Sausage and Pepper Cheese Casserole
A cozy, family-style casserole packed with browned sausage, sweet peppers, onions, and bubbling cheese. Perfect for weeknights, meal prep, or sharing around the table.
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
Let the sausage brown well before adding vegetables for the best flavor.
Use any mix of peppers—red, yellow, or green—for color and sweetness.
For extra creaminess, add more ricotta or a splash of cream before baking.
To make ahead, assemble the casserole and refrigerate up to 24 hours before baking.
🧀 Storage
Refrigerate: Up to 4 days, covered tightly.
Freeze (unbaked): Up to 2 months; thaw overnight before baking.
Reheat: In oven at 350°F (175°C) until hot, or microwave on 50% power.
🍽️ Serving Suggestions
Serve over pasta, rice, or polenta, or enjoy with a crisp green salad and warm bread.