Italian sausage casserole—just saying it makes my mouth water. It’s like a warm hug on a chilly evening, bringing memories of family dinners and laughter echoing through the kitchen.
This dish, oh boy, it’s not just food; it’s an experience. You know those nights when you just want something easy, yet hearty and bursting with flavors?
This recipe is your ticket. I remember the first time I made it—standing in the kitchen with the aroma of sizzling sausage and garlic filling the air—it was love at first bite.
The rich, savory flavors blend together so seamlessly, it’s almost poetic. And let’s not get started on the leftovers, if there are any.
They’re like finding a surprise gift in the fridge the next day. You might even want to double the recipe—because trust me, one serving is never enough.
Steps
- Heat butter and 2 tablespoons of olive oil in a pan. Remove the casings from the sausage, add it to the pan, and mash it up with a meat masher. Sprinkle with salt and cracked black pepper and sauté over medium-high heat 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, and 1 tablespoon of olive oil. Sauté for about 10 minutes until the veggies are soft and golden, adding more olive oil if needed.
- Stir in tomato paste and brown for 2-3 minutes. Add crushed tomatoes and bring to a boil, then incorporate fresh basil, more salt, cracked black pepper, and ½ cup of grated pecorino romano. Return the sausage to the pan, stir, and let it simmer for about five minutes.
- Transfer the sausage and veggie mixture to a 9×13 baking dish, spreading it evenly. Sprinkle with the remaining pecorino romano, shredded mozzarella, and fresh parsley. Bake at 375°F for 15 minutes until the top is bubbly and golden.
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 half-inch pieces
- ½ large eggplant, chopped lengthwise and diced into half-inch pieces
- 1 onion, chopped
- 7 to 8 garlic cloves, chopped
- 1 tablespoon Italian seasoning
- 1 tablespoon garlic powder
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon tomato paste
- 28 ounces crushed tomatoes (canned)
- 4 to 5 fresh basil leaves, torn
- 1 cup grated Pecorino Romano cheese, divided
- 2 cups shredded whole milk Mozzarella cheese
- ¼ cup fresh parsley, chopped
Nutritional Values
Calories: 3896 kcal | Carbohydrates: 128 g | Protein: 192 g | Fat: 296 g | Saturated Fat: 120 g | Polyunsaturated Fat: 32 g | Monounsaturated Fat: 128 g | Trans Fat: 2.4 g | Cholesterol: 744 mg | Sodium: 7640 mg | Potassium: 6720 mg | Fiber: 32 g | Sugar: 72 g | Vitamin A: 7968 IU | Vitamin C: 224 mg | Calcium: 2816 mg | Iron: 24 mg
FAQ
- Can I use a different type of sausage for this recipe?
- Yes, you can substitute the hot Italian sausage with mild sausage links if you prefer a less spicy dish.
- What are some alternative meats I can use instead of Italian sausage?
- You can substitute the Italian sausage with ground beef, ground turkey, or chicken for a different flavor profile.
- How should I store leftovers from the Italian sausage casserole?
- Store any leftovers in an airtight container in the refrigerator for 3 to 5 days.
- Can I prepare this casserole in advance?
- Absolutely, you can prepare the sausage and vegetable mixture ahead of time and store it in the refrigerator. When ready to serve, assemble the casserole and bake it.
- Is there a vegetarian option for this recipe?
- To make a vegetarian version, you can replace the sausage with a plant-based alternative or simply add more vegetables like bell peppers and mushrooms.
Tips
- Ensure Even Cooking: When preparing the vegetables, make sure to cut the zucchini and eggplant into uniform half-inch pieces. This will help them cook evenly and achieve a consistent texture in the casserole.
- Enhance Flavor with Fresh Herbs: Incorporate fresh basil leaves by tearing them up and adding them towards the end of the cooking process. This will preserve their flavor and enhance the aromatic quality of the dish.
- Optimal Cheese Melting: For a perfectly melted and bubbly cheese topping, evenly distribute the grated pecorino romano and shredded mozzarella over the casserole before baking.
- Prevent Dryness: If the vegetables appear too dry while sautéing, don’t hesitate to add a bit more olive oil. This will ensure that they remain moist and flavorful throughout the cooking process.
Equipment
- Le Creuset Enameled Cast Iron Signature Rectangular Roaster – This is specifically mentioned in the recipe description for optimal oven roasting.
- Meat Masher – Useful for mashing the sausage in the pan.
