7 cups frozen shredded hash brown potatoes, partially thawed
1 cup (4 ounces) shredded part-skim mozzarella cheese
20 cherry tomatoes, halved
1/2 cup fat-free, less-sodium chicken broth
1/2 cup thinly sliced fresh basil
2 tablespoons grated fresh Parmesan cheese
How to Make It
Preheat oven to 350°.
Combine first 3 ingredients in a large skillet over medium heat; cook 8 minutes or until browned, stirring to crumble sausage. Stir in 1/2 cup water, tomato paste, salt, and 1/4 teaspoon black pepper. Spoon mixture into a large bowl. Add potatoes and mozzarella; toss well. Spoon potato mixture into an 11 x 7-inch baking dish coated with cooking spray. Set aside. Wipe pan dry with a paper towel.
Place pan over medium-high heat. Lightly coat pan with cooking spray. Add tomatoes to pan; cook 3 minutes or just until heated. Arrange tomatoes in an even layer over potato mixture. Drizzle with broth; sprinkle with remaining 1/2 teaspoon pepper. Cover and bake at 350° for 30 minutes. Uncover; sprinkle evenly with basil and Parmesan. Bake an additional 15 minutes or until lightly browned.