Cheesy Baked Italian Sausage in Marinara

Pro tips

• Slice the sausages carefully lengthwise and only halfway through to create a pocket; cutting too deep risks the cheese escaping during baking.
• Pat sausages dry with a paper towel before stuffing—this helps the cheese melt more evenly and prevents excess moisture.
• Watch for melted cheese beginning to brown at the edges as your doneness cue; this signals both the cheese and sausage are fully cooked.
• Stir the marinara sauce halfway through baking to ensure even heat distribution and prevent sticking on the bottom.

Substitutions

• spicy Italian sausage → mild Italian sausage (adjust garlic and Italian seasoning to taste)
• string cheese → fresh mozzarella pieces or provolone slices (mozzarella melts faster; use slightly less)
• jarred marinara → homemade marinara or vodka sauce (use same volume, 24 oz)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F oven or skillet until warmed through.

Can I use mild Italian sausage instead of spicy?

Yes. Mild sausage works well; adjust garlic seasoning and Italian seasoning to taste if you prefer more flavor depth.

How do I stuff the sausages with cheese?

Slice each link lengthwise halfway through, being careful not to cut all the way through. Nestle a string cheese stick into the opening.

What temperature and time should I bake at?

Bake at 375°F (190°C) for 20–25 minutes, or until sausages are cooked through and cheese is melted and starting to brown.

Can I make this ahead?

Yes. Stuff and arrange sausages in the baking dish with sauce up to 4 hours ahead, then bake when ready. Add 2–3 minutes to baking time if cold.

What can I serve this with?

Pair with pasta, crusty bread, or a side salad to soak up the marinara sauce.