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Sausage and Ricotta Frittata Bake
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|1 lb mild or hot bulk Italian Sausage|
|1 sweet yellow onion, chopped|
|1 medium Red Bell Pepper, chopped|
|1 package sliced fresh mushrooms, (8 oz.)optional|
|1 package Stouffer's Spinach Soufflé, thawed|
|1 cup Ricotta Cheese|
|6 large eggs|
|1/2 teaspoon seasoned salt|
|1/2 teaspoon freshly ground pepper|
|1 cup freshly grated Parmesan cheese, for topping|
|2 cups shredded Swiss cheese|
- Preheat oven to 375 degrees F and butter a 9 x 13-inch baking dish; set aside.
- In a large skillet, brown Italian sausage until nearly cooked through, about 7 minutes. Stir in onion, red bell pepper, and mushrooms, if using, and cook another 5 minutes. Remove from heat; set aside.
- Meanwhile, in a large bowl, whisk together the thawed spinach soufflé, ricotta cheese, eggs, seasoned salt and pepper, and Swiss cheese.
- Fold in the slightly cooled Italian sausage mixture and pour into prepared baking dish. Sprinkle top evenly with Parmesan cheese and bake, uncovered 50 minutes or until egg is set in the middle. Let cool 15 minutes, cut into 12 squares and serve warm.
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