Italian Sausage Bake

1 pound sweet Italian sausage, (no casings)
1 small Vidalia Onion, chopped
2 large Yukon potatoes, chopped
1 cup baby carrots, halved
1 can diced tomatoes with herbs
1 cup ricotta cheese
1 teaspoon sea salt
1/2 teaspoon white pepper
1 teaspoon Italian seasoning mix
2 tablespoons sugar
1 cup grated mozzarella cheese

  • Preheat oven to 350 degrees.
  • Brown sausage and onion. Drain off grease.
  • Place sausage in the bottom of a 9×9 casserole.
  • Drain tomatoes, reserving juice.
  • Toss together the potatoes and carrots and layer over the sausage and onion mix.
  • Top with the tomatoes.
  • Whisk together the tomato juice, ricotta cheese and seasoning
  • Pour over top of everything.
  • Top with mozzarella cheese.
  • Bake 45 minutes or until potatoes are done.
For some reason hubby loves Hamburger helper. Must be left over from his bachelor days. Now I can’t have pre-prepared foods due to health issue so I made him a substitute recipe that tastes even better. I make it in advance too which makes a great weeknight casserole ready to pop in the oven when you get home. Hubby likes the texture of Velveeta, but I find it a bit rubbery. So I tried Land of Lakes American cheese and it slices great while still giving you that smooth creamy cheese texture when it melts.

aprons 3