Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Yield: 8 Servings
You will surely love this Italian Sausage Casserole! Oh, man, you are so in for a treat! Serve this over rice or pasta, and you have yourself a meal to remember! Have a great day, friends. Enjoy!
Ingredients:
4 tablespoons olive oil
4 cloves garlic, peeled and sliced
1 large onion, peeled and chopped
10 ounces mushrooms sliced
3 lbs. about 10-12 pieces good quality Italian Sausages, left whole or sliced into bite-sized pieces if preferred
½ c dry red wine, use gluten-free or wheat-free wine if on that diet
2 c unsalted crushed tomatoes, fresh or canned
8 ounces cooking spinach fresh or frozen (if frozen, defrost and drain well)
a handful of fresh basil, (optional but encouraged!
3 fresh sprigs of rosemary, (or 1-2 tsp dried or to taste)
salt and pepper (to taste), and a little (about 1 teaspoon) brown sugar, for seasoning (sugar is optional and may be left out if doing low-carb)
2 dried bay leaves
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Place an oven-proof cast-iron skillet on the stove and turn the heat to medium.
Add olive oil and allow it to become hot.
Add the sausages and cook until brown. Remove from the skillet onto a clean plate.
Add garlic and onions into the same skillet and sauté until aromatic and soft.
Add the red wine and scrape the bottom of the skillet to get the brown bits.
Add the spinach and cook until wilted completely. Remove from the heat.
Add the crushed tomatoes, bay leaves, mushrooms, and rosemary. Sauté for a few minutes. Sprinkle salt and pepper on top to taste.
Transfer everything into the prepared casserole dish as well as the sausages. Stir until well mixed.
Place it inside the preheated oven and bake for about 30 to 40 minutes or until done.
Remove from the oven and garnish with freshly chopped basil.
Serve over rice or pasta. Enjoy!
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