Total TimePrep: 20 min. Bake: 25 min.
I have made this recipe twice. The first time, there were no leftovers, so the second time I added 1 pound of ground chicken breast to the Italian sausage and doubled just the ingredients that go into the meat. It worked great. The dish was essentially the same, but we had leftovers for the next day. The only other change I made was adding a little water with the tomato sauce.
My family has been enjoying this recipe ever since it was first published in 2000! I usually add mushrooms and black olives to the meat mixture.
There were no leftovers when I made this! This casserole has good flavor and is easy to put together. I had it all made up and sitting in the refrigerator for a few hours before I baked it and it turned out great.
This was ok. I actually used hot Italian sausage instead of regular and still found it lacked flavor even with using fresh basil instead of jarred. If I decide to make this again maybe I'll add crushed red peppers to the dough mixture or sauce and some garlic and Italian seasoning!
Tasty and easy dinner and everyone enjoyed it! Made without the fennel - did not have. Have even used gluten free flour with great results. Served with a salad and dinner was ready!
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This recipe was a hit in our family. I used pizza sauce instead of tomato sauce. Next time I will add some fresh mushrooms. It was great for leftovers to. My husband said I can make it anytime.
This definitely tasted like pizza! I used a whole green bell and a little water in the sauce cause it was super thick.
This was a good recipe. I added mushrooms and instead of tomato sauce I used a 14oz jar of pizza sauce and a can of Italian diced tomatoes. It needed a little more topping though since I added extra sauce. Next time I will add more topping mixture.
I enjoyed this recipe. I made it using a vegetarian "sausage" and by using both regular tomato sauce and pizza sauce. It was good! It's pretty easy, too, so I will probably make it again and add other pizza ingredients, like mushrooms.