OLSEN - Rustic Italian Sausage, Potato and Pepper Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
5 Johnsonville Sweet Italian Sausage Links (Cut into bite size pieces) 3 medium Potatoes, with skin (Cut into 1" Cubes)1 Large Green Bell Pepper (Cut into bite size pieces)1 Large Sweet Onion (Cut into bite size pieces)1 Cup Spinach, frozen 4 tbsp Extra Virgin Olive Oil 1 tbsp Oregano, ground 2 tbsp Basil1 Tsp Garlic Powder4 tsp Garlic Minced 1/2 Cup White Wine 1/2 Cup Chicken Broth .25 cup Parmesan Cheese, grated
1) Cut sausage into bite size pieces and brown in skillet.
2) Add Onions, Pepper, Minced Garlic, Chopped Spinach, 1 Tbsp of Dried Basil and 1 Tsp of Oregano, then saute until Sausage is nearly cooked.
3) Add chicken broth, white wine and grated Parmesan cheese, stir to blend completely and coat all sausage and vegetables.
4) Pour mixture into bottom of 9 x 13 Roasting Pan.
5) Toss Potato Chunks with 2 TBSP Olive Oil, 1 Tbsp of Basil, 2 Tsp of Oregano, and 1 Tsp Garlic Powder.
6) Spread coated potatoes across top of sausage and vegetable mixture.
7) Bake uncovered for approximately 30 minutes at 375-400 degrees, until potatoes are cooked and browned on top.
Serving Size: 5 Servings
Number of Servings: 5
Recipe submitted by SparkPeople user ARNIE77.
2) Add Onions, Pepper, Minced Garlic, Chopped Spinach, 1 Tbsp of Dried Basil and 1 Tsp of Oregano, then saute until Sausage is nearly cooked.
3) Add chicken broth, white wine and grated Parmesan cheese, stir to blend completely and coat all sausage and vegetables.
4) Pour mixture into bottom of 9 x 13 Roasting Pan.
5) Toss Potato Chunks with 2 TBSP Olive Oil, 1 Tbsp of Basil, 2 Tsp of Oregano, and 1 Tsp Garlic Powder.
6) Spread coated potatoes across top of sausage and vegetable mixture.
7) Bake uncovered for approximately 30 minutes at 375-400 degrees, until potatoes are cooked and browned on top.
Serving Size: 5 Servings
Number of Servings: 5
Recipe submitted by SparkPeople user ARNIE77.
Nutritional Info Amount Per Serving
- Calories: 532.4
- Total Fat: 34.2 g
- Cholesterol: 4.5 mg
- Sodium: 837.8 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 5.1 g
- Protein: 21.0 g
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