This is an easy to prepare dinner that can be prepped ahead for a quick weeknight dinner. Ok who am I kidding I don’t plan that far head. Either way its a twist on sausage and peppers that is loaded with cheese so it should be a hit with the kids.
To save some time you can prep the vegetables ahead of time and toss them in a bag with the balsamic dressing and herbs. Put them in the fridge until your ready to cook them up!
This would be a great time to turn the oven on as well, 350 should do the trick.
A 9 x 13 or a bit larger size pan will work best. The thicker the layers are the longer it will take for them to cook. On that note, smaller potato cuts will cook faster, so cut those bad boys in half or quarters.
I like to layer the sausage across the top of the vegetables so that the vegetables cook in the juices. I chose to cut the sausage in thirds because that’s a good size for my kids. You don’t have to cut them at all, that’s up to you.
I baked my Italian Sausage Bake for 30 minutes covered and then about 15 minutes uncovered. Check the potatoes and make sure that they are to the consistency that you want.
Now the part that will get the kids to eat it. Cover it up with shredded mozzarella cheese. Just a few minutes in the over to melt the cheese and your just about ready. Top it off with some diced roasted red pepper and sliced fresh basil and enjoy!
Italian Sausage Bake
Equipment
- Roasting pan or casserole dish at least 9×13
Ingredients
- 2 lbs Italian Sausage Links
- 2 ea Green peepers
- 2 ea Onions
- 2 lbs Potatoes small preferred
- 1 cup Balsamic dressing
- 1/2 tsp Garlic powder
- 1 tsp Oregano
- 1/2 cup Roasted red peppers diced
- 8 oz Mozzarella Cheese shredded
- 6 ea Basil leaves fresh sliced
Instructions
- Preheat the oven to 350.
- Quarter the onions and cut the green peppers into chunks about 1" in size. Cut the potatoes in half or quarters depending upon size. Place the vegetables in a bow or a zip lock bag.
- Combine the Balsamic dressing, garlic powder and Oregano. Pour over the vegetables, mix and set aside.
- Cut the sausage links into thirds or halves.
- Place the vegetables and dressing into the dish. Top by spreading the sausage across the dish. Cover with foil and bake for 45 minutes.
- Dice the roasted red peppers, slice the basil leaves and shred the mozzarella cheese.
- After about 30 minutes remove the foil and top with shredded mozzarella. Check the potatoes with a fork.
- Bake for about 15 more minutes, until the potatoes are cooked and the cheese is melted.
- Top with roasted red peppers and basil. Enjoy!
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