Italian Sausage Bake

Mains, Meat



For the sausage mixture:

  • 2 tbsp. olive oil
  • 1 lb. Italian sausage, hot/mild/sweet, cut into ½ inch pieces
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 28 oz. tin diced tomatoes
  • 1 red pepper, seeded and chopped
  • 1 cup frozen corn, defrosted
  • 1 tbsp. chopped fresh rosemary or ½ tsp. dried
  • salt and pepper to taste
  • 1 cup mozzarella or fontina cheese


For the base:

  • 2 lb. prepared polenta, cut into ½ inch slices OR
  • 2 lb. potatoes (sweet or white), boiled but firm and cut into chunks OR
  • 6 cups cooked pasta (penne works well)




  1. In large skillet, heat oil over medium heat.   Add sausage pieces and cook, 3 to 4 minutes until pink disappears.
  2. Add onion and garlic and cook until softened.
  3. Add tomatoes and red pepper.   Bring to a boil, reduce heat to medium and cook until the sauce is slightly thickened, 6 to 8 minutes.
  4. Stir in the corn, rosemary, salt and pepper.
  5. Oil a 9×13 baking dish.   Add your base of choice – polenta, potatoes, or pasta. Spoon sausage mixture over the base and sprinkle with cheese.
  6. Bake at 400 degrees F for 15 to 20 minutes.   Then broil for 3-4 minutes to brown.


Cook’s Tip:

Add red pepper flakes (1/2 tsp.) or a few dashes of hot sauce to the sausage mixture if your family likes things spicer!