Sausage & Ricotta Pasta Bake

Sausage & Ricotta Pasta Bake
Sausage & Ricotta Pasta Bake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb. italian sausage links, slice 1/2" thick

  • 1

    tbsp. olive oil

  • 2

    (14.5oz.) cans Contadina Recipe Ready Diced Tomatoes with Roasted Garlic

  • 1

    (6oz.) can Contadiina Tomato Paste with Italian Seasonings

  • 1

    (15oz.) container Sorrento Ricotta Cheese

  • 1

    lb. bow tie pasta, cooked

  • 1 1/2

    cups Sorrento Mozzarella Cheese, shredded and divided.

Directions

Preheat oven to 350 Cook sausage in hot oil over medium high heat in skillet until meat is no longer pink; drain well. Stir in undrained diced tomatoes, tomato paste plus 1/4 cup water. Simmer 3 minutes. Combine ricotta cheese, cooked pasta, 1/2 cup mozzrella cheese; season to taste with salt and pepper. Spoon half of pasta mixture into a lightly greased 2-quart baking dish. Top with half of sauce. Repeat layers. Cover and bake for 25 minutes. Uncover, sprinkle with remaining mozzarella cheese. Continue baking, uncovered, 10 minutes or until cheese is melted.

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