Best Cheesy Italian Sausage Marinara Pot Pie Recipes

Tuscan Italian Sausage Pot Pie image

Provided by Dine Dish

Time 45m

Yield 5 serving(s)

Number Of Ingredients 6

3/4 lb Italian sausage
1 (28 ounce) jar spaghetti sauce with mushrooms (we use Prego)
1 (19 ounce) can cannellini beans, rinsed and drained
1/2 teaspoon dried thyme
1 1/2 cups shredded mozzarella cheese
1 (8 ounce) package refrigerated crescent dinner rolls

Steps:

Preheat oven to 425 degree F.
Remove sausage from casings.
Brown sausage in a skilled, stirring to separate meat.
Rinse and drain the grease off of the sausage.
Add the spaghetti sauce, beans and thyme to the sausage in the skillet.
Simmer for 5 minutes over medium heat.
Remove from heat and stir in the mozarella cheese.
Pour the mixture into a medium size, round oven proof skillet or pie dish.
Unroll the crescent dough; divide into triangles.
Arrange in a spiral with points of dough towards the center, covering the sausage mixture completely.
Bake for 12 minutes or until the crust is golden brown and the cheese is bubbly.

Nutrition Facts : Calories 624.5, Fat 29.4, SaturatedFat 11.7, Cholesterol 88, Sodium 1286.4, Carbohydrate 54.4, Fiber 8.6, Sugar 3.3, Protein 35.3

Cheesy Sausage Rigatoni image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound rigatoni
1 onion, finely diced
2 tablespoons olive oil
1 1/2 pounds Italian sausage
1 teaspoon crushed red pepper flakes
Two 25-ounce jars marinara sauce
Two 8-ounce balls fresh mozzarella, cut into large cubes
1/2 cup grated Parmesan
Minced fresh parsley, for garnish

Steps:

Bring a large pot of water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
Saute the onions in the olive oil in a skillet over medium heat until golden, 3 to 4 minutes. Crumble in the sausage, add the crushed red pepper and cook for a couple of minutes. Add the marinara sauce, mix everything together and cook for 5 to 7 minutes. Set aside to cool.
To assemble, add about 2 spoonfuls of the sauce--just enough to coat the bottom--to a baking dish. Then layer half of the cooled noodles, half of the mozzarella cubes and half of the remaining sauce. Repeat the process: layer the remaining noodles, mozzarella and sauce, then top with the Parmesan. Cover and put in the fridge or freezer until ready to cook.
When ready to cook, preheat the oven to 350 degrees F. Cook the rigatoni until heated through and bubbling, 25 minutes straight from the fridge, or 2 hours straight from the freezer. Garnish with minced parsley before serving.

Cheesy Italian Sausage Marinara Pot Pie image

Provided by barbara lentz @blentz8

Categories Pork

Number Of Ingredients 16

8 ounce(s) sweet italian sausage
2 tablespoon(s) olive oil
2 clove(s) garlic minced
1 medium shallot diced
1/4 cup(s) dry red wine
1 tablespoon(s) italian seasoning
3 ounce(s) tomato paste
28 can(s) crushed tomatoes
- salt to taste
11/2 cup(s) ricotta cheese
3/4 cup(s) grated parmesan
1 cup(s) shredded mozzarella
1 tablespoon(s) each fresh basil and parsley minced
1 package(s) puff pastry sheets thawed
1 medium egg beaten
1 tablespoon(s) water

Steps:

Add oil to large skillet. Saute shallots and garlic 2 minutes. Add wine and cook until almost all evaporated. Add sausage and break up into small pieces. A potato masher works good. Add the tomato paste, crushed tomatoes, Italian seasoning and salt. Simmer about 15 minutes.
Stir together the ricotta cheese, parm cheese, and mozzarella cheese. Stir in the fresh basil and parsley set aside.
Spray 8 small ramekins. Fill each ramekin half way up with cheese mixture. Top with sausage marinara mixture.
Roll out the puff pastry sheets using a ramekin cut out a round piece of dough about an inch larger than the diameter of the ramekin. Place the dough over the top of the ramekin pressing carefully down the sides.
brush with egg and water wash. Bake at 400 degree for about 30 minutes until dough is browned and no longer doughy.