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Italian Sausages Marinara

Simply brown and simmer, then enjoy the savory results!

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  • prep time 25 min
  • total time 25 min
  • ingredients 6
  • servings 2
 

Ingredients

2
uncooked Italian sausage links (4 to 5 oz each)
1
cup refrigerated marinara sauce (from 15-oz container)
1
medium zucchini, sliced (2 cups)
1/4
cup sliced ripe olives
1/2
medium yellow bell pepper, coarsely chopped (1/2 cup)
2
tablespoons shredded Parmesan cheese, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat 8-inch nonstick skillet over medium heat. Add sausages; cook 3 to 5 minutes or until browned on all sides.
  • 2 Stir in all remaining ingredients except cheese. Reduce heat to medium-low; cover and cook 10 to 15 minutes, stirring occasionally, until sausage is no longer pink in center.
  • 3 Sprinkle with cheese; cover and cook just until cheese is melted.
  • 1 Heat 8-inch nonstick skillet over medium heat. Add sausages; cook 3 to 5 minutes or until browned on all sides.
  • 2 Stir in all remaining ingredients except cheese. Reduce heat to medium-low; cover and cook 10 to 15 minutes, stirring occasionally, until sausage is no longer pink in center.
  • 3 Sprinkle with cheese; cover and cook just until cheese is melted.

EXPERT TIPS

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Expert Tips

You can replace the marinara sauce with tomato-based pasta sauce from a jar. After opening the container or jar, store any remaining sauce in the refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 of Recipe
Calories
450
(
Calories from Fat
250),
% Daily Value
Total Fat
28g
28%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
1530mg
1530%;
Total Carbohydrate
31g
31%
(Dietary Fiber
4g
4%
  Sugars
12g
12%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
80%;
Calcium
8%;
Iron
20%;
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.