Cheesy Sausage Tomato Bake with Ranch-Verde Drizzle

Name: Cheesy Sausage Tomato Bake with Ranch-Verde Drizzle
Yield: Serves 8
Ingredients: 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 cupPamela'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

on May 11 2025

Serving Size Serves 8

Ingredients

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 cupPamela'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

Directions

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.

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Ingredients

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