18 Delicious Italian Sausage Casserole Recipes Comforting

Nothing beats the cozy embrace of a hearty casserole, especially when it’s packed with the rich flavors of Italian sausage. Whether you’re craving a quick weeknight dinner or a comforting dish to share with loved ones, our roundup of 18 delicious Italian sausage casserole recipes is sure to inspire your next meal. Dive in and discover your new favorite comfort food that’s as easy to make as it is satisfying to eat!

Cheesy Italian Sausage and Potato Casserole

Elevate your weeknight dinner with a dish that combines the hearty flavors of Italian sausage, the comforting texture of potatoes, and the irresistible melt of cheese, all baked to perfection in a single casserole dish.

Ingredients

• 1 lb Italian sausage, casings removed
• 4 cups potatoes, diced into 1-inch pieces
• 1 cup heavy cream
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• a pinch of salt and pepper
• a sprinkle of dried oregano

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, heat the olive oil and cook the Italian sausage until browned, about 5 minutes. Break it into crumbles as it cooks.
3. Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
4. Layer the diced potatoes in the prepared baking dish, then sprinkle with salt, pepper, and dried oregano.
5. Pour the cooked sausage and garlic over the potatoes, spreading evenly.
6. Drizzle the heavy cream over the sausage and potatoes, ensuring it seeps down into the layers.
7. Top with mozzarella and Parmesan cheeses, covering the entire surface.
8. Bake for 35-40 minutes, or until the potatoes are tender and the cheese is bubbly and golden brown.
9. Let the casserole sit for 5 minutes before serving to allow the layers to set.

With its golden, cheesy crust and layers of savory sausage and tender potatoes, this casserole is a crowd-pleaser. Serve it with a crisp green salad or crusty bread to soak up the creamy sauce.

Spicy Italian Sausage and Rice Casserole

Elevate your weeknight dinner with this Spicy Italian Sausage and Rice Casserole, a dish that marries the robust flavors of Italy with the comforting heartiness of a classic casserole. Perfect for those evenings when you crave something both nourishing and exciting, this recipe promises to deliver a symphony of flavors in every bite.

Ingredients

• 1 pound of spicy Italian sausage, casings removed
• 1 cup of long-grain white rice
• 2 cups of chicken broth
• a splash of olive oil
• a couple of garlic cloves, minced
• 1 small onion, diced
• 1 bell pepper, diced
• a handful of grated Parmesan cheese
• a pinch of red pepper flakes
• salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a casserole dish with a splash of olive oil.
2. In a large skillet over medium heat, cook the spicy Italian sausage, breaking it apart with a spoon, until it’s nicely browned and no longer pink, about 5-7 minutes.
3. Add the diced onion, bell pepper, and minced garlic to the skillet with the sausage. Cook for another 3-4 minutes, until the vegetables start to soften.
4. Stir in the cup of long-grain white rice, ensuring it’s well coated with the flavors in the skillet, then pour in the 2 cups of chicken broth. Bring the mixture to a simmer.
5. Transfer everything to your prepared casserole dish, cover tightly with foil, and bake in the preheated oven for 25 minutes.
6. After 25 minutes, remove the foil, sprinkle the top with a handful of grated Parmesan cheese and a pinch of red pepper flakes for an extra kick, then return to the oven, uncovered, for another 10 minutes.
7. Let the casserole sit for 5 minutes before serving to allow the flavors to meld together beautifully.

You’ll love the way the spicy sausage infuses the rice with its bold flavors, while the Parmesan adds a creamy, salty contrast. Serve it straight from the dish for a family-style meal that’s sure to impress.

Italian Sausage and Peppers Casserole

This Italian Sausage and Peppers Casserole is a hearty, flavorful dish that brings the rustic charm of Italian cooking right to your table. Perfect for a cozy dinner, it combines savory sausage with sweet peppers in a rich, tomato-based sauce, all baked to perfection under a layer of melted cheese.

Ingredients

• 1 lb Italian sausage, casings removed
• 2 cups bell peppers, sliced (a mix of colors for vibrancy)
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• a splash of olive oil
• 1 can (14.5 oz) diced tomatoes, undrained
• a couple of pinches of dried basil and oregano
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• salt and freshly ground black pepper, just enough to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat a splash of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Add the sliced onions and bell peppers to the skillet. Cook, stirring occasionally, until the vegetables are soft and the onions are translucent, about 5 minutes.
4. Stir in the minced garlic, diced tomatoes with their juice, dried basil, and oregano. Season with salt and pepper. Let the mixture simmer for about 10 minutes to blend the flavors. Tip: Simmering helps the sauce thicken slightly.
5. Transfer the sausage and pepper mixture to a baking dish. Sprinkle the top evenly with mozzarella and Parmesan cheeses.
6. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown. Tip: For an extra crispy top, broil for the last 2-3 minutes.

Enjoy this casserole straight from the oven, where the cheese is perfectly melted, and the flavors are deeply intertwined. Serve it over a bed of creamy polenta or with a side of crusty bread to soak up the delicious sauce.

Creamy Italian Sausage and Mushroom Casserole

Nothing warms the heart quite like a dish that combines robust flavors with creamy comfort, and this creamy Italian sausage and mushroom casserole is no exception. Perfect for a cozy dinner, it’s a harmonious blend of savory sausage, earthy mushrooms, and a rich, velvety sauce that’s sure to impress.

Ingredients

• 1 lb Italian sausage, casings removed
• 2 cups sliced mushrooms
• 1 onion, diced
• 2 cloves garlic, minced
• a splash of olive oil
• 1 cup heavy cream
• 1/2 cup chicken broth
• a couple of sprigs fresh thyme
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• salt and pepper, just a pinch

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
2. Heat a splash of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
3. Tip: For extra flavor, don’t drain all the fat; it adds richness to the dish.
4. Add the diced onion and sliced mushrooms to the skillet. Cook, stirring occasionally, until the vegetables are soft and the mushrooms have released their moisture, about 5 minutes.
5. Stir in the minced garlic and cook for another minute until fragrant.
6. Pour in the heavy cream and chicken broth, then add the thyme sprigs. Bring to a simmer and let it cook for about 3 minutes, stirring occasionally.
7. Tip: If the sauce seems too thick, add a little more chicken broth to reach your desired consistency.
8. Remove the thyme sprigs, then season the mixture with a pinch of salt and pepper.
9. Transfer the sausage mixture to the prepared casserole dish. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
11. Tip: For a crispier top, broil for the last 2-3 minutes, but watch closely to prevent burning.

You’ll love the creamy texture and the way the flavors meld together in this casserole. Serve it with a crisp green salad or crusty bread to soak up every last bit of the delicious sauce.

Italian Sausage and Spinach Casserole

Amidst the bustling rhythm of everyday life, there’s something profoundly comforting about a dish that brings together the hearty flavors of Italian sausage with the fresh, earthy notes of spinach, all baked into a sumptuous casserole that’s as nourishing as it is delicious.

Ingredients

• 1 lb Italian sausage, casings removed
• A couple of cups of fresh spinach, roughly chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1 tbsp olive oil
• A splash of red wine (optional, but recommended for depth of flavor)
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes
• Salt and freshly ground black pepper, just a pinch of each

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large skillet over medium heat, cook the Italian sausage, breaking it apart with a spoon, until it’s nicely browned and no longer pink, about 5-7 minutes. Tip: Draining excess fat after browning ensures your casserole isn’t greasy.
3. Add the spinach to the skillet and cook just until wilted, about 2 minutes. Stir in the garlic powder and red pepper flakes for that extra kick.
4. In a bowl, mix the ricotta and Parmesan cheeses with a pinch of salt and pepper. This will be your creamy, cheesy layer.
5. Spread half of the marinara sauce at the bottom of the prepared baking dish. Layer the sausage and spinach mixture on top, followed by the cheese mixture, and then the remaining marinara sauce. Tip: For an even more flavorful dish, let the layers sit for a few minutes before baking to meld the flavors.
6. Bake in the preheated oven for 25-30 minutes, until bubbly and slightly golden on top. Tip: Letting the casserole rest for 5 minutes after baking makes it easier to serve.

Just out of the oven, this casserole is a harmonious blend of textures, from the creamy ricotta to the tender spinach and savory sausage. Serve it with a crusty loaf of bread to soak up the rich marinara sauce, or over a bed of al dente pasta for a more substantial meal.

Baked Italian Sausage and Zucchini Casserole

Savory and satisfying, this Baked Italian Sausage and Zucchini Casserole is a harmonious blend of robust flavors and tender textures, perfect for a cozy family dinner or an impressive potluck offering.

Ingredients

• 1 lb Italian sausage, casings removed
• 2 medium zucchinis, sliced into half-moons
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• a couple of garlic cloves, minced
• a pinch of red pepper flakes
• a splash of balsamic vinegar
• salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large skillet over medium heat, brown the Italian sausage, breaking it apart with a spoon, until no longer pink, about 5-7 minutes. Tip: Drain excess fat for a lighter casserole.
3. Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until fragrant.
4. Stir in the sliced zucchini and cook for another 3-4 minutes, just until they start to soften. Tip: Don’t overcook the zucchini to keep some texture.
5. Pour in the marinara sauce and a splash of balsamic vinegar, stirring to combine. Let it simmer for 2 minutes to meld the flavors.
6. Transfer the sausage and zucchini mixture to the prepared baking dish, spreading it evenly.
7. Sprinkle the top with mozzarella and Parmesan cheeses, covering the mixture completely.
8. Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden brown. Tip: For an extra crispy top, broil for the last 2 minutes.
9. Let the casserole sit for 5 minutes before serving to allow the flavors to settle.

Zesty with a hint of spice, this casserole boasts a delightful contrast between the creamy melted cheese and the hearty sausage. Serve it alongside a crisp green salad or over a bed of al dente pasta for a complete meal.

Italian Sausage and Eggplant Parmesan Casserole

Perfectly layered with robust flavors and hearty textures, this Italian Sausage and Eggplant Parmesan Casserole is a comforting dish that brings the essence of Italy to your dinner table. Combining the savory depth of Italian sausage with the tender, melt-in-your-mouth eggplant, all smothered in a rich tomato sauce and bubbly cheese, it’s a crowd-pleaser that’s as satisfying to make as it is to devour.

Ingredients

• 1 lb Italian sausage, casings removed
• 2 medium eggplants, sliced into 1/2-inch rounds
• a couple of cups of marinara sauce
• a splash of olive oil
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• a handful of fresh basil leaves, torn
• salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with a splash of olive oil.
2. Season the eggplant slices with salt and let them sit for about 10 minutes to draw out moisture, then pat dry with paper towels. This step ensures your casserole isn’t watery.
3. In a large skillet over medium heat, cook the Italian sausage, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess fat.
4. Layer half of the eggplant slices in the bottom of the prepared baking dish, followed by half of the cooked sausage, a cup of marinara sauce, and a cup of mozzarella cheese. Repeat the layers once more, finishing with the remaining mozzarella and sprinkling the Parmesan cheese on top.
5. Bake uncovered for 35-40 minutes, or until the cheese is golden and bubbly and the eggplant is tender when pierced with a fork.
6. Let the casserole rest for 5 minutes before serving to allow the layers to set. Garnish with torn basil leaves for a fresh, aromatic finish.

Best enjoyed straight from the oven, this casserole boasts a delightful contrast of textures—from the crispy, cheesy top to the soft, flavorful layers beneath. Serve it alongside a crisp green salad or a slice of crusty bread to soak up every last bit of sauce.

One-Pot Italian Sausage and Pasta Casserole

Few dishes embody the heartwarming simplicity of Italian cuisine quite like this One-Pot Italian Sausage and Pasta Casserole. Perfect for a bustling weeknight or a leisurely weekend dinner, it’s a harmonious blend of robust flavors and comforting textures that promises to delight the palate.

Ingredients

• 1 lb Italian sausage, casings removed
• 2 cups of your favorite short pasta
• a splash of olive oil
• a couple of garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• a handful of fresh basil, chopped
• a pinch of red pepper flakes
• 1 cup shredded mozzarella
• a sprinkle of grated Parmesan

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
2. Toss in the minced garlic and a pinch of red pepper flakes, stirring for about 30 seconds until fragrant.
3. Pour in the diced tomatoes and chicken broth, then bring the mixture to a simmer.
4. Add the pasta to the pot, ensuring it’s submerged in the liquid. Cover and simmer for about 10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
5. Stir in the chopped basil and half of the mozzarella, then sprinkle the remaining mozzarella and Parmesan on top.
6. Cover the pot again and let it sit off the heat for 2 minutes, just until the cheese melts.

Generously portioned and brimming with savory depth, this casserole boasts a delightful contrast between the tender pasta and the crispy, cheesy topping. Serve it straight from the pot for a rustic touch, or plate it with a side of crusty bread to soak up the rich, tomato-infused broth.

Italian Sausage and White Bean Casserole

Lusciously hearty and brimming with rustic charm, this Italian Sausage and White Bean Casserole is a celebration of bold flavors and comforting textures, perfect for a cozy evening in or a sophisticated dinner party.

Ingredients

• 1 lb Italian sausage, casings removed
• 2 cups cooked white beans, drained
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• A splash of olive oil
• A couple of fresh rosemary sprigs
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to your liking

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat a splash of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3-4 minutes. Tip: Stir occasionally to prevent burning.
4. Stir in the white beans, diced tomatoes (with their juice), and chicken broth. Bring the mixture to a simmer, then add the rosemary sprigs. Let it simmer for about 10 minutes to meld the flavors. Tip: Taste and adjust seasoning with salt and pepper as needed.
5. Transfer the mixture to a baking dish, sprinkle the top with grated Parmesan cheese, and bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.

Savory and satisfying, this casserole boasts a creamy texture from the beans, a slight crispiness from the baked cheese, and a depth of flavor from the rosemary-infused sausage. Serve it with a side of crusty bread to soak up the delicious juices, or over a bed of greens for a lighter take.

Garlic Butter Italian Sausage and Cauliflower Casserole

Whisking together the rustic charm of Italian cuisine with the comforting embrace of a casserole, this dish marries succulent Italian sausage with the subtle, nutty flavors of roasted cauliflower, all bathed in a rich garlic butter sauce. Perfect for a cozy family dinner or an elegant gathering, it’s a versatile recipe that promises to delight the senses.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 large head of cauliflower, cut into florets
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• A splash of heavy cream
• A couple of sprigs fresh thyme
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a large skillet over medium heat, cook the Italian sausage, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes. Tip: Drain excess fat for a lighter dish.
3. Add the cauliflower florets to the skillet, stirring to combine with the sausage. Cook for another 5 minutes until the cauliflower starts to soften.
4. Melt the butter in the same skillet, then add the minced garlic and thyme, sautéing until fragrant, about 1 minute. Tip: Don’t let the garlic burn to keep the flavor sweet.
5. Pour in the heavy cream, stirring to coat the sausage and cauliflower evenly. Season with salt and pepper to taste.
6. Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the mozzarella and Parmesan cheeses on top.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Delightfully creamy with a satisfying crunch from the roasted cauliflower, this casserole is a harmonious blend of flavors and textures. Serve it alongside a crisp green salad or crusty bread to soak up the delicious garlic butter sauce.

Italian Sausage and Kale Casserole

Rustic yet refined, this Italian Sausage and Kale Casserole brings the heartwarming flavors of Italy to your table with a comforting embrace. Perfect for those evenings when only a hearty, flavorful dish will do, it’s a symphony of savory sausage, earthy kale, and creamy cheeses baked to golden perfection.

Ingredients

• 1 lb Italian sausage, casings removed
• A couple of cups of kale, stems removed and leaves chopped
• 1 cup heavy cream
• A splash of olive oil
• 2 cloves garlic, minced
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 1/2 tsp red pepper flakes
• Salt, just a pinch

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with a splash of olive oil.
2. In a skillet over medium heat, cook the Italian sausage, breaking it apart with a spoon, until browned, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add the minced garlic and red pepper flakes to the skillet, sautéing for just 30 seconds until fragrant.
4. Toss in the chopped kale, stirring until it wilts slightly, about 2 minutes. Tip: Massaging the kale beforehand can soften its texture.
5. Pour in the heavy cream, bringing the mixture to a gentle simmer. Let it cook for 2 minutes to thicken slightly.
6. Transfer the sausage and kale mixture to the prepared baking dish, spreading it evenly.
7. Sprinkle the top with mozzarella and Parmesan cheeses, covering the mixture completely.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Velvety and rich, this casserole boasts a delightful contrast between the creamy interior and the crispy, cheesy crust. Serve it alongside a crisp green salad or crusty bread to soak up every last bit of its savory goodness.

Sun-Dried Tomato and Italian Sausage Casserole

Flavorful and hearty, this dish combines the rich, tangy notes of sun-dried tomatoes with the savory depth of Italian sausage, baked into a comforting casserole that’s perfect for any gathering. It’s a symphony of flavors that promises to delight the palate with every bite.

Ingredients

• 1 lb of Italian sausage, casings removed
• 2 cups of penne pasta
• A generous handful of sun-dried tomatoes, chopped
• A couple of garlic cloves, minced
• A splash of olive oil
• 1 cup of heavy cream
• A pinch of red pepper flakes
• 1 cup of shredded mozzarella cheese
• A sprinkle of fresh basil, chopped
• Salt and freshly ground black pepper, just enough to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a large skillet over medium heat, add a splash of olive oil and the Italian sausage. Cook until browned, breaking it apart with a spoon, about 5 minutes.
3. Add the minced garlic and a pinch of red pepper flakes to the skillet, cooking for another minute until fragrant.
4. Meanwhile, cook the penne pasta according to package instructions until al dente, then drain.
5. Stir in the chopped sun-dried tomatoes and heavy cream into the skillet with the sausage, letting it simmer for 2-3 minutes to thicken slightly.
6. Combine the cooked pasta with the sausage mixture in the skillet, tossing to coat evenly, then transfer everything to the prepared baking dish.
7. Sprinkle the shredded mozzarella cheese on top and bake for 20 minutes, or until the cheese is bubbly and golden.
8. Garnish with fresh basil before serving.

Creating this dish is as rewarding as it is delicious, with the creamy texture of the pasta perfectly complementing the robust flavors of the sausage and sun-dried tomatoes. For an extra touch of elegance, serve it straight from the baking dish at the table, allowing guests to admire the golden cheese crust before diving in.

Italian Sausage and Artichoke Casserole

Lusciously layered with robust flavors and hearty ingredients, this Italian Sausage and Artichoke Casserole is a testament to the comfort and sophistication of Italian-American cuisine. Perfect for a cozy family dinner or an elegant gathering, it promises a delightful blend of textures and tastes that will leave everyone asking for seconds.

Ingredients

• 1 lb Italian sausage, casings removed
• a couple of cups of marinara sauce
• a splash of olive oil
• 1 can (14 oz) artichoke hearts, drained and chopped
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp minced garlic
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• 1 lb penne pasta

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with a splash of olive oil.
2. In a large skillet over medium heat, cook the Italian sausage, breaking it apart with a spoon, until browned, about 5-7 minutes. Tip: Drain excess fat for a lighter dish.
3. Add the minced garlic, dried basil, and red pepper flakes to the skillet, stirring for 1 minute until fragrant.
4. Stir in the marinara sauce and chopped artichoke hearts, then simmer for 5 minutes to meld the flavors.
5. Meanwhile, cook the penne pasta according to package instructions until al dente, then drain. Tip: Reserve a cup of pasta water to adjust the sauce consistency if needed.
6. Combine the cooked pasta with the sausage mixture, then transfer half to the prepared baking dish. Sprinkle with half of the mozzarella and Parmesan cheeses.
7. Layer the remaining pasta mixture on top, followed by the rest of the cheeses.
8. Bake uncovered for 20-25 minutes, until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Unbelievably creamy with a slight crunch from the artichokes, this casserole is a harmonious blend of spicy, savory, and cheesy. Serve it with a crisp green salad and a glass of Chianti for an unforgettable meal.

Roasted Red Pepper and Italian Sausage Casserole

Yielded by the golden hues of summer, this dish marries the smoky sweetness of roasted red peppers with the hearty, savory notes of Italian sausage, all baked into a comforting casserole that’s as vibrant in flavor as it is in color.

Ingredients

• 1 lb of Italian sausage, casings removed
• 2 large red bell peppers, sliced into strips
• 1 cup of heavy cream
• 1/2 cup of grated Parmesan cheese
• 1 tbsp of olive oil
• a couple of garlic cloves, minced
• a splash of white wine (optional)
• 1 tsp of dried oregano
• salt and freshly ground black pepper, to your liking

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large skillet over medium heat, cook the Italian sausage, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes. Tip: Drain excess fat for a lighter dish.
3. Add the sliced red peppers and minced garlic to the skillet, sautéing until the peppers soften slightly, about 3 minutes. Tip: A splash of white wine here can add a nice depth of flavor.
4. Pour in the heavy cream and sprinkle the dried oregano, stirring to combine. Let the mixture simmer for 2 minutes to thicken slightly.
5. Transfer the sausage and pepper mixture to the prepared baking dish, spreading it evenly. Sprinkle the grated Parmesan cheese on top.
6. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.

Rich in textures, from the creamy base to the crispy cheese topping, this casserole offers a delightful contrast. Serve it alongside a crisp green salad or over a bed of al dente pasta for a meal that’s sure to impress.

Italian Sausage and Butternut Squash Casserole

Unveiling the perfect harmony of savory and sweet, this Italian Sausage and Butternut Squash Casserole is a testament to the comfort of autumnal flavors, elegantly layered and baked to golden perfection.

Ingredients

• 1 lb of Italian sausage, casings removed
• 3 cups of butternut squash, peeled and cubed
• 1 large onion, diced
• 2 cloves of garlic, minced
• A splash of olive oil
• 1 cup of shredded mozzarella cheese
• A couple of fresh sage leaves, chopped
• 1/2 tsp of salt
• 1/4 tsp of black pepper
• 1/4 cup of chicken broth

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
2. Heat a splash of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3 minutes. Tip: This builds a flavor base, so don’t rush it.
4. Stir in the cubed butternut squash, salt, and black pepper, cooking for another 5 minutes until the squash begins to soften.
5. Pour in the chicken broth and add the chopped sage, stirring to combine. Let it simmer for 2 minutes to meld the flavors.
6. Transfer the mixture to the prepared casserole dish and sprinkle the shredded mozzarella cheese evenly on top.
7. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
8. Let the casserole sit for 5 minutes before serving to allow the flavors to settle. Tip: This resting time makes it easier to slice and serve.

Zesty with a creamy texture from the melted mozzarella, this casserole pairs wonderfully with a crisp green salad or a slice of crusty bread to soak up the savory juices.

Herbed Italian Sausage and Tomato Casserole

Mouthwatering and hearty, this Herbed Italian Sausage and Tomato Casserole is a celebration of robust flavors and comforting textures, perfect for a cozy dinner that feels both luxurious and homely.

Ingredients

• 1 lb Italian sausage, casings removed
• 2 cups marinara sauce, homemade or your favorite store-bought
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• A pinch of red pepper flakes
• A couple of fresh basil leaves for garnish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat olive oil in a large skillet over medium heat, then add the Italian sausage. Break it apart with a spoon and cook until browned, about 5-7 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Add minced garlic, dried basil, dried oregano, and a pinch of red pepper flakes to the skillet. Stir well and cook for another minute until fragrant.
4. Pour in the marinara sauce, stir to combine with the sausage, and let it simmer for 5 minutes to meld the flavors together. Tip: If the sauce thickens too much, add a splash of water to reach your desired consistency.
5. Transfer the sausage and tomato mixture to a baking dish. Sprinkle the top evenly with mozzarella and Parmesan cheeses.
6. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes, but keep an eye on it to prevent burning.
7. Remove from the oven and let it sit for 5 minutes before serving. Garnish with fresh basil leaves for a pop of color and freshness.

Rich in flavor with a perfect balance of spicy, herby, and cheesy notes, this casserole pairs wonderfully with a crisp green salad or a slice of crusty bread to soak up the delicious sauce.

Italian Sausage and Lentil Casserole

Hearty and brimming with rustic charm, this Italian Sausage and Lentil Casserole is a comforting embrace of flavors, perfect for a cozy evening. The rich, savory notes of the sausage meld beautifully with the earthy lentils, creating a dish that’s both nourishing and deeply satisfying.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 cup dried green lentils, rinsed
• a couple of garlic cloves, minced
• a splash of olive oil
• 1 medium onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 cups chicken broth
• a pinch of dried thyme
• a sprinkle of salt and freshly ground black pepper
• 1 bay leaf

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat a splash of olive oil in a large oven-proof skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Tip: For extra flavor, let the sausage get a bit crispy on the edges before moving to the next step.
4. Add the diced onion, carrot, celery, and minced garlic to the skillet. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
5. Stir in the rinsed lentils, chicken broth, dried thyme, salt, pepper, and bay leaf. Bring the mixture to a simmer.
6. Tip: Make sure the lentils are submerged in the broth for even cooking.
7. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 45 minutes, or until the lentils are tender and most of the liquid is absorbed.
8. Tip: Check the casserole halfway through baking and add a little more broth if it looks too dry.
9. Remove the bay leaf before serving.

Enjoy the casserole as is, or for a touch of freshness, serve with a side of crisp arugula dressed with lemon juice and olive oil. The lentils should be tender but not mushy, with the sausage adding a savory depth that makes this dish irresistibly hearty.

Pesto Italian Sausage and Quinoa Casserole

Combining the rustic charm of Italian cuisine with the wholesome goodness of quinoa, this casserole is a delightful twist on comfort food that’s both nourishing and indulgent. Perfect for a cozy family dinner or a sophisticated potluck offering, it’s a dish that promises to impress with its vibrant flavors and satisfying texture.

Ingredients

• 1 cup of quinoa, rinsed
• 1 lb of Italian sausage, casings removed
• A couple of cups of fresh basil leaves
• A splash of olive oil
• 1/2 cup of grated Parmesan cheese
• 1/4 cup of pine nuts
• 2 cloves of garlic, minced
• 1/2 tsp of salt
• A pinch of black pepper
• 1 1/2 cups of chicken broth
• 1 cup of shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a casserole dish with a splash of olive oil.
2. In a large skillet over medium heat, cook the Italian sausage, breaking it apart with a spoon, until it’s no longer pink, about 5-7 minutes. Tip: Drain any excess fat for a lighter dish.
3. While the sausage cooks, blend the basil, Parmesan, pine nuts, garlic, salt, and pepper with a splash of olive oil in a food processor until smooth to make your pesto.
4. Spread the cooked sausage evenly at the bottom of the casserole dish, then layer the rinsed quinoa on top.
5. Pour the chicken broth over the quinoa, then dollop the pesto over the top and gently stir to combine. Tip: For an extra flavor boost, let the mixture sit for 10 minutes before baking to allow the quinoa to absorb the pesto.
6. Sprinkle the shredded mozzarella cheese evenly over the top.
7. Bake uncovered for 25-30 minutes, or until the quinoa is tender and the cheese is bubbly and golden. Tip: Cover with foil if the cheese starts to brown too quickly.

Just out of the oven, this casserole boasts a delightful contrast between the creamy, cheesy top layer and the hearty, pesto-infused quinoa beneath. Serve it with a crisp green salad or roasted vegetables for a complete meal that’s as beautiful as it is delicious.

Conclusion

Nothing brings comfort like a hearty Italian sausage casserole, and our roundup of 18 delicious recipes is sure to inspire your next meal. Whether you’re craving classic flavors or something new, there’s a dish here for everyone. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share the love on Pinterest!

Bella Bacinos