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beandip

quick lasagna casserole

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quick lasagna casserole 0 Picture

Ingredients

  • 12 12
  • ouncesdried campanelle or cellantani pasta
  • 1 1
  • poundbulk Italian sausage
  • 1 1
  • largeonion, cut in thin wedges
  • 1 1
  • mediumyellow sweet pepper, cut in bite-size strips
  • 3 3
  • clovegarlic, minced
  • 1 1
  • 24 - 28 ouncejarmarinara sauce
  • 1 1
  • teaspoonfennel seed, crushed
  • 1 1
  • 15 ouncecartonricotta cheese
  • 1 1
  • egg, lightly beaten
  • 1 1
  • 8 ouncepackageshredded Italian blend cheeses (2 cups)

Details

Preparation

Step 1

Directions
1. Preheat oven to 375 degrees F. Cook pasta according to package directions; drain.

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

3. Transfer the pasta mixture to a 3-quart rectangular baking pan. In a medium bowl stir together ricotta cheese, egg, and 1 cup of the Italian blend cheeses. Spoon the ricotta cheese over the pasta mixture in large dollops. Sprinkle the remaining shredded Italian blend cheeses over the top. Bake, uncovered, for 35 to 40 minutes or until heated through. Let stand 10 minutes before serving. Makes 8 to 10 servings.

From the Test Kitchen•Make Ahead Tip Spoon mixture into 3-quart rectangular baking dish. Cover with plastic wrap. Chill 2 to 24 hours. Remove plastic wrap. Bake in a 350 degree F oven for 50 to 60 minutes or until heated through. Let stand as directed.

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