italian sausage casserole

Italian Sausage Casserole is a spicy, cheesy combination of slices of hot Italian sausage, riced cauliflower, and a blend of cheeses. It&#039;s a low carb, keto friendly, gluten free meal that&#039;s easy to make and super tasty!

Italian Sausage Casserole

extra virgin olive oil

red pepper (* diced)

sausage

cream cheese (*

cauliflower rice (*

cheddar cheese (* shredded)

parsley (* minced, optional)

Preheat oven to 375°F.

Add the olive oil to a large skillet over medium-high heat.

Once hot, add the diced red pepper and cook until it begins to soften and blister, about 5 minutes.

Add the Italian sausage to the pan and cook until it&#039;s no longer pink in the center, about 10 minutes.

Drain off excess grease.

Place the cubes of cream cheese in a large bowl and pour the hot sausage mixture over them. Allow to sit a minute or so to soften the cheese, then stir.

Gradually stir in the cauliflower rice and half of the cheddar cheese until everything is well blended.

Spread into a large casserole dish and top with the remaining cheddar cheese.

Cover with foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes or until the cheese is hot and bubbly.

Garnish with fresh, minced parsley, if desired.

https://embed.mediavine.com/videos/myk85lqkvaysctjmhpzj

Italian Sausage Casserole is a spicy, cheesy combination of slices of hot Italian sausage, riced cauliflower, and a blend of cheeses. It’s a low carb, keto friendly, gluten free meal that’s easy to make and super tasty!

Italian Sausage Breakfast Casserole is a hearty meal made with sausage, rosemary, onions, mushrooms, spinach, garlic, eggs, milk, and cheese.

Italian Sausage Breakfast Casserole

(500 g) sausage

rosemary

bell pepper, diced

onion, chopped

(200 g) cremini mushrooms, sliced

(150 g) spinach

garlic cloves,

eggs

milk

cheese

salt and pepper

Preheat the oven to 375F/190C. 

Use some olive oil to saute bell pepper...

Use some olive oil to saute bell pepper with onions for 2 minutes. Add mushrooms, season with salt and pepper, and cook for 10 minutes.

Mix in sausages, breaking them up with a...

Mix in sausages, breaking them up with a fork. Cook for 10 minutes. Add spinach and cook until wilted. Mix in garlic.

Whisk eggs with salt, pepper, and milk.

Transfer vegetables with sausages into a baking pan....

Transfer vegetables with sausages into a baking pan. Pour eggs on top and sprinkle with cheese. 

Bake for 45-50 minutes.

https://www.youtube.com/watch?v=IQ9GEgk9_0g

Italian Sausage Breakfast Casserole is a hearty meal made with sausage, rosemary, onions, mushrooms, spinach, garlic, eggs, milk, and cheese. It’s a delicious dish that can feed six to eight people. It’s the perfect overnight casserole and can be put in the oven in the morning for a time-saving meal.

1 pound (500 g) sausage: 
1 tsp fresh rosemary: 
1 bell pepper, diced: 
1 onion, chopped: 
7 ounces (200 g) cremini mushrooms, sliced: 
5 ounces (150 g) spinach: 
2 garlic cloves, minced: 
10 eggs: 
1⁄2 cup milk: 
1⁄2 cup cheese: 
salt and pepper

Printable recipe: https://casserolerecipes.com/italian-sausage-breakfast-casserole/

You only need 5 ingredients and 5 minutes of prep for this easy Italian sausage casserole!

Dump-and-Bake Italian Sausage Casserole

water

rotini pasta

lb. fully-cooked Italian sausage links,

mozzarella cheese

salt and ground black pepper, (to taste)

Optional garnish: chopped fresh herbs

Preheat oven to 425°F. Lightly coat a 9 x 13-inch baking dish with nonstick cooking spray.

In the prepared dish, whisk together the water, marinara sauce, ½ teaspoon of kosher salt, and ground black pepper to taste. Add the uncooked pasta and the sliced sausage. Use your hands or a wooden spoon to combine the ingredients and evenly distribute the pasta and sausage throughout the pan. Cover tightly with aluminum foil and bake for 35 minutes.

Uncover; stir gently with a fork. At this point, you should check the pasta to make sure that it is al dente (tender, but with a firm bite). If the pasta is still too hard, cover the dish and return it to the oven until the pasta is al dente. The move on to the next step.

Sprinkle the cheese over top. Transfer the uncovered dish to the broiler for about 1-2 minutes, just until the cheese melts and starts to brown on top. Keep a close eye on the dish the entire time since the cheese can burn quickly under the broiler.

Garnish with chopped fresh herbs, if desired. Serve immediately.

This Italian sausage pasta bake is an easy dinner that comes together best! Make ahead as a freezer meal for busy nights and get dinner on the table fast.

Italian Sausage Pasta Bake

dry rigatoni pasta

(32 ounce jar) marinara sauce

half-and-half

mozzarella,

Parmesan cheese

red bell pepper, diced

mushrooms

Cook the pasta just until al dente (where it still has some bite). The pasta will continue to bake in the oven later, so you don&#39;t want it to be too soft.

Meanwhile, in a large skillet sauté sausage, bell pepper, and mushrooms until sausage is no longer pink, breaking up the meat as it cooks. Drain.

Combine sausage mixture with cooked pasta, marinara sauce, half-and-half, and Parmesan.

Pour half of the pasta mixture into a 13x9-inch baking dish that has been sprayed with cooking spray. Layer half of the mozzarella slices on top.

Add another layer of pasta and a final layer of mozzarella.

Bake at 375 degrees F, uncovered, for about 25-30 minutes (or until warmed through and cheese is melted).

What a delicious surprise!!! I made this yesterday as written for the first time. I had most of the necessary ingredients, but didn't expect much. No seasonings? So, I sent my 74 year old husband to the nearby Italian grocery store in search of Shady Brook Italian Turkey Sausage. I baked it in 2 9x9 pans and sent one to my daughter and son-in-law. We all loved it. I wouldn't change a thing. I served it with roasted asparagus and garlic bread. Preparation - simple, Cost - economical, Clean-up - easy, and Flavor - Excellent.

Made this tonight. Absolutely loved it. Will definitely make again
Caroline

Made this tonight for the whole family who was over made NO substitutions  (i never do eith your recipes!!) And it was such a hit! This should come with a warning that its addictive  haha. I had to use just regular sausage slices instead cause i already had pre cooked sausage (the plan  was the italian sausage rice dump and bake but want es d to change it up) and it worked out fab!

You make me crave in your post. How I wish I can eat it now. Thanks to your recipe I can cook my own dish tomorrow. I will add a lot of cheese on the top to make it tastier.

This was really great. A super easy meal for a family with lots of evening to-do activites. I baked it, left it on the counter, and we all ate when we could. And everyone loved it.

I made a little change to this...my middle later consisted of a clove of finely minced garlic, cream cheese, with parmesan, romano and mozzarella. I then made it into a spread I could coat the first layer with. Absolutely incredible.

I made this pasta for dinner tonight and both my husband and I really enjoyed it. However, I had to make some changes... some rather major changes.  1) My husband doesn't like green peppers or mushrooms, so (sadly) I had to leave them out. I did, however, use some seasoning that had dried bits of bell pepper in it. I also snuck in some dried minced onion. (he doesn't like vegetables.  Period.  So, I have to do a lot of sneaking!)   2) I don't use Half-and-Half very often and didn't want to buy it just for this, so I used a little plain almond milk instead. I'm not really sure what the half-&amp;-half was for anyway, besides thinning it a bit... ? 3) Sadly, this was the one and only time I did not have mozzarella cheese on-hand... I had to use colby-jack instead. Mozzarella would've been much better, but what I used tasted fine. 4) My jar of sauce wasn't as big as the recipe called for, so ours was not as saucy as I like. However, the sauce was quite tasty. 5) I used lean Jennie-O Hot Italian Turkey Sausage, Wolfgang Puck Tomato Basil pasta sauce (because it had one of the highest NuVal scores of all the pasta sauces), and Meijer Naturals Whole Wheat penne pasta (again, the highest NuVal score). I made two small casserole dishes and put one in the freezer. I think the one in the freezer had more of the "sauce", so hopefully it's even better than this one was! I'll definitely make this one again.  Thank you for sharing.  :)

So, as many of you know I am an Italian decent... 100%, so my favorite meals to make are Italian! And you can find tons of my Italian recipes all over this website, but what you won&#39;t find is an Italian casserole, but guess what you just found it because I just made it! And you are in for a hot Italian Sicilian treat and I don&#39;t mean hot as in spicy, I mean hot as in crown pleaser! So, I took your favorite things Italian foods and casseroles and I married them together in a family style Italian sausage casserole. Made with eggplant, zucchini, onions, garlic, Italian sausage, all in a tomato cheesy sauce, and baked until browned and bubbly. Enough said, let&#39;s make it!

tbsp butter

olive oil (divided)

hot italian sausage links

Salt & black pepper (to taste)

zucchini

eggplant

onion (chopped)

garlic

Italian seasoning

garlic powder

½ tsp crushed red pepper

tomato paste

28 oz can crushed tomatoes

basil leaves (ripped up)

pecorino romano (divided)

parsley (chopped)

In a pan, heat up in butter and 2 tbsp of olive oil. Then remove the casings from the sausage and add the sausage to the pan. Begin mashing the sausage up with a meat masher and once it's all mashed up add in salt & cracked black pepper. Saute that on medium - medium high heat until the sausage is browned. Once the sausage is browned remove it from the pan and set it aside on a plate.

In that same pan, add in the zucchini, eggplant, onion, garlic, salt, cracked black pepper, Italian seasoning, garlic powder, crushed red pepper flakes, and 1 tbsp of olive oil. Saute that for about 10 minutes or until the veggies are golden and soft (if the veggies are looking to dry add in more olive oil).

Add in the tomato paste and brown it for 2-3 minutes. Next, stir in the crushed tomatoes and bring the pan to a boil. Add in the ripped up fresh basil, more salt & cracked black pepper, and ½ cup of grated pecorino romano. Then, add the ground sausage back into the pan. Stir everything together, lower the pan to a simmer, and let everything simmer together for about five minutes.

Transfer that sausage veggie mixture into a 9x13 baking dish and smooth it out. Sprinkle over a ½ cup of grated pecorino romano, shredded mozzarella, and fresh parsley. Bake it in the oven at 375° for 15 minutes.

https://www.youtube.com/watch?v=vzRVdHtJmHI

Italian Sausage Casserole! 🍆

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Italian Sausage Breakfast Casserole

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