Quick Lasagna Casserole

Name: Quick Lasagna Casserole
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 10 serving(s)
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

Submitted by ratherbeswimmin

"Better Homes and Gardens"

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Ready In:: 1hr 15mins
Ingredients:: 11
Serves:: 10

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

Preheat oven to 375°; cook pasta according to package directions; drain well.
In a large skillet, cook sausage, onion, sweet pepper, and garlic until sausage is no longer pink; drain fat.
Transfer sausage mixture to a very large bowl.
Stir in cooked pasta, marinara sauce, and fennel seed.
Transfer pasta mixture to an ungreased 3-quart rectangular baking dish.
In a bowl, stir together ricotta cheese, egg, and 1 cup of Italian-blend cheese.
Spoon ricotta cheese mixture over pasta mixture in large spoonfuls.
Sprinkle remaining Italian-blend cheese over top.
Cover dish with foil.
Bake for 35-40 minutes or until heated through.
Let stand for 10 minutes before serving.
Garnish with snipped parsley.