Gluten-Free Sausage Bake Recipe

• ▢ 3 tablespoons olive oil, , plus more for preparing the pan
• ▢ ½ loaf gluten-free multigrain bread, (8-10 slices)
• ▢ 2 pints cherry or grape tomatoes, , halved
• ▢ 1 (15.5-ounce) can cannellini beans, , undrained
• ▢ 2 tablespoons balsamic vinegar
• ▢ 2 teaspoons kosher or fine sea salt
• ▢ 1 teaspoon freshly ground black pepper
• ▢ 1 teaspoon Italian seasoning
• ▢ 1 pound Italian sausage, , sweet or spicy

• Preheat the oven to 350°F. Brush a 12×14-inch (or similar) baking dish with olive oil.
• Cut the bread into 1-inch pieces. Place in the prepared baking dish with the tomatoes.
• Pour the beans and their liquid into a medium mixing bowl. Add 3 tablespoons olive oil, balsamic vinegar, salt, pepper, and Italian seasoning. Stir well, then add to the bread mixture. Remove the casing from the sausage and break into 1-inch pieces. Nestle the sausage pieces into the bread. Bake for 45 minutes.

Nutrition