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Main dishes

Quick Lasagna Casserole

Quick Lasagna Casserole recipe
Recipe and Photo by: Better Homes and Gardens
This isn't your run-of-the-mill lasagna. Instead of layering, combine the pasta and sauce before adding to the casserole. Don't forget to top with cheese!
25 min
1 hr 10 min
8 to 10 servings

What You Need

 ounces dried campanelle or cellantani pasta
 pound bulk Italian sausage
large  onion, cut into thin wedges
medium  yellow sweet pepper, cut in bite-size strips
cloves  garlic, minced
 24- to 28-ounce jar marinara sauce
 teaspoon fennel seed, crushed
 15-ounce carton ricotta cheese
 egg, lightly beaten
 8-ounce packaged shredded Italian blend cheeses (2 cups)

Make It

1. Preheat oven to 375 degrees F. Cook pasta according to package directions; drain.

2. 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.

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. Makes 8 to 10 servings.

Kraft Kitchens Tips

Advance preparation
Spoon mixture into 3-quart rectangular baking dish. Cover with plastic wrap. Chill 2 to 24 hours. Remove plastic wrap. Bake in a 350 degree F oven for 50 to 60 minutes or until heated through. Let stand as directed.
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