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Sausage Pizza Casserole

Total Time

Prep: 25 min. Bake: 25 min. + standing


6-8 servings

Looking for a healthy dish the whole family will love? Nancy Zimmerman turns to this fast flavorful pizza entree that fills her Cape May Court House home in New Jersey with a simply wonderful aroma. “Refrigerated bread sticks make the crust fuss-free and any leftovers freeze well for another busy day,” she points out. TIP: You can also substitute green peppers instead of yellow and red.


  • 3/4 cup chopped onion
  • 1 medium sweet yellow pepper, diced
  • 1 medium sweet red pepper, diced
  • 1 tablespoon olive oil
  • 1 medium zucchini, halved lengthwise and sliced
  • 1 teaspoon minced garlic
  • 2 cans (14-1/2 ounces each) diced tomatoes, drained
  • 3/4 pound smoked sausage, sliced
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon pepper
  • 1/4 cup grated Parmesan cheese, divided
  • 2 cups shredded part-skim mozzarella cheese
  • 1 tube (11 ounces) refrigerated breadsticks


  1. In a large skillet, saute onion and peppers in oil for 2-3 minutes or until crisp-tender. Add zucchini; saute 4-6 minutes longer or until vegetables are tender. Add garlic; cook 1 minute longer.
  2. Stir in the tomatoes, sausage, tomato paste, salt, Italian seasoning, pepper and 2 tablespoons Parmesan cheese. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through.
  3. Spoon half of the sausage mixture into a greased 13x9-in. baking dish. Sprinkle with mozzarella cheese; top with remaining sausage mixture. Separate breadsticks; arrange in a lattice pattern over the top. Sprinkle with remaining Parmesan cheese.
  4. Bake, uncovered, at 375° for 25-30 minutes or until topping is golden brown and filling is bubbly. Let stand for 10 minutes before serving.

Nutrition Facts

1 each: 389 calories, 21g fat (8g saturated fat), 47mg cholesterol, 1327mg sodium, 32g carbohydrate (11g sugars, 4g fiber), 19g protein.

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