Sausage, Pepper & White Bean Bake
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.