Every once in a while, a dish comes along that just makes you want to gather everyone around the table and dig in. That’s exactly how I feel about Cheesy Sausage and Broccoli Pasta with Crescent Rolls — it’s a wonderful blend of comfort food classics all wrapped up in one bubbly, golden-topped casserole. Imagine savory sausage, tender broccoli, melty cheese, and fluffy crescent rolls all in one bite! This is a crowd-pleaser you’ll want in regular rotation, whether it’s for a weeknight treat, a potluck, or just because you deserve something delicious.
Ingredients You’ll Need
With a short and simple ingredient list, each item in this Cheesy Sausage and Broccoli Pasta with Crescent Rolls recipe plays an important role. From the crispy crescent rolls to gooey cheese and a hint of spice, every ingredient adds its own special touch.
- Pasta (8 ounces penne or rotini): These pasta shapes catch every bit of saucy, cheesy goodness in every forkful.
- Olive oil (1 tablespoon): A splash of olive oil gets the sausage browning and helps meld all the flavors together.
- Italian sausage (1/2 pound, mild or spicy): The sausage brings rich, hearty flavor and your choice between a gentle or spicy kick.
- Broccoli florets (2 cups, chopped): Fresh, bright broccoli not only adds color, but also balances the richness.
- Garlic (2 cloves, minced): Just a touch of garlic infuses the whole bake with irresistible aroma.
- Italian seasoning (1/2 teaspoon): This classic blend brings familiar herbal notes that tie the casserole together.
- Salt (1/2 teaspoon): Adds just enough seasoning to highlight each ingredient.
- Black pepper (1/4 teaspoon): Freshly cracked pepper adds gentle warmth and depth.
- Cheddar cheese (1 cup, shredded): Cheddar creates a creamy, rich melt and plenty of sharp, tangy flavor.
- Mozzarella cheese (1/2 cup, shredded): This cheese is all about that dreamy, stretchy pull and mild creaminess.
- Parmesan cheese (1/4 cup, grated): Nutty and salty, Parmesan gives every bite a pleasant umami punch.
- Milk or cream (1/2 cup): Makes the cheese sauce gorgeously smooth and luscious.
- Refrigerated crescent rolls (1 8-ounce can): The secret to the golden, buttery topping that sets this bake apart!
How to Make Cheesy Sausage and Broccoli Pasta with Crescent Rolls
Step 1: Prep and Preheat
Start by preheating your oven to 375°F. This way, it’s nice and hot for when your casserole goes in. Lightly grease a 9×9-inch baking dish with a touch of olive oil or nonstick spray so everything comes out clean and golden.
Step 2: Boil Pasta and Broccoli
Bring a large pot of salted water to a boil, then add your chosen pasta. About two minutes before the pasta is done, toss in the chopped broccoli florets so they cook right along with the pasta. This not only saves you time and an extra pot, but the broccoli will stay vibrantly green and perfectly tender. Drain and set both aside.
Step 3: Brown Sausage and Sauté Aromatics
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage (casings removed), and use a spoon or spatula to break it up as it browns. Once it’s cooked through, drop in the minced garlic and sprinkle with Italian seasoning. Let it sizzle for about a minute, just until fragrant — this step makes your kitchen smell amazing!
Step 4: Make the Cheesy Pasta Mixture
Reduce the heat to low and stir in your cooked pasta and broccoli. Add the cheddar, mozzarella, Parmesan, and milk or cream. Stir everything together gently until the cheese is luscious and melted into the pasta, coating each piece beautifully. Season with salt and pepper until it tastes just right — don’t skip the taste test!
Step 5: Assemble and Top with Crescent Rolls
Spoon the cheesy sausage and broccoli mixture into your prepared baking dish and smooth the top. Open the can of refrigerated crescent rolls, separating the dough into triangles. Arrange them in a single layer over the pasta, covering as much of the surface as possible. The crescent rolls will puff up and turn irresistibly golden in the oven.
Step 6: Bake!
Slide your casserole into the oven and bake for 12 to 15 minutes, or until the crescent rolls are golden-brown and fully cooked. The filling underneath will be bubbling away — pure comfort! Let the casserole rest for about 5 minutes before serving so everything sets up beautifully.
How to Serve Cheesy Sausage and Broccoli Pasta with Crescent Rolls
Garnishes
Top your Cheesy Sausage and Broccoli Pasta with Crescent Rolls with a shower of fresh chopped parsley, a little extra Parmesan, or even a sprinkle of red pepper flakes if you want to dial up the heat. These finishing touches add color, freshness, and a lovely burst of flavor right before serving.
Side Dishes
Round out your meal with a simple green salad tossed in lemony vinaigrette or a colorful medley of roasted vegetables. If you’re feeding a crowd, add a big platter of sliced tomatoes and fresh basil for a vibrant side that complements the richness of the casserole perfectly.
Creative Ways to Present
For a fun twist, scoop individual portions of Cheesy Sausage and Broccoli Pasta with Crescent Rolls into ramekins for dinner-party-worthy presentation. Or, let everyone help themselves straight from the baking dish at the table — there’s just something wonderful about serving up a bubbling, golden casserole family style!
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Sausage and Broccoli Pasta with Crescent Rolls keeps surprisingly well. Just cover the cooled casserole tightly with foil or transfer portions to airtight containers and refrigerate for up to 3 days. The crescent roll topping stays pleasantly soft and the filling remains creamy and flavorful.
Freezing
You can absolutely freeze this casserole! For the best results, wrap the unbaked or baked (and cooled) dish tightly in foil and freeze for up to two months. When you’re ready to enjoy, thaw overnight in the refrigerator and bake until the center is hot and the topping is golden.
Reheating
To reheat, cover the casserole with foil and bake in a 350°F oven until heated through — about 20 minutes for a whole dish, or less for individual portions. If you prefer, you can microwave individual servings for a few minutes, but a quick blast under the broiler will help crisp up the crescent rolls.
FAQs
Can I use a different type Main Course
Absolutely! Both mild and spicy Italian sausage work beautifully, but you can experiment with turkey sausage, chicken sausage, or even a vegetarian sausage alternative if you’d like. Each brings its own flavor and personality to your Cheesy Sausage and Broccoli Pasta with Crescent Rolls.
Will frozen broccoli work?
Yes, frozen broccoli is a great shortcut! Just thaw it and pat it dry to keep the casserole from getting watery. It blends right in and still delivers on taste, color, and nutrition.
Can I make this dish in advance?
You sure can! Assemble the casserole up to the point of adding the crescent rolls, cover, and refrigerate for up to a day. When you’re ready, add the crescent dough and bake as directed. It’s a lifesaver for busy nights and entertaining.
What’s the best way to keep the crescent rolls from getting soggy?
For extra-crispy crescents, make sure your filling isn’t too wet, and let the casserole sit for a few minutes before serving. If you’re reheating, a quick trip under the broiler with the foil off will bring back some of that fresh-from-the-oven crispness.
Can I add other veggies?
Absolutely! While broccoli is classic in Cheesy Sausage and Broccoli Pasta with Crescent Rolls, chopped bell peppers, spinach, or mushrooms are all delicious add-ins. Just make sure to sauté or steam them before mixing with the pasta.
Final Thoughts
If you’re longing for comfort food with a twist, I can’t recommend Cheesy Sausage and Broccoli Pasta with Crescent Rolls enough. It has all the cheesy, hearty satisfaction you crave, plus a golden, buttery top that no one can resist. Give it a try, and watch it become a new favorite at your table!
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Cheesy Sausage and Broccoli Pasta with Crescent Rolls Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in a comforting and cheesy dish with this Cheesy Sausage and Broccoli Pasta topped with flaky crescent rolls. Perfect for a family dinner or gathering, this flavorful recipe will surely become a favorite.
Ingredients
Pasta:
- 8 ounces pasta (penne or rotini)
Cheese Mixture:
- 1 tablespoon olive oil
- 1/2 pound Italian sausage (mild or spicy), casings removed
- 2 cups broccoli florets, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup milk or cream
Crescent Rolls:
- 1 (8-ounce) can refrigerated crescent rolls
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Cook the pasta: Cook the pasta according to package directions; during the last 2 minutes, add the broccoli to the boiling pasta. Drain and set aside.
- Sauté the sausage: In a large skillet, heat olive oil over medium heat and cook the sausage until browned and cooked through. Add the garlic and Italian seasoning, stirring for 1 minute.
- Combine ingredients: Reduce heat to low and stir in the cooked pasta and broccoli. Add the cheddar, mozzarella, Parmesan, and milk, stirring until the cheese is melted and the mixture is creamy. Season with salt and pepper to taste.
- Assemble and bake: Transfer the pasta mixture to a greased 9×9-inch baking dish. Unroll the crescent dough and place triangles on top in a single layer, covering as much of the surface as possible. Bake for 12–15 minutes, or until the crescent rolls are golden and cooked through. Let rest 5 minutes before serving.
Notes
- You can use frozen broccoli instead of fresh—just thaw and drain well.
- Swap sausage for ground turkey or vegetarian sausage to suit your diet.
- Add crushed red pepper flakes for a spicy kick.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 580
- Sugar: 5g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg
