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Baked Italian Sausage

This is really a throw in and go kind of recipe that is great in flavor and super paired with spaghetti or yellow squash, roasted root vegetables, or over a root puree. We make sure that the sausages we use do not have any added sugars, sweeteners, or preservatives, so make check any ingredients labels if you're purchasing your sausage.

Macronutrient Balance: 24g Protein / 36g Fat / 10g Carbohydrates - this makes 6 (approximately 8oz) servings


  • 6 links sweet pork Italian sausage (each serving is 1/2 link)

  • 1 can tomato Roma style tomato sauce (no sugar added)

  • 4oz yellow onion - sliced into half moons

  • 5 whole garlic cloves - peeled

  • 6 oz diced yellow squash (picture above is with roasted root veggies)

  • 2/3 cup water

  • 1/2 tsp oregano

  • 1/2 tsp parsley

  • 1/2 tsp garlic powder


  1. Pre-heat oven to 375F.

  2. In an iron skillet, or oven safe iron skillet/dutch oven, add sausages with 1/3 cup of water and let simmer until sausages start to cook - about 4-5 minutes, or until water is complete gone.

  3. Spread sausages out so they are not on top of each other. Pour the can of tomato sauce over the sausages. Top with onions, garlic, and sprinkle seasoning over the top. Add 1/3 cup of water. If you want a thicker sauce, do not add the water.

  4. Cover with foil and bake for 25 minutes.

  5. Remove foil after 25 minutes and add the yellow squash into pockets within the dish and let bake for an additional 7-10 minutes.

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