whole dish smell incredible. Totally optional, but worth it for the flavor boost.

You can easily make this dish your own, too. We’ve tried it with turkey sausage and even a plant-based one when we were feeding vegetarian friends — both worked beautifully. Just make sure whatever sausage you use is fully cooked before it hits the pan.

How to Make This One Pan Pasta Bake

This no-boil pasta kielbasa bake is exactly what weeknights need: low stress, big flavor, and a single dish to wash. If you’ve got a baking pan, some foil, and 10 minutes to assemble — you’re golden.

I use a 9×13-inch ceramic or enameled cast iron baking dish. It holds the sauce beautifully and keeps heat even, which really matters when you’re not pre-cooking your pasta. Here’s how to make it happen:

Step-by-Step Instructions

1. Preheat your oven to 400°F.
   This ensures the dish goes into a hot oven and starts cooking right away.
2. Lightly grease your 9×13-inch baking dish.
   A quick swipe of olive oil or nonstick spray keeps cleanup easy.
3. Add the pasta, sausage, and seasonings.
   Spread 8 oz. dry pasta shells into an even layer. Top with the sliced chicken sausage, then sprinkle with ½ tsp. garlic powder, ¾ tsp. salt, and ¼ tsp. black pepper.
4. Pour in the wet ingredients.
   Add the entire can of diced tomatoes with juice, 1 cup heavy cream, and 1 cup chicken stock. Stir gently to combine.
5. Add half the cheese.
   Mix in 1 cup shredded mozzarella and ½ cup Parmesan cheese so it melts right into the sauce as it cooks.
6. Seal it tightly with foil.
   This step is crucial.

Eva’s Tip: Don’t skip the foil!
Tightly wrapping the pan creates a steamy environment inside, which gently cooks the pasta without boiling it. It’s like giving your dinner a little steam hug in the oven.

7. Bake covered for 40 minutes.
   The pasta will cook, soak up the flavors, and soften beautifully.
8. Carefully remove foil and add remaining cheese.
   Sprinkle the last 1 cup mozzarella over the top.
9. Return to the oven uncovered for 10–12 minutes.
   This gives you that glorious melted top with golden brown spots.
10. Let it rest 5–10 minutes before serving.
    It thickens up just enough to serve in perfect scoops.

Eva’s Note:
One night, I forgot to seal the foil properly. The edges got all crispy, the pasta inside wasn’t fully cooked, and I ended up microwaving everyone’s plate to save it. Lesson learned: seal it like you mean it.

If you’re a fan of hearty, rustic meals, you might also love this sausage-and-potato combo that simmers all day in the slow cooker. Total comfort.

Serving Suggestions & Family Variations

This creamy kielbasa pasta is rich, cozy, and satisfying on its own — but let’s be honest, the sides can make it feel like a real meal. Around here, we usually pair it with something fresh and simple, especially on a weeknight when there’s not much energy left to spare.

What to Serve With It

• Garlic Bread – My older two fight over the last piece, every single time.
• Steamed green beans or peas – Quick, kid-friendly, and you don’t need to turn on another burner.
• Light and creamy cucumber salad – This is our usual Tuesday combo. The crisp coolness of cucumber + creamy pasta = magic.
• A quick green salad with vinaigrette – Cuts through the richness nicely.

Eva’s Tip:
Sometimes I chop the leftover salad and mix it into my lunch bowl the next day with reheated pasta — sounds weird, tastes amazing.

Variations We’ve Tried (and Loved)

Want to make this easy weeknight dinner fit your family better? Here are some ways we’ve mixed it up over the years:

• Swap the cheese: Monterey Jack adds a milder, creamy flavor, and cheddar gives it more bite.
• Change the pasta: Penne, rigatoni, or even elbows work fine — just stick with similarly sized dry pasta.
• Make it veggie-forward: Toss in some baby spinach or frozen peas right before baking.
• For picky eaters: Use tomato sauce instead of diced tomatoes if your kids aren’t fans of chunks. Been there. Done that. Works like a charm.
• Try a new sausage: We’ve used turkey sausage, spicy andouille, and even plant-based — just make sure it’s fully cooked before it goes in the pan.

I always say the best meals are the ones that flex with your fridge. This dish has definitely saved dinner more than once with a few little tweaks.

Storing & Reheating Leftovers

One of the best things about this no-boil pasta kielbasa bake? It makes amazing leftovers — the kind you actually look forward to the next day.

Whether you’re planning ahead or just hoping something survives your hungry crew, here’s how to handle the extras.

To Store

Let the dish cool completely, then transfer leftovers to an airtight container.

• Fridge: Keeps well for up to 4 days.
• Freezer: Store in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.

Eva’s Tip:
I love packing this into lunch-size containers — one for my husband, one for me, and maybe a surprise one tucked in for Noah (he always gets excited when lunch looks “real”).

To Reheat

• Microwave: Add a splash of cream or broth, cover loosely, and heat in 1-minute bursts until hot.
• Oven: Place in an oven-safe dish, cover with foil, and bake at 350°F for 15–20 minutes.
• Toaster oven: Our secret weapon for crisping up cheesy tops — especially if you like that golden finish.

What Reheats Best?

• The sausage stays juicy.
• The pasta holds its shape.
• The cream sauce does thicken a little but loosens up beautifully with a bit of liquid.

It’s one of those dishes that gets even better as the flavors mingle. And it makes busy next-days feel just a bit calmer when dinner’s already done.

Frequently Asked Questions about No-Boil Pasta Bakes

Can you bake pasta without boiling it first?
Yes! And this recipe is proof. As long as you’ve got the right ratio of liquid to pasta and you seal the pan tightly with foil, the dry pasta softens beautifully in the oven.

Eva’s Note:
The first time I made this, I peeked under the foil like I was checking on a baby. The shells were soft, the sauce was bubbling, and I swear I did a little victory dance with my oven mitt still on.

What’s the best sausage to use in a pasta bake?
I always recommend fully-cooked chicken sausage or kielbasa. It’s quick, flavorful, and safe to slice straight into the dish without pre-cooking (though I sometimes brown mine for extra flavor).

My personal go-to? Apple chicken sausage from Trader Joe’s or roasted garlic chicken sausage from Whole Foods. Both add that perfect balance of savory and sweet.

How do you keep baked pasta from drying out?
The secret is in the foil and the liquid. Covering the dish traps steam, while a combo of cream, chicken stock, and tomato juice keeps everything silky and moist.

One time I forgot to seal the foil properly and ended up with crunchy pasta edges — my kids were not impressed. Now I double check every time.

Got more questions about this one pan dinner or other leftover kielbasa pasta tips? Drop a comment on the blog or send me a note — I love hearing from you.

A Cozy Finish to Your No-Boil Pasta Kielbasa Bake

So there you have it — your new favorite no-boil pasta kielbasa bake, all creamy and bubbling, with melty cheese and tender pasta, cooked to perfection without ever touching a stovetop. It’s the kind of one pan pasta bake that doesn’t just fill bellies — it brings comfort, calm, and maybe even a moment of quiet at the dinner table (which, if you’re a mom, feels like striking gold).

Around here, this dish has earned a permanent place in the weeknight rotation. It shows up when we’re tired, when we’ve got too many tabs open in our minds, or when the weather outside calls for something warm and filling. The best part? It never lets us down.

And hey — if you’ve got leftovers (a rare thing in my house), you’re already ahead for tomorrow.

Eva’s Note:
This isn’t just a recipe. It’s a reminder that dinner doesn’t have to be fancy to be meaningful. Sometimes, a pan full of creamy kielbasa pasta, baked with love and eaten with the people you adore, is exactly what the day needs.

Thanks for cooking with me. If you try this dish, I’d love to hear how it turns out — especially if your crew gives it two thumbs up like mine did.

Until next time,
With love and a spoonful of mozzarella,
Eva

Craving more comforting dinners?
Try another cozy kielbasa dinner or this slow-simmered sausage-and-potato combo for next week’s meal plan.
And for a refreshing side, don’t miss my light and creamy cucumber salad — the perfect pairing to balance out this rich bake.

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