Skillet Sausage & Broccoli with Whipped Lemon Ricotta
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A fresh, cozy 30-minute sausage dinner with blistered tomatoes, creamy lemon ricotta, and toasted bread for scooping.
I always have Italian sausage in my fridge, and this recipe is one of the reasons why. This is a sheet-pan style skillet dinner — sausage, broccoli, cherry tomatoes, and white beans all roast together until everything’s caramelized and a little blistered, then it gets spooned over a bowl of lemon ricotta and served with toasted bread for scooping. No pasta, no heavy sauce, no extra pans to wash, just a delicious meal!
About This Sausage Broccoli Skillet…
Well this recipe is a little different and I definitely wanted it that way. I wanted a one-pot dinner that came together in about 30 minutes, but I didn’t want it to taste like every other sausage and broccoli skillet out there. I kept coming back to the same question — what ingredients actually make sense whether it’s July or January? That’s how I landed on broccoli, cherry tomatoes, and white beans. None of it feels seasonal in a way that locks you into one time of year, and together it’s hearty enough to actually fill you up without tasting heavy.
Roasting ended up being the answer. It’s the one method that let me get everything — the sausage, the vegetables, the beans — into one pan without babysitting it, and it’s what gave the broccoli those crispy edges and let the tomatoes blister instead of just softening. I tried it a couple other ways first, including doing it all on the stovetop, but roasting was the only version that gave me that “fresh, not fussy” result I was after.
A couple things I wouldn’t change:
- Whole milk ricotta. The lower fat stuff turns grainy and doesn’t hold up the same way.
- Cherry tomatoes over sun-dried. Sun-dried would make this taste heavier and more like something you’d get at a restaurant. Fresh keeps it tasting like a Tuesday.
- Just one can of beans — enough to make it filling without turning into a bean dish.
If you like this combo of sausage and vegetables, I have a Sweet Italian Sausage, Broccoli & White Bean Skillet that takes it in a slightly different direction, less lemon and more of a straightforward weeknight vibe.
Here’s How To Make It
Please note that these pictures are meant to provide a helpful visual overview of the recipe. Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!
A Few Things I’ve Learned Making This
- Cut the broccoli a little smaller than you think you need to. It cooks fast, and I’ve pulled it out overcooked more than once by not checking early enough.
- Let the ricotta sit a few minutes after mixing. Straight out of the fridge it tastes flat — the lemon needs a minute to actually come through.
- No cannellini beans on hand? Chickpeas or navy beans work fine,
- This reheats well the next day, minus the bread. Toast that fresh or it’s sad.
I lean on this same one-pan approach a lot — my Zuppa Toscana Soup is another cozy dinner where the sausage does the heavy lifting and cleanup stays easy.
Last Thing
This one doesn’t try to be anything fancy, and that’s exactly why it works. Bread, ricotta, sausage, a burst tomato — done. If you make it, let me know how it goes! I love reading your comments. For my cooking insights, follow along on instagram!
Skillet Sausage and Broccoli with Lemon Ricotta
This is the kind of dinner that feels cozy and fresh at the same time. Sweet Italian sausage, broccoli, cherry tomatoes, and white beans roast together in a cast iron skillet until caramelized and flavorful, then get spooned over creamy lemon ricotta and served with toasted crusty bread. The tomatoes and sausage create just enough pan juices to make everything perfect for scooping and dipping.
Ingredients
For the Skillet
- 1½ pounds sweet Italian sausage
- 1 tablespoon olive oil
- 1 small yellow onion, sliced
- 4 cloves garlic, minced
- 1 large head broccoli, cut into florets
- 1 pint cherry tomatoes
- 1 (15-ounce) can cannellini beans, drained and rinsed
- ¼ cup water
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- pinch crushed red pepper flakes
For the Lemon Ricotta
- 1½ cups whole milk ricotta
- zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- pinch kosher salt
- pinch black pepper
For Serving
- 1 loaf crusty bread, sliced
- olive oil for brushing
- torn fresh basil
- flaky salt, optional
Instructions
- Preheat oven to 425 degrees.
- In a medium bowl, whisk together 1½ cups whole milk ricotta, the zest of 1 lemon, 1 tablespoon lemon juice, 1 tablespoon olive oil, and a pinch of salt and pepper until smooth and creamy. May take a few minutes. Set aside.
- Heat a large oven-safe skillet or cast iron skillet over medium heat. Add 1 tablespoon olive oil along with the 1½ pounds sweet Italian sausage. Cook for 5–6 minutes, breaking the sausage apart as it cooks, until browned but not fully cooked through.
- Add the sliced onion and cook for 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds.
- Add the broccoli florets, cherry tomatoes, cannellini beans, and ¼ cup water to the skillet. Season with 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon smoked paprika, and a pinch of crushed red pepper flakes. Toss gently to combine.
- Transfer the skillet to the oven and roast for 12–15 minutes until the broccoli is tender with crispy edges, the tomatoes are blistered, and the sausage is cooked through.
During the last 5 minutes of cooking, brush the sliced bread lightly with olive oil and toast directly on the oven rack or on a small sheet pan until golden around the edges. - Spread the lemon ricotta onto a large serving platter or shallow bowl. Spoon the sausage and broccoli mixture over the ricotta.
- Finish with torn fresh basil and flaky salt if desired. Serve warm with the toasted bread for scooping through the ricotta and roasted tomatoes.
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving:Calories: 455Total Fat: 27gSaturated Fat: 12gUnsaturated Fat: 16gCholesterol: 79mgSodium: 1329mgCarbohydrates: 21gFiber: 3gSugar: 2gProtein: 35g
Nutrition information is automatically calculated. Use as an approximation only.
