Description
Okay, so imagine if Italian sausage, crispy roasted potatoes, sweet bell peppers, and melted mozzarella decided to have a party in a casserole dish and invited garlic, herbs, and marinara sauce to make things interesting. That’s what we’re dealing with here. Italian Sausage and Potato Casserole is basically everything you love about a good Italian meal—savory sausage with fennel and spices, golden potatoes with crispy edges, colorful peppers that get sweet and caramelized, all topped with gooey cheese and fresh herbs. It’s the kind of dish that makes your house smell like an Italian grandmother’s kitchen, even if you’re just a regular person who can barely pronounce “mozzarella.” I made this for a potluck once and someone asked if I was secretly Italian. Another person came back three times and pretended they were “just checking if anyone else wanted seconds.” This casserole inspires identity fraud and transparent selfishness.
Ingredients
For the Casserole:
- 1.5 lbs Italian sausage (sweet, hot, or a mix—links or bulk)
- 2.5 lbs Yukon Gold or red potatoes, cut into 1-inch chunks
- 2 bell peppers (red, yellow, or orange work best), diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 cup marinara or pasta sauce (optional but adds richness)
- 1.5 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 tbsp olive oil
- 2 tsp Italian seasoning
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes (optional, for heat)
- Salt and black pepper to taste
- Fresh parsley for garnish
Optional Add-Ins:
- Cherry tomatoes, halved
- Zucchini, diced
- Mushrooms, sliced
- Fresh basil instead of parsley
- Red onion for sweeter flavor
- Kalamata olives, sliced
- Sun-dried tomatoes
- A splash of white wine for deglazing
Equipment:
- Large oven-safe skillet or 9×13 inch casserole dish
- Large mixing bowl
- Sharp knife and cutting board
- Wooden spoon or spatula
- Aluminum foil
Instructions
Preheat your oven to 400°F (200°C).
Cut potatoes into roughly 1-inch chunks. Try to keep them similar in size so they cook evenly.
Dice bell peppers and onion. Keep the pieces substantial—they’ll shrink as they cook.
Mince your garlic. Don’t use jarred garlic for this—fresh makes a huge difference.
If using sausage links, remove them from their casings. If using bulk sausage, you’re already winning.
Get all your ingredients prepped and ready. Once you start cooking, things move fast.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Add the Italian sausage and break it up with a wooden spoon or spatula into bite-sized pieces.
Cook for 6-8 minutes, stirring occasionally, until browned and cooked through. You want some crispy bits—those are flavor nuggets.
Don’t drain ALL the fat—leave about a tablespoon in the pan for flavor. If there’s an excessive amount (more than 2-3 tablespoons), drain some off.
Transfer the cooked sausage to a plate and set aside. Leave the flavorful bits in the pan.
In the same pan with the sausage drippings, add another tablespoon of olive oil if needed.
Add the diced onions and cook for 3-4 minutes until they start to soften and become translucent.
Add the bell peppers and cook for another 3-4 minutes, stirring occasionally.
Add the minced garlic and cook for 1 minute until fragrant. Don’t let it burn or it’ll get bitter.
Season with salt, pepper, Italian seasoning, smoked paprika, and red pepper flakes if using.
If using marinara sauce, add it now and stir everything together. Let it simmer for 2-3 minutes.
In a large mixing bowl, toss the potato chunks with the remaining tablespoon of olive oil, salt, pepper, and a pinch more Italian seasoning.
Add the seasoned potatoes to the skillet with the vegetables. Stir everything together so the potatoes get coated with all those flavorful drippings.
Return the cooked sausage to the pan and mix everything together.
If your skillet isn’t oven-safe, transfer everything to a greased 9×13 inch casserole dish at this point.
Cover the skillet or casserole dish tightly with aluminum foil.
Bake covered for 35-40 minutes. The potatoes should be tender when pierced with a fork.
Check at 30 minutes—if the potatoes are tender, you’re good. If not, give them another 5-10 minutes.
The foil traps steam, which helps the potatoes cook through without drying out.
Remove the foil and give everything a stir. Check seasoning and add more salt or pepper if needed.
Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
Return to the oven uncovered and bake for another 10-15 minutes until the cheese is melted, bubbly, and starting to get golden brown spots.
For extra golden cheese, turn on the broiler for the last 2-3 minutes. Watch it like a hawk—broilers go from perfect to burnt in seconds.
Remove from the oven and let it rest for 5 minutes. This helps everything set slightly and prevents burning your mouth on molten cheese.
Sprinkle generously with fresh chopped parsley. The bright green makes everything look prettier and adds freshness.
Optional: Add a little more Parmesan on top, a drizzle of olive oil, or a sprinkle of red pepper flakes.
Serve hot, directly from the skillet or casserole dish for that rustic family-style vibe.
Try not to eat half the pan standing at the stove. This is a real challenge.
Notes
This is basically a complete meal on its own, but here are some ideas:
- Serve with crusty Italian bread for soaking up all the juices
- Pair with a simple green salad dressed with balsamic vinaigrette
- Add a side of garlic bread or cheesy breadsticks
- Serve over creamy polenta for extra comfort
- Top individual servings with a fried egg for breakfast-for-dinner vibes
- Pair with roasted green beans or broccoli for extra veggies
- Serve with a glass of red wine (Chianti or Sangiovese work beautifully)
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: ~420 kcal
- Sugar: ~6g
- Sodium: ~680mg
- Fat: ~22g
- Carbohydrates: ~35g
- Protein: ~20g