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Layered Italian Casserole

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Ingredients

Adjust Servings:

	6 ounces dried rotini pasta or 6 ounces penne pasta
	12 ounces sweet italian sausage (casings removed) or 12 ounces ground beef
	1 (6 ounce) can contadina italian paste with roasted garlic
	1 (14 1/2 ounce) can contadina diced tomatoes, with
	mixed italian herbs
	1 (14 1/2 ounce) can cut green italian beans or (14 1/2 ounce) can cut green beans, drained
	1/2 teaspoon dried rosemary, crushed
	1 (15 ounce) carton ricotta cheese
	1 cup shredded mozzarella cheese
	1 egg, beaten
	2 tablespoons contadina seasoned italian seasoned breadcrumbs
	1 tablespoon butter, melted

Nutritional information

717.1

Calories

299 g

Calories From Fat

33.3 g

Total Fat

18.1 g

Saturated Fat

164.6 mg

Cholesterol

1001.1 mg

Sodium

62 g

Carbs

4.5 g

Dietary Fiber

2.1 g

Sugars

44.5 g

Protein

288g

Serving Size

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Layered Italian Casserole

Name: Layered Italian Casserole
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4-6
Cuisine: American
Ingredients: : 6; : 12; : 1; : 1; : 1; : 1/2; : 1; : 1; : 1; : 2; : 1

Features:

Cuisine:

American

I had to use some substitutions - rubbed sage for the rosemary, no-fat cottage cheese for the ricotta and skim milk mozzarella and my husband and I enjoyed it very much. Next time I won't use the bread crumbs as I don't think it added anything to the flavor.

75 min
Serves 4
Easy

Ingredients

Directions

Layered Italian Casserole, I got this off the Contadina website sounds really good Posting it for safe keeping in the future , I had to use some substitutions – rubbed sage for the rosemary, no-fat cottage cheese for the ricotta and skim milk mozzarella and my husband and I enjoyed it very much Next time I won’t use the bread crumbs as I don’t think it added anything to the flavor , I had to use some substitutions – rubbed sage for the rosemary, no-fat cottage cheese for the ricotta and skim milk mozzarella and my husband and I enjoyed it very much Next time I won’t use the bread crumbs as I don’t think it added anything to the flavor

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Steps

1 Done	1. Cook Pasta According to Package Directions; Drain.
2 Done	2. Meanwhile, Cook Sausage in Skillet Until Browned; Drain Off Fat. Stir in Tomato Paste, Undrained Tomatoes, Beans, Rosemary and Cooked Pasta; Heat Through.
3 Done	3. 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.
4 Done	4. Bake, Covered, at 350f, 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.