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. Spray provided trays with cooking spray.

Place tomatoes in one provided tray and top with 2 tsp. olive oil.

Remove Italian sausage from casing, if necessary. Place sausage in second provided tray and break into small pieces. Spread into an even layer.

Bake both trays uncovered in hot oven until tomatoes soften and sausage reaches a minimum internal temperature of 160 degrees, 15-18 minutes.

Carefully remove both trays from oven. Drain excess liquid from sausage tray. Tray will be hot! Use a utensil.

Transfer sausage to tray with tomatoes.

Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice, peas, 3/4 the cheese (reserve remaining for garnish), half the pesto (reserve remaining for sausage mixture), cream base, garlic salt, and 1/2 cup water in now-empty tray. Stir to combine and cover with foil.

Add remaining pesto to tray with sausage and tomatoes. Stir to combine and cover with foil.

Bake both trays covered in hot oven until risotto and sausage mixture are hot and bubbling, 20-25 minutes.

While meal bakes, combine panko, 2 tsp. olive oil, and smoked paprika on a microwave-safe plate.

Microwave until golden-brown and toasted, 2-3 minutes, stirring once halfway through.

Carefully remove trays from oven. Stir risotto to combine.

To serve, top risotto with sausage mixture. Garnish with remaining cheese and breadcrumbs. Bon appétit!