Sheet pan meals are so incredibly easy and this one is so flavorful too! One of our favorite 'go-to' dinners. You can add any vegetables that you have on hand, I'm sharing the basic recipe that we make most often - the rosemary is the perfect compliment as the main seasoning on this. One thing to remember is to make sure to cut all your vegetables and potatoes in uniform size so that they cook evenly. Enjoy! ~Diane
Sheet Pan; Roasted Sausage & Peppers (Onion & Pototo too!) Ingredients: 1 Package (1 lbs) of your favorite Sausage - bias cut/sliced 1 Large Onion - sliced 2 small or one large Sweet Bell Peppers 1 small bag of Mini-Yukon Gold Potatoes (or small reds) 3 Tbs Olive Oil Salt & Pepper to Taste 1-2 Tablespoons Dried or Fresh Rosemary, to Taste, *optional Directions: Preheat Oven to 425 F
Recipe & Photos by: Diane from Canning and Cooking at Home
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There are times that my lasagnas are created by what I have in the house. This one I opted to use spinach and roasted red peppers and turned out perfectly amazing! You can make this with or without adding Italian sausage. I don't mind 'oven ready noodles' when I am in a time crunch but, if you have the time - freshly cooked noodles are thicker and to me, always taste better - Enjoy! Diane
Roasted Red Pepper & Spinach Lasagna with Italian Sausage 1 pound Bulk Italian Sausage, optional 1 Large Vidalia Onion, sliced 2 cloves Garlic, chopped fine 2 Cups Shredded Mozzarella 16 oz Ricotta Cheese 1-2 Cups Parm/Reggiano Cheese, shredded 1 tsp Fresh Basil, chopped fine 1-2 large jars of your favorite Marinara 1 small jar of Roasted Red Peppers 1 package of Chopped Spinach Olive oil, to coat baking pan/s 1 Box of Lasagna Noodles (cook according to pkg) OR 1 Box of Lasagna 'Oven Ready Noodles' Heat oven 375. (Serves 4-6) Makes two 8x8 or one 9x13 Place Italian sausage and onions into skillet and crumble/cook until meat is no longer pink add chopped garlic into pan & stir the last few minutes so garlic does not scorch. Microwave spinach, strain out any liquid and set aside for assembly. You will be making 3 layers.
Let stand 5-10 before cutting into and serving. Recipe & Photos by: Diane Baker for Canning and Cooking at Home I ran across this recipe earlier in the week and had to give it a try! I am glad I did - the tastes really work well together - the spicy Italian sausage is mellowed a bit by the cream cheese sauce with sweet tomatoes. This recipe make a lot of food! It reheat great and I've frozen some to see how that thaws and reheats too (I'll update this post when that happens) I added some crushed fennel to my dish but, left off the wine for now. I will be trying that next time when I also try a different "pasta" such as Bow Tie! Enjoy ~ Diane Creamy Italian Sausage and Tortellini Ingredients: 1 lb. Italian sausage (bulk, casings removed) 1 can of diced tomatoes with Italian seasoning 1 "family sized" container of cheese tortellini. 1 box frozen spinach, cooked in microwave 1 box (4 cups) chicken broth 1 (8 oz) block of cream cheese 1/2 cup cold water + 2 Tbsp cornstarch dried basil and oregano to taste *crushed fennel, optional *1/4 Cup dry white wine, optional Directions: Brown the Italian sausage in a large heavy pot. If it came in the casings, cut them open and discard the casing. Break the sausage up into small bite sized pieces as you brown it. Once it's no longer pink, dump everything else in. Add the seasoning last, so you can adjust as needed. Give it a nice stir to distribute the cream cheese. It's done when the tortellini are tender and the sauce has reduced and thickened, roughly about 10 - 12 minutes after dumping it all together and bringing back up to a good medium boil. That's it folks! You can't get much simpler than that! Recipe Adapted from: Menu Musings of a Modern American Mom Photo by: Diane Baker for Canning and Cooking at Home |