LAYERED ITALIAN CASSEROLE

LAYERED ITALIAN CASSEROLE image

Yield 4-6

Number Of Ingredients 12

6 oz. dried rotini or penne pasta
12 oz. sweet Italian sausage (casings removed) or ground beef
1 can (6 oz.) CONTADINA® Italian Paste with Roasted Garlic
1 can (14.5 oz.) CONTADINA® Recipe Ready Diced Tomatoes with
Italian Herbs
1 can (14.5 oz.) cut green Italian beans or cut green beans, drained
1/2 tsp. dried rosemary, crushed
1 carton (15 oz.) ricotta cheese
1 cup (4 oz.) shredded mozzarella cheese
1 egg, beaten
2 Tbsp. CONTADINA® Seasoned Italian Bread Crumbs
1 Tbsp. butter, melted

Steps:

Cook pasta according to package directions; drain. Meanwhile, cook sausage in skillet until browned; drain off fat. Stir in tomato paste, undrained tomatoes, beans, rosemary and cooked pasta; heat through. 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. 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.