Layered Italian Casserole |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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sounds really good. Posting it for safe keeping in the future. Ingredients:
6 ounces dried rotini pasta or 6 ounces penne pasta |
12 ounces sweet italian sausage (casings removed) or 12 ounces ground beef |
1 (6 ounce) can contadina italian paste with roasted garlic |
1 (14 1/2 ounce) can contadina diced tomatoes, with |
mixed italian herbs |
1 (14 1/2 ounce) can cut green italian beans or 1 (14 1/2 ounce) can cut green beans, drained |
1/2 teaspoon dried rosemary, crushed |
1 (15 ounce) carton ricotta cheese |
1 cup shredded mozzarella cheese |
1 egg, beaten |
2 tablespoons contadina seasoned italian seasoned breadcrumbs |
1 tablespoon butter, melted |
Directions:
1. 1. Cook pasta according to package directions; drain.
2. 2. Meanwhile, cook sausage in skillet until browned; drain off fat. Stir in tomato paste, undrained tomatoes, beans, rosemary and cooked pasta; heat through.
3. 3. Spread half the mixture in 2-quart casserole. Combine ricotta, 1/2 cup mozzarella and egg; spoon over sausage mixture. Spread remaining sausage mixture on top.
4. 4. Bake, covered, at 350F, 30 minutes. Combine bread crumbs and butter. Uncover and sprinkle with remaining mozzarella; top with bread crumbs. Bake 5 minutes more to melt cheese. Let stand 5 minutes.
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