Gluten-Free Hearty Sausage Casserole
Warm, cozy, and packed with flavor, this Gluten-Free Hearty Sausage Casserole is the ultimate crowd-pleaser for chilly evenings or family get-togethers. Featuring gluten-free sausage links, vibrant vegetables like carrots, celery, and bell peppers, and tender pasta shells, this casserole is baked to perfection in a rich, tomato-based sauce infused with aromatic herbs like thyme and oregano. The recipe is naturally gluten-free, making it an excellent option for those with dietary restrictions, while its simple one-skillet preparation minimizes cleanup. Ready in just an hour, this dish is both comforting and convenient, with a sprinkle of fresh parsley adding a bright, finishing touch. Perfect for cozy dinners, meal prep, or entertaining friends, this casserole delivers hearty flavor and wholesome ingredients in every bite.
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Recipe Information
Ingredients
- 6 gluten-free sausage links
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrot, diced
- 2 medium celery stalks, diced
- 1 large bell pepper, diced
- 3 garlic cloves, minced
- 14.5 ounces diced tomatoes, canned
- 1 cup gluten-free chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 ounces gluten-free pasta shells
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet or casserole dish, heat the olive oil over medium-high heat.
Add the gluten-free sausage links and cook until browned on all sides, about 5-7 minutes. Remove them from the skillet and set aside.
In the same skillet, add the diced onion, carrot, celery, and bell pepper. Sauté for about 5 minutes or until the vegetables are tender.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced tomatoes with their juice, chicken broth, bay leaf, thyme, oregano, salt, and black pepper.
Bring the mixture to a simmer, then stir in the gluten-free pasta shells.
Slice the sausages into bite-sized pieces and return them to the skillet, mixing thoroughly with the vegetable and pasta mixture.
Cover the skillet with a lid or aluminum foil and bake in the preheated oven for about 25 minutes, or until the pasta is cooked through.
Remove the cover and bake for an additional 5 minutes to allow the top to slightly brown.
Remove from the oven and discard the bay leaf. Sprinkle the casserole with fresh parsley before serving.
Nutrition Facts
Calories |
2424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.8 g | 163% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 5710 mg | 248% | |
| Total Carbohydrate | 243.1 g | 88% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 35.0 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3184 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
