Quick Lasagna Casserole

By carvalhohm

Ingredients

• 12 oz Dried Campanelle or Cellantani Pasta
• 1 lb Bulk Italian Sausage
• 1 Large Onion, cut in thin wedges
• 1 Medium Yellow Sweet Pepper, cut in bite size strips
• 3 cloves Garlic, minced
• 1 × 24-28 oz jar Marinara Sauce
• 1 tsp Fennel Seed, crushed
• 1 × 15 oz Carton Ricotta Cheese
• 1 Egg, lightly beaten
• 1 × 8 oz pkgd Shredded Italian Blend Cheeses, 2 cups

Details

Adapted from italian.betterrecipes.com

Preparation

Step 1

Preheat oven to 375 degrees cook pasta according to package directions; drain

In large skillet cook sausage, onion, sweet pepper, and garlic until sausage is no longer pink; drain fat. Transfer sausage mixture to very large bowl. Stir in marinara sauce, fennel seed, and cooked pasta.

Transfer pasta mixture to 3 quart baking pan. In medium bowl stir together ricotta cheese, egg and 1 cup of Italian blend cheeses. Spoon ricotta cheese over the pasta mixture in large dollops. Sprinkle the remaining shredded Italian blend cheeses over the top. Bake uncovered for 35-40 min or until heated through. Let stand 10 min before serving.

This one is good for pre-making the dish and putting it in to fridge for later up to 24 hours bake at 350 degrees for 50-60 min or until heated through. let stand as directed before.