Cheesy Stuffed Italian Sausage Bake
This Cheesy Stuffed Italian Sausage Bake is a quick, comforting dinner featuring Italian sausage stuffed with a creamy ricotta-mozzarella blend, baked in marinara sauce, and topped with golden, bubbly cheese. Ready in under 30 minutes, it’s a crowd-pleaser perfect for busy weeknights or family gatherings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 6 large Italian sausage links (mild or spicy, about 1.5 lbs)
- 1 cup shredded mozzarella cheese
- 3/4 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1/4 cup chopped fresh basil (optional)
- 1 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1/2 cup extra mozzarella cheese (for topping, optional)
- 1 tablespoon chopped parsley (for topping, optional)
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with olive oil.
- Place the Italian sausage links on a cutting board. Using a sharp knife, carefully slice each link lengthwise to create a pocket, without cutting all the way through.
- In a mixing bowl, combine 1 cup shredded mozzarella, 3/4 cup ricotta, 1/4 cup grated Parmesan, 1/4 cup chopped basil, 1 teaspoon garlic powder, and 1/4 teaspoon crushed red pepper flakes (if using). Season lightly with salt and pepper and stir until smooth.
- Gently fill each sausage pocket with the cheese mixture using a small spoon or spatula. Do not overfill.
- Spread 1 cup marinara sauce on the bottom of the prepared baking dish. Arrange the stuffed sausages on top. Spoon the remaining marinara sauce over the sausages.
- Sprinkle 1/2 cup extra mozzarella cheese over the top for extra cheesiness. Add a dash of Parmesan if desired.
- Bake uncovered for 25–30 minutes, until the sausage is cooked through (internal temp 160°F) and the cheese is bubbly and lightly browned. If cheese browns too quickly, cover loosely with foil after 15 minutes.
- Remove from oven and let rest for 5 minutes. Garnish with chopped parsley or basil if desired.
- Serve hot, making sure each serving gets plenty of sauce and cheese.
Notes
Don’t overstuff the sausages as the cheese expands while baking. Use room temperature cheese for easier mixing. Bake on the middle rack for even cooking. For a vegetarian version, substitute sausage with zucchini or portobello mushrooms. Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 stuffed sausage li
- Calories: 420
- Sugar: 4
- Sodium: 950
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 10
- Fiber: 2
- Protein: 25
Keywords: cheesy stuffed sausage, Italian sausage bake, easy dinner, casserole, low carb, gluten free, comfort food, family meal