Sausage, Pep­per & White Bean Bake

Rachael Ray Every Day - - Recipe Index -

4 sweet Ital­ian sausages ( 1 lb. to­tal)

1 bag (8 oz.) mini mul­ti­col­ored bell pep­pers, stemmed and halved

4 oz. pancetta, chopped 1 onion, cut into thin wedges 2 cloves gar­lic, sliced 1 tbsp. chopped fresh rose­mary 2 cans (about 15 oz. each) can­nellini beans, rinsed

1 can ( 15 oz.) Con­tad­ina® tomato sauce 1∕2 cup Con­tad­ina® bread­crumbs 2 tbsp. olive oil

chopped fresh basil  In large oven­proofs kil­let,a rrangef irst 6 in­gre­di­ents. Bake at 450°, turn­ing once, un­til browned in spots, about 30 min­utes. Stir in beans and tomato sauce; sea­son. Bake un­til sausages are cooked through, about 15 min­utes more. In small bowl, stir bread­crumbs and oil; sea­son. Sprin­kle on top of sausage mix­ture. Broil un­til toasted, about 3 min­utes. Top with basil. Serves 4.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.