Quick Lasagna Casserole

(from saymyname’s recipe box)

Source: Better Homes and Gardens

Serves 10 people

Categories: Casserole, Main Dish, Pork

Ingredients

  • 12 ounces dried campanelle pasta or 12 ounces cellantani pasta
  • 1 lb bulk Italian sausage
  • 1 large onion , cut into thin wedges
  • 1 medium yellow sweet pepper , cut into bite-size strips
  • 3 garlic cloves , minced
  • 1 (24 -28 ounce) jar marinara sauce
  • 1 teaspoon fennel seed , crushed
  • 1 (15 ounce) carton ricotta cheese
  • 1 egg , lightly beaten
  • 2 cups shredded italian-blend cheese (8 oz.)
  • snipped fresh parsley

Directions

  1. Preheat oven to 375°; cook pasta according to package directions; drain well.

  2. In a large skillet, cook sausage, onion, sweet pepper, and garlic until sausage is no longer pink; drain fat.

  3. Transfer sausage mixture to a very large bowl.

  4. Stir in cooked pasta, marinara sauce, and fennel seed.

  5. Transfer pasta mixture to an ungreased 3-quart rectangular baking dish.

  6. In a bowl, stir together ricotta cheese, egg, and 1 cup of Italian-blend cheese.

  7. Spoon ricotta cheese mixture over pasta mixture in large spoonfuls.

  8. Sprinkle remaining Italian-blend cheese over top.

  9. Cover dish with foil.

  10. Bake for 35-40 minutes or until heated through.

  11. Let stand for 10 minutes before serving.

  12. Garnish with snipped parsley.

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