Italian Sausage and Pepper Casserole is the kind of cozy, bubbling dish that fills your kitchen with savory aroma and bright Mediterranean flavor. It’s bold, hearty, and just right for a family dinner when you crave something rustic but easy to pull together.
Italian Sausage and Pepper Casserole
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
Description
Italian Sausage & Pepper Casserole is a hearty, low-carb baked dish layered with roasted red peppers, seasoned sausage tomato sauce, and a rich cheese blend.
Ingredients
4 large red bell peppers
One 19.5 oz. package hot or mild Italian sausage
2 tsp. olive oil
1 medium onion, diced small
2 tsp. minced garlic (or more)
One 14.5 oz. can crushed tomatoes with juice
One 14.5 oz. can diced tomatoes with juice
1 T Dijon mustard
1 tsp. Italian Herb Seasoning
6 T chopped fresh basil, divided
1 1/3 C grated Mozzarella, divided
1 cup cottage cheese
15 oz. Ricotta cheese (or more cottage cheese)
2 eggs
3/4 C grated Parmesan, divided
Instructions
1. Preheat broiler and spray a large baking sheet with non-stick spray.
2. Cut each pepper in quarters lengthwise, cutting away the stem and seeds, and place peppers skin side up on the baking sheet.
3. Put the baking sheet with the peppers about 3-4 inches away from the broiler heat element and broil peppers until the skin is mostly black and charred.
4. Immediately transfer peppers to a bowl and cover with cling-wrap. Let them steam about 15 minutes, then peel the skins from the peppers.
5. While peppers steam, heat olive oil in a large deep frying pan. Squeeze Italian sausage into the pan and cook over medium-high heat until browned and liquid has evaporated.
6. Break sausage apart with a turner or masher while it cooks.
7. Add diced onion and minced garlic and cook 2-3 minutes more.
8. Add crushed tomatoes, diced tomatoes, Dijon mustard, Italian Herb Seasoning, and 3 T chopped basil. Stir to combine.
9. Turn heat to low and simmer until most of the liquid has evaporated and you have a thick sauce, about 15-20 minutes.
10. While sauce simmers, mix 2/3 cup Mozzarella, cottage cheese, Ricotta cheese, eggs, 1/2 cup Parmesan, and remaining 3 T basil to make the cheese mixture.
11. Switch oven to bake and preheat to 375°F (190°C). Spray a large baking dish with non-stick spray.
12. Layer half the roasted peppers, half the sausage sauce, and half the cheese mixture, spreading evenly.
13. Repeat the layers with the remaining roasted peppers, sausage sauce, and cheese mixture.
14. Sprinkle remaining 2/3 cup Mozzarella and 1/4 cup Parmesan over the top.
15. Bake for 40-45 minutes or until bubbling and top is browned.
16. Serve hot, with extra grated Parmesan at the table if desired.
Notes
Leftovers will keep in the fridge for several days and can also be frozen. This reheats well.
If you prefer, use 2 (12 oz.) jars of roasted red peppers instead of fresh—drain and pat dry first.
To lower carbs more, skip the diced tomatoes and reduce or omit ricotta, using more cottage cheese instead.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American
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Table of Contents
Italian Sausage and Pepper Casserole: A Flavorful Italian Classic
This Italian Sausage and Pepper Casserole captures all the warmth of the traditional Italian kitchen—juicy sausage, sweet roasted peppers, melted cheese, and a tomato-basil sauce that ties it all together. It’s perfect for slow Sunday dinners, just like this Cream Cheese Spaghetti or comforting Dump and Bake Chicken Alfredo Rice Casserole.
Italian Sausage and Pepper Casserole: Layers of Comfort
The layers in this Italian Sausage and Pepper Casserole melt together into pure comfort. First come the roasted peppers, followed by a rich sausage-tomato sauce and creamy ricotta mixture, then topped with golden cheese that bubbles in the oven. Each bite balances sweetness from the peppers with the bold, smoky flavor of sausage—like a hug in casserole form.
Ingredients & Notes
You’ll need:
- Italian sausage (mild or hot), red bell peppers, onion, garlic, canned tomatoes, Dijon mustard, Italian herbs, ricotta, cottage cheese, mozzarella, Parmesan, and basil.
- Roast the peppers for smoky sweetness—or use jarred roasted peppers for convenience.
- Fresh basil brightens the sauce, but jarred pesto works in a pinch.
- Layer everything evenly to help the cheese melt into the sauce beautifully.
How It Comes Together
Start by roasting your bell peppers until the skins char, then let them steam and peel. While they cool, brown the sausage in olive oil until crisp and fragrant, then add onions, garlic, tomatoes, Dijon, and herbs. Simmer until thick and saucy. Mix your cheese layer—ricotta, cottage cheese, eggs, and herbs—and then assemble: peppers, sauce, cheese, repeat. Finish with mozzarella and Parmesan, and bake at 375°F until bubbly and golden.
Pro Tips
- Use part-skim ricotta to keep it creamy without being heavy.
- Want a little kick? Use spicy Italian sausage.
- Let it cool for 10 minutes before cutting to help it set neatly.
- This reheats perfectly for leftovers—just like Easy Beef and Noodles.
FAQ
Q1: Can I use jarred roasted peppers instead of fresh?
A1: Yes! Just drain and pat them dry before layering to avoid excess moisture.
Q2: Can I prepare this Italian Sausage and Pepper Casserole ahead?
A2: Absolutely—assemble it up to a day in advance, cover tightly, and refrigerate. Bake when ready to serve.
Q3: Can I make this casserole gluten-free?
A3: It already is! Just double-check your sausage and Dijon mustard to make sure they’re gluten-free certified.
Q4: What side dishes go best with it?
A4: Try garlic bread, Caesar salad, or roasted green beans for a full, balanced dinner.
