Quick Lasagna Casserole

Better Homes and Gardens

• Ready In: 1 hr 15 mins
• 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

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.