Layered Italian Casserole

I got this off the Contadina website...sounds really good. Posting it for safe keeping in the future.

• Ready In: 55 mins
• Serves: 4-6

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 1/2ounce) can Contadina diced tomatoes, with
•  mixed Italian herbs
• 1 (14 1/2ounce) can  cut green italian  beans or 1 (14 1/2ounce) 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.