Some dinners become part of the weekly rhythm without much discussion. This casserole did that for us. It started with a pack of sausage links, two peppers on the counter that really needed to be used, and a block of cheese that I kept slicing off of every time I opened the fridge. The first time I baked it, I planned to save leftovers for lunch the next day. There were none. The second time, I doubled it and tucked a pan into the freezer, which turned out to be a very good idea for a busy week. It’s a skillet-to-oven kind of recipe—nothing complicated—built from simple steps that make the kitchen smell like you meant to cook something comforting on purpose.
This is a casserole that leans on familiar flavors: browned sausage, sweet bell peppers, soft onions, and a sauce that is not heavy but definitely present. The cheese is generous on top and a little stirred through, so you get both bubbly edges and creamy pockets inside. It’s flexible enough to fit what you already have; if your peppers are mixed colors, use them. If your sausage is spicy, great. If it’s mild, that’s fine too. You can stretch it with a can of tomatoes or keep it more concentrated with just a splash of broth. It welcomes small adjustments and still turns out right.
Below, I’m sharing everything I do to make it work on a reliable weeknight: how to brown the sausage without drying it, when to add the peppers so they soften but keep a little bite, and how to balance the sauce so the casserole stays cozy instead of soupy. There are make-ahead notes, freezer tips, and ways to change the mood—from rustic and smoky to lighter and brighter—without rewriting the whole recipe.
Why this casserole works
Layered flavor without extra steps. Browning the sausage in a wide skillet leaves behind savory bits that melt into the onions, peppers, and garlic. Building the sauce in the same pan means you keep every drop of flavor.
Cheesy, but not heavy. A little ricotta (or cottage cheese) stirred in keeps the filling creamy, while mozzarella and provolone on top give you that classic, stretchy finish.
Flexible. Use your favorite sausage (pork, turkey, or chicken), any bell peppers you have, and either crushed tomatoes or passata. You can also add roasted potatoes or spoon it over cooked pasta or rice when serving.
Make-ahead friendly. Assemble, cool, and refrigerate up to a day ahead or freeze before baking. It reheats nicely without losing its texture.
Ingredient notes (and what you can swap)
Sausage: About 1 to 1¼ pounds. Pork sausage has deep flavor; turkey or chicken sausage is leaner. If using links, remove the casings so you can crumble them in the pan. If your sausage is very salty, hold back on added salt until you taste the sauce.
Bell peppers: Two large or three medium. A mix of colors looks inviting and adds natural sweetness. If you enjoy a little heat, you can include half of a poblano or a small Italian frying pepper.
Onion + garlic: One large yellow onion, sliced, and three cloves of garlic. If your garlic is strong, two cloves may be enough.
Tomatoes: One 14.5-ounce can of crushed tomatoes or passata. Diced tomatoes work in a pinch; if you use them, simmer a few extra minutes to soften.
Broth: About ½ cup, just to loosen things and help everything simmer together. Chicken or vegetable broth both work.
Ricotta or cottage cheese: Half a cup stirred in makes the filling plush. Cottage cheese melts in and is a good alternative.
Cheese for topping: 1½ cups mozzarella (low-moisture, shredded) plus ½ cup provolone or cheddar. Fresh mozzarella is lovely but can release extra moisture; if you use it, pat it dry and cut into small pieces.
Herbs + spices: Dried oregano, dried basil, crushed red pepper (optional), and smoked paprika for warmth. Finish with a handful of chopped fresh parsley for freshness.
Olive oil + vinegar: A tablespoon of olive oil helps the onions gloss over. A teaspoon of red wine vinegar or balsamic at the end brightens the whole pan.
Sausage and Pepper Cheese Casserole (Recipe)
Yield: 4 to 6 servings
Prep time: 20 minutes
Cook time: 35 to 45 minutes (including baking)
Total time: About 1 hour
Ingredients
1 to 1¼ lb (450–560 g) Italian sausage (mild or hot), casings removed if using links
1 tbsp olive oil (only if pan looks dry)
1 large yellow onion, thinly sliced
2 large bell peppers, seeded and sliced into ½-inch strips
3 garlic cloves, minced
1 tsp smoked paprika
1 tsp dried oregano
½ tsp dried basil
¼ to ½ tsp crushed red pepper, optional
1 (14.5-oz / 400 g) can crushed tomatoes or passata
½ cup (120 ml) low-sodium chicken or vegetable broth
½ tsp kosher salt, to taste
Freshly ground black pepper, to taste
½ cup (120 g) ricotta or small-curd cottage cheese
1½ cups (170 g) shredded low-moisture mozzarella
½ cup (55 g) shredded provolone or sharp cheddar
2 tbsp finely grated Parmesan, optional but recommended
1 tsp red wine vinegar or balsamic, to finish
2 tbsp chopped fresh parsley (or basil), for serving
Directions
Heat the oven to 400°F (200°C). Place a rack in the center. Lightly oil a 2- to 3-quart baking dish.
Brown the sausage. Set a large, wide skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Let it sear undisturbed for a minute or two so it gets some color, then continue cooking until no longer pink and browned in spots, 5 to 7 minutes. If there is excessive fat, spoon some off; leave about a tablespoon in the pan for flavor.
Soften the onions and peppers. Push the sausage to one side (or transfer it to a plate if your skillet is small). Add the onion and peppers to the empty side with a drizzle of olive oil if the pan looks dry. Season with a pinch of salt. Cook, stirring now and then, until the onions are glossy and beginning to turn translucent and the peppers are slightly tender with a bit of bite left, 5 to 6 minutes. If anything sticks, lower the heat and add a splash of broth to loosen it.
Build the flavor base. Stir in the garlic, smoked paprika, oregano, dried basil, and crushed red pepper (if using). Cook for 30 to 45 seconds—just until fragrant.
Make the sauce. Pour in the crushed tomatoes and broth. Stir everything together, scraping up any browned bits from the bottom of the pan. Taste and season with black pepper and a little more salt if needed. Simmer for 3 to 5 minutes to bring the flavors together. The sauce should be thick enough to coat a spoon; if it looks thin, simmer a couple more minutes.
Add a little richness. Take the pan off the heat and fold in the ricotta (or cottage cheese). It should disappear into the sauce and make it look slightly creamy. Stir in ½ cup of the shredded mozzarella so there are some melty spots inside the casserole later.
Assemble. Spoon the mixture into the prepared baking dish, spreading it in an even layer. Sprinkle the remaining mozzarella and the provolone (or cheddar) over the top. Finish with the Parmesan if using.
Bake. Slide the dish into the oven and bake until the cheese is melted and bubbling at the edges and the peppers are tender, 15 to 20 minutes. If you like browned spots on top, set it under the broiler for 1 to 2 minutes, watching closely.
Brighten and rest. Remove from the oven and drizzle the vinegar over the top. Let the casserole rest for 5 to 10 minutes so it settles and slices more neatly. Scatter the chopped parsley and serve warm.
Helpful tips from the kitchen
Don’t rush the brown. Letting the sausage take on color at the beginning adds a roasted flavor that carries through the whole dish. If your sausage is lean, a touch of olive oil in the pan helps with browning.
Peppers with a little structure are better here. Add them after the onions start to soften so they don’t collapse by the time the casserole has baked.
Keep the sauce balanced. If it tastes flat, add a small pinch of salt and a splash of vinegar. If it tastes too sharp, simmer another minute or stir in an extra spoon of ricotta.
Watch the moisture. If your tomatoes are very watery or you added fresh mozzarella, give the casserole a 5-minute rest after baking; it thickens slightly as it cools.
Variations and add-ins
Smoky and rustic: Swap the smoked paprika for Spanish paprika and add a handful of roasted potatoes (pre-roasted or leftover) before baking.
Lighter, brighter: Use chicken or turkey sausage, skip the ricotta, and squeeze half a lemon over the casserole right before serving. Add a handful of arugula on top.
Extra-vegetable: Fold in sliced mushrooms with the onions, or add a cup of zucchini half-moons during the pepper step. Cook off their moisture before adding tomatoes.
Herb-forward: Stir in a tablespoon of chopped fresh basil or oregano after the casserole comes out of the oven.
Spice-tilted: Use hot Italian sausage and add a pinch more crushed red pepper. Finish with pickled pepper rings for heat and tang.
Cheese shift: Provolone gives a classic deli-style pull; cheddar leans sharper. Monterey Jack melts beautifully if that’s what you have.
Make-ahead, storage, and reheating
Make-ahead (unbaked): Assemble the casserole through Step 7, cool completely, cover tightly, and refrigerate up to 24 hours. Bake as directed, adding 5 to 8 extra minutes if it’s going into the oven cold.
Freeze (unbaked): Wrap well and freeze up to 2 months. Thaw in the refrigerator overnight, then bake. If baking from frozen, cover with foil for the first 20 minutes and add time as needed until hot in the center.
Leftovers: Cool, cover, and refrigerate for up to 4 days. Reheat in a 350°F (175°C) oven until warmed through, or gently in a skillet with a splash of broth. Individual portions reheat well in the microwave at 50–60% power, stirring once for even heating.
How to serve it
Over something: Spoon the casserole over buttered noodles, polenta, or warm rice to catch the sauce. If you prefer to keep it low on starches, add a simple green salad and warm crusty bread.
With crunch: A quick side of garlicky breadcrumbs is excellent. Toast ½ cup fresh breadcrumbs in a small skillet with a drizzle of olive oil and a pinch of salt until golden; sprinkle over servings for texture.
Fresh finish: A handful of chopped parsley or basil wakes up the dish. A few paper-thin slices of red onion on top add a gentle bite.
Troubleshooting
Too salty: Add a splash of unsalted broth and a tiny spoon of ricotta to mellow it, then taste again. Serving over plain rice or polenta also helps balance it.
Too watery: Simmer the sauce a minute longer next time before adding ricotta. For now, let the baked casserole rest a bit longer; it thickens as it sits.
Not enough depth: A pinch more smoked paprika, a grind of black pepper, and the final vinegar drizzle usually fix this. You can also add a teaspoon of tomato paste during Step 5 if you want a deeper, slightly sweeter base.
Frequently asked questions
Can I use pre-cooked sausage?
Yes. Slice or crumble it and brown briefly in the skillet for flavor before proceeding with the onions and peppers.
What if I only have diced tomatoes?
Use them. Simmer a bit longer to soften the chunks, or pulse them once or twice in a blender to break them down.
Is there a dairy-free option?
Skip the ricotta and top with a dairy-free melting cheese you like. The casserole will be more sauce-forward but still satisfying.
Can I add pasta directly to the casserole?
If you want a baked pasta version, stir in 8 ounces of cooked, well-drained short pasta (penne, ziti, or rigatoni) when you add the ricotta in Step 6. Increase the tomato by ½ cup to keep things saucy and bake until bubbling.
A simple salad to go with it (optional, but recommended)
Toss baby arugula or mixed greens with a squeeze of lemon, a drizzle of olive oil, a pinch of salt, and thin shavings of Parmesan. The brightness balances the casserole without asking you to make an extra dressing.
Notes for success on busy nights
Keep sausage in the freezer; it thaws quickly in a bowl of cool water while you slice the onions and peppers.
Pre-slice the peppers and onion in the morning and refrigerate in a covered container so the evening goes faster.
Shred cheese ahead of time. Bag it and keep it in the fridge for two to three days.
Recap
This Sausage and Pepper Cheese Casserole keeps the focus on what makes weeknight cooking feel doable: one hot skillet, ingredients that make sense together, and a bake that delivers bubbling edges and a tender center. It’s friendly to substitutions and forgiving of small changes in timing. If you’re the type who cooks once and eats twice, it freezes well. If you prefer dinner to feel fresh every time, it’s still quick enough to make on a weeknight without much planning. Serve it simply, season it to taste, and enjoy how the peppers sweeten, the sausage deepens, and the cheese ties the whole dish together.
Sausage and Pepper Cheese Casserole
Ingredients
- 1 to 1¼ lb 450–560 g Italian sausage (mild or hot), casings removed if using links
- 1 tbsp olive oil only if pan looks dry
- 1 large yellow onion thinly sliced
- 2 large bell peppers seeded and sliced into ½-inch strips
- 3 garlic cloves minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp dried basil
- ¼ –½ tsp crushed red pepper flakes optional
- 1 14.5-oz / 400 g can crushed tomatoes or passata
- ½ cup 120 ml chicken or vegetable broth
- ½ tsp kosher salt to taste
- Freshly ground black pepper to taste
- ½ cup 120 g ricotta or small-curd cottage cheese
- 1½ cups 170 g shredded low-moisture mozzarella cheese
- ½ cup 55 g shredded provolone or sharp cheddar cheese
- 2 tbsp finely grated Parmesan cheese optional
- 1 tsp red wine vinegar or balsamic vinegar
- 2 tbsp chopped fresh parsley or basil for serving
Instructions
- Preheat oven to 400°F (200°C). Lightly oil a 2- to 3-quart baking dish.
- Brown the sausage: Heat a large skillet over medium-high heat. Add sausage, breaking it apart with a spoon. Cook until browned, 5–7 minutes. Drain excess fat if needed, leaving about 1 tablespoon in the pan.
- Add vegetables: Stir in onion and bell peppers. Sauté until the onion turns translucent and the peppers begin to soften, about 5–6 minutes.
- Add garlic and spices: Stir in minced garlic, paprika, oregano, basil, and red pepper flakes. Cook 30 seconds until fragrant.
- Build the sauce: Pour in crushed tomatoes and broth. Stir and scrape the bottom of the pan to release any browned bits. Simmer 3–5 minutes until slightly thickened. Season with salt and pepper.
- Make it creamy: Remove from heat. Stir in ricotta and ½ cup mozzarella until just combined.
- Assemble: Spread mixture evenly into the prepared baking dish. Top with remaining mozzarella, provolone, and Parmesan.
- Bake: Bake uncovered for 15–20 minutes, or until the cheese is melted and bubbling around the edges.
- Finish and serve: Drizzle vinegar on top, let rest 5–10 minutes, then sprinkle with chopped parsley before serving.
Notes
