Ingredients for Layered Italian Casserole
- Rotini Pasta
- Sweet Italian Sausage
- Roasted Garlic
- Contadina Diced Tomatoes
- Mixed Italian Herbs
- 1 (15 ounce) can cannellini beans (drained and rinsed)
- Dried Rosemary
- Ricotta Cheese
- Mozzarella Cheese
- 1 large egg
- Italian Seasoned Breadcrumbs
- 2 tablespoons melted butter
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How to Make Layered Italian Casserole
- Preheat oven to 350°F (175°C).
- Cook 1 pound pasta according to package directions. Drain and set aside.
- While pasta cooks, brown 1 pound Italian sausage in a large skillet over medium heat, breaking it up with a spoon. Drain off excess grease.
- Stir in 1 (28 ounce) can crushed tomatoes, 1 (6 ounce) can tomato paste, 1 (15 ounce) can cannellini beans (drained and rinsed), and 1 teaspoon dried rosemary. Bring to a simmer.
- Add the cooked pasta to the sausage mixture and heat through.
- In a medium bowl, combine 15 ounces ricotta cheese, 1/2 cup shredded mozzarella cheese, and 1 large egg. Mix well.
- Spread half of the sausage and pasta mixture in a greased 2-quart casserole dish.
- Spoon the ricotta mixture evenly over the pasta layer.
- Top with the remaining sausage and pasta mixture.
- In a small bowl, combine 1/2 cup bread crumbs and 2 tablespoons melted butter.
- Sprinkle the remaining 1/2 cup mozzarella cheese over the casserole.
- Top with the bread crumb mixture.
- Bake, covered, for 30 minutes.
- Uncover and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
8g
Fat
90g
Carbs
20g
