If you’re looking for a cozy, flavor-packed meal that feels like a warm hug, this Italian Sausage and Pepper Casserole will absolutely hit the spot. It’s the kind of dish that fills your kitchen with mouthwatering aromas, turning any night into a special occasion. With juicy sausage, sweet bell peppers, gooey cheese, and a bubbling tomato base, every bite delivers comfort and a little zing. Whether you’re feeding a family or planning for leftovers, this casserole is a crowd-pleaser that’s as easy to make as it is to love.
Ingredients You’ll Need
Here’s the best part: this Italian Sausage and Pepper Casserole relies on simple, honest ingredients that each play their part. From the savory sausage to the burst of color from bell peppers, every component adds to the irresistible flavor and texture that make this dish a weeknight winner.
- Italian sausage links: The star of the show, bringing juicy, spiced flavor — choose mild or hot based on your mood.
- Olive oil: Essential for sautéing and adding a subtle richness to the veggies.
- Onion: Sliced for sweetness and depth that balances the sausage.
- Bell peppers: Any color works! They add vibrant color and a tender bite.
- Garlic: Minced for a fragrant, savory backbone.
- Dried oregano: Adds that unmistakable Italian flavor.
- Dried basil: A touch of herbal sweetness that rounds out the dish.
- Red pepper flakes (optional): For those who love a gentle kick.
- Diced tomatoes: Drained to prevent sogginess, they add juicy freshness.
- Marinara sauce: Brings everything together with its rich, tomatoey goodness.
- Shredded mozzarella cheese: Melts into a bubbly, golden topping.
- Grated Parmesan cheese: For a salty, nutty finish that takes it over the top.
- Salt and pepper: To taste, so the flavors sing.
- Fresh parsley: For a burst of color and freshness as a final flourish.
How to Make Italian Sausage and Pepper Casserole
Step 1: Brown the Sausage
Start by preheating your oven to 375°F. Heat the olive oil in a large skillet over medium heat, then add your sausage links. Sear them until they’re browned on all sides, which should take about 6–8 minutes. This step locks in all those delicious juices and gives the sausage a wonderful texture. Once browned, move the links to a cutting board and slice them into hearty ½-inch pieces.
Step 2: Sauté the Vegetables
In the same skillet (no need to clean it — those sausage drippings are flavor gold!), toss in the sliced onion and bell peppers. Sauté for 5–7 minutes, or until everything is soft and starting to caramelize. This builds a sweet, savory base that infuses every bite of your casserole.
Step 3: Add Garlic and Seasonings
Next, add the minced garlic, dried oregano, dried basil, and a pinch of red pepper flakes if you like a little heat. Let these bloom in the pan for one or two minutes, stirring constantly. The aroma will let you know you’re on the right track!
Step 4: Mix in Tomatoes and Sauce
Stir in the drained diced tomatoes and marinara sauce, making sure everything gets well combined. This mixture should look bright and inviting, with plenty of color from the peppers and a saucy base that’s just begging to be baked.
Step 5: Combine Everything and Assemble
Return the sliced sausage to the skillet and gently toss everything together. Once well mixed, pour it all into a 9×13-inch baking dish, spreading the mixture evenly. Now the real magic begins!
Step 6: Cheese It Up and Bake
Sprinkle the shredded mozzarella and grated Parmesan over the top, covering the sausage and peppers in a cheesy blanket. Slide the dish into your preheated oven and bake uncovered for 20–25 minutes, or until the cheese is melted, bubbly, and oh-so tempting.
Step 7: Garnish and Serve
Once out of the oven, finish your Italian Sausage and Pepper Casserole with a generous sprinkle of fresh parsley. Let it cool for a few minutes before serving — the flavors settle, and you get perfect cheesy pulls with every scoop.
How to Serve Italian Sausage and Pepper Casserole
Garnishes
This dish shines with a fresh pop of color and flavor on top. A sprinkle of chopped fresh parsley adds brightness, but you can also try a touch of fresh basil or a dusting of extra Parmesan if you’re feeling fancy. A little drizzle of good olive oil just before serving never hurts either!
Side Dishes
The beauty of Italian Sausage and Pepper Casserole is its versatility. Serve it with crusty Italian bread to mop up the sauce, or spoon it over creamy polenta, fluffy rice, or even pasta for a heartier plate. A simple green salad with a zingy vinaigrette pairs perfectly to balance the richness.
Creative Ways to Present
For a fun twist, try serving individual portions in mini cocottes or ramekins. If you’re feeding a crowd, set up a baked potato bar and let guests pile the casserole over fluffy potatoes. You can even stuff the mixture into hollowed-out bread bowls for a dramatic, edible presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Sausage and Pepper Casserole keeps beautifully in the fridge. Simply transfer any cooled leftovers to an airtight container, and they’ll stay fresh for up to four days. The flavors often deepen overnight, making the next-day servings even tastier!
Freezing
This casserole is a meal prepper’s dream. Let it cool completely, then wrap the baking dish tightly in foil or portion into freezer-safe containers. It will keep well in the freezer for up to three months. When you’re ready, thaw in the fridge overnight for best results.
Reheating
To reheat, simply cover the casserole with foil and warm in a 350°F oven until heated through, about 20–25 minutes. For single portions, the microwave works just fine — sprinkle a little extra cheese on top before reheating to revive that melty magic.
FAQs
Can I make Italian Sausage and Pepper Casserole ahead of time?
Absolutely! You can assemble the entire casserole (without baking) a day in advance. Cover it and refrigerate, then bake just before serving. It’s a lifesaver for busy nights or entertaining.
What kind of sausage works best?
Both mild and hot Italian sausage are delicious here. If you love spice, go for hot; for a family-friendly option, stick with mild. You can even use chicken or turkey sausage for a lighter twist.
Is this casserole gluten-free?
Yes, as long as you use gluten-free sausage and a gluten-free marinara sauce, this Italian Sausage and Pepper Casserole is naturally gluten-free. Always check the labels to be sure.
Can I add more vegetables?
Definitely! Feel free to toss in sliced mushrooms, zucchini, or even spinach for extra veggies and nutrition. Just sauté them with the onions and peppers for the best results.
How can I make this dish even heartier?
If you want to bulk up the casserole, stir in cooked pasta or rice before baking. It soaks up the sauce and makes the meal even more satisfying — perfect for hungry crowds.
Final Thoughts
There’s just something special about gathering around the table with a bubbling dish of Italian Sausage and Pepper Casserole. It’s simple, soul-warming, and always a hit, whether you’re cooking for loved ones or treating yourself to leftovers all week long. Give it a try and let this easy, cheesy casserole become a new favorite in your kitchen!
Print
Italian Sausage and Pepper Casserole Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A hearty and flavorful Italian Sausage and Pepper Casserole featuring savory sausage, sweet bell peppers, and melted cheese baked to perfection. This easy and comforting dish is perfect for weeknight dinners or meal prepping and brings together Italian spices and a rich tomato base for a satisfying meal.
Ingredients
Sausage and Meat:
- 1 pound Italian sausage links (mild or hot)
Vegetables and Aromatics:
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 bell peppers (any color), sliced
- 3 cloves garlic, minced
Seasonings and Sauces:
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup marinara sauce
Cheeses:
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Finishing:
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the casserole.
- Cook the sausage: In a large skillet over medium heat, warm the olive oil, then add the sausage links. Cook them until browned evenly on all sides, about 6 to 8 minutes. Remove from the skillet and slice into ½-inch pieces.
- Sauté vegetables: Using the same skillet, add the sliced onion and bell peppers. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
- Add garlic and herbs: Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes if using. Cook these aromatics for an additional 1 to 2 minutes to release their flavors.
- Combine with tomato base: Mix in the drained diced tomatoes and marinara sauce. Stir well, then return the sliced sausage to the skillet. Combine all ingredients thoroughly so the sausage and vegetables are coated with the tomato sauce.
- Assemble the casserole: Transfer the mixture into a 9×13-inch baking dish, spreading evenly. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
- Bake: Place the dish uncovered into the preheated oven and bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and golden on top.
- Garnish and serve: Remove from the oven and garnish with fresh chopped parsley. Serve warm for a comforting meal.
Notes
- You can use pre-cooked sausage to save time.
- Add cooked pasta or rice to the casserole for a heartier meal.
- This dish freezes well and is excellent for meal prepping.
- To keep this recipe gluten-free, ensure the sausage and marinara sauce you use are gluten-free certified.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 6g
- Sodium: 880mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
