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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Instead of layering the ingredients, this lasagna recipe mixes the pasta and Classico® Tomato and Basil pasta sauce together, then tops with cheese to cut prep time. Ingredients:
12 ounces dried campanelle or cellantani pasta |
1 (16 ounce) package johnsonville® italian ground sausage |
1 large onion, cut in thin wedges |
1 medium yellow sweet pepper, cut in bite-size strips |
3 cloves garlic, minced |
1 (24 ounce) jar classico® tomato and basil pasta sauce |
1 teaspoon fennel seed, crushed |
1 (15 ounce) carton ricotta cheese |
1 egg, lightly beaten |
1 (8 ounce) package shredded italian blend cheeses |
Directions:
1. Preheat oven to 375 degrees F. Cook pasta according to package directions; drain.
2. In a large skillet cook Johnsonville® Italian Ground Sausage, onion, sweet pepper, and garlic until sausage is no longer pink; drain fat. Transfer sausage mixture to a very large bowl. Stir in Classico® Tomato and Basil pasta sauce, fennel seed, and cooked pasta.
3. Transfer the pasta mixture to a 3-quart rectangular baking pan. In a medium bowl stir together ricotta cheese, egg, and 1 cup of the Italian blend cheeses. Spoon the ricotta cheese over the pasta mixture in large dollops. Sprinkle the remaining shredded Italian blend cheeses over the top. Bake, uncovered, for 35 to 40 minutes or until heated through. Let stand 10 minutes before serving.
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