Layered Italian Casserole Recipe

Layered Italian Casserole Recipe

  • 1 (14.5 ounce) can CONTADINA® Diced Tomatoes with Italian Herbs
  • 6 ounces CONTADINA® Tomato Paste with Roasted Garlic
  • 2 tablespoons CONTADINA® Italian Style Bread Crumbs
  • 6 ounces rotini dried
  • 12 ounces sweet Italian sausage, casings removed, or ground beef
  • 1 (14.5 ounce) can green beans, cut and drained
  • 1/2 teaspoon rosemary, dried and crushed
  • 15 ounces ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1 egg, beaten
  • 1 tablespoon butter, melted
  1. Cook pasta according to package directions; drain. Meanwhile, cook sausage in skillet until browned; drain off fat. Stir in tomato paste, undrained tomatoes, beans, rosemary and cooked pasta; heat through.
  2. Spread half the mixture in 2-quart casserole. Combine ricotta, 1/2 cup mozzarella and egg; spoon over sausage mixture. Spread remaining sausage mixture on top.
  3. Bake, covered, at 350 degrees F, 30 minutes. Combine bread crumbs and butter. Uncover and sprinkle with remaining mozzarella; top with bread crumbs. Bake 5 minutes more to melt cheese. Let stand 5 minutes.
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