Sausage Broccoli Ricotta Casserole
Elevate your weeknight dinner routine with this hearty and satisfying Sausage Broccoli Ricotta Casserole! Bursting with the savory flavors of browned Italian sausage, tender broccoli florets, and creamy ricotta cheese, this dish is layered with rich textures and topped with gooey melted mozzarella for the ultimate comfort food experience. Whether you include optional pasta shells for a carb-loaded twist or keep it low-carb, this versatile casserole is a crowd-pleaser perfect for family dinners or meal prep. With just 20 minutes of prep time and a quick bake in the oven, this recipe is an easy, flavorful way to incorporate protein and veggies into your meals. Serve it as a stand-alone star or pair it with a crisp green salad for a complete feast!
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Recipe Information
Ingredients
- 1 pound Italian sausage
- 4 cups Broccoli florets
- 1 cup Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 1 large Egg
- 3 Garlic cloves, minced
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 2 cups Cooked pasta shells (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with nonstick cooking spray or a light coating of olive oil.
In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the Italian sausage to the skillet and cook, breaking it into crumbles with a spatula, until browned and fully cooked, about 6-8 minutes. Drain any excess fat if necessary.
Meanwhile, steam the broccoli florets until tender but still vibrant green, about 5 minutes. Alternatively, you can blanch them in boiling water for 2 minutes and then transfer to an ice bath to stop the cooking. Drain well.
In a large mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, the egg, salt, black pepper, and crushed red pepper flakes (if using). Stir until well combined.
If using cooked pasta shells, fold them into the ricotta mixture. Otherwise, skip this step.
Assemble the casserole by spreading the cooked sausage evenly on the bottom of the prepared casserole dish. Next, layer the steamed broccoli on top of the sausage.
Spread the ricotta mixture evenly over the broccoli and sausage. Use a spatula to smooth the top.
Sprinkle the remaining 1 cup of shredded mozzarella cheese over the ricotta layer.
Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling and the top is lightly golden brown.
Remove from the oven and let the casserole cool for 5 minutes before serving. Enjoy warm!
Nutrition Facts
Calories |
3678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.9 g | 296% | |
| Saturated Fat | 99.1 g | 496% | |
| Polyunsaturated Fat | 25.8 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 8517 mg | 370% | |
| Total Carbohydrate | 191.2 g | 70% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 15.0 g | ||
| Protein | 226.4 g | 453% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 3370 mg | 259% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1984 mg | 42% | |
*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.
