Tuscan Pot Pie

A few weeks ago someone on my town’s Upcycle facebook page was giving away a box of cookbooks. I went and took a few, including a book called Hearty Casseroles. It’s all pretty quick, simple things, like this dish that takes max a half an hour and a single pan to prepare. I will be happy with almost anything with cheese and tomato sauce, so I may not be the best judge, but I thought this was really quite delicious. The flaky crust goes well with the …glop? underneath, making a warm, filling, delicious meal!

IMG_5406Ingredients:

  • 3/4 pound sweet or hot Italian sausage (I used sweet!)
  • 1 26-28 ounce jar of chunky vegetable or mushroom spaghetti sauce
  • 1 19 ounce can cannellini beans, drained, rinsed, and drained again
  • 1/2 teaspoon dried thyme leaves
  • 1 1/2 cups shredded mozzarella cheese
  • 1 8 ounce tube refrigerated crescent rolls

Preheat oven to 425 degrees.

Remove the sausage from casings, and brown in a medium cast iron skillet, stirring to break up the sausage.

IMG_5397Drain excess grease, if there is enough that it can be poured off. Add the spaghetti sauce, beans, and thyme, and stir together.

IMG_5399Simmer for 5 minutes, stirring occasionally. Remove from the heat and stir in the cheese.

IMG_5400Arrange the crescent roll dough, points towards the center, covering the sausage mixture completely.

It's probably possible to arrange these in a more aesthetically pleasing way, but...it's gonna taste good either way.

It’s probably possible to arrange these in a more aesthetically pleasing way, but…it’s gonna taste good either way.

Bake 12 minutes, or until golden brown on top and bubbly underneath.

IMG_5402After that, you’re done, and it’s delicious! Get to it!

IMG_5403 IMG_5404

Tuscan Pot Pie

From Hearty Casseroles by Louis Weber.

  • 3/4 pound sweet or hot Italian sausage
  • 1 26-28 ounce jar of chunky vegetable or mushroom spaghetti sauce
  • 1 19 ounce can cannellini beans, drained, rinsed, and drained again
  • 1/2 teaspoon dried thyme leaves
  • 1 1/2 cups shredded mozzarella cheese
  • 1 8 ounce tube refrigerated crescent rolls

Preheat oven to 425 degrees.

Remove the sausage from casings, and brown in a medium cast iron skillet, stirring to break up the sausage. Drain excess grease, if there is enough that it can be poured off. Add the spaghetti sauce, beans, and thyme, and stir together. Simmer for 5 minutes, stirring occasionally. Remove from the heat and stir in the cheese.

Arrange the crescent roll dough, points towards the center, covering the sausage mixture completely. Bake 12 minutes, or until golden brown on top and bubbly underneath.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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