Cheesy Sausage Tomato Bake with Ranch-Verde Drizzle

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.


    Yield: Serves 8

    • 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.

Customer Reviews

Based on 1 review

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