Ingredients
- 1 lb Italian Sausage Links, casings removed
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 jar Cento Sauteed Onions (12 oz)
- 3 tbsp Cento Fried Long Hot Peppers
- 4 cloves Garlic, minced
- 1 tsp Cento Italian Seasoning
- 1/4 cup Cento All Purpose Chicken Broth
- 1/2 cup Ricotta Cheese
- 8 oz Cream Cheese, softened
- 3/4 cup Mozzarella Cheese, shredded
- 1/2 cup Provolone Cheese, shredded
- 1/4 cup Parmigiano-Reggiano Cheese, grated
- Cento Ground Black Pepper, to taste
- Cento Fine Sicilian Sea Salt, to taste
- Fresh Parsley, finely chopped
Directions
Preheat the oven to 375ºF. In a large skillet over medium heat, warm olive oil and cook sausage, breaking it up with a spoon, until browned and fully cooked, then remove and allow it to cool slightly. Stir in onions and peppers and cook until fragrant. Add garlic and Italian seasoning, then pour in chicken stock and scrape up any browned bits, simmering until reduced. Lower heat and stir in ricotta and cream cheese until smooth, then season with black pepper and a pinch of salt. Fold the sausage back in, then stir in half the mozzarella and half the provolone until just melted, then stir in a little chopped parsley. Transfer to an oven safe baking dish, smooth the top, and sprinkle with remaining mozzarella, remaining provolone, and Parmigiano Reggiano. Bake uncovered until bubbly and lightly golden, 15 to 20 minutes. Let rest and finish with parsley. Serve hot with bread for scooping. Serves 4.
