Italian Pork Sausage Bake

As spring draws closer, we are still experiencing cold weather with unexpected jaunts of warm weather. My case in point is that last Thursday it was over 60ºF and on Friday it snowed. With this kind of unpredictable weather, we wanted to have a hearty, filling meal for the week.

This Italian Pork Sausage Bake hits the nail on the head. We love the simplicity, and that this goes from start to plate in less than an hour. Also, Kite Hill’s plant-based ricotta cheese is a shoe-in for the real thing. That said, enjoy your high-quality dairy if you like! However you choose to have this meal, we know you will enjoy it.

Ingredients
1 Tbsp olive oil
1.5 lb ground hot Italian pork sausage
3 C grated sweet potato
1 tsp ghee or grass-fed butter
5 C marinara sauce
1 8-oz package of Kite Hill plant-based ricotta
minced parsley, for garnish

Method

Warm olive oil in a large skillet over medium heat, and sauté ground sausage, breaking into small pieces mostly cooked through for approximately 5-7 minutes.

Grease your 2.5-quart casserole dish with ghee or butter, and then add an even layer of grated sweet potato to the bottom of the dish. We used the large end of this awesome box grater—it’s super effective (and sharp) so please be careful!

Preheat oven to 325ºF.

Pour 2 cups of marinara sauce over sweet potato, and then add the sausage, with pan juices.

Dollop large spoonfuls of the Kite Hill ricotta cheese evenly over the top, and pour 3 cups of marinara sauce to cover.

Bake uncovered for 25 minutes.

Allow to cool and serve with freshly minced parsley.

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Italian Pork Sausage Bake

  • Servings: 6
  • Time: 40 minutes
  • Difficulty: easy
  • Print

Ingredients
1 Tbsp olive oil
1.5 lb ground hot Italian pork sausage
3 C grated sweet potato
1 tsp ghee or grass-fed butter
5 C marinara sauce
1 8-oz package of Kite Hill plant-based ricotta

Method

  1. Warm olive oil in a large skillet over medium heat, and sauté ground sausage, breaking into small pieces mostly cooked through for approximately 5-7 minutes.
  2. Grease your 2.5-quart casserole dish with ghee or butter, and then add an even layer of grated sweet potato to the bottom of the dish. We used the large end of this awesome box grater—it’s super effective (and sharp) so please be careful!
  3. Preheat oven to 325ºF.
  4. Pour 2 cups of marinara sauce over sweet potato, and then add the sausage, with pan juices.
  5. Dollop large spoonfuls of the Kite Hill ricotta cheese evenly over the top, and pour 3 cups of marinara sauce to cover.
  6. Bake uncovered for 25 minutes.
  7. Allow to cool and serve with freshly minced parsley.

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