Sausage, Pepper & White Bean Bake

Name: Sausage, Pepper & White Bean Bake
Yield: 4
Ingredients: 4 sweet Italian sausages (1 lb. total); 1 bag (8 oz.) mini multicolored bell peppers, stemmed and halved; 4 oz. pancetta, chopped; 1 onion, cut into thin wedges; 2 cloves garlic, sliced; 1 tbsp. chopped fresh rosemary; 2 cans (about 15 oz. each) cannellini beans, rinsed; 1 can (15 oz.) Contadina® tomato sauce; 1/2 cup Contadina® breadcrumbs; 2 tbsp. olive oil; Chopped fresh basil

This skillet dinner is about to become one of your new go-tos.

Author:: Rachael Ray Every Day
Publish date:: Oct 1, 2018

Sausage, Pepper & White Bean Skillet Dinner — Photography by Peter Ardito

Recipe by Charles Grayauskie

4Servings

Ingredients

4 sweet Italian sausages (1 lb. total)
1 bag (8 oz.) mini multicolored bell peppers, stemmed and halved
4 oz. pancetta, chopped
1 onion, cut into thin wedges
2 cloves garlic, sliced
1 tbsp. chopped fresh rosemary
2 cans (about 15 oz. each) cannellini beans, rinsed
1 can (15 oz.) Contadina® tomato sauce
1/2 cup Contadina® breadcrumbs
2 tbsp. olive oil
Chopped fresh basil

Preparation

In large ovenproof skillet, arrange first 6 ingredients. Bake at 450°, turning once, until browned in spots, about 30 minutes. Stir in beans and tomato sauce; season. Bake until sausages are cooked through, about 15 minutes more. In small bowl, stir breadcrumbs and oil; season. Sprinkle on top of sausage mixture. Broil until toasted, about 3 minutes. Top with basil.