Italian Sausage Biscuit Bake Recipes

Steps:

• Cook sausage in a large skillet over medium heat until no longer pink, following cooking instructions indicated on the packaging. Add diced onions and continue to cook until onion softens and turns transparent. Drain fat.
• Stir in the Alfredo sauce, sage and black pepper. Bring to a simmer, stirring occasionally; reduce heat and simmer for 10 minutes.
• Serve over fresh biscuits and top with green onion.

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Arrange 10 biscuits in a greased 13x9-in. baking dish. Sprinkle sausage and red peppers over the biscuits. In a large bowl, whisk the eggs, milk and parsley. Pour over sausage. Sprinkle with cheese., Bake, uncovered, at 350° for 20 minutes. Top with remaining biscuits. Brush biscuits with butter and sprinkle with oregano. Bake 15-20 minutes longer or until biscuits are golden brown and a knife inserted in the egg mixture comes out clean. Let stand for 5 minutes before serving.

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:

• 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:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, water and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Stir in vegetables and 1-1/2 cups cheese. Transfer to a greased 13x9-in. baking dish., Split each biscuit in half. Arrange biscuits around edge of dish, overlapping slightly; brush with butter and sprinkle with oregano. Sprinkle remaining cheese over the meat mixture. Bake, uncovered, at 375° for 25-30 minutes or until the biscuits are golden brown.

Steps:

• Preheat oven 325 degrees.
• Cut Italian sausage into 2" pieces.
• Bake in oven 30 minutes.
• In the meantime cut onions into 1/4 slices.
• Slice bell peppers into 1/2" slices.
• Saute onions in olive oil just until tender; set aside.
• In same skillet, saute bell pepper slices just until tender.
• Add drained tomatoes, Italian seasoning and pinch sugar to pan; stir to mix.
• Add onions and cooked sausage pieces; mix.
• Cover with foil; bake 45 minutes.
• Uncover and bake additional 10-15 minutes.
• Tip: I use a black iron Dutch oven with lid not only to saute, but for the final baking process also.