Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Serve this casserole as a side dish for a casual meal or as the main dish with coffee and fresh fruit at breakfast or brunch.

Elizabeth Taliaferro
Recipe by Cooking Light November 2007

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Recipe Summary

Yield:
10 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

208 calories; calories from fat 29%; fat 6.8g; saturated fat 3.1g; mono fat 1.9g; poly fat 0.9g; protein 10.7g; carbohydrates 26.9g; fiber 2.3g; cholesterol 23mg; iron 0.7mg; sodium 384mg; calcium 109mg.
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