Sausage, Pepper & White Bean Bake

This skillet dinner is about to become one of your new go-tos.
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Sausage, Pepper & White Bean Skillet Dinner

Recipe by Charles Grayauskie

  • 4Servings


  • 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


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.