Baked Italian Sausage Recipes

Steps:

• Cook sausage links according to package directions; drain, cut into ¼-inch slices.
• In a large bowl, combine sausage slices, pasta, pasta sauce, water, basil, garlic, Parmesan cheese, pepper and mix well.
• Spoon mixture into a greased 9-in. x 13-in. x 2-in. baking dish.
• Arrange garlic bread slices on top of meat mixture.
• Sprinkle evenly with mozzarella cheese.
• In a small bowl, dip tomato slices into olive oil.
• Place one slice of tomato on each piece of bread.
• Bake uncovered, at 400°F for 25-30 minutes or until heated through. Remove from oven and let rest for 5 minutes before serving.
• Garnish with basil leaves. Serve.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.
• Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.
• Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.
• Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
• Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
• Bake in preheated oven for 20 minutes, or until cheese is melted.

Steps:

• In a skillet, heat 1Tbsp oil over Medium-High heat. Add sausage and cook till no longer pink.
• With slotted spoon, transfer to slow cooker and drain liquid from pan. Reduce heat to Medium.
• Pour remaining oil to pan, add onion and celery and cook vegetables until soft stirring occasionally.
• Add garlic, thyme, salt, pepper and cook 1 minute stirring constantly.
• Add tomato soup, chicken broth and worcestershire sauce.
• Transfer sauce to slow cooker. Cover with lid and cook 8 hours on Low or 4 hours on High.
• Add pasta during last hour of cooking time.
• Add cheese and green pepper and cook on High 20 minutes more until cheese is melted and pepper is heated through.
• For the picture I posted I made this ahead and refrigerated.
• When the meal was due I heated it up 60 minutes 350*oven; added cheese last 15 minutes.

Steps:

• Preheat oven to 400 F and grease 13x9-in baking dish.
• Prepare pasta according to package directions.
• Heat Oil in a large skillet over medium-high heat.
• Add onion and sauté until slightly transparent.
• Add sausage and cook stirring frequently to break up, cook until no longer pink.
• Add garlic, fennel, Italian seasoning and mushrooms.
• Stir frequently and cook until mushrooms are tender.
• Add sauce, stirring to mix, cook until sauce is heated through. Remove from heat.
• Add to prepared baking dish and sprinkle evenly with mozzarella and parmesan/romano cheese.
• Bake 15 to 17 minutes or until cheese is bubbly.
• Cool approximately 5 Minutes.
• To freeze ahead prepare as above but do not bake.
• Cover and freeze up to 2 months.
• Thaw overnight in refrigerator.
• Preheat oven to 400F and bake 25 to 35 minutes.

Steps:

• Cut sausage into 1/2 inch chunks. I large skillet, brown sausage over medium-high heat, in batches and adding oil if necessary. Transfer sausage to a bowl.
• Pour off any fat from pan. Add onions, garlic and red pepper, cook over medium heat, stirring occasionally, for about 5 minutes or until softened. Stir in pasta sauce, tomato sauce, basil, oregano and fennel seeds; bring to a boil, stirring and scraping up any brown bits from bottom of pan. Return sausage and any accumulated juices to pan; cover and simmer for 15 minutes or until sausage is firm throughout.
• Meanwhile, in a large pot of boiling salted water, cook pasta for 6 minutes, add spinach;cook for 1 minute. Drain well and return to pot. Add sausage mixture and provolone/mozzarella cheese; stir to combine well.
• Transfer to 2 greased 8-inch square baking dishes or 1 13x9-inch dish. Sprinkle with Asiago/parmesan cheese. Cover dish with greased foil, greased side down.
• To serve: Bake, covered with foil, in in 375 degree F. oven for 30 minutes or for 1 hour if from the refrigerator. This freezes beautifully (thaw in refrigerator before baking).

Steps:

• Preheat oven to 350°. In a large skillet over medium heat, cook sausage, crumbling meat, until no longer pink, 3-4 minutes; drain. Stir in pasta sauce and tomatoes. Transfer to a 13x9-in. baking dish., Dollop ricotta cheese on top of meat mixture. Gently break an egg into a small bowl; slip egg onto ricotta. Repeat with remaining eggs. Sprinkle with salt, pepper and Parmesan cheese., Bake until egg whites are completely set and yolks have begun to thicken but are not hard, 30-35 minutes. Remove from oven; sprinkle with basil., Meanwhile, spread bread slices with butter; place on an ungreased baking sheet. Preheat broiler. Broil 3-4 in. from heat until golden brown, 1-2 minutes on each side. Serve immediately with baked eggs.