Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

Remove Italian sausage from casing, if necessary.

In one provided tray, add sausage and break up into bite-sized pieces.

In second provided tray, combine peppers, zucchini, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into an even layer.

Bake both trays uncovered in hot oven, 10 minutes.

Carefully remove both trays from oven.

Drain any excess liquid from both trays. Break sausage into bite-sized pieces, if necessary. Transfer sausage to tray with vegetables. Add marinara sauce and stir until coated. Cover tray with foil.

Carefully massage rice in bag to break up any clumps. Remove rice from packaging.

In now-empty tray, combine rice, cream base, cream cheese, garlic salt , half the shredded cheese (reserve remaining for garnish), and 1 1/4 cups water. Cover tray with foil. Cream cheese will melt as meal bakes.

Bake both trays covered in hot oven until risotto is bubbling, vegetables are tender, and Italian sausage reaches a minimum internal temperature of 160 degrees, 15-20 minutes.

Carefully remove both trays from oven. Uncover risotto and stir to combine. Rest, 5 minutes.

To serve, top risotto with sausage and vegetable mixture. Garnish with remaining shredded cheese. Bon appètit!