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This Recipe Provided by Pamela’s

Cheesy Sausage Tomato Bake with Ranch-Verde Drizzle

posted by regnisaw@yahoo.com 4 years ago



Ingredients


½ cup prepared salsa Verde


¼ cup ranch dressing


12-oz Italian or pork sausage, casing removed


¼ cup prepared basil pesto


5 Tbs olive oil, divided


1 can (14.5-oz.) petite diced tomatoes, well drained


1 cup shredded Mozzarella cheese


1/3 cup crumbled feta cheese


1 cup Pamela's Baking & Pancake Mix


½ cup grated Parmesan cheese


1/3 cup sour cream


¼ cup water


2 eggs, lightly beaten


½ tsp salt


3 Tbs fresh basil leaves, shredded


Directions


In a small bowl combine salsa Verde and ranch dressing; set aside. Preheat oven to 375° F. Brown sausage over medium heat in a 10-inch cast iron skillet, breaking up meat with a wooden spoon. Drain on paper towels. Transfer to a bowl and stir in pesto. Wipe skillet clean and lightly grease bottom and sides with 1 Tbs olive oil. Spread tomatoes evenly over bottom of skillet. Spoon sausage mixture over top. Sprinkle with Mozzarella and feta cheeses. Combine Pamela's Baking & Pancake Mix, Parmesan cheese, sour cream, water, eggs, 4 Tbs olive oil and salt. Spoon over mixture in skillet; spreading evenly. Bake 28 to 32 minutes or until golden brown. Gently run knife along sides of skillet to loosen. Let stand 10 minutes before inverting onto serving plate. Cool 5 minutes. Sprinkle with basil leaves. Cut into wedges and drizzle with Ranch-Verde mixture. (Serves: 8)




tags:  cheesy sausage tomato bake with ranch-verde drizzl, pamela's, baked
 
 
 
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