The first time I made this Italian Sausage and Pepper Casserole, a simple weeknight experiment, it transformed my entire relationship with cozy cooking. I remember the moment the aromas began to bloom from my oven—sweet roasted peppers, earthy fennel from the sausage, and the unmistakable warmth of garlic and herbs. My kitchen, usually just a functional space, felt like the heart of an Italian trattoria. That deep, savory fragrance promised comfort, and the dish delivered completely. It’s become my ultimate one-pan hug of a meal, the one I turn to when I want to feed a crowd with zero fuss and maximum flavor. It’s not just a recipe; it’s a memory-maker.
Ingredients
- 1.5 lbs Italian sausage links (mild or hot, based on your preference)
- 2 large bell peppers (I use one red and one yellow for color), sliced into ½-inch strips
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- ¼ cup chopped fresh parsley or basil, for garnish
Let’s talk ingredients for a second, because a few choices here make a huge difference. First, don’t skip the fennel-seed-packed Italian sausage links. I’ve tried this with ground sausage and while it works, you lose those perfect, juicy bites. Trust me, the links are worth it. For the tomatoes, I swear by good-quality crushed tomatoes—they create the perfect saucy base without being too chunky or too thin. And please, use fresh garlic. That jarred stuff just won’t give you the same aromatic punch. The fresh parsley or basil garnish at the end? It’s not just for looks; that pop of fresh green flavor brightens the entire rich dish.(See the next page below to continue…)