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Posts Tagged ‘italian sausage’

  1. Bubble Up Lasagna

    July 11, 2014 by AmazinglyWonderful

    • 1 lb Italian sausage
    • 1 jar (24 oz) spaghetti sauce
    • 2 cups mozzarella cheese, divided
    • 1 cup cottage cheese
    • 1/4 cup parmesan cheese
    • 1 can (12 oz) refrigerated Pillsbury Grands Jr flaky biscuits

    Preheat oven to 375. Lightly grease a 9×13-inch pan with cooking spray. Set aside.

    In a skillet, brown Italian sausage. Drain fat. Stir in spaghetti sauce. Set aside to cool.

    Cut biscuits into quarters. Place in medium bowl. Toss biscuits with meat sauce, cottage cheese and 1 cup of mozzarella cheese.

    Pour mixture into prepared 9×13-inch pan. Top with remaining cheese.

    Bake for 25-30 minutes, or until biscuits are done.

    Recipe –

  2. Cream of Mushroom Italian Sausage Pasta

    October 11, 2011 by AmazinglyWonderful


    Italian sausage (cut out of the casing)

    1/2 teaspoon red pepper flakes

    1 tablespoon olive oil


    an onion

    3 cloves garlic, minced

    1 (28 oz) can Italian-style plum tomatoes, drained and coarsely chopped

    can of cream of mushroom soup

    half can of milk


    The Doing

    In a large skillet heat oil over medium heat.

    Add sausage, stirring occasionally to break up large clumps. Cook until completely browned.

    Stir in onion, garlic and red pepper, cooking until tender.

    Stir in tomatoes, soup and milk. Simmer until mixture thickens, 5 minutes.

    Stir cooked pasta into sauce and heat through.


    Other ways to try it:

    Add some chopped carrots or zucchini with the onions.

    Add kale or spinach with the tomatoes.

    Substitute Bulgar wheat, barley, potatoes or roasted vegetables in place of the pasta.

  3. Italian Sausage Meatballs (the lazy way to make balls of meat)

    August 18, 2011 by AmazinglyWonderful

    See title to figure out why this recipe exists 🙂



    uncooked Italian Sausage links

    olive oil


    The Doing

    Keeping the shape of the link intact, remove from casing. (I do it by carefully cutting down the length of the link with a sharp knife)

    cut links into chuncks so that the length is proportional to the width

    pan fry

    add to your fave dish!