Description
This Cheesy Sausage and Broccoli Pasta with Crescent Rolls is a comforting and hearty one-pan meal featuring tender pasta tossed with savory Italian sausage, fresh broccoli, and a creamy cheese sauce, all topped with flaky golden crescent rolls baked to perfection. Perfect for a family dinner, this recipe combines rich flavors and satisfying textures in just 35 minutes.
Ingredients
Scale
Pasta and Sausage
- 12 oz pasta (penne or rotini work well)
- 1 tablespoon olive oil
- 1 lb Italian sausage (bulk, not in casings)
Vegetables and Cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups broccoli florets (steamed or blanched)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 2 cups milk (whole or 2%)
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
Topping
- 1 can (8 oz) crescent roll dough (or 2 cans for extra topping)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside for later.
- Cook the sausage: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Continue cooking and stirring for about 7-8 minutes until the sausage is browned and fully cooked. Remove the sausage from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion softens and the garlic becomes fragrant. Add the steamed or blanched broccoli florets and cook for an additional 2 minutes. Remove from heat and set aside with the sausage.
- Make the sauce: Still using the same skillet, melt the unsalted butter over medium heat. Stir in the flour and cook for about 1 minute to form a roux, stirring constantly. Gradually whisk in the milk to avoid lumps forming. Continue cooking and stirring for 3-4 minutes until the sauce thickens. Stir in the dried Italian seasoning, salt, and pepper to taste.
- Combine pasta, sausage, and sauce: Add the cooked pasta, browned sausage, sautéed broccoli mixture, shredded mozzarella, and grated Parmesan cheese to the skillet with the sauce. Stir well until the cheese melts and all the ingredients are thoroughly combined. Remove from heat.
- Prepare the crescent rolls: Open the can of crescent roll dough and unroll it. Lay the individual dough triangles evenly over the top of the pasta mixture in the skillet, covering as much surface as possible.
- Bake: Preheat your oven to 375°F (190°C). Place the skillet in the oven and bake for 12-15 minutes or until the crescent rolls turn golden brown and are fully cooked through.
- Serve: Remove the skillet from the oven and allow the dish to cool for a few minutes. Serve warm, savoring the cheesy, savory, and comforting goodness of this pasta bake topped with crescent rolls.
Notes
- You can steam or blanch the broccoli ahead of time to save preparation time.
- For extra cheesy topping, use two cans of crescent roll dough instead of one.
- Ground turkey or chicken sausage can be substituted for Italian sausage for a leaner option.
- To make this dish gluten-free, substitute gluten-free pasta, gluten-free flour, and crescent rolls specifically made without gluten.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness of the crescent rolls.
