- Servings: 8-10
- Prep Time: 20 min
- Cook Time: 40 min
- Total Time: 60 min
|12 oz||Dried Campanelle or Cellantani Pasta|
|1 lb||Bulk Italian Sausage|
|1||Large Onion, cut in thin wedges|
|1||Medium Yellow Sweet Pepper, cut in bite size strips|
|3 cloves||Garlic, minced|
|1× 24-28 oz jar||Marinara Sauce|
|1 tsp||Fennel Seed, crushed|
|1× 15 oz||Carton Ricotta Cheese|
|1||Egg, lightly beaten|
|1× 8 oz pkgd||Shredded Italian Blend Cheeses, 2 cups|
Preheat oven to 375 degrees cook pasta according to package directions; drain
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 marinara sauce, fennel seed, and cooked pasta.
Transfer the pasta mixture to a 3 quart baking pan. In a medium bowl stir togehter ricotta cheese, egg and 1 cup of the italian blend cheeses. Spoon the ricotta cheese over the pasta mixute in large dollops. Sprinkle the remaining shredded italian blend cheeses over the top. Bake uncovered for 35-40 min or until heated through. Let stand 10 min before serving.
This one is good for pre making the dish and putting it in to fridge for later up to 24 hours bake at 350 degrees for 50-60 min or until heated through. let stand as directed before.