WHY YOU’LL LOVE LOADED POTATO SKINS

• Crispy potato shells with Italian-style toppings.
  
• Perfect appetizer, snack, or game-day food.
  
• Customizable with your favorite cheese or toppings.
  
• Bursting with bold flavors: garlicky, cheesy, and savory.
  
• Can be prepped ahead or frozen for later.

Potato Skins

Okay, listen… I love a classic potato skin, but once I stuffed these with sausage, marinara, and melty cheese? Game over.

For the last 15 years, this potato skin recipe has been my “impress the crowd without breaking a sweat” move.

The garlic oil makes the shells so crisp and flavorful, you could snack on them alone. But add that saucy, cheesy filling, and suddenly it’s like pizza met a potato and fell in love.

I serve these Italian potato skins for game days, holidays, or just because… and they never last long. Honestly, I recommend doubling the batch. Trust me, they’ll vanish in minutes.

Have extra russet potatoes left? Use them in our Beef Tallow French Fries! We fry them in beef fat for a crispy, golden, insanely flavorful fry unlike anything you’ve had before!

INGREDIENT NOTES

• Russet Potatoes: Large, starchy potatoes make the crispiest shells. Scrub well and bake until tender before scooping.
  
• Garlic: Smashing cloves infuses oil without burning. For a stronger garlic punch, mince finely instead.
  
• Extra Virgin Olive Oil: Use a good one! It flavors both shells and filling.
  
• Italian Sausage: Hot sausage adds a kick, but sweet or mild work if preferred. Drain well to keep the filling from becoming greasy.
  
• Sun-Dried Tomatoes: Add tangy-sweet richness. Use oil-packed for the best flavor, but drain before chopping.
  
• Cheese Blend: Mozzarella melts creamy, provolone adds sharpness, and parmesan brings saltiness. Shred fresh for the best melt.
  
• Marinara: Use homemade or store-bought, but make sure it’s thick enough to sit inside potato shells.

VARIATIONS

Meatless: Skip the sausage and add sautéed mushrooms and spinach.

Pepperoni Pizza Skins: Replace sausage with diced pepperoni and extra mozzarella.

Four Cheese: Fill with ricotta, mozzarella, provolone, and parmesan.

Mediterranean: Use feta, kalamata olives, and roasted red peppers.

BBQ Twist: Swap marinara for barbecue sauce and sausage for shredded chicken.

Spicy: Add red pepper flakes or drizzle with hot honey before serving.

Breakfast Style: Fill with scrambled eggs and bacon or prosciutto.

SERVING SUGGESTIONS

• Game Day Spread: Serve alongside jalapeño popper pretzel bombs and sheet pan nachos.
  
• Italian Night: Pair with Caesar Salad for a fun twist on pizza night.
  
• Party Platter: Arrange potato skins on a large tray, sprinkle with basil, and serve with extra marinara for dipping.
  
• Family Dinner: Round it out with roasted veggies or a simple green salad.

POTATO SKINS RECIPE FAQ

I grew up loving this appetizer, and once I figured out how to make potato skins from scratch, the Italian in me couldn’t resist giving them a twist!

Over the years, I’ve learned that the secret to restaurant-level skins is crisping the shells twice: once cut side down, then again cut side up.

It keeps them sturdy enough to hold a saucy filling without getting soggy.

I also discovered that brushing with garlic oil turns the plain potato into something crave-worthy all on its own.

These details, combined with a hearty sausage filling and melty cheese, are why this potato skin recipe has become a family favorite for every occasion.

TOOLS NEEDED

• Vegetable Brush: To scrub potatoes clean.
  
• Fork: For piercing potatoes before baking.
  
• Baking Sheet: Fits all six potatoes at once.
  
• Mixing Bowl: For sausage and cheese mixture.
  
• Skillet: For browning sausage.
  
• Wooden Spoon: For breaking up sausage as it cooks.
  
• Pastry Brush: To brush garlic oil onto the shells.
  
• Knife & Spoon: To cut and scoop potato flesh.
  
• Serving Platter: For presentation with garnishes and dipping sauces.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Appetizer Recipes

Applebee’s Spinach Artichoke Dip (Copycat Recipe)

Cheeseburger Spring Rolls (Cheesecake Factory Copycat)

Bruschetta Recipe (Sheet Pan)

Chipotle Queso Blanco Cheese Dip Copycat Recipe

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Italian Potato Skins

These Potato Skins are loaded with sausage, cheese, basil, and sun-dried tomatoes, putting an Italian twist on the classic appetizer!

Course Side Dish

Cuisine Italian

Method Oven

Prep Time 20 minutes minutes

Cook Time 1 hour hour 21 minutes minutes

Total Time 1 hour hour 41 minutes minutes

Servings 3 -4

Calories 1192cal

Author Donna Elick

Equipment

• small bowl
• baking sheet
• medium skillet
• bowl

Ingredients

• 6 medium Russet potatoes about 3 pounds
• 1/4 cup extra virgin olive oil
• 3 garlic cloves smashed
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 pound hot Italian sausage casings removed
• 1/3 cup sun-dried tomatoes drained and chopped
• 1 cup Italian cheese blend shredded (about 4 ounces, divided)
• 3/4 cup marinara sauce plus more for serving if desired
• Fresh basil chopped, for garnish
• Optional: sour cream for dipping

Instructions

• Bake the Potatoes: Preheat the oven to 400°F. Scrub the potatoes with a vegetable brush, pat them dry, and pierce each one 5 to 7 times with a fork. Place 6 medium Russet potatoes on a large baking sheet and bake them for about 1 hour, or until they are fork tender.
• Make the Garlic Oil: While the potatoes are baking, combine the 1/4 cup extra virgin olive oil and the 3 garlic cloves smashed in a small bowl. Cover the bowl with a paper towel and microwave it for 30 seconds. Stir in the 1 teaspoon Italian seasoning, the 1 teaspoon kosher salt, and the 1/2 teaspoon fresh ground black pepper, and set it aside.
• Scoop the Potatoes: Once the potatoes are cool enough to handle, turn the oven up to 425°F. Cut each potato in half lengthwise and carefully scoop out the flesh, leaving about a 1/4- to 1/2-inch shell.
• Crisp the Outside: Place the potato halves cut side down on a lightly greased sheet pan. Brush the outsides with some of the garlic oil and bake them for 5 to 10 minutes, until they start to crisp up.
• Crisp the Inside: Flip the potatoes over so the cut sides are facing up. Brush the insides with more of the garlic oil and bake them for another 5 to 10 minutes, depending on how crispy you like them.
• Cook the Filling: While the potato shells are crisping, cook the 1 pound hot Italian sausage in a medium skillet over medium-high heat until it’s browned and cooked through. Drain off the excess grease, then stir in 1/3 cup sun-dried tomatoes and 1/2 cup of the cheese.
• Fill the Potato Skins: Take the shells out of the oven and spoon a little marinara sauce into each one. Add the sausage mixture on top of the marinara and then sprinkle the rest of the cheese evenly over the potatoes.
• Melt and Serve: Return the pan to the oven and bake the potato skins for about 5 minutes, or until the cheese is melted and bubbly. Garnish them with fresh basil and serve with extra marinara or sour cream on the side for dipping.

Notes

Make-Ahead: Bake and scoop potatoes up to 24 hours ahead. Store shells covered in the fridge, then crisp and fill before serving.

Storage: Store leftovers in an airtight container in the fridge up to 3 days.

Reheating: Reheat in the oven at 350°F for 10–15 minutes. Air fryer works great too — 5 minutes at 375°F.

Freezing: Freeze unfilled shells after the second crisping. Cool, wrap individually in foil, and freeze up to 3 months. Bake from frozen at 400°F until hot, then fill and finish.

Simplify: Skip microwaving garlic oil separately and sauté garlic in the sausage skillet before adding seasoning. Less dishes, same great flavor.

Nutrition

Serving: 1 | Calories: 1192cal | Carbohydrates: 91g | Protein: 43g | Fat: 76g | Saturated Fat: 21g | Cholesterol: 122mg | Sodium: 2277mg | Sugar: 9g | Fiber: 8g | Calcium: 197mg | Iron: 8mg

Originally Published August 2011, updated and republished December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Italian Potato Skins appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THESE SAUSAGE APPETIZERS

• Crowd-Pleaser: These bite-sized snacks always disappear first at parties and game days.
  
• Cheesy & Gooey: Every popper is packed with melty cheese that keeps them moist and irresistible.
  
• Smoky Kick: Fire-roasted green chiles add depth and just enough spice.
  
• Easy Prep: Simple ingredients come together in minutes with no fuss.
  
• Make-Ahead Friendly: Assemble ahead or freeze for fresh-from-the-oven flavor anytime.

Sausage Poppers

Game day, holidays, random Tuesday night… I don’t really need an excuse to whip up these sausage cheese poppers.

They’re everything I love in one bite: gooey cheese, a little spice, and that golden biscuit-y crunch.

Honestly, I have to make a double batch if I want any leftovers because my family can take down a tray in minutes.

The fire-roasted green chiles give these sausage appetizers a smoky kick that takes them way beyond your average Bisquick sausage ball.

Dunk them in ranch, marinara, or queso… or just eat them straight off the tray like I do. No judgment.

INGREDIENT NOTES

• Biscuit Mix: Bisquick or another all-purpose biscuit mix keeps this sausage appetizer recipe quick and foolproof. Self-rising flour can work in a pinch, but you’ll need to adjust for fat and seasoning.
  
• Sausage: Hot Italian sausage adds bold flavor. Turkey sausage works well if you want a lighter option. Regular pork sausage or mild Italian sausage are also good substitutes.
  
• Monterey Jack Cheese: Melts beautifully and gives a creamy bite. Pepper Jack adds more heat, while cheddar adds a sharper flavor.
  
• Parmesan Cheese: Freshly shredded parmesan adds a salty, nutty depth and helps with browning.
  
• Green Chiles: Fire-roasted diced green chiles add a smoky kick. Be sure to drain well before mixing.
  
• Milk: Keeps the mixture moist and helps everything bind together.
  
• Spices: Garlic powder, onion powder, cayenne, and fresh ground black pepper build layers of flavor. Adjust the cayenne for more or less heat.

VARIATIONS

Cheddar & Jalapeño: Swap Monterey Jack for cheddar and add diced pickled jalapeños.

Breakfast Style: Use breakfast sausage and serve with maple syrup for dipping.

Spicy Kick: Add extra cayenne or a few dashes of hot sauce to the mix.

Tex-Mex Twist: Stir in a spoonful of taco seasoning and serve with salsa.

Bacon Ranch: Fold in crumbled bacon and serve with ranch dressing.

Pepper Jack Pop: Swap Monterey Jack for Pepper Jack cheese for extra heat.

BBQ Style: Use smoked sausage and serve with barbecue sauce for dipping.

SERVING SUGGESTIONS

• Game Day Favorite: Serve alongside sheet pan nachos and stuffed peppers for the ultimate spread.
  
• Holiday Party: Add to a platter with cheese, crackers, and veggies for a festive appetizer board.
  
• Family Gathering: Pair sausage poppers with hearty Cowboy Chili for a cozy combo.
  
• Potluck Hero: Bring them to a gathering with a side of marinara or ranch. I promise, they’ll vanish first!

SAUSAGE APPETIZER FAQ

What makes these sausage poppers work so well is the balance of fat, starch, and cheese.

The sausage provides moisture and flavor, the biscuit mix absorbs the drippings while creating structure, and the cheeses melt into gooey pockets that hold everything together.

The fire-roasted green chiles add a smoky depth while also releasing just enough liquid to keep the inside tender.

Even the spices play a role… garlic and onion powders layer flavor evenly through every bite.

It’s a little lesson in kitchen chemistry: the ratios ensure these sausage party appetizers stay moist inside, golden outside, and perfectly poppable.

TOOLS NEEDED

• Large Mixing Bowl: To combine all ingredients easily.
  
• Stand Mixer (Optional): Paddle attachment makes mixing less messy.
  
• Measuring Cups & Spoons: For accuracy.
  
• Baking Sheets: Lined with parchment for even baking.
  
• 1-Tablespoon Scoop: Keeps the poppers uniform.
  
• Parchment Paper: Prevents sticking and helps with cleanup.
  
• Instant-Read Thermometer: To check sausage doneness.
  
• Cooling Rack: Keeps sausage poppers crisp after baking.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Appetizer Recipes

Bruschetta Recipe (Sheet Pan)

Fonduta (Italian Fondue)

Homemade Mozzarella Sticks Recipe (Breaded Cheese)

Homemade Pepperoni Pizza Bites Recipe + Video

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Green Chile and Cheese Sausage Poppers

Make sausage poppers with green chiles, cheese, hot Italian sausage, and Bisquick. An easy game day recipe to feed a hungry crowd!

Course Side Dish

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 100 About 100 mini (1 tablespoon) poppers

Calories 35cal

Author Donna Elick

Ingredients

• 3 cups biscuit mix (such as Bisquick)
• 1 pound uncooked hot Italian sausage (I like turkey sausage here)
• 16 ounces Monterey Jack cheese shredded (about 4 cups)
• 2 ounces parmesan cheese shredded (about 1/2 cup)
• 1/2 cup whole milk
• 1 can fire roasted diced green chiles drained (about 4 ounces)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon fresh ground black pepper

Instructions

• Bring Ingredients to Room Temperature: Let the sausage and cheese sit at room temperature for 30 minutes before starting. This helps them mix more easily.
• Preheat the Oven: Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
• Mix the Dough: In a large mixing bowl, combine the 1 pound uncooked hot Italian sausage and 3 cups biscuit mix using your hands or the paddle attachment of a stand mixer. Once mixed, add 16 ounces Monterey Jack cheese, 2 ounces parmesan cheese, 1 can fire roasted diced green chiles, 1/2 cup whole milk, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/8 teaspoon cayenne pepper, and 1/2 teaspoon fresh ground black pepper. Mix until everything is well combined.
• Form the Poppers: Use a 1-tablespoon scoop (or a heaping teaspoon) to portion the mixture. Roll into 1-inch balls and place them on the prepared baking sheet.
• Bake: Bake for 20–25 minutes, or until golden brown and cooked through.
• Serve: Remove immediately from the pan and serve warm with your favorite dipping sauce.

Notes

Make-Ahead Tips: The poppers can be assembled and stored in the refrigerator, covered, for up to 24 hours before baking.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a 350°F oven for 8–10 minutes, or microwave briefly until warmed through. The oven keeps them crispier.

Freezing: You can freeze the unbaked poppers on a sheet pan until solid, then transfer them to a freezer bag for up to 3 months. Bake from frozen at 350°F for 25–30 minutes. Fully baked poppers can also be frozen and reheated in the oven until hot.

Nutrition

Serving: 1 | Calories: 35cal | Carbohydrates: 2g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 83mg | Sugar: 1g | Fiber: 0.1g | Calcium: 49mg | Iron: 0.1mg

Originally published December 2012, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Green Chile and Cheese Sausage Poppers appeared first on The Slow Roasted Italian.

I love how simple and yummy this feta baked feta pasta recipe is. 

Anytime I make it for dinner, it’s literally the star of the show – and my whole family can’t stop talking about the flavor! 

And even though the cooked pasta and the sausage add a ton of extra flavor, you know that I like to shake things up sometimes with my dishes. 

The good thing is that you can easily change the taste of this one pan meal by adding toppings to your own serving! 

You can add red pepper flakes for a spicy flavor, black pepper, Italian seasoning, or even fresh herbs! Put your own spin on the end result and have fun with it! 

Feta Pasta Bake

During the week, I love making easy pasta recipes that are packed with flavor but require very little work. 

It’s even better if they are made with simple ingredients that I can find easily at the store.

This feta baked pasta is based on a viral recipe called #uunifetapasta that originated in Finland. It was a huge hit, and I just had to see for myself why it was so good. 

Feta is one of my favorite cheeses because it pairs so well with so many different flavors. But, one of the best combinations is feta and tomato. 

You’ll see what I mean when you make this recipe! 

Love this pasta bake? Try my Rich & Easy Bolognese Pasta Bake next!

If you like how easy this recipe is, my Meatball Casserole with Pasta is even easier! You just dump the ingredients into a casserole dish and bake until warm and melty!

We also have a Sausage and Peppers Pasta, or  Tomato Feta Pasta Salad that is amazing. And if you’re looking for a more refreshing dish, you have to try this Cucumber Watermelon Salad!

Or try our cheesy, hearty, 30-Minute Chicken Pasta Bake with ingredients you probably already have on hand.

To see us make this pasta bake with feta from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

• Feta Cheese – The original recipe calls for a block of Greek feta, which gets extra soft and creamy when baked in the oven. 
  
  If you want to save a few minutes or cannot find a block of feta cheese, you can easily use pre-crumbled feta for this sausage and pasta bake. 
  
  Be sure to keep it stacked in the center of the baking dish.
• Pasta – My feta baked pasta recipe uses penne noodles. However, you could recreate the same dish with any type of small pasta. 
  
  Orecchiette, farfalle, fusilli, and cavatappi would all be really great choices.
• Sausage – You’ll need a long sausage link — the kind that is packaged in a U-shape. Smoked sausage is preferred, but kielbasa would work too. 
  
  You can also try cubed chicken sausage or shrimp. Or, if you want to make this recipe vegetarian, leave out the meat entirely and just add more vegetables. 
  
  And for those of you that like spicy flavors, you can add spicy sausage as well! 
• Tomatoes – This penne and sausage pasta bake is best with cherry tomatoes, but you can easily use grape tomatoes instead. 
  
  Smaller tomatoes are packed with more flavor. 
  
  The tomatoes really make this recipe what it is. But, you can also try adding or swapping in asparagus, broccoli, red bell peppers, or red chili peppers.
• Garlic – Fresh garlic cloves are the way to go! Mince them so it’s easier to mix them in with the tomatoes.
  
  Or, for even bolder flavor, slice the top off a small head of garlic and nestle it into the baking dish with cheese and tomatoes. 
  
  Drizzle with extra olive oil and seasonings and bake as directed. 
  
  Squeeze the roasted garlic into the pan, then smash and stir it into the cheesy sauce!

Tips and Tricks for Perfect Pasta Bake with Feta

• Use the freshest ingredients possible.

With such a simple recipe, the quality of every ingredient — especially the feta and tomatoes — really makes a difference!

Tomatoes should be vibrant, firm, and at the peak of ripeness. Look for a well-established brand of Greek feta, and opt for extra virgin olive oil for the best taste.

• Save some pasta water.

After boiling but before draining the noodles, ladle out about a cup of the pasta water. 

Use this to thin out the cheesy creamy mixture as needed without watering down the flavor! I also like to keep any extra for reheating leftovers.

• Cook noodles just to al dente.

This means they should still have a slight bite. When tossed with the other ingredients, the pasta will soak up some of the sauce and soften a bit more.

• Skip the baking if you are short on time. 

You can easily make this feta pasta bake recipe entirely on the stovetop if needed. 

Use a third skillet — I suggest a Dutch oven — to simmer the tomatoes and feta until softened, then combine everything as directed.

Prep Ahead

• Slice sausage and onion
• Preheat oven to 400°F
• Chop fresh basil
• Shred parmesan cheese

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
• Large Pot and Strainer for the pasta
• Non-Stick Skillet – Everyone needs a good skillet. I use this almost daily for everything from cooking eggs to browning chicken and ground beef.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a wedge to grate yourself.
• Wood Turner – My most used spoon or spatula in my kitchen! It’s amazing for sauteing vegetables and browning meat.

Serving Suggestions

Top your feta pasta bake with freshly grated parmesan and chopped basil leaves before dishing into bowls.

It’s enough for a standalone meal, maybe with some garlic bread or crostini. A big green salad or some roasted veggies would pair well too.

Or, serve this pasta bake with feta as a side dish with herbed chicken or smoked salmon!

Storing and Reheating Feta Baked Pasta

While best served fresh, you can refrigerate this dish for up to 3 days in an airtight container. After that, the tomatoes become too watery.

Reheat leftover penne and sausage pasta bake on the stovetop or in the oven, adding splashes of water (or reserved pasta water) to loosen the sauce.

Sausage and Pasta Bake FAQ

Enjoy!

With love, from our simple kitchen to yours.

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More Delicious Pasta Recipes

Spicy Chicken Pasta Recipe (Easy One Pot) + Video

Easy Creamy Garlic Shrimp Pasta Parmesan Recipe

One Pot Cheesy Sausage Pasta Recipe with Video

Best Homemade Pesto Pasta Recipe (Ready in 15 Minute)

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Feta Pasta Bake with Sausage (Viral TikTok Recipe) + Video

This Feta Pasta Bake recipe has become one of the most viral TikTok recipes yet! Enjoy the best combination of flavors in just 40 minutes!

Course Main

Cuisine Italian

Method Oven

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 789cal

Author Donna Elick

Ingredients

• 24 ounces cherry tomatoes 2 12-ounce packages
• 4 garlic cloves minced
• 1/2 cup olive oil extra virgin
• 1 teaspoon Italian seasoning
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 teaspoon garlic powder
• 8 ounce Greek feta block
• 1 yellow onion halved then sliced
• 14 ounce package smoked sausage sliced into 1/2” slices
• 1 handful spinach about one loose cup
• 1 pound package penne pasta
• 1/2 cup fresh basil chopped
• 1/4 cup Parmesan cheese freshly shredded

Instructions

• Preheat the oven to 400°F.
• In a 9×13 inch baking dish, place tomatoes and garlic. Top with olive oil and dry spices. Stir to coat. Spread the tomatoes out and place the block of feta cheese in the center of the baking dish. Place in the oven to cook for 30 minutes, or until hot and bubbly.
• Meanwhile, boil water with salt and cook penne according to the directions on the package. When finished cooking, reserve about 1 cup of pasta water and set aside. Drain and set pasta aside.
• In a non-stick skillet over medium heat, begin to cook the sliced onions. After a few minutes, add the sliced sausage. Cook for another 10 minutes, stirring occasionally to flip the sliced sausage pieces. Remove from heat, drain grease, and set aside.
• Carefully remove the baking dish from the oven. Break up the feta cheese and crush the tomatoes, then stir to combine. Add a handful of fresh spinach and stir until wilted. Add in pasta, sausage, and onion mixture. Stir to combine well. Add in reserved pasta water to thin sauce if needed.
• Top with freshly grated parmesan and freshly chopped basil. Serve while hot and enjoy!

Video

Notes

Use caution after you take the baking dish out of the oven and are crushing the tomatoes. They are extremely hot and the juices can splash out of the pan.

If you love garlic, you could slice the tops of a head of garlic and place in your pan with the tomatoes. Drizzle it with olive oil and season. When finished cooking, carefully squeeze the soft garlic cloves until they come out. Then smash and stir in with the tomatoes and feta.

Don’t like feta? Try boursin garlic and herb cheese. It’s a soft creamy cheese full of flavor that would go really well with tomatoes also.

What other vegetables could I add? Asparagus, broccoli, red bell peppers, or red chili peppers would all be great in this dish. If you’re a vegetarian, you could eliminate the sausage and substitute with some of these vegetables.

What other pasta noodles could I use in this recipe? Penne was used in this recipe and it works great, but you could really use any pasta. Orrechiette, farfalle, fusilli, and cavatappi would all be really great choices.

If you don’t want to use pasta, you could also serve this over rice, quinoa, or riced cauliflower.

If you want to try a different protein, shrimp or chicken would also be great in this dish.

Where did the tiktok trend start? The trend started with blogger and recipe developer Jenni Häyrinen. She created the recipe 2 years ago, and it basically went viral overnight. The original recipe had hot chili peppers and served with wheat pasta noodles. You can find more about the original blogger here.

Other ingredients to add: white wine, or red pepper flakes if you like a little spice.

Nutrition

Serving: 1 | Calories: 789cal | Carbohydrates: 67g | Protein: 26g | Fat: 46g | Saturated Fat: 15g | Cholesterol: 83mg | Sodium: 1175mg | Sugar: 6g | Fiber: 4g | Calcium: 287mg | Iron: 3mg

Originally published March 2021, updated and republished February 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Feta Pasta Bake with Sausage (Viral TikTok Recipe) + Video appeared first on The Slow Roasted Italian.

I’m all about an easy weeknight dinner. And this dish brings out all the delicious flavors. It’s been a family favorite in my house for a long time, which is why I make it at least a couple of times per month.

Not only does it use simple ingredients, but I love that it takes just a little bit of effort to make. 

Every bite is loaded with so much flavor, and most times, I even have leftovers to enjoy the next day. If you’re ready to learn how to make this easy Italian sausage pasta, let’s dive in!

The recipe card below has all the measurements and exact steps needed to make this sausage pasta recipe. 

Sausage and Peppers Pasta

I’m always looking for new recipes to make for weeknight dinners. While my family is fine sticking to their favorites, I’m often craving something new.

This recipe for sausage and peppers pasta does just the trick, adding a creamy spin to simple and classic ingredients.

Plus, it’s ready in a snap and doesn’t require too much focus to bring it all together. Just my kind of meal after a long day!

It’ll definitely work its way into rotation with other weeknight favorites like sheet pan sausage and veggies, this skillet chicken pot pie, and my one pot spaghetti.

Ingredient Notes and Substitutions

• Penne Pasta – This shape is perfect for creamy sausage and peppers pasta! The sauce fills the tubes and sticks to the ridges on the outside so there’s plenty in every bite.
  
  Rigatoni or cellentani pasta are the next best picks.
  
• Ground Italian Sausage – It’s easiest to buy this bulk (meaning not in the casing) so you can add it right to the pan. You’ll crumble it the same way you would ground beef.
  
  Mild Italian sausage is perfect for this recipe, but there’s also a hot variety for those who want some extra spice.
  
  I love a good spicy Italian sausage now and then, or if I’m feeling risky, I’ll even use super hot Italian sausage, too. 
  
  And if all you can find are links, simply remove the meat from the casings — just be sure they aren’t pre-cooked!  
  
  To cut down on fat content in the pork sausage, you could use turkey sausage or chicken sausage. 
  
• Onions and Bell Peppers – Grab a yellow onion and a variety of colors for your bell peppers. 
  
  Green bell peppers are the most bitter, so I like to stick with sweeter red bell peppers, yellow, and orange peppers.
  
  These are the best sweet bell peppers to use in my opinion. I also think a combination of colorful bell peppers adds a nice visual appeal. 
  
• All-Purpose Flour – This will help thicken the sauce when combined with the leftover fat from the sausage. 
  
  Instead of making a roux at the beginning, you’ll sprinkle the flour over the cooked veggies before adding the liquid.
  
• Italian Seasoning – You don’t need too much since the sausage is already seasoned. 
  
  You can also make your own blend of oregano, parsley, fresh basil, and rosemary — or use just one or two of your favorites.
  
• Chicken Stock and Bouillon – The sauce turns out so much richer when it’s made with stock instead of plain water. 
  
  Plus, it helps balance the cream so the texture is silky and not too thick. I also like to add some bouillon or chicken base for an even more concentrated flavor!
  
• Half-and-Half and Cream – If you’re unfamiliar with it, half-and-half is simply a mixture of heavy cream and milk that’s popular in the US. 
  
  I like to mix it with additional cream so the sauce isn’t too thick or too thin. Feel free to use all half-and-half when making this Italian sausage and peppers pasta if you prefer!
  
• Cheese – Combine plenty of freshly grated mozzarella for that ooey gooey factor, plus parmesan cheese for flavor in this easy pasta recipe. 
  
  There isn’t a great substitute for the mozzarella, but you could swap the parm for pecorino romano in a pinch.

Tips and Tricks to Make Pasta with Sausage and Peppers

• Salt your pasta water — and reserve some for later.

There are two main reasons for salting pasta water: to add flavor and tone down the amount of starch.

Aim for 1 tablespoon of salt in 4 quarts of water when cooking 1 pound of pasta.

When you’re ready to drain the penne, pour or ladle at least ½ cup of the starchy water into a container. I’ll usually save a cup or more just to be safe.

Then, stir it into your sausage peppers and onions pasta a little at a time to bring the sauce together and make it just the right consistency. 

• Cook the sausage before the peppers and onions.

Once it’s browned, transfer it to a bowl or plate with a slotted spoon so you leave any grease behind. I like to line the dish with a paper towel too.

Use that grease to saute the veggies instead of oil (though you can add a little oil if needed) for even more flavor!

Cook the onions and peppers just until they start to soften. They’ll continue to break down more as they simmer in the sauce.

• Use room temperature cream and half-and-half.

It’s far less likely to scald or cause clumps when it hits the hot pan if it’s not chilled from the fridge. 

Simply measure both out before prepping your veggies and getting started. It’ll be ready to use after 20-30 minutes on the counter.

Prep Ahead

• Chop bell peppers and onion
• Grate mozzarella and parmesan

Kitchen Tools You Will Need

• Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals.
• Large Pot and Strainer to cook and drain the pasta.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• Wooden Spoon – Use this to break up the sausage and stir everything together. It’s much better at scraping the tasty bits off the bottom of the pan than plastic utensils.

Serving Suggestions 

Nothing goes better with a rich, creamy pasta dish than a fresh green salad with tangy balsamic vinaigrette and some crusty bread. 

If I’m making sausage peppers and onions pasta for guests, I’ll throw together a burrata caprese or antipasto tray for a more impressive option. And you can never go wrong with a big basket of air fryer garlic knots!

Some roasted rosemary onions or grilled zucchini would be a delicious side too.

Storing and Reheating Sausage Peppers and Onions Pasta

Allow leftovers to cool, then transfer to an airtight container. I also like to keep a small container of pasta water just in case.

Refrigerate sausage and peppers pasta for 3-4 days or freeze for up to 3 months. Thaw in the fridge overnight before reheating.

You can reheat leftovers in the microwave in 30-second bursts, but I usually get the best results with the stovetop. 

Add some of the reserved pasta water to the pan — this helps loosen up the pasta with sausage and peppers so it heats more evenly.

Italian Sausage and Peppers Pasta FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Pasta Recipes

Spicy Chicken Pasta Recipe (Easy One Pot) + Video

One Pot Hawaiian Pasta (30 Minute Recipe) + Video

One Pot Cheesy Sausage Pasta Recipe with Video

Cheesy Chicken Pasta Recipe (Easy One Pot) + Video

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Pasta With Sausage and Peppers Recipe

My Sausage and Peppers Pasta combines hearty sausage, sweet peppers, and onion, and tender pasta in the most luscious cream sauce.

Course Main

Cuisine Italian

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 -8

Calories 834cal

Author Donna Elick

Ingredients

• 1 pound uncooked penne pasta
• 1 tablespoon olive oil
• 1 pound ground Italian sausage hot or mild
• 1 medium yellow onion chopped
• 3 bell peppers red, yellow, and orange, chopped
• 5 cloves garlic minced
• 1/4 teaspoon red pepper flakes optional
• 3 tablespoons all-purpose flour
• 1 tablespoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 2 1/2 cups chicken stock
• 1 teaspoon chicken bouillon granulated, cubed, or base
• 1/2 cup half and half
• 1/2 cup heavy cream
• 6 ounces mozzarella cheese freshly grated
• 1/2 cup parmesan cheese freshly grated, plus extra for garnish

Instructions

• Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne pasta until al dente, following package instructions. Reserve ½ cup of pasta water, then drain. Toss with a drizzle of olive oil to prevent sticking and set aside.
• Prepare Ingredients: While the pasta cooks, chop the onion and bell peppers into ½-inch pieces and mince the garlic.
• Cook the Sausage: Heat the olive oil in a large skillet over medium-high heat. Add the ground Italian sausage and crumble as it cooks. Once browned and fully cooked, remove with a slotted spoon and set aside.
• Cook the Vegetables: Add more oil to the skillet if needed. Sauté the onion and bell peppers until softened, about 4–5 minutes.
• Add the minced garlic and red pepper flakes (if using), and cook for 30 seconds until fragrant.
• Make the Sauce: Sprinkle the flour over the vegetables and stir for 1 minute to form a roux.
• Return the cooked sausage to the skillet. Add the Italian seasoning, chicken broth, chicken bouillon, half and half, and heavy cream.
• Stir, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer, then reduce the heat to low and simmer for 7–9 minutes, stirring frequently, until the sauce thickens slightly.
• Combine Pasta and Sauce: Stir in the mozzarella and parmesan cheeses until melted. Add the cooked pasta and toss to coat. Gradually stir in the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
• Serve: Season with kosher salt, black pepper, and additional red pepper flakes to taste. Garnish with extra parmesan cheese and fresh parsley, if desired.

Notes

Refrigerate: Store cooled pasta in an airtight container for 3–4 days. Reheat in the microwave in 30-second intervals until warm.

Freeze: Place cooled pasta in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Casserole Option: Transfer the finished pasta to a 9×13-inch baking dish, top with 1 cup shredded mozzarella, and bake at 350°F for 15–20 minutes, or until the cheese is melted.

Nutrition

Serving: 1 | Calories: 834cal | Carbohydrates: 70g | Protein: 35g | Fat: 46g | Saturated Fat: 20g | Cholesterol: 115mg | Sodium: 1194mg | Sugar: 7g | Fiber: 5g | Calcium: 338mg | Iron: 3mg

Originally published March 2025, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Pasta With Sausage and Peppers Recipe appeared first on The Slow Roasted Italian.

After the first forkful hits your tongue, you’ll understand why I say this is the “best ever baked ziti!” Made with minimal ingredients and you still get an explosion of flavor in every taste.

I just love the texture of the tender pasta with the perfect balance of cheese. It’s Italian food meets comfort food, and I’m here for it.

It’s one of my go-to recipes for the end of a long day, and I love the quick baking time. 

One of the great things about making this simple pasta dish is that you can pair it with a simple side salad and some garlic bread for a quick meal.

And you’ll likely have leftover baked ziti to eat the next day! Baked pasta for the win. 

For those nights when you don’t feel like cooking, be sure to try my lazy day mac and cheese. The whole family will be happy to devour it! Or check out all of my pasta recipes.

No meal is complete without some of my air fryer garlic knots or rosemary garlic bread, so you are going to want to check them out too.

This is one of my favorite pasta dish recipes. The layers of pasta paired with the sausage and cheese create the perfect extra flavor. 

I’ll go out on a limb and say that this is the best baked ziti recipe – and I think you’re going to agree! 

Pairing the cooked sausage with the homemade sauce and adding all the Italian seasoning…it’s making my taste buds crave it right now! Trust me – it’s an easy way to curb a craving. 

The good news is that this easy recipe really is one of the easiest dinners to make and one of the best things to serve your whole family for a hearty weeknight meal. It’s sure to be a huge hit! 

How To Make Easy Baked Ziti

It’s super easy to whip up this baked ziti recipe, even on busy weeknights.

Start off by browning the sausage. Add the tomatoes and let simmer to form the sauce.

Prepare the pasta and add the sauce. Mix together the ricotta, egg, and seasonings. Add in cheese and combine.

Add a layer of sauce in a casserole dish, then top with the pasta mixture. Repeat the process until everything has been added to the dish. 

Top with the rest of the cheese, cover, and bake for 20 minutes.

Broil to make the cheese bubbly and golden brown. Garnish with parmesan and parsley, then dig in.

Helpful Tips and Tricks

• Shred the cheese. I know it’s tempting to buy pre-shredded cheese, but if you want ooey, gooey, melty cheese you have to shred it yourself. 
  
  Store-bought has caking agents that will prevent it from melting correctly. You can use different types of cheese or any cheese mixture, too. 
  
  I prefer shredded mozzarella, but a shredded Italian cheese blend is a great option. 
  
• Prevent sticking. Before adding tin foil to the casserole, give the underside of a large baking dish a quick spritz of non-stick spray. It will help prevent the cheese from sticking to it.
  
• Meal prep is always an option. This easy baked ziti recipe makes a lot and the portions are large. 
  
  If you can’t eat it in one sitting, go ahead and add it to single-serving containers to grab for an easy lunch or dinner. (having leftovers to eat again is the best part!) 
  
• Too spicy? Tone down the spice by using regular Italian sausage instead of spicy for a low heat. 
  
  Or if you want it even hotter, add some red pepper flakes! You can add spice to take it to the next level, or lave it like it is. 
  
  The only thing to remember is that is you make it all spicy, you better be sure that everyone loves spice. 

FAQ – Common Recipe Questions

Enjoy!

With love, from our simple kitchen to yours.

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Other Oven Baked Recipes

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Easy Baked Ziti (Tried and True Family Recipe)

This easy baked ziti combines hot Italian sausage, fire-roasted tomatoes, pasta and lots of gooey cheese to give you the ultimate comforting dish!

Course Main

Cuisine Italian

Method Oven, Stovetop

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 4 minutes minutes

Servings 12

Calories 655cal

Author Donna Elick

Ingredients

• 2 pounds hot Italian sausage removed from casings
• 29 ounces Hunt’s Fire Roasted Diced Tomatoes with Garlic 2 14.5 ounce cans
• 28 ounces crushed tomatoes
• 1 pound ziti pasta
• 16 ounce container whole ricotta cheese
• 1 large egg beaten
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon kosher salt
• 3/4 cup fresh grated Parmesan cheese (divided)
• 12 ounces fresh shredded mozzarella divided
• 4 ounces fresh shredded provolone divided
• Chopped fresh flat leaf Italian parsley (for garnish)

Instructions

• In a large skillet over medium-high heat, break apart and cook the sausage until cooked through. Drain most of the excess fat and return sausage to the pan.
• Add the diced tomatoes and crushed tomatoes to the cooked sausage. Stir to combine and bring to a simmer for 15-20 minutes.
• Meanwhile: boil pasta in salted water according to package directions. Cooked until just al dente (about 10 minutes), it will continue to cook in the oven.
• Drain pasta.
• In a large bowl combine ricotta, beaten egg, salt and pepper. Stir to combine, don’t ovemix. To keep the pasta creamy you do not want to break up all of the ricotta mixture.
• Then add half cup of the Parmesan cheese and half of the mozzarella (6 ounces) and half of the provolone (2 ounces) to the ricotta mixture. Stir to combine.
• Add the cheese mixture to the pot of pasta. Mix lightly.
• Ladle about 1 cup of sauce on the bottom of a large casserole dish. Then add about half of the pasta mixture. Smooth it out with a spatula and press it down in the dish. Add a few ladles of sauce over top.
• Add the remaining pasta. Smooth out the pasta. Add the remaining sauce over top, spread it out evenly and then sprinkle the remaining cheeses over top.
• Cover and bake at 375 for 20 minutes.
• Remove cover and broil until just lightly browned and bubbly (about 2-3 minutes).
• Garnish with fresh grated Parmesan cheese and chopped Italian flat leaf parsley.

Nutrition

Serving: 1 | Calories: 655cal | Carbohydrates: 40g | Protein: 33g | Fat: 40g | Saturated Fat: 18g | Cholesterol: 127mg | Sodium: 1238mg | Sugar: 6g | Fiber: 3g | Calcium: 415mg | Iron: 3mg

Originally published September 2021, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Baked Ziti (Tried and True Family Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE MEAL PREP FREEZER BREAKFAST SANDWICHES

• Perfect for busy mornings: Heat, eat, and go in minutes.
  
• Large batch meal prep: Makes 12 sandwiches in one go.
  
• Budget-friendly: Just $1–$1.50 per sandwich. Way cheaper than takeout!
  
• Customizable: Mix and match meats, cheeses, or add veggies.
  
• Freezer-ready: Stash a month’s worth of breakfasts with one baking session.

Freezer Breakfast Sandwiches

Breakfast chaos used to be the norm around here… especially on homeschool mornings when we’re rushing to get out the door for archery practice. 

That’s when breakfast sandwich recipes for the freezer became a game-changer. I’ll batch-make a dozen, wrap them up, and suddenly mornings are calm because breakfast is already done. 

Sometimes I’ll meal prep breakfast burritos at the same time for variety. They’re just as easy to throw together and reheat when we need something quick.

Munchkin loves hers with sausage, Chad’s a bacon guy, and I sneak a little hot sauce into mine.

It’s the kind of recipe that feels almost too simple, but once you start keeping these in your freezer, you’ll wonder how you ever lived without them!

INGREDIENT NOTES 

• Eggs: Twelve large eggs give each freezer breakfast sandwich a hearty, satisfying base. For even more protein, you can bake 18 eggs with a bit more milk and seasonings, then cut larger squares.
  
• Milk or Cream: Whole milk, half & half, or cream gives the eggs a tender, custardy texture. Skim milk works, but the sandwiches won’t be as rich.
  
• English Muffins: Any brand works, though toasting is essential to prevent sogginess. Swap with bagels or croissants for variety.
  
• Meat Options: Precooked sausage patties, bacon, or Canadian bacon all work beautifully. Using precooked meats saves time and prevents excess grease.
  
• Cheese: Cheddar melts well and gives a classic flavor. American, Swiss, or Pepper Jack also work. If using shredded cheese, sprinkle directly over eggs before baking instead of layering slices.
  
• Seasonings: Keep it classic with salt and pepper, or stir in garlic powder, smoked paprika, or chopped herbs for extra flavor.

VARIATIONS 

Southwestern: Add chorizo, Pepper Jack cheese, and a spoonful of salsa.

Veggie Lovers: Mix bell peppers, spinach, mushrooms, or onions into the eggs before baking.

Croissant Sandwiches: Swap English muffins for buttery croissants.

Bagel Breakfast Sandwiches: Use bagels and double the cheese for extra indulgence.

Meat-Free: Skip the meat and double the cheese for a simple, meatless Monday version.

SERVING SUGGESTIONS 

• Classic Combo: Serve freezer breakfast sandwiches with crispy breakfast potatoes.
  
• Fresh Balance: Add fruit salad or sliced melon on the side.
  
• Hearty Start: Pair with iced coffee for the ultimate grab-and-go breakfast.
  
• Shortcut Treat: Drizzle the eggs with hot sauce or sriracha before layering.
  
• Weekend Brunch: Stack sandwiches on a platter with orange juice for an easy crowd-pleaser.
  

BREAKFAST FREEZER SANDWICHES FAQ

The key to these meal prep freezer breakfast sandwiches is baking the eggs as one large sheet.

This method not only saves time but ensures every portion is the same size: no uneven frying or broken yolks. 

Broiling the muffins creates a sturdy, toasted base that won’t go soggy once frozen. And cooling everything before wrapping is crucial! If there’s steam, moisture builds up and ruins the texture. 

Over the years of making freezer breakfasts, I’ve found this method gives the best results. It’s fast, reliable, and keeps the sandwiches tasting fresh even weeks later.

TOOLS NEEDED 

• 9×13-inch Baking Dish: Perfectly sized for baking eggs into 12 even squares.
  
• Large Mixing Bowl and Whisk (or Hand Mixer): For beating eggs until fluffy.
  
• 13×18-inch Sheet Pan: To toast all the English muffins at once.
  
• Plastic Wrap, Foil, or Freezer Paper: For wrapping sandwiches securely.
  
• Freezer Bags: Labeled for easy storage and organization.
  
• Sharp Knife: For cutting egg squares cleanly.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Breakfast Recipes

Easy Breakfast Burrito Recipe (Freezer Friendly!)

Easy Cheesy Breakfast Sausage Pinwheels Recipe

Bacon Egg and Cheese Breakfast Bombs Recipe + Video

Sausage Egg and Cheese Breakfast Sliders + Video

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Freezer Breakfast Sandwiches

Make Freezer Breakfast Sandwiches for busy mornings, loaded with eggs, cheddar cheese, and your choice of bacon, sausage, or Canadian bacon.

Course Breakfast

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 sandwiches

Calories 273cal

Author Donna Elick

Ingredients

• 12 large eggs
• 1/3 cup whole milk cream, or half & half
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 12 English muffins
• 12 slices precooked sausage patties bacon, or Canadian bacon (or a combination)
• 12 slices cheddar cheese

Instructions

• Prepare the Oven and Pan: Preheat oven to 350°F. Grease a 9×13-inch baking dish generously with spray oil or butter.
• Whisk the Eggs: In a large mixing bowl, whisk 12 large eggs, 1/3 cup whole milk, 1 teaspoon kosher salt, and 1/4 teaspoon fresh ground black pepper until smooth. For extra fluffy eggs, use an electric mixer.
• Bake the Eggs: Pour mixture into prepared baking dish. Bake for 17–20 minutes, until eggs are set and no longer jiggly in the center. Cool 10–15 minutes before slicing into 12 squares.
• Toast the Muffins: Cut 12 English muffins in half. Arrange cut-side up on a 13×18-inch baking sheet. Move the oven rack 6–8 inches below the broiler. Broil for 2–3 minutes until lightly toasted, watching closely to avoid burning.
• Assemble the Sandwiches: Layer egg squares, 12 slices cheddar cheese, and 12 slices precooked sausage patties on muffin bottoms. Top with muffin tops.
• Cool Before Storing: Let sandwiches cool completely before wrapping for storage.

Nutrition

Serving: 1 | Calories: 273cal | Carbohydrates: 27g | Protein: 14g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 182mg | Sodium: 641mg | Sugar: 1g | Fiber: 2g | Calcium: 183mg | Iron: 1mg

Originally published October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Freezer Breakfast Sandwiches appeared first on The Slow Roasted Italian.

This is one of the best Italian sandwich sliders recipes out there. You can whip them up for an easy appetizer, or as such an easy dinner. They’re also super simple to make and serve during the holiday party season! 

I love making slider sandwiches because you just can’t beat the texture of those soft rolls. 

They’ve been such a crowd pleaser every time I’ve made them, which is why they’re my go to for football games and parties. 

And yes, if you have leftover sliders, they taste so good the next day! Now is a great time to make this perfect party appetizer – because everyone will love it! 

Add this to your list of favorite dinners, and enjoy all the fun flavors. 

I also love that simple appetizers like this can be totally customizable, too. 

You can add roasted red peppers, banana peppers, diced red onion, and even red pepper flakes to these hot Italian sliders.  

Everyone can create their own perfect slider rolls just how they like! 

Italian Sliders

Party sliders are the ultimate comfort food for game day, get-togethers, or just a good hearty meal. You just can’t beat this perfect appetizer! 

You can put them together with very little effort and get them on the table quickly.

And if you’re feeding a crowd, simply double or triple the ingredients and bake several pans at once!

To see us make Italian sausage sliders from start to finish, watch the video in this post!

Looking for more easy slider recipes? Continue your Italian streak with chicken parmesan bites or try this delicious combination of sausage and coleslaw.

There’s even a breakfast version with eggs and cheese! It’s a grab-and-go option for busy mornings or an easy way to feed overnight guests.

Ingredient Notes and Substitutions

• Hawaiian Rolls – My top choice for these Italian sliders! Use the 12-count package or increase the rest of the ingredients a bit if you prefer to use the 24-count.
  
• Ground Sausage – This simply saves time. You can use links if you prefer, but it takes extra time to remove the casings. 
  
  Choose your favorite from mild, hot, or sweet! You can use as little or as much meat as you want. 
  
• Onion & Peppers – A classic Italian combo, opt for a yellow or white onion plus your choice of bell peppers. I like to use one green and one red for this Italian sliders recipe.
  
• Marinara – Grab your favorite jar from the store or make my homemade recipe — it only takes 5 minutes!
  
• Cheese – Since these are Italian sausage sliders, you know it’s going to be mozzarella! It melts down so smooth and creamy, plus it helps hold everything together.
  
• Butter Sauce – This is a simple mixture of melted butter (just use your microwave), Italian seasoning, and garlic powder. 
  
  Brush it on top of the sausage sliders to add flavor and help the tops of the buns brown in the oven. 
  
  You can also add some parmesan cheese and have extra marinara sauce for this delicious recipe. 
  
  The recipe card below shows exactly how to make this easy meal, but have fun adding your own flair to these Italian grinder sliders. 

Tips and Tricks to Make Perfect Sausage Sliders

• Have everything prepped and ready. 

Melt the butter and slice the buns while the meat and veggies are cooking. That way, you can quickly assemble and get the pan in the oven.

• Don’t skimp on cheese! 

You need a layer on each side of the filling to hold everything together. Nothing worse than a slider falling apart when you take a bite!

• Keep individual rolls attached. 

This prevents the tops from sliding around in the oven. It’s much easier to cut up the mini sandwiches after they’ve cooked, or you can let guests tear each one off by hand.

• Tip for easy cleanup: 

Line your pan with foil or parchment paper before assembling the Italian sliders. 

When they’re cooked, you can lift them straight out of the pan before slicing and minimize messes! Don’t forget to pair with some French fries and dipping sauce! 

Prep Ahead

• Slice Hawaiian rolls down the center
• Chop the onion and bell peppers
• Shred the cheese
• Make marinara, if preparing from scratch

Kitchen Tools You Will Need

• Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
• Baking Dish – One of my absolute favorites! Any large casserole dish is perfect for this Italian sliders recipe.
• Serrated Bread Knife cuts through the rolls easily without tearing.
• Cheese Grater – As much as I love buying bagged shreds because it’s easier, freshly grated cheese melts down so much smoother and tastes better too.
• Basting Brush – I like this one over the silicone ones.

Serving Suggestions

Italian sausage sliders are enough for a meal on their own, but you can always throw together a salad or add a handful of crispy chips.

If you’re feeding a crowd, prep a big bowl of antipasto pasta salad earlier in the day and add it to the table when it’s time to eat!

Pair Italian sliders with fried zucchini sticks for a truly addictive party plate!

Italian Sliders Recipe FAQ

Storing and Reheating Italian Sliders on Hawaiian Rolls

Transfer any remaining mini sandwiches to an airtight container and refrigerate for up to 3 days.

Heat them in the oven or air fryer until warmed through — either method will get them toastier than the microwave.

Enjoy!

With love, from our simple kitchen to yours.

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Cheesy Sausage and Pepper Italian Sliders Recipe + Video

Italian Sliders are loaded with Italian sausage, red and green peppers, onions, and gooey mozzarella cheese.

Course Appetizer

Cuisine Italian

Method Oven

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 349cal

Author Donna Elick

Ingredients

• 12 slider buns split (we love Hawaiian)
• 1 pound ground Italian sausage hot, mild or sweet
• 1 green pepper diced
• 1 red pepper diced
• 1 small onion diced
• 1 cup marinara sauce
• 3 cups shredded mozzarella cheese divided
• 1/4 cup butter melted
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder

Instructions

• Preheat oven to 350°F.
• On stove saute together your Italian sausage, peppers and onions until no longer pink and vegetables are tender, remove from heat, drain and set aside.
• Place the bottom half of your sliders in your baking pan and sprinkle with one cup of cheese.
• Top with your sausage and pepper mixture.
• Spread your marinara over the top and sprinkle with remaining cheese. Place top of your buns over your cheese.
• In small bowl mix together your melted butter, Italian seasoning and garlic powder.
• Spread over the top of slider buns, reserving just a little bit to brush on after they are done baking.
• Bake, uncovered, 20-25 minutes or until golden brown and heated through.

Video

Nutrition

Serving: 1 | Calories: 349cal | Carbohydrates: 20g | Protein: 15g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 580mg | Sugar: 4g | Fiber: 2g | Calcium: 182mg | Iron: 2mg

Originally published January 2018, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cheesy Sausage and Pepper Italian Sliders Recipe + Video appeared first on The Slow Roasted Italian.

New recipes like this are a must for an easy weeknight dinner. Not only do pasta dishes fill up the bellies of the family, but it makes getting dinner on the dinner table a breeze! 

And let’s not forget that a one-pot pasta recipe is perfect for fast and easy clean up, which is high on my list during a busy weeknight. 

What I love about this easy pasta recipe is that there are actually a lot of different ways that you can make this dish. 

You can add spicy Italian sausage, sweet Italian sausage, chopped onion, red pepper flakes, and anything else that you want to this delicious dinner. 

Flavor it to be a win for the whole family and to make it the perfect hearty meal. 

See the recipe card below for all the simple steps needed to make this sausage pasta skillet recipe. One of the best things about this recipe is that you might even have leftovers the next day! 

One Pot Sausage Pasta

I am constantly on the hunt for quicker and simpler ways to feed my family in a healthier way.  30-minute meals and one pot dinners are big around here.

Even Christmas dinner, which used to be an all-day affair, is now prepared in 30 minutes unless it’s made in a crockpot. 

Oh, my heavens.  This one pot pasta sausage is the perfect meal. Tomatoes, basil, ooey-gooey cheese, and sausage come together to create the perfect sauce for the linguine.

The best part? You literally toss all of the ingredients in a pot and everything cooks together. Add some fresh herbs and cheese at the end, then serve.  

It is so flavorful that Chad and I ate two bowls each.  Even Munchkin loved it, and I am sure you will too!

To see us make pasta with Italian sausage from start to finish, watch the video in this post!

Though I like to keep it to 30 minutes, I don’t mind spending an extra 10 minutes or so to make our One-Pan Cajun Sausage and Rice! Its bold comfort with a Cajun kick that’ll keep you coming back.

For another 30-minute cheesy sausage dinner, our Cheesy Scalloped Potatoes and Sausage is a personal favorite that stays in our rotation!

Ingredient Notes and Substitutions

• Linguine – You can substitute 1 pound of any dry pasta if needed. Fettucine and spaghetti are great options. 
  
  Just cook it to al dente… this Italian phrase means, “with a slight bite to it.” You want tender pasta, but not mushy. You could really use any type of pasta that you want for this one pot recipe. 
  
• Sausage – I prefer Italian sausage links, but you can use your favorite sausage meat. This one pot sausage pasta recipe is truly flexible!
  
  Andouille sausage is a fun twist, and I’m always a big fan of adding hot Italian sausage. Chicken sausage is another great option. 
  
  Keep leftover sausage for more easy dinners, like air fryer sausage and potatoes!
  
• Veggies – Use a yellow or sweet onion, whichever you have on hand, plus plenty of grape tomatoes.
  Cherry tomatoes are a great swap, and a medley will add some extra color!
  
• Fresh Basil – I always have plenty from my garden, but everyone may not have the same access. 
  
  You can always toss in baby spinach leaves, then season with dried basil to create a similar flavor. It’s one of those must use Italian herbs that add tons of flavor. 
  
• Liquid – Water works just fine, but using chicken broth or beef broth will add an immense boost of flavor!
  
  I always grab both at the grocery store and have them on hand for easy recipes like this. You could also use vegetable stock. 

Tips and Tricks to Make Perfect Pasta with Italian Sausage 

• Make prep a breeze!

All you need are 2 storage container lids to slice a handful of cherry tomatoes in half in seconds! 

Simply place the tomatoes on one lid, then place the other lid on top. The lips should be facing each other.

Press down on one lid to hold everything in place, then run a serrated knife between the lids. Voila!

• Cook fresh sausage links first.

If they are from the deli section of the store (near the lunch meat), then all you have to do is slice them first.

But if your sausages are from the meat counter, there’s an extra step to this recipe! Toss them on the grill or smoker, or cook them in a pan on the stove. 

Once they reach an internal temperature of 160-165°F, they’re done. Rest for a few minutes before slicing, then proceed with this Italian sausage pasta recipe.

• Grate a fresh wedge of Parmesan.

Trust me, it makes a HUGE difference in both flavor and texture. Pre-shredded parmesan tends to be waxy and a bit stiff — and please, don’t use the powdered stuff!

Instead, run fresh Parmesan over the smallest holes in your cheese grater (or use a microplane) for tiny, delicate shreds. 

These will melt seamlessly into your one pot Italian sausage pasta in seconds, creating the perfect bite!

Prep Ahead

• Slice sausage and veggies
• Remove stems from basil leaves
• Peel and slice garlic cloves
• Shred parmesan cheese

Serving Suggestions

One pot Italian sausage pasta is a wonderful meal on its own, loaded with noodles, meat, and veggies.

Add some garlic bread or breadsticks to round out your plate, or extra roasted veggies to fill you right up!

Finish it off with a creamy, fluffy no-bake cheesecake that chills in the fridge while you’re cooking everything else!

Kitchen Tools You Will Need

• 4 Quart Braising Pan – This is my favorite cookware to use for one-pot meals like this cheesy sausage pasta. The linguine fits completely inside without having to break it in half, so you can put the lid on.
• Tongs – I love this set of 3. I use every pair of them. They are so handy and grip amazingly well!

Storing and Reheating Italian Sausage Pasta

Allow the dish to cool, then transfer leftovers to an airtight container. Cheesy sausage pasta will keep for 3 to 4 days in the refrigerator.

Reheat pasta with Italian sausage on the stove over low to medium heat. Add a splash of water or broth for moisture, and stir frequently until evenly warmed.

One Pot Sausage Pasta FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other One Pot Pasta Recipes

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One Pot Cheesy Sausage Pasta Recipe with Video

One Pot Sausage Pasta is ready in just 20 minutes. With plump tomatoes and plenty of fresh basil, it's a family favorite comfort food meal!

Course Main

Cuisine Italian

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 -8

Calories 632cal

Author Donna Elick

Equipment

• dutch oven or other 6-8 quart pot

Ingredients

• 3 cups grape tomatoes cut in half and divided
• 1 large onion sliced
• 1 pound smoked Italian sausage links precooked and sliced into coins
• 20-30 basil leaves divided
• 4 garlic cloves sliced
• 1 pound dry linguine (See Notes)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon fresh ground pepper
• 4 1/2 cups water or beef or chicken broth
• 1 cup fresh shredded Parmesan cheese

Instructions

• Set aside 1 cup halved tomatoes, 10 basil leaves, and all of the Parmesan cheese.
• Combine remaining ingredients in a 12-inch braising pan or Dutch oven over medium-high heat. Cover and bring to a boil. Once water is boiling, remove the cover and cook 7-9 minutes, or until pasta is al dente (with a bite to it).  Toss pasta with tongs occasionally to keep the pasta from sticking. The liquid will be mostly absorbed when pasta is finished cooking.
• Add cheese and toss to combine. Cheese may clump at first, but will melt into the sauce after a few minutes.  Toss in remaining tomatoes and basil before serving.

Video

Notes

1. Use your favorite sausage. I prefer Italian sausage links.
2. You can substitute 1 pound of any type of dry pasta for the spaghetti. Linguine and fettucine are great options. Just be sure to cook the pasta to al dente (meaning, with a slight bite to it).

Nutrition

Serving: 1 | Calories: 632cal | Carbohydrates: 63g | Protein: 28g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 1419mg | Sugar: 5g | Fiber: 4g | Calcium: 252mg | Iron: 2mg

Originally published March 2014. Updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post One Pot Cheesy Sausage Pasta Recipe with Video appeared first on The Slow Roasted Italian.

One of my favorite soup recipes! It perfectly combines classic lasagna with a hot soup base, making it a win for the whole family.

You can make this on a cold night or as a great recipe to cook and have leftovers throughout the week. 

And I love that all you need are simple ingredients to get started! This comforting soup is a breeze to make, and if you’re lucky, you’ll have leftover soup to eat later.

I love the cheesy goodness in every bite. It quickly became one of my favorite foods to feed the family. 

Are you ready to make this one-pot lasagna soup? Let’s dine in and get started! 

Easy Lasagna Soup Recipe

How about a scrumptious, stick-to-your-bones, comfort food meal that goes from prep to plate in 30 minutes? This lasagna soup one pot recipe will be on our menu all year long!

My easy lasagna soup has all of the classic sausage lasagna ingredients and amazing Italian flavor but without all of the time-consuming layering of ingredients. 

It comes together in a snap and is ready to serve in just 30 minutes!

One pot meals are truly a blessing for busy people — not just for how quickly they come together, but also for the super easy clean up!

And you can make so much more than just pasta or soup. Some of my favorite cozy recipes include unstuffed cabbage rolls and cream of mushroom chicken.

Though, my family will never turn down a helping of taco spaghetti… two comfort foods in one!

Ingredient Notes and Substitutions

• Ground Italian Sausage – I love using hot sausage for this quick lasagna soup recipe, but you can substitute sweet or mild if you prefer.
  
  And if you see a sale on Italian sausage links, buy a package or two and take advantage of the savings. 
  
  Then, simply remove the casings and you’ll have ground sausage, ready to use! You could also use lean ground beef or ground turkey. 
  
• Canned Tomatoes – I use fire-roasted diced tomatoes for extra flavor, but the plain variety is fine too. You’ll also need tomato sauce and tomato paste.
  
• Broth – Either chicken or vegetable broth can be used, as can stock of either.
  
• Campanelle Pasta – This is a short-cut pasta with ruffled edges like lasagna sheets. 
  
  If you have trouble finding it at the grocery store, you can substitute it with any other short pasta like corkscrew, ziti, or penne. Or use smaller pieces of broken lasagna noodles!
  
• Seasonings – There’s already loads of flavor in the sausage, but I like to add some Italian herbs and onion powder, plus salt and pepper to taste.
  
  You can add some fresh herbs and red pepper flakes, too. 
  
• Ricotta Cheese – I use part-skim ricotta for one pot lasagna soup to keep the fat and calories a little lower. Any variety from skim to whole milk ricotta is fine to use, including homemade!
  
• Parmesan Cheese and Mozzarella Cheese – You’ll want shredded versions of both of these cheeses. I recommend buying a wedge of Parmesan to shred yourself. 
  
  The flavor is much fresher than what comes in those plastic containers. If you want to use a cheese mixture or other cheeses, go for it. All varieties will pair well with the rest of the ingredients. 

Tips and Tricks to Make Perfect One Pot Lasagna Soup

• Brown the sausage first.

This creates a really deep flavor, especially because the browned bits that stick to the bottom of the pot will loosen as the soup cooks.

You shouldn’t have to worry about grease, but it looks like there’s more than a tablespoon in the pot, drain that off before adding the next set of ingredients.

• Turn off the heat before adding the cheese.

Cheese can get a little funky or start to separate if it’s cooked for too long. There will be more than enough heat in the pot to melt it down smoothly!

On that note, you may want to bring the ricotta to room temperature first. Just measure it out and let it sit on the counter while you work on this easy lasagna soup recipe.

• Don’t forget toppings!

Have extra cheese available to sprinkle over each bowl, or let family members add as much or as little as they like.

I also like to chop up some fresh basil leaves for serving. Stack a few leaves on top of each other, roll them tightly together, then slice across to create ribbons. 

This technique is called “chiffonade” and causes less bruising than rough chopping — and it’s prettier too!

Prep Ahead

• Grate cheese

Kitchen Tools You Will Need

• 12 Quart Pot–  You can’t beat a good, sturdy stockpot. This is my favorite!
• Wood Turner – My most used spoon or spatula in my kitchen! It’s amazing for sautéing vegetables and browning meat.
• Box Grater – This will make quick work of shredding cheeses, vegetables like carrots, and even potatoes for homemade hash browns!
• Can Opener – It seems like a no-brainer, but a good can opener can save your hands and a lot of frustration as well!

Serving Suggestions

Pair this quick lasagna soup recipe with equally quick side dishes! Throw together a crisp salad and pop some garlic bread in the air fryer.

Then, finish off this hearty and filling meal with cannoli or a creamy affogato — two Italian classics!

This delicious soup is a whole meal in itself so you can also just enjoy as is. 

Storing and Reheating Easy Lasagna Soup

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Soup Recipes

Panera Tomato Soup (Copycat Recipe)

Easy Crockpot Taco Soup Recipe + Video

Easy Stuffed Pepper Soup Recipe

Crockpot Cabbage Rolls Soup Recipe

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Delicious One-Pot Lasagna Soup Recipe

This Easy Lasagna Soup Recipe is the ultimate one pot meal, with spicy sausage, pasta, loads of tomatoes, and three types of cheese.

Course Soup

Cuisine Italian

Method Stovetop

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 596cal

Author Donna Elick

Ingredients

• 19 ounces ground Italian sausage hot (can substitute mild)
• 14.5 ounce can fire roasted diced tomatoes with garlic
• 3 ounces tomato paste 1/2 of a 6-ounce can
• 8 ounce can tomato sauce
• 1/2 tablespoon dried Italian seasoning
• 6 cups chicken broth
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8 ounces dried campanelle pasta bell shape
• 1/2 cup part-skim ricotta cheese
• 2 tablespoons grated Parmesan cheese
• 4 ounces shredded mozzarella cheese
• 2 basil leaves chopped

Instructions

• In a large (12 quart) pot over high heat, brown sausage, about 5 minutes. If the pan is too dry (add a splash of the chicken broth).
• Meanwhile prep remaining ingredients.
• Once sausage is mostly cooked through add tomatoes, paste, sauce, seasoning, onion powder, salt, pepper and chicken broth. Stir to combine. Cover and bring to a boil, about 7-10 minutes.
• Add pasta and boil, uncovered, until it is al dente, 7-9 minutes. Turn off heat. Add ricotta, parmesan cheese and 1/2 mozzarella. Stir to combine.
• Serve and top with each bowl with some of the remaining cheese and basil. Enjoy!

Nutrition

Serving: 1 | Calories: 596cal | Carbohydrates: 40g | Protein: 28g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 96mg | Sodium: 2294mg | Sugar: 7g | Fiber: 3g | Calcium: 239mg | Iron: 3mg

Originally published September 2013. Updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Delicious One-Pot Lasagna Soup Recipe appeared first on The Slow Roasted Italian.

Sheet pan recipes are perfect for busy weeknights. And I love that I can customize this easy sheet pan sausage recipe to include flavors and some of our favorite veggies, too.

That way, the whole family can fill their plate, knowing that it’s loaded with goodness that they’ll actually eat. 

All you need is a few minutes of prep time, a large sheet pan, and an appetite, and you’ll be loving every bite of this easy sheet pan meal. Easy recipes like this are great to have on hand! 

Sheet Pan Sausage and Veggies

I’ve got several different sheet pan recipes already, but all of them involve chicken and some kind of marinade or sauce. 

And while I love the sticky sweet flavors of honey garlic or teriyaki, sometimes I need something even quicker and easier!

With sheet pan sausage and vegetables, all you have to do is toss some chopped ingredients with oil and seasonings and pop them in the oven. 

You can even prep everything the night before or earlier in the day to get dinner on the table fast.

Smoky, sweet, and savory flavors come together in the best way with my favorite fresh Italian herbs and plenty of garlic. This one will be in your regular meal rotation for sure!

Also try this sausage and peppers dinner.

Ingredient Notes and Substitutions

• Sausage – I love the flavor of smoked sausage here, but you really have a lot of creative freedom. 
  
  Kielbasa or chicken sausage would be great too, and you can find lots of yummy fillings and flavors these days!
  
  For some heat, try andouille sausage. Turkey sausage is a simple way to cut down on fat as well. 
  
  Whichever you choose, be sure the links are fully cooked — not raw, ground meat in casings. Otherwise, leave them whole and slice them before serving.
  
• Vegetables – I grabbed sweet potatoes and red bell peppers for this sausage and vegetable sheet pan recipe. 
  
  Both are naturally sweet and hearty, so they complement the smoky, savory flavor of the sausage nicely.
  
  You’ll also toss an onion in there. Yellow is my top pick, but a sweet white or red onion would also work.
  
• Olive Oil – Helps everything crisp up beautifully and adds some flavor too. Avocado oil is a good substitute.
  
• Garlic – Slice fresh cloves instead of mincing them for more even distribution, and get them as thin as you can. 
  
  The best substitute would be garlic powder — sprinkle it evenly over everything after drizzling with the oil mixture.
  
• Fresh Herbs – Since there’s no sauce involved in this sausage sheet pan dinner, fresh herbs are a little more pleasant to eat than dried ones.
  
  Rosemary, basil, and flat-leaf parsley round out the flavors in this dish in the loveliest way. Don’t forget salt and pepper too!

Tips and Tricks to Make Perfect Sheet Pan Sausage and Vegetables

• Cut all your ingredients to a similar size.

This ensures that everything roasts evenly and also makes the dish easier to eat! Start by slicing the sausages into thick coins, then use those as your guide for the veggies.

Root vegetables and potatoes take the longest to roast, so chop those a little bit smaller to ensure they are tender enough in the end.

• Toss everything really well so each piece is seasoned.

This will help evenly distribute the olive oil too, creating crispier edges on all of the food.

I like to do this right on the baking sheet so I’m not making more dishes for myself, but feel free to use a large bowl if you prefer.

• Use a large baking sheet so there’s plenty of room.

The more space, the better your sheet pan sausage and veggies will cook! It will all cook a lot quicker too.

If everything is crowded together, the ingredients will steam instead of roast. 

Your meal will still be edible, but you’ll miss out on the crispy edges and the deeper flavor that comes from roasting.

When in doubt, split everything between two pans and rotate them halfway through baking — especially if you plan to make a larger batch!

Prep Ahead

• Slice sausage and veggies
• Chop fresh herbs

Kitchen Tools You Will Need

• Baking Sheet – Used for anything from cookies to roasting, a good baking pan will last for years.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.

Recipe Variations

There are so many kinds of vegetables that work in this dish, and even more seasoning combinations. 

You could even add some freshly grated parmesan… and who doesn’t love that?!

Grab your favorites from the store or use up what you have in the fridge. This sausage and vegetable sheet pan recipe is also a great way to use up your garden harvest.

Vegetables:

• Broccoli florets
• Baby Carrots
• Zucchini or yellow squash
• Cauliflower
• Baby potatoes / red potatoes
• Green beans
• Brussels sprouts
• Cherry tomatoes
• Butternut squash
• Red bell pepper, orange bell peppers, yellow bell peppers, green bell pepper

Seasonings:

• Lemon pepper
• Smoked paprika
• Cajun or Creole Seasoning
• Red pepper flakes or cayenne pepper
• Taco seasoning
• Curry powder
• Onion flakes
• Parmesan cheese
• Fresh parsley
• Onion powder

Storing and Reheating Sausage Sheet Pan Dinner

Transfer any leftovers to an airtight container and keep in the refrigerator for up to 5 days.

Reheat individual portions in the microwave, in a skillet on the stove, or in an air fryer. 

You can also return the sheet pan sausage and veggies to the oven and bake for 5-10 minutes at 350°F until warmed through.

Sausage and Vegetable Sheet Pan FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Dinner Recipes

Easy Italian Sheet Pan Chicken Thighs Recipe

Super Easy Sheet Pan Lemon Chicken Meal

Baked Grilled Cheese (Sheet Pan Oven Recipe) + Video

25 Minute Sausage Pasta Bake

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Sheet Pan Sausage and Veggies Recipe

Sheet Pan Sausage and Veggies is such an easy meal to throw together, and you can even prep it ahead of time.

Course Main

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 498cal

Author Donna Elick

Ingredients

• 26 ounces smoked sausage, cut into ½ inch slices (2 13 ounce packages)
• 2 sweet potatoes cut into 1 inch cubes
• 2 red bell peppers cut into 1 inch pieces
• 1 yellow onion cut into 1 inch pieces
• 5 sliced garlic cloves
• 1/2 tablespoon fresh rosemary chopped
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped flat leaf Italian parsley
• 2 tablespoons olive oil
• 1/2 teaspoon salt or more to taste
• 1/2 teaspoon pepper or more to taste

Garnish: Fresh basil, rosemary, and Italian parsley

Instructions

• Preheat the oven to 400°F.
• Cut sausage into ½ inch slices. Cut sweet potatoes, red bell peppers, and yellow onion into 1 inch pieces.
• Line sausage, peppers, onions, and sweet potatoes on a large sheet pan. Scatter sliced garlic over top.
• Mix herbs, spices, and oil until well combined. Drizzle over the meat and veggies. Toss until combined.
• Spread the meat and veggies in an even layer on the sheet pan. Bake for 35 minutes, or until veggies are tender, to your liking.
• Garnish with additional fresh basil, rosemary, and parsley. Enjoy!

Nutrition

Serving: 1 | Calories: 498cal | Carbohydrates: 23g | Protein: 17g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 87mg | Sodium: 1280mg | Sugar: 6g | Fiber: 4g | Calcium: 46mg | Iron: 2mg

Originally published January 2025, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Sheet Pan Sausage and Veggies Recipe appeared first on The Slow Roasted Italian.