1 lb. bulk Italian sausage
1 cup chopped onions
1 (7 oz.) jar mild roasted red peppers, drained, or 1 large red bell pepper, roasted*
1 (9-0z.) pkg. frozen spinach, thawed, well drained
1 cup flour
1/4 cup grated Parmesan cheese
1 tbsp. chopped fresh basil or 1 tsp. dried basil leaves
1/2 tsp. salt
2 cups milk
4 oz. (1cup) shredded Provolone cheese
Heat oven to 425. Grease 13x9-inch pan. In large skillet, brown sausage and onions. Remove from skillet; drain on paper towels.
Arrange sausage mixture in greased pan. Reserve half of red peppers for garnish; chop remaining red peppers for garnish; chop remaining red peppers. Sprinkle chopped red peppers over sausage mixture; top with spinach.
Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, Parmesan cheese, basil and salt. In another large bowl, combine milk and eggs; beat until smooth. Add egg mixture to flour mixture; beat until well blended. Pour over spinach.**
Bake at 425 for 20 to 30 minutes or until knife inserted in cenbter comes out clean. Meanwhile, cut reserved red peppers as desired for garnish. *** Sprinkle casserole with Provolone cheese. Add red pepper garnish to top. Bake at 425 for an additional 1 to 2 minutes or until cheese is melted. Let stand 5 minutes. Cut into squares.
*To roast red pepper, cut in half, remove seeds. Place, skin side up, on foil-lined broiler panj. Broil 3 to 4 inches from heat until skin blackens, 5 to 10 minutes. Place in plastic bag. Let stand 10 minutes to steam. Peel skin from pepper. Chop and cut pepper as directed.
**At this point, casserole can be covered and refrigerated up to 2 hours. Continue as directed.
*** To make poinsettia garnish, cut reserved red peppers into 6 - 8 petal shapes. Place on top of casserole in pinwheel fashion. I f desired, place 1 tsp. of the shredded cheese or fresh basil in center of pinwheel to resemble poinsettia flower.