Quick Lasagna Casserole

Name: Quick Lasagna Casserole
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

11 ingredients

12 steps

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.