22 Delicious Simple Recipes with Ground Italian Sausage to Try Today

Hey there, home cooks! Have you ever stared at that package of ground Italian sausage in your fridge, wondering how to turn it into something spectacular without spending hours in the kitchen? You’re in luck. We’ve gathered 22 incredibly simple yet delicious recipes that transform this flavorful ingredient into quick dinners, cozy comfort food, and weeknight wins you’ll love. Get ready to find your next favorite meal right here.

Italian Sausage and Peppers Pasta

Satisfying Italian sausage and peppers pasta brings hearty comfort to any weeknight dinner. This one-pan meal combines savory sausage with sweet bell peppers in a rich tomato sauce. Perfect for busy families needing a flavorful meal fast.

Ingredients

– 1 lb Italian sausage
– 2 tbsp olive oil
– 1 large onion
– 3 bell peppers
– 4 cloves garlic
– 1 (28 oz) can crushed tomatoes
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– 12 oz pasta
– 1/4 cup fresh basil
– 1/2 cup grated Parmesan cheese
– Salt to taste

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 pound Italian sausage, breaking it into 1-inch chunks with a wooden spoon.
3. Cook sausage for 6-8 minutes until browned, stirring occasionally to prevent sticking.
4. Remove sausage from skillet using a slotted spoon, leaving drippings in the pan.
5. Add sliced onion and bell peppers to the hot drippings, cooking for 5-7 minutes until softened.
6. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
7. Pour in crushed tomatoes, scraping any browned bits from the pan bottom for extra flavor.
8. Add dried oregano, red pepper flakes, and return cooked sausage to the skillet.
9. Simmer sauce uncovered for 15 minutes until slightly thickened, stirring occasionally.
10. Meanwhile, cook pasta in salted boiling water according to package directions until al dente.
11. Reserve 1/2 cup pasta water before draining cooked pasta completely.
12. Combine drained pasta with sausage sauce in the skillet, adding reserved pasta water as needed.
13. Stir in chopped fresh basil and grated Parmesan cheese until evenly distributed.
14. Season with salt to taste, starting with 1/2 teaspoon and adjusting as desired.
15. Serve immediately while hot. Generous Parmesan topping adds salty richness to each bite. The tender pasta absorbs the robust tomato sauce while maintaining perfect texture. Try serving with crusty bread to soak up every last bit of the flavorful sauce.

Hearty Sausage and Bean Soup

Cold weather calls for comforting bowls of soup. This sausage and bean soup comes together quickly with pantry staples. It’s the perfect hearty meal for busy weeknights.

Ingredients

– 1 tbsp olive oil
– 1 lb Italian sausage, casings removed
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 4 cups chicken broth
– 1 (15 oz) can diced tomatoes
– 2 (15 oz) cans cannellini beans, drained and rinsed
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– Salt and black pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb Italian sausage and cook for 5-7 minutes, breaking it up with a spoon until browned and crumbled.
3. Add diced onion, carrots, and celery, cooking for 6-8 minutes until vegetables soften.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Pour in 4 cups chicken broth, scraping the bottom of the pot to release any browned bits.
6. Add diced tomatoes with their juices, drained cannellini beans, dried oregano, and red pepper flakes.
7. Bring soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
8. Season with salt and black pepper, tasting and adjusting as needed.
9. Ladle soup into bowls and serve immediately. Now you have a rich, brothy soup with tender beans and savory sausage. The carrots and celery add subtle sweetness that balances the spice. Try topping with grated Parmesan and crusty bread for dipping.

Stuffed Bell Peppers with Sausage

Hearty stuffed bell peppers make for a satisfying weeknight dinner that’s both colorful and packed with flavor. Hollowed bell peppers get filled with a savory sausage and rice mixture, then baked until tender. This one-dish meal comes together with minimal fuss and maximum taste.

Ingredients

– 4 large bell peppers
– 1 pound Italian sausage
– 1 cup cooked rice
– 1/2 cup diced onion
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 1/2 cup shredded mozzarella cheese
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove all seeds and membranes.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add Italian sausage and cook for 5-7 minutes, breaking it up with a spoon until browned.
5. Add diced onion and cook for 3 minutes until softened.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Remove the skillet from heat and drain any excess grease.
8. Mix in cooked rice, marinara sauce, salt, and black pepper until well combined.
9. Spoon the sausage mixture evenly into the hollowed bell peppers.
10. Place the stuffed peppers upright in a baking dish.
11. Cover the dish tightly with aluminum foil.
12. Bake at 375°F for 30 minutes.
13. Remove the foil and sprinkle shredded mozzarella cheese over each pepper.
14. Return to the oven and bake uncovered for 10 minutes until cheese is melted and bubbly.
15. Let the peppers rest for 5 minutes before serving. Keep leftovers refrigerated in an airtight container for up to 3 days. Know that these peppers emerge from the oven with tender-crisp walls and a richly seasoned filling. The melted cheese creates a golden crust that contrasts beautifully with the savory sausage interior. For a fresh twist, serve them alongside a simple arugula salad dressed with lemon vinaigrette.

Loaded Sausage Breakfast Casserole

Sausage breakfast casserole is the ultimate make-ahead meal for busy mornings or weekend brunch. Simply layer ingredients the night before, then bake when ready. This hearty dish feeds a crowd with minimal effort.

Ingredients

– 1 pound breakfast sausage
– 6 large eggs
– 2 cups whole milk
– 6 slices white bread
– 1 cup shredded cheddar cheese
– 1/2 cup diced onion
– 1/2 cup diced bell pepper
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder
– 1 tablespoon butter

Instructions

1. Preheat oven to 350°F.
2. Grease a 9×13 inch baking dish with 1 tablespoon butter.
3. Cook 1 pound breakfast sausage in a skillet over medium-high heat for 8-10 minutes until browned.
4. Remove sausage from skillet using a slotted spoon, leaving 1 tablespoon drippings in pan.
5. Sauté 1/2 cup diced onion and 1/2 cup diced bell pepper in sausage drippings for 5 minutes until softened.
6. Cut 6 slices white bread into 1-inch cubes.
7. Arrange bread cubes evenly in prepared baking dish.
8. Spread cooked sausage over bread layer.
9. Top with sautéed vegetables.
10. Sprinkle 1 cup shredded cheddar cheese over sausage and vegetables.
11. Whisk 6 large eggs, 2 cups whole milk, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder in a medium bowl until fully combined.
12. Pour egg mixture evenly over entire casserole.
13. Press down gently with a spatula to ensure bread absorbs liquid.
14. Cover with foil and refrigerate for at least 4 hours or overnight for best texture.
15. Bake covered at 350°F for 30 minutes.
16. Remove foil and bake uncovered for 25-30 minutes until center is set and top is golden brown.
17. Let rest for 10 minutes before serving. Ultimate comfort food emerges with crispy edges and a creamy interior that holds together perfectly when sliced. The savory sausage and melted cheese create pockets of richness throughout each serving. Try topping individual portions with hot sauce or serving alongside fresh fruit for balanced brunch plates.

Zesty Sausage-Stuffed Mushrooms

Zesty sausage-stuffed mushrooms bring bold flavor to any gathering. These bite-sized appetizers pack serious savory punch with minimal prep work. Perfect for parties or quick weeknight snacks, they disappear fast.

Ingredients

– 24 large white mushrooms
– 1 lb Italian sausage
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp dried oregano

Instructions

1. Preheat oven to 375°F.
2. Wipe mushrooms clean with damp paper towel—avoid washing to prevent sogginess.
3. Remove stems from mushrooms and chop stems finely.
4. Heat olive oil in skillet over medium-high heat.
5. Brown Italian sausage in skillet for 5-7 minutes, breaking into small pieces.
6. Add chopped mushroom stems to skillet and cook 3 minutes until softened.
7. Transfer sausage mixture to bowl and let cool 5 minutes.
8. Stir breadcrumbs, Parmesan cheese, garlic powder, and oregano into sausage mixture.
9. Stuff mushroom caps generously with sausage mixture, mounding slightly.
10. Arrange stuffed mushrooms on baking sheet lined with parchment paper.
11. Bake at 375°F for 18-20 minutes until mushrooms are tender and tops are golden.
12. Let rest 3 minutes before serving—this allows filling to set properly.

Delightfully savory with crispy tops and juicy mushroom bases, these stuffed mushrooms offer perfect textural contrast. Their zesty sausage filling pairs wonderfully with cool ranch dip or spicy marinara. Consider serving them alongside crisp vegetable crudités for a balanced appetizer spread.

Sausage and Spinach Skillet

Perfect for busy weeknights, this one-pan sausage and spinach skillet comes together in under 30 minutes. Packed with protein and greens, it’s a satisfying meal that requires minimal cleanup.

Ingredients

• 1 tbsp olive oil
• 1 lb Italian sausage
• 1 medium yellow onion
• 2 cloves garlic
• 1 14.5 oz can diced tomatoes
• 4 cups fresh spinach
• 1/2 cup chicken broth
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb Italian sausage, breaking it into small pieces with a wooden spoon as it cooks.
3. Cook sausage for 6-8 minutes until browned and no pink remains, stirring occasionally.
4. Add 1 medium yellow onion, diced, and cook for 4-5 minutes until softened and translucent.
5. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
6. Pour in 1 14.5 oz can diced tomatoes with their juices and 1/2 cup chicken broth.
7. Season with 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper.
8. Bring mixture to a simmer, then reduce heat to medium-low and cook for 10 minutes to allow flavors to meld.
9. Add 4 cups fresh spinach in batches, stirring until each addition wilts before adding more.
10. Cook for 2-3 minutes until spinach is fully wilted and incorporated.

Layers of savory sausage and tender spinach create a hearty texture with a slight kick from the red pepper. Serve over creamy polenta or stuff into hollowed-out bell peppers for a creative twist.

Italian Sausage Lasagna Roll-Ups

Hectic weeknights call for clever shortcuts, and these Italian sausage lasagna roll-ups deliver all the comfort without the assembly stress. Each noodle wraps around a savory filling, creating individual portions that bake up beautifully. You’ll have a family favorite ready in under an hour.

Ingredients

– 12 lasagna noodles
– 1 lb Italian sausage
– 2 cups ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 large egg
– 2 cups marinara sauce
– 1 tbsp olive oil
– 2 cloves garlic
– 1/4 cup fresh basil
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Cook lasagna noodles for 8 minutes until pliable but firm.
4. Drain noodles and lay them flat on parchment paper to prevent sticking.
5. Heat olive oil in a skillet over medium-high heat.
6. Remove Italian sausage from casings and crumble into the skillet.
7. Cook sausage for 6-8 minutes until browned, breaking it up with a spoon.
8. Mince garlic and add to the sausage, cooking for 1 minute until fragrant.
9. Transfer sausage mixture to a bowl and let cool for 5 minutes.
10. Combine ricotta, 1/2 cup mozzarella, Parmesan, egg, salt, and pepper in a separate bowl.
11. Chop fresh basil and fold into the cheese mixture.
12. Spread 1 cup marinara sauce evenly in a 9×13 inch baking dish.
13. Place 3 tablespoons of filling along each lasagna noodle.
14. Roll noodles tightly from one end to the other.
15. Arrange roll-ups seam-side down in the baking dish.
16. Top with remaining marinara sauce and sprinkle with remaining mozzarella.
17. Cover with foil and bake for 20 minutes.
18. Remove foil and bake for 10 more minutes until cheese is golden and bubbly.
19. Let rest for 5 minutes before serving to set the layers.

These roll-ups emerge with perfectly al dente noodles hugging the rich sausage filling. The three-cheese blend creates creamy pockets that balance the robust tomato sauce. Serve them alongside garlic bread for dipping into any extra sauce, or pack cold leftovers for a satisfying lunch the next day.

Savory Sausage and Cheese Breakfast Muffins

These savory breakfast muffins transform your morning routine with minimal effort. They’re packed with protein and flavor, perfect for busy mornings when you need something satisfying that travels well. Toss them together in minutes and enjoy warm from the oven.

Ingredients

– 1 lb breakfast sausage
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup shredded cheddar cheese
– 2 large eggs
– 1 cup whole milk
– 1/4 cup unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and grease a 12-cup muffin tin thoroughly.
2. Cook the breakfast sausage in a skillet over medium-high heat for 6-8 minutes until browned and crumbled, then drain excess grease.
3. Whisk together the flour, baking powder, salt, and black pepper in a large bowl.
4. Stir in the cooked sausage and shredded cheddar cheese until evenly distributed.
5. In a separate bowl, beat the eggs, then mix in the whole milk and melted butter.
6. Pour the wet ingredients into the dry ingredients and stir just until combined—do not overmix.
7. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
8. Bake at 375°F for 18-22 minutes until golden brown and a toothpick inserted comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
Ready to serve warm or at room temperature. These muffins boast a tender, slightly dense crumb with pockets of savory sausage and melted cheese throughout. For a spicy kick, try them with a dash of hot sauce or pair with fresh fruit for balance.

Ground Sausage and Kale Soup

Perfect for crisp autumn evenings, this hearty ground sausage and kale soup delivers deep flavor with minimal effort. Packed with savory sausage and nutrient-rich kale, it comes together in under 45 minutes for a satisfying weeknight meal.

Ingredients

– 1 lb ground Italian sausage
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 6 cups chicken broth
– 1 (14.5 oz) can diced tomatoes
– 2 medium potatoes, peeled and cubed
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– 4 cups chopped kale
– 1/2 cup heavy cream
– Salt and black pepper to taste

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium-high heat.
2. Add 1 pound ground Italian sausage and cook for 6-8 minutes, breaking it apart with a spoon until browned and crumbled.
3. Add 1 diced yellow onion and cook for 4-5 minutes until translucent and softened.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in 6 cups chicken broth and 1 can diced tomatoes with their juices.
6. Add 2 cubed potatoes, 1 teaspoon dried oregano, and 1/2 teaspoon red pepper flakes.
7. Bring the soup to a boil, then reduce heat to medium-low and simmer for 15 minutes until potatoes are fork-tender.
8. Stir in 4 cups chopped kale and cook for 5 minutes until wilted and bright green.
9. Pour in 1/2 cup heavy cream and stir to combine.
10. Season with salt and black pepper to taste, then simmer for 2 more minutes.
11. Ladle the soup into bowls and serve immediately.

Generous chunks of potato and tender kale create a satisfying texture against the rich, creamy broth. The spicy sausage and subtle heat from red pepper flakes make this soup particularly warming on chilly days. For extra richness, top with grated Parmesan cheese and serve with crusty bread for dipping.

Sausage-Stuffed Zucchini Boats

Whether you’re drowning in summer squash or just need a quick weeknight meal, these zucchini boats deliver big flavor with minimal effort. They transform humble ingredients into a satisfying main dish that pleases both kids and adults alike.

Ingredients

• 4 medium zucchini
• 1 tablespoon olive oil
• 1 pound Italian sausage
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Slice each zucchini in half lengthwise to create boat shapes.
3. Use a spoon to scoop out the center flesh, leaving a 1/4-inch thick shell.
4. Brush the zucchini boats with 1 tablespoon olive oil and place them cut-side up on the baking sheet.
5. Bake the empty zucchini boats for 10 minutes at 400°F to partially cook the shells.
6. While zucchini bakes, brown 1 pound Italian sausage in a large skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles.
7. Add 1/2 cup diced onion and cook for 4-5 minutes until translucent.
8. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
9. Mix in 1 cup marinara sauce, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
10. Remove the partially baked zucchini boats from the oven and reduce oven temperature to 375°F.
11. Divide the sausage mixture evenly among the 8 zucchini boats, packing it firmly.
12. Sprinkle 1/2 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese over the filling.
13. Return the stuffed zucchini boats to the oven and bake at 375°F for 18-20 minutes until cheese is golden and zucchini is tender when pierced with a fork.
14. Let the zucchini boats rest for 5 minutes before serving to allow the filling to set.

Outstanding texture contrasts make these boats memorable—tender zucchini gives way to savory sausage filling beneath a crispy cheese crust. The Italian seasoning infuses every bite with herbaceous notes that complement the rich tomato sauce. Over roasted potatoes or alongside a crisp green salad, they make a complete meal that feels special enough for company but simple enough for Tuesday night.

Sausage and Potato Hash

Unexpectedly satisfying, this sausage and potato hash transforms simple ingredients into a hearty meal. Using just one skillet makes cleanup effortless while delivering maximum flavor. Perfect for breakfast or dinner, it comes together in under 30 minutes.

Ingredients

– 1 lb breakfast sausage
– 1 lb russet potatoes
– 1 medium yellow onion
– 1 red bell pepper
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 2 tbsp chopped fresh parsley

Instructions

1. Dice potatoes into 1/2-inch cubes and place in a bowl of cold water to prevent browning.
2. Heat 2 tbsp olive oil in a large cast iron skillet over medium-high heat until shimmering.
3. Add 1 lb breakfast sausage, breaking it apart with a spatula into small crumbles.
4. Cook sausage for 5-7 minutes until browned and cooked through, then transfer to a plate.
5. Drain potatoes thoroughly and pat dry with paper towels to ensure proper browning.
6. Add potatoes to the same skillet and cook undisturbed for 4 minutes to develop a golden crust.
7. Stir potatoes and continue cooking for 8-10 minutes until tender when pierced with a fork.
8. Dice 1 medium yellow onion and 1 red bell pepper while potatoes cook.
9. Add onion and bell pepper to the skillet when potatoes are nearly tender.
10. Cook vegetables for 4-5 minutes until softened and onions become translucent.
11. Return cooked sausage to the skillet and stir to combine all ingredients evenly.
12. Sprinkle 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp black pepper over the hash.
13. Stir constantly for 1 minute to toast the spices and distribute flavors throughout.
14. Remove skillet from heat and stir in 2 tbsp chopped fresh parsley.
15. Let the hash rest for 2 minutes before serving to allow flavors to meld.

Remarkably crispy potatoes contrast with juicy sausage crumbles in this satisfying dish. The smoked paprika adds subtle warmth while the fresh parsley provides a bright finish. Serve it topped with fried eggs for breakfast or alongside a simple green salad for a complete dinner.

Crispy Sausage and Herb Flatbread

Mouthwatering flatbread gets a savory upgrade with crispy sausage and fresh herbs. This quick recipe delivers restaurant-quality results in under 30 minutes. Perfect for busy weeknights or casual entertaining.

Ingredients

– 1 lb Italian sausage
– 1 lb pizza dough
– 1/4 cup olive oil
– 2 tbsp chopped fresh rosemary
– 1 tbsp chopped fresh thyme
– 1/2 cup grated Parmesan cheese
– 1/2 tsp red pepper flakes
– 1/2 tsp garlic powder

Instructions

1. Preheat oven to 450°F and place a baking sheet inside to heat.
2. Remove sausage from casings and crumble into small pieces.
3. Heat a large skillet over medium-high heat for 2 minutes.
4. Cook sausage for 6-8 minutes until browned and crispy, breaking up chunks with a spatula.
5. Transfer cooked sausage to a paper towel-lined plate to drain excess grease.
6. Stretch pizza dough into a 12-inch circle on parchment paper.
7. Brush entire dough surface with olive oil using a pastry brush.
8. Sprinkle garlic powder evenly over the oiled dough.
9. Distribute cooked sausage evenly across the dough surface.
10. Scatter rosemary, thyme, and red pepper flakes over the sausage.
11. Top with Parmesan cheese, covering the surface evenly.
12. Carefully transfer parchment paper with flatbread onto the preheated baking sheet.
13. Bake for 12-15 minutes until crust is golden brown and cheese is melted.
14. Remove from oven and let rest for 3 minutes before slicing.
Now you have a crispy flatbread with savory sausage and aromatic herbs. The golden crust provides perfect crunch against the juicy sausage. Try serving it with a simple arugula salad or dipping it in marinara sauce for extra flavor.

Cheesy Sausage and Rice Casserole

Tired of complicated weeknight dinners? This cheesy sausage and rice casserole delivers maximum comfort with minimal effort. It’s the perfect one-dish meal that satisfies both kids and adults alike.

Ingredients

– 1 lb ground Italian sausage
– 1 cup long-grain white rice
– 1 medium yellow onion, diced
– 1 green bell pepper, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes, undrained
– 1 can (10.5 oz) condensed cream of mushroom soup
– 1 cup chicken broth
– 2 cups shredded cheddar cheese
– 1 tbsp olive oil
– 1/2 tsp black pepper
– 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large oven-safe skillet over medium-high heat.
3. Add Italian sausage and cook for 6-8 minutes, breaking it into crumbles with a spatula until browned.
4. Add diced onion and bell pepper, cooking for 4-5 minutes until vegetables soften.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Add uncooked rice and stir to coat with the sausage mixture.
7. Pour in undrained diced tomatoes, cream of mushroom soup, and chicken broth.
8. Season with black pepper and salt, stirring until fully combined.
9. Bring the mixture to a simmer, then immediately remove from heat.
10. Cover the skillet tightly with aluminum foil or an oven-safe lid.
11. Bake at 375°F for 30 minutes until rice is tender and liquid is absorbed.
12. Remove from oven and carefully uncover, watching for steam.
13. Sprinkle shredded cheddar cheese evenly over the top.
14. Return to oven uncovered and bake for 5-7 minutes until cheese is melted and bubbly.
15. Let rest for 5 minutes before serving to allow flavors to meld. Perfectly creamy rice contrasts with the savory sausage crumbles, creating a satisfying texture in every bite. Pair it with a crisp green salad or serve alongside roasted vegetables for a complete meal that tastes even better as leftovers.

Spicy Sausage and Vegetable Stir-Fry

Every busy weeknight needs a reliable, one-pan wonder that delivers bold flavor without the fuss. Spicy sausage and vegetable stir-fry checks all the boxes with minimal prep and maximum payoff.

Ingredients

– 1 tbsp vegetable oil
– 1 lb spicy Italian sausage, casings removed
– 1 medium yellow onion, thinly sliced
– 1 red bell pepper, sliced
– 2 cups broccoli florets
– 3 cloves garlic, minced
– 2 tbsp soy sauce
– 1 tsp red pepper flakes
– 1/2 cup chicken broth
– 2 cups cooked white rice

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb spicy Italian sausage, breaking it into small crumbles with a wooden spoon.
3. Cook sausage for 6–8 minutes, stirring occasionally, until browned and cooked through.
4. Remove sausage with a slotted spoon, leaving 1 tbsp drippings in the skillet.
5. Add 1 thinly sliced yellow onion and 1 sliced red bell pepper to the hot drippings.
6. Sauté vegetables for 4–5 minutes until slightly softened.
7. Stir in 2 cups broccoli florets and cook for 3 more minutes until bright green.
8. Add 3 minced garlic cloves and 1 tsp red pepper flakes, stirring for 30 seconds until fragrant.
9. Pour in 1/2 cup chicken broth and 2 tbsp soy sauce, scraping up any browned bits from the pan.
10. Return cooked sausage to the skillet, stirring to combine all ingredients.
11. Simmer for 2–3 minutes until the sauce thickens slightly and coats the ingredients.
12. Serve immediately over 2 cups cooked white rice. Keep the skillet hot to ensure the rice absorbs the sauce properly. Key to this dish is the contrast between the crispy-edged sausage and tender-crisp vegetables. The spicy, savory notes pair perfectly with cool, crunchy cucumber slices or a dollop of cooling Greek yogurt.

Sausage and Ricotta Stuffed Shells

Huge pasta shells filled with savory sausage and creamy ricotta make for the ultimate comfort food. This baked dish comes together with minimal effort but delivers maximum flavor. Perfect for weeknight dinners or feeding a crowd.

Ingredients

– 12 jumbo pasta shells
– 1 pound Italian sausage, casings removed
– 1 cup whole milk ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 large egg
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add jumbo pasta shells and cook for 9 minutes until al dente.
4. Drain shells and arrange them in a single layer on a baking sheet to prevent sticking.
5. Heat olive oil in a large skillet over medium-high heat.
6. Add Italian sausage and cook for 6-8 minutes, breaking it into small crumbles with a wooden spoon.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Transfer sausage mixture to a large bowl and let cool for 5 minutes.
9. Add ricotta, Parmesan, egg, salt, and pepper to the sausage mixture.
10. Mix thoroughly until all ingredients are well combined.
11. Spread 1 cup of marinara sauce evenly across the bottom of a 9×13 inch baking dish.
12. Fill each cooked shell with approximately 2 tablespoons of the sausage-ricotta mixture.
13. Arrange stuffed shells in a single layer over the sauce in the baking dish.
14. Pour remaining 1 cup of marinara sauce over the stuffed shells.
15. Sprinkle shredded mozzarella cheese evenly over the top.
16. Cover the baking dish tightly with aluminum foil.
17. Bake at 375°F for 25 minutes.
18. Remove foil and bake for an additional 10 minutes until cheese is golden and bubbly.
19. Let the dish rest for 5 minutes before serving to allow the filling to set.

Satisfyingly creamy ricotta balances the savory sausage in every bite. The baked shells develop a slightly crisp edge while the interior stays tender. Serve alongside garlic bread for dipping into the extra sauce, or add a fresh green salad to cut through the richness.

Easy Sausage and Onion Quiche

Nailing a quick yet impressive brunch just got simpler. This sausage and onion quiche delivers rich flavor with minimal effort. Perfect for busy mornings or casual entertaining.

Ingredients

– 1 refrigerated pie crust
– 8 ounces breakfast sausage
– 1 medium yellow onion
– 4 large eggs
– 1 cup heavy cream
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
– 1 cup shredded cheddar cheese
– 1 tablespoon olive oil

Instructions

1. Preheat oven to 375°F.
2. Press pie crust into 9-inch pie dish.
3. Prick bottom of crust with fork 10 times.
4. Bake crust for 8 minutes.
5. Heat olive oil in skillet over medium heat.
6. Cook sausage until browned, breaking into crumbles.
7. Remove sausage from skillet using slotted spoon.
8. Add diced onion to same skillet.
9. Sauté onion for 5 minutes until translucent.
10. Whisk eggs in medium bowl until uniform.
11. Add heavy cream to eggs while whisking.
12. Stir in salt, pepper, and garlic powder.
13. Spread sausage evenly over par-baked crust.
14. Scatter sautéed onions over sausage.
15. Sprinkle cheddar cheese over onion layer.
16. Pour egg mixture over fillings.
17. Bake at 375°F for 35 minutes.
18. Check that center is set and top is golden brown.
19. Cool quiche on wire rack for 15 minutes.
20. Slice into 8 wedges with sharp knife. Outstanding with its creamy interior and savory sausage notes, this quiche satisfies every time. The flaky crust provides perfect texture contrast against the rich filling. Serve warm with fresh fruit or a simple green salad for a complete meal.

Sausage and Tomato Risotto

A creamy risotto gets serious flavor from Italian sausage and sweet tomatoes. This one-pot meal comes together with minimal fuss but delivers maximum comfort. Keep stirring for that signature creamy texture everyone loves.

Ingredients

– 1 lb Italian sausage
– 1 medium yellow onion
– 2 cloves garlic
– 1 1/2 cups Arborio rice
– 1/2 cup dry white wine
– 4 cups chicken broth
– 1 cup cherry tomatoes
– 1/2 cup grated Parmesan cheese
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp fresh basil

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Remove sausage from casings and crumble into the hot oil.
3. Cook sausage for 5-7 minutes until browned, breaking it up with a wooden spoon.
4. Transfer cooked sausage to a plate using a slotted spoon, leaving drippings in the pot.
5. Dice onion and mince garlic while the sausage cooks to save time.
6. Add diced onion to the hot drippings and cook for 3 minutes until translucent.
7. Stir in minced garlic and cook for 30 seconds until fragrant.
8. Add Arborio rice and toast for 2 minutes, stirring constantly until grains look slightly translucent around the edges.
9. Pour in white wine and cook for 1 minute while scraping browned bits from the bottom of the pot.
10. Heat chicken broth in a separate saucepan and maintain at a gentle simmer throughout cooking.
11. Add 1 cup of hot broth to the rice and stir continuously until mostly absorbed.
12. Continue adding broth 1/2 cup at a time, stirring constantly and waiting until each addition is absorbed before adding more.
13. Halve cherry tomatoes while the risotto cooks to prep ingredients efficiently.
14. After 18 minutes of cooking, stir in halved cherry tomatoes, salt, and black pepper.
15. Cook for 2 more minutes until tomatoes soften slightly but still hold their shape.
16. Remove pot from heat and stir in cooked sausage and grated Parmesan cheese.
17. Let risotto rest for 2 minutes off heat to allow flavors to meld.
18. Chop fresh basil and stir into the finished risotto just before serving.
Velvety rice grains cling to savory sausage and burst tomatoes in every bite. The Parmesan adds salty depth that balances the sweet acidity from the wine and tomatoes. Serve immediately in shallow bowls with extra basil scattered over the top for a vibrant finish.

Sausage and Cheddar Stuffed Biscuits

Ditch the boring breakfast routine with these handheld delights. Flaky buttermilk biscuits get stuffed with savory sausage and sharp cheddar. They’re perfect for busy mornings or game day snacks.

Ingredients

– 1 pound breakfast sausage
– 1 cup shredded cheddar cheese
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter
– 3/4 cup cold buttermilk
– 1 large egg

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Cook the breakfast sausage in a skillet over medium heat for 8-10 minutes until browned and crumbled.
3. Drain the cooked sausage on paper towels to remove excess grease.
4. In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Grate the cold unsalted butter using a box grater and add it to the flour mixture.
6. Use a pastry cutter or your fingers to work the butter into the flour until pea-sized crumbs form.
7. Pour the cold buttermilk into the flour mixture and stir with a fork until just combined.
8. Turn the dough onto a floured surface and gently knead it 3-4 times until it comes together.
9. Roll the dough into a 12×8-inch rectangle about 1/2-inch thick.
10. Evenly sprinkle the cooked sausage and shredded cheddar cheese over half of the dough rectangle.
11. Fold the empty half of the dough over the filling and press the edges to seal.
12. Use a sharp knife or bench scraper to cut the filled dough into 12 equal squares.
13. Arrange the squares on the prepared baking sheet, leaving 1 inch between each.
14. Whisk the egg with 1 tablespoon of water to make an egg wash.
15. Brush the tops of each biscuit with the egg wash using a pastry brush.
16. Bake at 425°F for 15-18 minutes until golden brown and puffed.
17. Transfer the biscuits to a wire rack and let cool for 5 minutes before serving.
The flaky layers shatter with each bite, revealing the savory sausage and melted cheddar inside. Serve them warm with a side of spicy mustard for dipping, or split and top with a fried egg for a heartier meal.

Conclusion

Excitingly, these 22 simple ground Italian sausage recipes offer endless inspiration for delicious, easy meals. We hope you try them and find new family favorites! Share which recipes you loved in the comments below, and don’t forget to pin this roundup on Pinterest to save it for your next cooking adventure. Happy cooking!