quick lasagna casserole

quick lasagna casserole
quick lasagna casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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)

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: