Go Back
–+ servings
Easy Italian Sausage and Rice Bake

Easy Italian Sausage and Rice Bake

This cozy casserole bakes Italian sausage, rice, and tomatoes under a bubbly cheese top. It’s weeknight-easy and family-friendly.
Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6

Ingredients
 

Main Ingredients

  • 1 lb Italian pork sausage, casings removed
  • 1 tbsp olive oil
  • 1 cup long-grain white rice, uncooked
  • 0.75 cup yellow onion, finely diced
  • 1 cup red bell pepper, diced
  • 2 tsp minced garlic
  • 1.5 cup low-sodium chicken broth
  • 1.25 cup crushed tomatoes
  • 1 tsp Italian seasoning
  • 0.25 tsp crushed red pepper
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 1.5 cup shredded mozzarella
  • 0.25 cup grated Parmesan
  • 2 tbsp fresh parsley, chopped for garnish
  • 2 cup baby spinach optional

Instructions

Preparation Steps

  • Heat oven to 375°F. Lightly grease a 9x13-inch baking dish.
  • Warm olive oil in a large oven-safe skillet over medium-high heat. Brown the sausage, breaking it up.
  • Stir in onion and bell pepper. Cook until softened, about 4 minutes.
  • Add garlic, Italian seasoning, and red pepper flakes. Cook 30 seconds until fragrant.
  • Mix in uncooked rice and toss to coat. Toast 1 minute, stirring.
  • Pour in chicken broth and crushed tomatoes. Scrape up any browned bits and bring to a simmer.
  • Season with salt and black pepper. Fold in spinach, if using.
  • Transfer to the prepared dish (or keep in the oven-safe skillet). Cover tightly with foil and bake 25 minutes.
  • Uncover, stir, and sprinkle mozzarella and Parmesan over the top.
  • Bake uncovered until rice is tender and cheese is browned in spots, 10–15 minutes. Rest 5 minutes, then garnish with parsley.

Notes

Variation: Swap mozzarella with provolone or fontina for a richer melt, or dot 1/2 cup ricotta under the cheese layer. Make-ahead: Assemble through step 8, cool, cover, and refrigerate up to 24 hours; add 5–10 minutes to the covered bake time. Storage: Refrigerate leftovers up to 4 days or freeze up to 2 months; reheat covered at 350°F until hot.
This recipe is an original creation inspired by classic Easy Italian Sausage and Rice Bake flavors. All ingredient ratios and instructions are independently developed.