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Italian Sausage & Pepper Casserole

Savory Italian sausage, sweet bell peppers, and rich tomato sauce topped with melted mozzarella for an easy one-pan dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Italian sausage sweet or spicy
  • 2 bell peppers one red, one green, sliced
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 can diced tomatoes 14.5 oz
  • 1 can tomato sauce 8 oz
  • 1 tsp Italian seasoning
  • 1 cup shredded mozzarella cheese
  • salt and pepper to taste

Equipment

  • large skillet
  • 9x13-inch casserole dish
  • wooden spoon

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet over medium heat, cook the Italian sausage until browned, breaking it into bite-sized pieces as it cooks, about 8-10 minutes. Transfer to a plate using a slotted spoon, leaving about 2 tablespoons of fat in the pan.
  3. Add the sliced bell peppers and chopped onion to the skillet with the reserved fat. Sauté for about 5 minutes until vegetables start to soften. Add minced garlic and cook for 1 minute more until fragrant.
  4. Return the browned sausage to the skillet. Stir in the diced tomatoes with their juice, tomato sauce, Italian seasoning, salt, and pepper. Let the mixture simmer for 3-4 minutes to allow flavors to meld.
  5. Transfer the sausage and vegetable mixture to a 9x13-inch casserole dish, spreading it into an even layer. Sprinkle the shredded mozzarella cheese evenly over the top.
  6. Bake for 25-30 minutes until the cheese is melted, golden brown in spots, and the sauce is bubbling around the edges. Let rest for 5 minutes before serving.

Notes

Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes or in a 350°F oven for 15-20 minutes. Freezing: Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Make-Ahead: Assemble through step 5, cover, and refrigerate for up to 24 hours. Add 10 minutes to baking time when cooking from cold. Serving Suggestions: Serve over pasta, with crusty garlic bread, or as-is for a low-carb option. Variations: Use turkey or chicken Italian sausage for a lighter version. Add mushrooms, zucchini, or artichoke hearts for extra vegetables. Try provolone or a mozzarella-parmesan blend for different cheese flavors.