Cheesy Sausage Tomato Bake with Ranch-Verde Drizzle

Average Rating 5 from 1 rating

Sausage and cheeses add excellent flavor to this quick and easy bake, brimming with vibrant colors.  This is a great recipe for using up odds and ends of various cheeses – cheddar, gouda, monterey jack and Mexican blends are good substitutes for the mozzarella. 2012 Recipe Contest Runner-Up by Gloria B.

For the 2012 Recipe Contest, we decided to add Pamela’s comments about the winning recipes. About this recipe Pamela said: “This meal, and I mean ‘meal’ was not only visually attractive on the plate with colors of red, green, and a light white sauce drizzled over the top, but the delicious combo of tomato, sausage, basil, and cheese could not be beat! It was filling, delicious, and a one meal recipe that was such a surprise to me! Nothing else needed!” See all the 2012 winning recipes.

Cheesy Sausage Tomato Bake with Ranch-Verde Drizzle

Yield: Serves 8

Cheesy Sausage Tomato Bake with Ranch-Verde Drizzle


  • 1/2 cup prepared salsa verde
  • 1/4 cup ranch dressing
  • 12 ounces Italian or pork sausage, casing removed
  • 1/4 cup prepared basil pesto
  • 5 TBSP olive oil, divided
  • 1 can (14.5 oz.) petite diced tomatoes, well drained
  • 1 cup shredded Mozzarella cheese
  • 1/3 cup crumbled feta cheese
  • 1 cup Pamela's Baking & Pancake Mix
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup sour cream
  • 1/4 cup water
  • 2 eggs, lightly beaten
  • 1/2 tsp salt
  • 3 TBSP fresh basil leaves, shredded


In a small bowl, combine salsa verde and ranch dressing; set aside.

Preheat oven to 375° F. Brown sausage over medium heat in a 10-inch cast iron skillet, breaking up meat with a wooden spoon. Drain on paper towels. Transfer to a bowl and stir in pesto. Wipe skillet clean and lightly grease bottom and sides with 1 tablespoon olive oil. Spread tomatoes evenly over bottom of skillet. Spoon sausage mixture over top. Sprinkle with Mozzarella and feta cheeses.

Combine Pamela's Baking & Pancake Mix, Parmesan cheese, sour cream, water, eggs, 4 tablespoons olive oil and salt. Spoon over mixture in skillet; spreading evenly. Bake 28 to 32 minutes or until golden brown. Gently run knife along sides of skillet to loosen. Let stand 10 minutes before inverting onto serving plate. Cool 5 minutes. Sprinkle with basil leaves. Cut into wedges and drizzle with Ranch-Verde mixture.

© Pamela's Products, Inc.

One Review or Comment for Cheesy Sausage Tomato Bake with Ranch-Verde Drizzle

  1. Laureen December 12, 2015 at 7:28 am #

    Awesome dish, full of flavor and easy to put together.

    Recipe Rating: 5

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