Stuffed Italian Sausage
This Stuffed Italian Sausage is an easy 3-ingredient dinner made with savory Italian sausage, melty mozzarella, and marinara sauce. It's simple, filling, and perfect for an easy family meal.
Servings: 4 servings
Calories: 876kcal
Equipment
Ingredients
Stuffed Sausages
- 1½ lb. Italian Sausage links about ¼ to ⅓ lb. each
- ½ lb. mozzarella cheese or 1 mozzarella cheese stick per sausage link
- ⅔ cup marinara sauce no sugar added
Optional Ingredients
- 3 zucchini spiralized
- 1 medium spaghetti squash cooked
- ¼ cup vegetables such as diced bell peppers, onions and mushrooms
- ¼ cup fresh basil
Instructions
- Preheat your oven to 400°F (20°C).
- Meanwhile, use a sharp paring knife or kitchen shears to slice each 1½ lb. Italian Sausage links from end to end, about halfway through. Be careful not to slice all the way through to the cutting board.
- Use your hands to carefully open each sausage along the cut, then fill the sliced sausages with a piece of ½ lb. mozzarella cheese. Press it in gently, then press the sides of the sausage back together to form its original shape, as best you can.
- Pour the ⅔ cup marinara sauce into a baking dish, using a spoon to spread it evenly across the bottom. Transfer the prepared sausages to the baking dish. Cover with foil and bake in the oven for 40 minutes.
- While the sausage is cooking, prepare the 3 zucchini noodles or any other side dishes you might be making.
- Remove the baking dish from the oven, and pull the foil off the baking dish. Test the internal temperature of the sausages in a few places. The safe internal temperature for pork sausage is 160°F (71°F).
- Allow the dish to cool slightly, then use a spatula to transfer the sausages to a plate. Sprinkle with pepper, and ¼ cup fresh basil. Serve with your favorite sides.
Video
Notes
Use a deep enough baking dish. The sausages will release juices as they cook, so a dish with higher sides helps keep everything contained.
Keep some extra marinara for serving. I like to spoon a little extra sauce over each sausage when I plate it. It adds just the right finishing touch.
Give the sausages a little space in the dish. If you're making a larger batch, use a second baking dish instead of crowding them too tightly.
Nutrition
Serving: 0.333lb | Calories: 876kcal | Carbohydrates: 27g | Protein: 41g | Fat: 68g | Saturated Fat: 27g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Cholesterol: 174mg | Sodium: 1851mg | Potassium: 1268mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1801IU | Vitamin C: 39mg | Calcium: 407mg | Iron: 4mg
