Picture this: a chilly evening, the kind where you just want to wrap yourself in a blanket and savor something warm and satisfying. Enter the irresistible Italian Sausage Casserole, a dish that feels like a hug in a bowl! With its rich, savory aroma wafting through the kitchen, it might just transport you to a cozy Italian trattoria—where laughter and clinking glasses fill the air.
Steps
- Melt butter and heat 2 tablespoons of olive oil in a pan. Remove the casings from the sausage links and cook them in the pan, breaking them up with a meat masher. Season with salt and cracked black pepper and sauté until browned, then set aside.
- In the same pan, add zucchini, eggplant, onion, garlic, salt, cracked black pepper, Italian seasoning, garlic powder, crushed red pepper flakes, and 1 tablespoon of olive oil. Sauté for about 10 minutes until the vegetables are soft and golden, adding more olive oil if needed.
- Stir in tomato paste and cook for 2-3 minutes until browned. Add crushed tomatoes and bring to a boil, then mix in fresh basil, additional salt and pepper, and ½ cup of grated pecorino romano. Return the sausage to the pan and let everything simmer for 5 minutes.
- Transfer the mixture to a 9×13 baking dish and spread evenly. Top with ½ cup of grated pecorino romano, shredded mozzarella, and fresh parsley.
- Bake the casserole in a preheated oven at 375°F for 15 minutes, until the cheese is melted and bubbly.
Ingredients
- 2 tablespoons butter
- 3 tablespoons olive oil, divided
- 5 hot Italian sausage links
- Salt and cracked black pepper, to taste
- 3 green zucchinis, diced into 1/2-inch pieces
- 1/2 of a large eggplant, chopped lengthwise and diced into 1/2-inch pieces
- 1 onion, chopped
- 7–8 garlic cloves, chopped
- 1 tablespoon Italian seasoning
- 1 tablespoon garlic powder
- 1/2 teaspoon crushed red pepper
- 1 tablespoon tomato paste
- 28-ounce can of crushed tomatoes
- 4–5 fresh basil leaves, torn
- 1 cup grated pecorino romano, divided
- 2 cups shredded whole milk mozzarella
- 1/4 cup fresh parsley, chopped
Nutritional Values
Calories: 3896kcal | Carbohydrates: 128g | Protein: 192g | Fat: 296g | Saturated Fat: 120g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 128g | Trans Fat: 2.4g | Cholesterol: 744mg | Sodium: 7640mg | Potassium: 6720mg | Fiber: 32g | Sugar: 72g | Vitamin A: 7968IU | Vitamin C: 224mg | Calcium: 2816mg | Iron: 24mg
FAQ
- Can I substitute mild sausage links in this recipe?
- Absolutely, you can use any type of sausage to suit your taste preferences!
- What are some good meat alternatives for Italian sausage in this casserole?
- Ground beef, turkey, or chicken can be excellent substitutes if you prefer different meats.
- How should I store leftovers of the Italian Sausage Casserole?
- Leftover casserole should be stored in an airtight container in the refrigerator, where it will keep for 3-5 days.
Tips
- Ensure even cooking: For optimal results, use a quality baking dish like an enameled cast iron roaster to promote even heat distribution and superior heat retention, ensuring your casserole is perfectly cooked.
- Customize your protein: If you prefer a different protein, consider using ground beef, ground turkey, or chicken as delicious alternatives to Italian sausage in this casserole.
- Prevent drying: While sautéing the vegetables, if they begin to look too dry, add a bit more olive oil to keep them golden and soft. This will enhance the overall texture and flavor of your dish.
- Enhance flavor with fresh herbs: For a burst of freshness, don’t skip the basil and parsley. Adding fresh herbs at the end of cooking elevates the flavor and aroma of the casserole.
Equipment
- Le Creuset Enameled Cast Iron Signature Rectangular Roaster – This is specifically mentioned in the recipe as the preferred baking dish.
- Meat Masher – Used for mashing the sausage in the pan.
