Cheese Stuffed Italian Sausages have been all over the internet, with many variations. They all have one thing in common – the Italian Sausages are stuffed with string cheese – ooey, gooey mozzarella – and then baked.
Ooops! You can’t see the sausages! Trust me, they’re there!!
That’s a winning combo in my book. Mild or spicy (your choice) Italian sausage oozing with hot, melty cheese is classic, for sure. They are excellent stuffed into hearty buns.
About Cheese Stuffed Italian Sausages:
You’ll love this easy, no-brainer, hands-off method of cooking Italian Sausage! No fussing at the stove, turning and spattering. Cut the sausages down the length, stuff in a mozzarella stick, line them up in a casserole, and douse with marinara sauce.
Toss the casserole in the oven. What comes out is nothing short of kitchen alchemy. The sausages are cooked to perfection, the cheese is melty, and the sauce! It picks up so much flavor from the sausages, you’ll never guess it came from a jar! (Of course, homemade marinara works well, too!)
Bell Peppers & Onions to top the Sandwiches.
Serving:
Make sure to use hearty buns! Anything less won’t stand up to the saucy sausages. I love (this is optional) to split the bun and slather on a mix of butter, garlic, and parsley, then toast under the broiler. It’s a quick step that’s a game-changer!
Sausages usually come in packs of five, and buns? Usually six to eight. For those leftovers, think garlic toast! Use your fave or check out my family’s crunchy Parmesan Garlic Toast to bring day-old buns back to life.
I adore serving these sandwiches with sautéed onions and peppers for a bit of contrast. Slice ’em into strips, toss ’em in a bit of oil, season with salt, maybe sprinkle some dried oregano and garlic powder for extra oomph. Sizzle ’em until they’re slightly charred, smoky, and fabulous!
For a touch of flair, top your finished sandwiches with some Peperoncini, Giardiniera, or indulge in my current crush: Sweet Salad Peppers. They’ll elevate these sausage sandwiches to a whole new level of deliciousness. Btw, no one’s paying me to say that!
And once those sausages are devoured, don’t let that extra sauce go to waste! It’s the perfect excuse to whip up a quick pasta side dish to go with dinner (or save the sauce to serve another night). Double the yum without breaking the bank!
Sides You Might Like:
Who says a sandwich can’t be dinner? Keep things simple with a big green salad, maybe Caesar? Or get fancier with one of the below:
Tips for Success:
This is an easy recipe, but trust the process!
- Cook longer than you think. The sausage needs to cook to 165 degrees F, it will take a few more minutes for the cheese to melt completely and the sauce to reduce.
- When finished, hold back for a few minutes before serving – those sausages are molten hot just out of the oven.
It’s so easy to stuff the sausages with the string cheese!!
Change it Up:
My recipe is a takeoff on several variations I saw circulating on TikTok. Consider some of the ideas below:
- Add strips of bell pepper and onion to the bottom of your casserole to make this a one-pan dinner. Proceed with the recipe as posted.
- Mozzarella is the classic string cheese, but now Colby Jack and Pepper Jack are available.
- Forgo string cheese and cut 1 ounce rectangular strips from a block of cheese, either Mozz or another fave.
- Skip the marinara: Add the stuffed sausages to an oiled casserole with enough water to cover the bottom by about 1/4 of an inch. Cover and bake until the sausages are cooked through. Uncover and let the water evaporate, and the sausages brown. Watch for burning and add more water if needed. A little Italian Seasoning is good sprinkled over the cheese before baking, and of course, I have one you can mix up fresh!.
Homemade Italian Seasoning Blend
Leftover Cheese Stuffed Italian Sausages:
- Store the sauce and sausages together or separately for three to four days in the fridge.
- Reheat the sausages, lightly covered, in the microwave for best results.
For an easy-peasy makeover that ensures nothing goes to waste, repurpose the leftovers, using the sauce over pasta. Any sausages not eaten can be diced or sliced and added to that sauce.
Saving Money on Groceries:
Let’s talk budget tips: You are likely to find great prices on all kinds of items in the weeks prior to almost any holiday. Use holidays as opportunities to stock up (as much as you can) on many items, buying enough not just for the holiday, but to last for weeks or months beyond.
To see what might be on sale before any holiday, check out my post Win at the Grocery and follow the clickable photos at the bottom of the page.
If available, take advantage of discount stores like Aldi or Lidl. Buyer’s clubs may be great options as well; the pricing is not always the lowest, but the quality of many items is fabulous. Shop selectively.
Italian Sausage:
- Watch for sales, especially through the summer when sausages go on sale in response to grilling season and in early to late fall after the hogs go to market.
- Take advantage of great sales by buying and freezing. Sausage can develop an off taste in the freezer; to prevent add extra wrapping and freeze for up to six months in a fridge/freezer or up to a year in a stand-alone.
String Cheese:
- String cheese can be super pricey or incredibly cheap, and it is often sold in “off sizes,” making it difficult to compare pricing. Most stores give a price per ounce; just multiply by 16 to get the price per pound.
- Shop around and watch for sales. Look for off-brands. Consider your Buyer’s Club and know that Aldi or Lidl are great places to find at a low.
- Since string cheese is mozzarella, consider buying blocks of sale-priced mozzarella and cutting them into 1-ounce sticks for this recipe.
Marinara Sauce:
- There are so many choices for jarred marinara! Buy on sale and consider quality. Aldi Specially Selected Premium Marinara is often compared to Rao’s and is what I’ve used here, although there are many cheaper options from other brands.
- It’s dirt cheap to make your own Marinara with sales-priced canned tomatoes. For comparison, a standard jar of Marinara is 24 ounces. Two quick homemade versions to explore are Cook’s Illustrated Quick Marinara (makes 32 ounces) or Simple Quick Italian Tomato Sauce (makes 20 ounces). The first recipe will make an extra cup of sauce; the second is close enough to use in this recipe as is.
Buns:
- You’ll need a good, hearty bun to hold the Cheese Stuffed Italian Sausage, or the bun will disintegrate.
- Check out the bakery section at your grocery store. The buns will be toasted, so day-old (or older) is fine. Lidl’s bakery has great options and fabulous pricing.
Cheese Stuffed Italian Sausages
Cheese Stuffed Italian Sausages
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 5 servings 1x
- Category: sandwiches
- Cuisine: Italian
Ingredients
You may make more than one package of sausages as long as the sausages will fit in the casserole; the amount of marinara is generous.
- 1 package of Italian sausage links, sweet or hot
- 1 24-ounce jar marinara sauce
- 5 individual string cheeses
Instructions
Preheat oven to 400 degrees F. Spray a casserole dish.
Using the tip of a very sharp knife, slice each Italian sausage from one end to the other along the length. Spread apart to form a pocket, then fill with a string cheese. Place in casserole, cheese up.
Cover with the marinara sauce. Cover with foil and bake for 30 minutes. Uncover and bake another 10 to 15 minutes until sausage is cooked through, cheese is melted and marinara is bubbly.
Remove from oven and let sit for about 10 minutes before serving.
4 thoughts on “Cheese Stuffed Italian Sausages”