Italian Sausage Casserole 🍆
So, as many of you know I am an Italian decent… 100%, so my favorite meals to make are Italian! And you can find tons of my Italian recipes all over this website, but what you won’t find is an Italian casserole, but guess what you just found it because I just made it! And you are in for a hot Italian Sicilian treat and I don’t mean hot as in spicy, I mean hot as in crown pleaser! So, I took your favorite things Italian foods and casseroles and I married them together in a family style Italian sausage casserole. Made with eggplant, zucchini, onions, garlic, Italian sausage, all in a tomato cheesy sauce, and baked until browned and bubbly. Enough said, let’s make it!
I use the Le Creuset Salt Mill & Le Creuset Pepper Mill everyday for my recipes, the color is beautiful!
I use this Le Creuset Enameled Cast Iron Signature Rectangular Roaster in the color flame constantly! I love this baking dish because it is designed for optimal oven roasting, ensuring even heat distribution and superior heat retention for perfectly cooked meals every time.
🗒 More Delicious Casserole Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
Of course, you can use any type of sausage!
Ground beef, ground turkey, or chicken are great alternatives!
🎥 Items Featured in the Video
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Italian Sausage Casserole
Ingredients
- 2 tbsp butter
- 3 tbsp olive oil divided
- 5 hot italian sausage links
- Salt & cracked black pepper to taste
- 3 green zucchini diced into half in pieces
- ½ a large eggplant chopped lengthwise & diced into half in pieces
- 1 onion chopped
- 7 – 8 garlic cloves chopped
- 1 tbsp Italian seasoning
- 1 tbsp garlic powder
- ½ tsp crushed red pepper
- 1 tbsp tomato paste
- 28 oz can crushed tomatoes
- 4-5 fresh basil leaves ripped up
- 1 cup grated pecorino romano divided
- 2 cups whole milk shredded Mozzarella
- ¼ cup fresh parsley chopped
Instructions
- In a pan, heat up in butter and 2 tbsp of olive oil. Then remove the casings from the sausage and add the sausage to the pan. Begin mashing the sausage up with a meat masher and once it’s all mashed up add in salt & cracked black pepper. Saute that on medium – medium high heat until the sausage is browned. Once the sausage is browned remove it from the pan and set it aside on a plate.
- In that same pan, add in the zucchini, eggplant, onion, garlic, salt, cracked black pepper, Italian seasoning, garlic powder, crushed red pepper flakes, and 1 tbsp of olive oil. Saute that for about 10 minutes or until the veggies are golden and soft (if the veggies are looking to dry add in more olive oil).
- Add in the tomato paste and brown it for 2-3 minutes. Next, stir in the crushed tomatoes and bring the pan to a boil. Add in the ripped up fresh basil, more salt & cracked black pepper, and ½ cup of grated pecorino romano. Then, add the ground sausage back into the pan. Stir everything together, lower the pan to a simmer, and let everything simmer together for about five minutes.
- Transfer that sausage veggie mixture into a 9×13 baking dish and smooth it out. Sprinkle over a ½ cup of grated pecorino romano, shredded mozzarella, and fresh parsley. Bake it in the oven at 375° for 15 minutes.
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