Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Servings: 4

This is my kind of casserole. I love Italian flavours and chunks of cheese. They are my two favourite things in the world! For this recipe, I used either leftover chicken or a mix of chicken and sausage. This is an excellent casserole, very versatile, and the perfect way to dress up leftovers.

Both I and my mom enjoy this Italian Bake Casserole. This is one of mom’s favourite potluck recipes. This recipe can easily be doubled to feed a big crowd. It has a thick layer of cheese on top which is pretty amazing! When it gets cooled, it even tastes so much better. This easy recipe is worth the try and for keeps!


6 cooked Italian sausage links cut in 1/4” slices

1 c. cooked diced chicken

1/2 c. shredded mozzarella or parmesan cheese

1/4 c. onion chopped

8 ounces penne pasta or any shape you have on hand, cooked al dente

2 c. shredded pizza cheese

26 ounces jar spaghetti sauce (use more if you like a saucy casserole)

2 tablespoons shredded Asiago cheese

1 c. large diced bell peppers (I mixed red and green)

How to make Italian Bake Casserole

Step 1: Prepare the oven. Preheat it to 325 degrees F. Lightly grease a 2-quart round or 11 x 7-inch baking dish and set aside.

Step 2: Place all the ingredients in a large bowl except for the 2 cups of pizza cheese and Asiago cheese. Mix well until well combined. Then, transfer the mixture into the prepared pan and top with the shredded pizza cheese and Asiago.

Step 3: Place in the preheated oven and bake for about 40 to 45 minutes or until the top of the casserole is brown and bubbly.


For this recipe, you can use Italian Blend shredded cheese or swap it with mozzarella or cheddar if you cannot find it.

Nutrition Facts:
Serving: 1serving | Calories: 1156kcal | Carbohydrates: 57g | Protein: 55g | Fat: 78g | Saturated Fat: 34g | Cholesterol: 210mg | Sodium: 2687mg | Potassium: 1333mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1635IU | Vitamin C: 47mg | Calcium: 577mg | Iron: 5mg