Easy "Sausage" Bake

One way to soothe the carnivore beast

Tuesday night I made Easy “Sausage” Bake, a recipe I have had since 1998. Yes, I’m pretty old.

Don’t let the name fool you though. It is a vegetarian recipe (notice the “sausage” in typed air quotes?). I love this recipe because it is super easy to make (hence the name) – and it is hearty and yummy, especially on a chilly evening.  I promise this dish will please even the most bacon-cheesy-burger loving carnivore you know.  I know mine loves it.

The key to the simplicity of this recipe is using a lidded saute pan. Mine is a 3 qt. beauty that I picked up from Target a few years ago. It wears like iron, can go from stovetop to oven, and cleans like a dream.  If you do not have a pan like this, put it on your 2011 Christmas Wish List. You will get so much mileage from it.

I put the "ease" in easy

Easy “Sausage” Bake

Makes 6 servings

1 tablespoon olive oil

1 large onion chopped (red, yellow, or what the heck even a white onion will do)

1 large green bell pepper, chopped

4 Tofurky Italian Sausages, cut into 1/2” slices

1 ½ cups Arborio rice (risotto)

2 cups vegetable broth, boiling

1 cup spaghetti sauce

½ cup grated Parmesan Cheese or Three Cheese Blend

1.       Preheat oven to 350

2.       Heat oil in a large saute pan over medium heat. Add sausage and saute three minutes.

3.       Add onions and peppers, and saute an additional 5 minutes until vegetables are tender and sausage is browned.

4.       Add rice, broth, spaghetti sauce, and stir to combine. Add half the cheese, stir, and place the lid on saute pan.

5.       Bake in the 350 oven 30 minutes or until liquid is absorbed. Uncover, stir, and sprinkle with remaining cheese. Bake uncovered an additional 10 minutes. Done. Easy.

     Served with a side of steamed broccoli and collard greens (the other half of the bunch from Monday night’s dinner) and you have a great dinner on your hands, or plate J