Ain’t nothing sexy about a casserole. We can’t deny the comfort they provide, but they really need to work on their reputation…

I just imagine some sort of chili frito mess when the word casserole is thrown around.

Like, you ask me what’s for dinner & I tell you a casserole… Are you jazzed or what?!

That’s why I’ve taken the liberty to call them “bakes” instead of the dreaded casserole. Genius!

But still just as effing delicious.

Time: 50 minutes (prep + cooking) | Serves: 4

Ingredients:

• 1.5 cups of barley
• 5 links of chicken sausage (sun-dried tomato flavor here), cut in chunks
• 1 tbsp. of olive oil
• 1 tbsp. of garlic, minced
• 1 onion, diced
• 1 red pepper, diced
• 1.5 cups of tomato sauce
• 1.5 cups of mozzarella cheese
• 1/2 cup of grape tomatoes, halved
• 2 tbsp. of basil
• 2 tbsp. of italian breadcrumbs
• 1 tsp. of crushed red pepper
• S+P, to taste

How to:

• Preheat oven to 350 degrees
• Cook barley according to package directions, drain & set aside
• Heat olive oil in a skillet over medium heat
• Add garlic + onion, cook until fragrant
• Add red pepper, cook until soft
• Add chicken sausage + S+P, heat through
• Add barley + tomato sauce + 1 cup of cheese + 1 tbsp. of basil + crushed red pepper + S+P, stir to combine
• Layer barley + sausage mix into a greased baking dish
• Add tomatoes, cover + bake for 25 minutes
• Uncover and add remaining cheese + breadcrumbs, bake for another 10 minutes or until cheese is melted and golden brown
• Top with remaining basil + dive in!