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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sweet Italian Sausage Casserole Recipe

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This recipe for Sweet Italian Sausage Casserole is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 T EVOO
8 oz sweet Italian sausage, casings removed
1 C diced (1/2") eggplant
1 C diced (1/2") zucchini
1 C diced (1/2") red or green bell pepper or 1/2C each
1/4 C chopped onion
2 cloves of garlic, smashed with small amount of very coarse salt
1 tin (28 oz) Italian plum tomatoes, very well drained and chopped
2 T chopped fresh parsley
2 T chopped fresh basil leaves
Cayenne pepper to taste
2 oz grated mozzarella (more if desired)

Directions:
Directions:
Melt the oil over medium-low heat. Add sausage and cook for 10 minutes, breaking up the meat with a fork. Remove to a bowl with a slotted spoon; reserve.

To the hot skillet add the eggplant,zucchini, bell pepper, onion and garlic. Stir occasionally, until softened about 10 - 15 minutes.

Stir in the reserved sausage, tomatoes,parsley, basil and cayenne. Reduce heat and simmer for 15 minutes.

Spoon the mixture into an 8 x 9 inch, oven to table baking dish and sprinkle with the mozzarella.

Bake 350º in preheated oven until the cheese melts, about 15 - 20 minutes.

Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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