Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, cook the Italian sausage for 5-7 minutes, breaking it apart with a wooden spoon until browned throughout.
- Add the sliced bell peppers, chopped onion, and minced garlic to the skillet. Sauté for about 5 minutes until the vegetables are tender.
- Stir in the diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Mix well to combine all ingredients.
- Transfer the mixture to a 9x13 inch casserole dish and spread evenly across the bottom.
- Top with shredded mozzarella cheese, spreading it evenly over the entire surface.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown at the edges.
- Let the casserole cool for 5 minutes before serving to allow it to set and make serving easier.
Notes
This casserole can be assembled a day ahead and refrigerated before baking. Turkey or chicken sausage can be substituted for a lighter option. Add vegetables like zucchini or mushrooms for variety. Leftovers taste even better the next day and can be frozen for up to 3 months.
