This Recipe Provided by Pamela’s

Cheesy Sausage Tomato Bake with Ranch-Verde Drizzle

posted by 6 years ago


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


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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