Best 7 Cheesy Italian Sausage Marinara Pot Pie Recipes

CHEESY SAUSAGE RIGATONI

Steps:

• Bring a large pot of water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
• Saute the onions in the olive oil in a skillet over medium heat until golden, 3 to 4 minutes. Crumble in the sausage, add the crushed red pepper and cook for a couple of minutes. Add the marinara sauce, mix everything together and cook for 5 to 7 minutes. Set aside to cool.
• To assemble, add about 2 spoonfuls of the sauce--just enough to coat the bottom--to a baking dish. Then layer half of the cooled noodles, half of the mozzarella cubes and half of the remaining sauce. Repeat the process: layer the remaining noodles, mozzarella and sauce, then top with the Parmesan. Cover and put in the fridge or freezer until ready to cook.
• When ready to cook, preheat the oven to 350 degrees F. Cook the rigatoni until heated through and bubbling, 25 minutes straight from the fridge, or 2 hours straight from the freezer. Garnish with minced parsley before serving.

CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA

Steps:

• Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
• Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
• Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
• Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.

SAUSAGE & PENNE MARINARA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper in oil over medium heat until sausage is no longer pink and vegetables are tender. Add the tomatoes, tomato sauce and seasonings; heat through., Drain pasta; toss with tomato mixture. Sprinkle with cheese if desired.

TUSCAN ITALIAN SAUSAGE POT PIE

Steps:

• Preheat oven to 425 degree F.
• Remove sausage from casings.
• Brown sausage in a skilled, stirring to separate meat.
• Rinse and drain the grease off of the sausage.
• Add the spaghetti sauce, beans and thyme to the sausage in the skillet.
• Simmer for 5 minutes over medium heat.
• Remove from heat and stir in the mozarella cheese.
• Pour the mixture into a medium size, round oven proof skillet or pie dish.
• Unroll the crescent dough; divide into triangles.
• Arrange in a spiral with points of dough towards the center, covering the sausage mixture completely.
• Bake for 12 minutes or until the crust is golden brown and the cheese is bubbly.

CHEESY ITALIAN BACON PIE

Steps:

• Place an oven rack in the center of the oven and preheat to 450 degrees F.
• Unroll the crust on a lightly floured work surface. Using floured fingertips, seal any tears in the dough. Sprinkle the dough very lightly with flour. Using the bottom paper to lift, turn the dough over into 9-inch-diameter ceramic or glass pie dish. Peel off the remaining sheet of paper. Trim the dough overhang to 3/4 inch. Fold the overhang under and form a smooth top edge. Crimp the edge decoratively. Pierce the bottom and sides of the crust all over with a fork. Chill the crust at least 10 minutes.
• Bake the crust until deep golden around the top edge and light golden on the bottom, about 10 minutes. Set aside to cool.
• Reduce the oven temperature to 375 degrees F.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the pancetta cook until brown and crisp. Using a slotted spoon, transfer to paper towels to drain and cool, reserving the pancetta drippings in the skillet.
• Add the zucchini, shallots and garlic to the skillet. Saute over medium heat until the zucchini is just barely tender, tossing occasionally, 5 to 6 minutes. Cool the zucchini slightly, about 10 minutes.
• In a medium bowl, whisk the eggs and cream. Add the cheese, basil, cooled pancetta, mustard, salt, pepper, nutmeg and cooled zucchini mixture. Whisk to blend. Pour the custard into the cooled pie crust.
• Bake the quiche until the sides are slightly puffed and brown and the center is set, 35 to 40 minutes. Cool on a rack 20 to 30 minutes, and then serve warm or let cool completely and serve at room temperature.

CHEESY ITALIAN TORTELLINI

Steps:

• Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
• Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
• Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

THREE CHEESE MANICOTTI WITH ITALIAN SAUSAGE MARINARA

Steps:

• To prepare the Italian Sausage Marinara
• Heat the olive oil in a large skillet, add the diced onions, cook 3-4 minutes then add the garlic and cook for an additional minute.
• Add the sausage and cook through.
• Add the red wine, tomato paste, diced tomatoes and tomato sauce.
• Add the kosher salt, black pepper, fresh basil, parsley and oregano.
• Reduce to low, cover and simmer 20-30 minutes.
• To prepare the Three Cheese Manicotti
• Bring a large pot of water to boil.
• Add the manicotti shells and cook 4-5 minutes, drain, then set aside.
• In a medium bowl, combine the ricotta, 1 cup mozzarella, parmesan, basil, parsley and oregano.
• Place this mixture in a piping bag, or plastic bag with a cut corner.
• Pipe the cheese mixture into the manicotti shells.
• Pour half of the Italian Sausage Marinara in a casserole dish.
• Layer the manicotti shells on top.
• Pour the remaining sauce over the shells.
• Top with the remaining cup of mozzarella cheese.
• Place in the oven and bake for 20-25 minutes.