This incredibly easy-to-make stuffed Italian sausage dinner is packed with rich sausage flavor, tangy cream cheese, nutty Parmesan, and Italian seasoning! It's truly a flavor-packed meal that is hearty, filling and a family favorite that everyone can agree on!
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Instructions
Preheat your oven to 400°F (205°C) and pour the marinara sauce into your baking dish and spread in an even layer. *I used an 11x13 lasagna pan for this double recipe.
Prepare the sausages by using a sharp paring knife to cut the casings open along the top length of each sausage. Be careful that you don't cut all the way through! Use your finger to press down on one end and run along the center cut to push the sausages open. You can flatten out the center more if desired to make a 'boat' shape.
In a medium-sized mixing bowl, combine the softened cream cheese, Parmesan cheese, and Italian seasoning until well combined. Portion out the filling into each of the split sausages and use a spoon or spatula to smooth the cream cheese mixture.
(Optional) Top each filled sausage with breadcrumbs or crushed pork rinds for an extra crunch and texture contrast.
Bake uncovered at 400°F (205°C) for 25-30 minutes, or until the cheese is fully melted and the internal temperature is 160°F (71°C) as read by a digital meat thermometer. Serve immediately.
Notes
For a keto-friendly version, swap the optional breadcrumbs for crushed pork rinds and use a low-sugar sauce.
For a gluten-free diet, omit the optional breadcrumb topping.
Alternatively, a string cheese style mozzarella stick can be used as the cheese filling.
Set your cream cheese out about 30 minutes before starting to soften.