Best Sausage Florentine Potpie Recipes

TUSCAN ITALIAN SAUSAGE POT PIE

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.

ITALIAN SAUSAGE FLORENTINE FOR THE CROCK POT

Steps:

• Brown sausages in skillet or on grill.
• Peel and slice onions. Put in bottom of 6qt crock pot.
• If using peppers, seed and slice vertically. Layer on top of the onions.
• Pour frozen spinach into crock pot.
• Arrange sausages on top of the spinach.
• Pour spaghetti sauce evenly over top of everything.
• Cook on high for 2 hours then on low for 3-4 hours. OR, thaw the spinach first and cook on low for 6+ hours.
• Serve over pasta, over rice, or with a hearty, crusty, bread. Pass grated Parmesan at the table.
• Note -- If preparing for a party or a potluck you may wish to slice the sausage and make 2 layers of ingredients to better control the portions. This version could have shredded mozzarella incorporated into the layers and on top.

SKILLET SHEPHERD'S PIE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook for 5 minutes., Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Stir in sour cream and heat through (do not boil)., Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted. Freeze option: Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a large skillet, stirring occasionally and adding a little water if necessary. Stir in sour cream and proceed as directed.

SAUSAGE FLORENTINE BAKE

Steps:

• In a large saucepan or Dutch oven, cook sausage until no longer pink; drain.
• Add tomatoes, bay leaf, garlic, sugar, basil, oregano, salt and pepper. Bring to a boil.
• Reduce heat and simmer, uncovered, for 1 hour, stirring occasionally.
• Meanwhile, in a separate bowl combine eggs, 1/4 cup Parmesan cheese, and nutmeg. Stir in spinach, cooked noodles, and onions.
• Discard bay leaf from sausage mixture.
• In each of two greased 9-in square baking pans, layer a fourth of the noodles and a fourth of the sausage mixture. Top each with 1 cup mozzarella cheese.
• Repeat layers.
• Top with remaining Parmesan cheese.
• Bake, uncovered, at 350 for 30 minutes or unil bubbly.
• Let stand for 10 minutes before serving.
• Note: Casseroles may be frozen before baking; thaw in the refrigerator overnight and bake at 350 for 1 hour.

ITALIAN SAUSAGE AND SPINACH PIE

Steps:

• In a large skillet, brown sausage and onion over medium heat until sausage is no longer pink, breaking sausage into crumbles, 6-8 minutes; drain., Separate 1 egg; reserve yolk for brushing pastry. In a large bowl, whisk remaining eggs and egg white. Stir in sausage mixture, spinach, mozzarella cheese, ricotta cheese, garlic powder and pepper., Preheat oven to 375°. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry even with rim. Add sausage mixture. Roll remaining pastry dough to a 1/8-in.-thick circle. Place over filling; trim, seal and flute edge. , In a small bowl, whisk water and reserved egg yolk; brush over crust. Cut slits in top., Bake until golden brown, 50 minutes. Let stand 10 minutes before serving.

TUSCAN POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Break sausage into an ovenproof skillet over medium heat; cook and stir, breaking the meat into small pieces as it cooks, until completely browned, about 10 minutes. Drain excess fat from the skillet.
• Stir spaghetti sauce, cannellini beans, and thyme through the drained sausage. Bring the mixture to a simmer; cook at a simmer until hot, about 5 minutes. Remove skillet from heat; stir cheese through the mixture until melted evenly throughout.
• Arrange crescent roll dough triangles atop the sausage mixture in a spiral pattern with points of dough toward the center, covering the sausage mixture completely.
• Bake in preheated oven until crust is golden brown and meat mixture is hot and bubbly, about 12 minutes.

BOW TIES WITH SAUSAGE, TOMATOES AND CREAM

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
• Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

MONTEREY SAUSAGE PIE

Steps:

• In a large skillet, cook the sausage, onion, red pepper and mushrooms over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 2 cups cheese. Transfer to a greased 9-in. deep-dish pie plate. , In a small bowl, combine the milk, eggs, biscuit mix, sage and pepper. Pour over sausage mixture. , Bake at 400° for 20-25 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese; bake 1-2 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

ITALIAN SAUSAGE POT PIE WITH POLENTA CRUST

Steps:

• Heat oven to 375°F. Spray 2 1/2-quart casserole with cooking spray.
• In 12-inch nonstick skillet, cook sausage over medium heat about 8 minutes, stirring occasionally, until browned; drain. Add zucchini, beans, tomatoes, basil, rosemary and 3/4 cup of the cheese; stir gently. Spoon into casserole.
• In medium bowl, beat eggs slightly with fork. Crumble polenta into eggs; mix well. Spoon polenta mixture evenly over sausage mixture; spread evenly.
• Bake uncovered about 25 minutes or until sausage mixture begins to bubble around edges and polenta is firm to the touch.
• Sprinkle remaining 1/4 cup cheese over top; bake about 10 minutes longer or until cheese is melted. Cool 10 minutes before serving.

FLORENTINE SPAGHETTI BAKE

Steps:

• Preheat oven to 375°. Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, cook sausage and onion, crumbling meat, until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in pasta sauce and mushrooms. Bring to a boil. Reduce heat; cover and cook until heated through, about 15 minutes., Drain pasta. Combine the egg with the next 5 ingredients. Spread 1 cup sausage mixture in a greased 13x9-in. baking dish. Top with spaghetti and remaining sausage mixture. Layer with egg mixture and mozzarella cheese., Cover and bake 45 minutes. Uncover; bake until lightly browned and heated through, about 15 minutes longer. Let stand 15 minutes before cutting.